In my last post, I mentioned that fructmal is becoming more common maybe because of all the high fructose corn syrup which is added to most processed foods these days. John from Kitchen Riffs made a comment (in the comment section) which could explain why manufacturers are doing this when it wasn't necessary in the past. I am quoting John here: "Back in the 1980s, at least in the US, loads of people became very aware of fat in food, and tried to limit it. It’s at that time that most of the manufacturers started really adding sugar in all forms to things – when you remove fat from products you remove so much taste, so they substituted sweetness. One wonders if it’s at that time that fructmal started becoming a problem." Thanks, John for that wisdom. It sounds like a very valid explanation to me. Once again, the answer is to avoid processed foods as much as possible. Walk around the outside aisles of those supermarkets. But to last night's dinner - this is fructmal friendly but … [Read more...] about Lamb Kofta & Potato Rosti – gluten-free and fructmal friendly