When I started this blog, I told myself that I was never going to write about food, dieting or disordered eating but today I am.  A thought hit me yesterday.  In trying to make low fat food, meat in particular, as tasty as possible, I seem to be needing to add a whole plethora of ingredients.  Soy sauce, Worcester sauce, honey, cloves, cinnamon, herbs, condiments, you name it, it's been added.  I seem to remember my mum, who was an amazing cook, just adding a bit of salt and pepper, fresh herbs weren't as easy to come by back in the 60s and 70s and her food always tasted yum.  But here's the thing.  Meat was being sold with a bit of fat, in fact, I'm pretty sure it still is, I just don't buy it.  So what do you think?  Do you take away alot of flavour when you take away fat and what's more damaging, the fat in meat or the additives in all the sauces I am using in trying to make a chicken breast remotely palatable?