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Is It Time to Treat Sugar Like Smoking?
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<blockquote data-quote="Resurgam" data-source="post: 2069470" data-attributes="member: 355878"><p>I used to work for Allied Lyons - the food people. </p><p>I can only apologise, but yes, the sugar content of many dry good was pushed up to the maximum often by adding something which will counter the sweetness. Lemon was often added to sponge cake along with more sugar - thick layers of icing, too. I was often unable to try more than a tiny amount of a cake, but I used to set out the best of the days testing and people would come along and eat, pick up several to take home and then eat a couple more before leaving (eating out on the factory floor was not allowed) because they thought that was what the things should taste like.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 2069470, member: 355878"] I used to work for Allied Lyons - the food people. I can only apologise, but yes, the sugar content of many dry good was pushed up to the maximum often by adding something which will counter the sweetness. Lemon was often added to sponge cake along with more sugar - thick layers of icing, too. I was often unable to try more than a tiny amount of a cake, but I used to set out the best of the days testing and people would come along and eat, pick up several to take home and then eat a couple more before leaving (eating out on the factory floor was not allowed) because they thought that was what the things should taste like. [/QUOTE]
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