This article originally appeared in the Summer 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
Celiac.com 10/13/2014 - Sugar—the very word brought the lively conversation at my dinner party to a screeching halt. As my guests savored their cake, I could feel ten pairs of ears eavesdropping as I discussed this emotionally laden word with the woman seated next to me.
“My friend made a chocolate cake,” she was saying, “and wanted to cut back on sugar in her diet, so she made a few adjustments to the recipe. Instead of semisweet chocolate, she used unsweetened chocolate. In place of the sugar, she used a few tablespoons of Splenda.” But, my guest continued with a look of puzzlement on her face, “the cake didn’t taste like cake at all and it was hard and chewy an...
Celiac.com 10/13/2014 - Sugar—the very word brought the lively conversation at my dinner party to a screeching halt. As my guests savored their cake, I could feel ten pairs of ears eavesdropping as I discussed this emotionally laden word with the woman seated next to me.
“My friend made a chocolate cake,” she was saying, “and wanted to cut back on sugar in her diet, so she made a few adjustments to the recipe. Instead of semisweet chocolate, she used unsweetened chocolate. In place of the sugar, she used a few tablespoons of Splenda.” But, my guest continued with a look of puzzlement on her face, “the cake didn’t taste like cake at all and it was hard and chewy an...
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