From Andy Taylor
Caroline Williams reports on attempts to perfect low-fat chocolate (21/28 December, 2013, p 53). Why do we persist in trying to replace perfectly wholesome foods with products that should probably remain in the lab? Butter being replaced by margarine and other low-fat spreads is probably the most notorious example.
We should focus more attention on our relationship with food. How about eating just half a normal chocolate bar as a cheap and effective solution?
Edinburgh, UK
