For 90% of the pastries that are available in my area (NY) the factories/bakeries seem to use sugar by the bucket-load in their recipes. Often it's hard to tast

For 90% of the pastries that are available in my area (NY) the factories/bakeries seem to use sugar by the bucket-load in their recipes. Often it's hard to taste anything in some pastries, because the sugar overwhelms everything. Probably is one reason why insulin resistance is becoming common.