date:Nov 20, 2014
fter the meal (by anything from a tenth to half, depending on the amount of oat oil and hormones).
Magnus Hrrd has developed the new method of creating oat oil with extra high levels of polar fats. (Polar fats are not used to store energy; they are rather building blocks in the cell membranes and act as signal substances). The preparation resembles mayonnaise, but the fat particles are significantly smaller; both the particle size and special composition of the oat oil are thought to delay the