When foods are described as "low fat" or "no fat" please think about how do they take the fat out of there, or worse how do they make ice cream sugar free? Have you taken a few minutes to look up sucralose, aspartame and the other non-sugar sweeteners?
Would you sweeten your coffee or tea with pool water because one of these listed above has chlorine in it?
How about formaldehyde? Would you bake a pie with it? Or sprinkle it over your healthy yogurt?
How about the difference of using organic foods? Do you know there are degrees of organic?
I will stay on this topic for some time, so check back, but while you're away, do some homework and chat with me. Which sweetener has chlorine in it?
Windy City Diva