Is anyone else uncomfortable with the recipes being "published" in this format? I'm worried "someone" may log on, see the info., and without taking in the disclaimers, use the stuff. Or worse yet, pass it on as coming from "experts". I'm sure the number out there would be to numerous to count. And I am sure none match the recipe nature gives us. Just wondering, Evonne One of 5 or more from Nashville, or close to it!