Frequently asked questions

Values are computed from standard published ingredient composition data: every listed ingredient at its stated quantity, summed, divided by the stated servings, and rounded for readability. Optional ingredients are included unless a recipe’s notes say otherwise; recommended sides never are.

Before publication, an automated check recomputes calories from the stated macros (4 kcal/g for protein and carbohydrate, 9 kcal/g for fat) and blocks the recipe if the numbers disagree by more than 12%.

Because composition tables describe average ingredients and your kitchen contains specific ones. Brands differ — two skyrs or two wheys can differ meaningfully in protein — produce varies with ripeness and season, and cooking changes weight and water content. Treat every number on this site as a good-faith estimate, not a measurement of your plate.

Two ways. Automated checks verify the arithmetic: macro consistency, tag honesty (for example, "High protein" requires at least 15 g of estimated protein per serving), and a screen that rejects medical-claim language. Editorial review reads the method against the ingredient list for order, completeness and internal consistency.

We do not claim independent laboratory analysis of any recipe’s nutrition.

Usually, and many recipes carry specific "Swap" guidance inline — including what the substitution does to the dish and to the protein estimate (for example, replacing skyr with hung curd roughly halves that ingredient’s protein). If you substitute beyond what a recipe suggests, assume the nutrition estimate no longer applies as written.

We cannot answer that for you, and we do not try: nothing on this site is medical advice, and no recipe here has been designed or reviewed for any medical condition. What the site does provide is data that may help you and your care team decide — every recipe shows estimated carbohydrate, total sugar and added sugar separately, and "no added sugar" is defined strictly (no caloric sweetener added at any stage — it does not mean low in sugar, because fruit and dairy carry their own).

If you manage diabetes through diet, please make food decisions with your doctor or a registered dietitian.

Same answer, honestly given: we do not know your situation and do not give medical advice. Recipes here avoid added sugar and show fat, saturated fat and calorie estimates per serving, which may be information your clinician or dietitian can work with — but suitability for a liver condition is their call, not a recipe website’s.

Recipes here publish calorie and protein estimates per serving, and many fit the eating patterns people use when managing calorie intake — that is a statement about composition, not a promise about results. Weight change depends on your overall diet, activity and health context, none of which a recipe can see.

If you are pursuing significant weight loss, especially with any medical condition, professional guidance beats any recipe site.

Every recipe and side shows its published date, updated date and version number under the title. Substantive changes are also recorded in the public corrections log, with what changed and why.