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E., "Evolution of Ideas about the Nutritional Value of Dietary Fat: Introduction", J. Nutr. 128:421S-425S, 1998 About the Authors: Mary G. Enig, PhD, is events an expert of international renown in the field of lipid biochemistry. She has headed a number of studies, in America and Israel, on the content and effects events of trans fatty acids, and has successfully challenged government assertions that dietary animal fat causes cancer and heart disease. Recent scientific and media attention on the possible adverse health effects of trans fatty acids has brought increased events attention to her work. She is a licensed nutritionist, certified by the Certification Board for Nutrition Specialists, a qualified expert witness, a nutrition consultant to individuals, industry, and state and federal governments, a contributing editor to a number of scientific publications, a Fellow of the American College of Nutrition, and President of the Maryland Nutritionists Association. She is the author of over 60 technical papers and presentations, as well as a popular lecturer.
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