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Why We Eat (Too Much): The New Science of Appetite, by Andrew Jenkinson

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Most of the meat they consumed was in the form of this cheap offal – rich in essential micronutrients and in saturated fats, especially cholesterol.
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Victorian's meat consumption
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Why We Eat (Too Much): The New Science of Appetite
Why We Eat (Too Much): The New Science of Appetite
by Andrew Jenkinson
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