Case study: Mark Cresswell from London
“I used to drink a large white cafe mocha with caramel and vanilla syrup, cream on top, caramel and chocolate drizzle at Starbucks – approximately three times a day, seven days a week.
“I did this for about a year. At the time, I knew this drink had lots of sugar and fat, but I wasn’t aware of just how much.
“At one point the assistant manager refused to serve me because they were concerned of the health impact. The rest of the staff continued to serve me.
“I drastically cut back on these sugary drinks after I was diagnosed with a very high cholesterol level and liver problems three years ago.
“I still have high cholesterol now and was recently diagnosed with a fatty liver – which means it is not working properly – not from alcohol but from sugar.
“While I believe we should all take responsibility for our health, I do feel that coffee shops which allow their customers to customise their drinks to extreme levels are not helping.”
Erm. If the assistant manager refuses to serve you……but you continue to go there as other staff will serve you I think you have a problem.