low fat
121Cardiovascular disease — Classification and external resources ICD 10 I51.6 ICD 9 429.2 …
122Chocolate — For other uses, see Chocolate (disambiguation). Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the …
123Pork rind — Pork rinds Pork rind (known and invented in the United Kingdom as pork scratchings[1] , as a room temperature snack, or crackling, served hot as part of a meal, and in Australia and New Zealand as pork crackle/crackling), is the fried or roasted… …
124Neal D. Barnard — Neal Barnard Born Fargo, North Dakota Nationality American Education M.D. Alma mater George Washington University School of Medicine Occupation …
125Degreasing — Defatting redirects here. For the skin condition, see defatting (medical). Degreasing often called Defatting, is a term used to describe the removal of fatty acids from an object. In culinary science, the word degreasing refers to various methods …
126Lipid — Structures of some common lipids. At the top are oleic acid[1] and cholesterol.[2] The middle structure is a triglyceride composed of oleoyl, stearoyl, and palmitoyl chains at …
127Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …
128Lean Cuisine — is a brand of frozen entreés and dinners sold in the United States, Canada, and Australia by Nestlé. The brand began as low fat, low calorie versions of Stouffer s products. Today Lean Cuisine includes traditional dinners, ethnic dishes, pizzas,… …
