As a sufferer of Syndrome X, a 'pre-diabetic' condition stemming from insulin resistance that can lead to heart disease, Antony Worrall-Thompson has had to take a particular interest in his diet that goes far beyond a chef's passion for food.
But at the launch of his new book The Sweet Life (Kyle Cathie, £14.99), Wozza revealed that his blood sugar and triglyceride levels are normal and that he considers himself 'cured' of the condition thanks to following a GI diet and by replacing sugar with Splenda low-cal sweetener. As a result, the new book features 101 recipes made with Splenda, eight of which have been contributed by Melinda Messenger, a long-time pal of the chef's.
"Melinda has a very moist cherry cake," Wozza pointed out, licking his lips, before taking a serious tone and admitting he thought his "food life was over" when he discovered he was suffering from Syndrome X. "I weighed 16.5st and was drinking 12-15 coffees a day with one or two sugars in each," he said. "I discovered Splenda before Splenda discovered me." Melinda said her involvement came from wanting to cook healthily for her three children, Morgan, seven, Flynn, five and Evie, three, with husband Wayne Roberts from whom Melinda has recently separated. Visit www.splenda.co.uk for more information.