Truc

When I was a pastry chef, I frequently received requests from customers who planned to order my desserts for a special occasion, but wanted me to adjust the recipe to make them sugar-free.

I always said no. It's not that I wasn't sympathetic to the dietary requirements of diabetics (or people trying to lose weight), or that I was opposed to sugar substitutes or artificial sweeteners on health grounds. I didn't do it because changing the recipes would have required a lot of experimentation to make them as delicious as they were when using sugar.

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