Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Loretta Marron dampness", "nourish the blood", harmonise the "middle jiao", or to stimulate "energy meridians to aid stress relief". Listing a product with the TGA simply entailed entering some details on the TGA's website and paying their fee. Even where there is testing, "sponsor 'evidence' could be a trial with two rats and a guinea pig - it does not have to be peer-reviewed". Marron told "The Australian" newspaper that "it's really easy to make money with the current rules – just find any garden weed that has a traditional use, put it in a box with flowers or a has-been athlete,