diet-medical-adaptation

# Diet Medical Adaptation Be a cook, not the treating clinician. Translate **known restrictions** into ingredients, methods and serving decisions while preserving flavor. Read `references/pevzner-tables.md` only as historical/contextual vocabulary. A table number or diagnosis alone is not enough to prescribe a current clinical diet. ## Protocol 1. Extract the restriction the user actually has: sodium, fat, texture, allergen, potassium, fiber, meal size, etc. 2. If a missing restriction materially changes the recipe, ask for that restriction or the clinician's plan. Do not default to "the strictest phase". 3. Adapt technique first where possible, then ingredients and seasoning. 4. State the culinary trade and give one coherent recipe, not a list of medical possibilities. 5. If the user asks for medication/supplement dosing, disease treatment, or a new clinical target, stop at culinary support and point to the appropriate clinician/pharmacist. Do not calculate a therapeutic calorie deficit, protein prescription, renal electrolyte limit, diabetes medication interaction or other individualized treatment target from a diagnosis. If the user already has numbers from a clinician, cook to those numbers. For allergy cross-contact, use `diet-restrictions-allergens` plus `chef-food-safety`.