Chips? Only bad with ketchup.

Another flack-planted piece I read was about a Mexican restaurateur creating a “diabetes-friendly menu.” I think the addled reporter meant diabetic-friendly menu; otherwise everything he indicts Mexican food for being would work just fine to cause the disease. Neither the chef nor the nutritionist he hired seemed to see the easiest answer to “how do you make Mexican healthful?”: Serve real Mexican food. Which is not all “drenched” in cheese or deep-fried. Which does not need to be saved by low-fat sour cream. And if the chef sees himself at risk for diabetes because he’s Hispanic, he might wonder why a cuisine that evolved over centuries only became unhealthy in the land of plenty. Name a chain after tits and look what happens.