Contrary to popular belief, although many people will opt for a fillet steak, the most expensive cut, the rib-eye and sirloin steak retain the most flavour because they are much fattier
If the fattier
foods are more expensive it would be something parents would buy as more of a treat.
Organic is an important consideration for people who enjoy fattier
yogurts, since toxins are stored in the fat cells of mammals.
Interestingly, wild salmon may have slightly lower levels of Omega 3s than farm-raised salmon, which tends to be slightly fattier
, but probably not enough to matter, Halloran says.
Level one civil servants did not necessarily eat fattier
hamburgers or inhale more tobacco smoke than those in level six.
Researchers say that faster-growing children have larger appetites and are therefore more vulnerable to the "obesog enic environment", the term used to describe the modern culture of larger portions, fattier
food and less exercise.
People from poorer backgrounds are more likely to smoke, live in poorer housing, eat a fattier
diet and work at more manual jobs.
Environmental chemicals tend to accumulate in fat, so not surprisingly fattier
foods had higher levels.
If you like fish, try to eat fattier
fish three times a week.
From the feedback we've gotten, pot-bellied pigs are edible, just fattier
than the larger breeds.
nationwide cuts in school physical education programs, ever-faster, fattier
foods and an unprecedented epidemic of video games and other indoor virtual entertainments have brought cases of obesity among the young to record levels.
Obesity is sweeping through Asia as its population shifts into vast new cities where the food is faster and fattier
and the lifestyle more sedentary.
Looking back over 25 years, CEOs and directors cite the changes in board composition as the single most compelling fattier
in altering corporate governance.
Ranchers also began to raise other breeds of cattle that met the public's demand for fattier
Did they try to get as much root as possible, maybe a little palate, & was the root a darker or fattier
meat that chefs were glad to receive?