(1982). Burr, G. O. & Burr, M. M. A new deficiency disease produced by the rigid exclusion of fat from the diet. Journal of Biological Chemistry 82, 345–367 (1929). FitzGerald, G. A. COX-2 and ...

It’s the fat. The milk fat in ice cream is mostly what gives ice cream that creamy rich taste and feeling in your mouth. The creamiest ice creams have about 16% fat and the least creamy have about 10% ...

Scientist Dr Claire Allardyce, writer of Fat Chemistry said today: "The mind has a powerful influence over what we think we have eaten and how satisfied we become. "Recent research suggests that our ...