Sweet Without Sugar

The current job of the author is a pastry chef, and he is a diabetic and volunteer dessert teacher of a charitable organization (Angel of Diabetic). He thinks it is a pity if you cannot share joy and happiness because of illness.Therefore, from a patient's point of view, he wants to make something healthier and having less effect on blood glucose in the hope of expressing a positive message: actually, you can start to make healthier desserts for yourself or a patient in your family. He has also invited a nutritionist and friend, Peng Meiyi, to make a nutritional analysis. He hopes the pastry industry to make more foods suitable for diabetic patients to expand their world and to change the general public's misconceptions about sugar-free and the concept that healthier means less tasty.