Topic: Influence of nutritional trends

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Posted at October 27, 2009, 2:56 pm:

I'd like to add my welcome, David!

Through the years, nutritional trends and fads have come and gone: low fat, low carb, good carb, high fiber, etc. How have those trends and fads influenced your work with substitutions? How do you decide which trends, if any, to address?

Thank you,
Mezzaluna

Original of the message was taken from http://www.cheftalk.com/forums/

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