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Dr Enid

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  1. in the advertising text for the Raw Desserts course, it mentions that the Raw Pastry and chocolate chef doesn’t like too much fructose. Then they mentioned using maple syrup. This is 90% fructose. So I’m confused. Things like yacon syrup (FOS), allulose or inulin syrup (Troo), would all be better. I am hesitating to sign up.
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