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 "Health Information", aimed at helping other patients to get trustworthy medical information that is based on reliable evidence. Marron approached the Therapeutic Goods Administration (TGA) for assistance, but their policy was that if a product could claim "traditional use" then they would list it without needing any assessment of whether that product was safe or effective. She told "The Australian" newspaper that the lax oversight means "the internet is now flooded with incorrect information on therapeutic goods, many of which are TGA-approved." Some of the claims for these products included promising to "nourish the fei", "tonify the qi", transform "turbid