Many have the impression that the more fattening a recipe is, the better the flavor. Now the dish is too fattening, so cutting back on the fat changes the taste and texture. Then food manufacturers try to incorporate chemicals to compensate for the fat taken out of the food in order to make it appealing to those who are seeking fat-free or low-fat consumables. I find chemicals and fat-free recipes/products are not always the answer. In fact, chemicals are never the answer! There has to be a balance, and natural substitutions to compensate.
It was tough for me personally to give