— D Mcmahon

Well that's kind of a two part question because we want to use when we're talking about desserts, you know, there's a difference between brown bread and a brownie. As my boss at my very first job said to me when I took almost all the sugar out of the recipe, he said, Gugan, you're making brownies not brown bread. So yes, we wanna moderate the amount of sweetener I use just enough and a particular kind for a particular dessert so that when I'm making tastes like a dessert, the good fats, no fat. You know, that's an ongoing, depending on where you are. I moderate the amount of oil added fat in my diet. Um, I am not a no oil person as the forks over knives. And I believe the culinary RX students are Dr. Essel, uh, rip Essel plant strong, no oil whatsoever and has been found to reverse prevent and reverse heart disease. So that's where the, that's where that comes from. There is, you know, there is also thought that good fats, olive oil, avocado nuts are healthful. So the no oil people, and we're referring to these, you know, this subset as whole food plant-based, no oil will, depending on their health concern where they are, um, can get their fat from walnuts for example, or occasional avocado. And that's the whole, the fat comes with the fiber. Whereas olive oil, which is my favorite oil to use for baked goods and I also like grape seed oil for cakes, for baked goods, but I use only xeller pressed, you know, those are oils that are taken out of the fruit and the seed in this case and there is no fiber. So this is, you know, this is something that goes on.