Wool texture: It’s not that bad, says study

Google’s new Wool texture is more palatable than the stuff made from cow’s milk, a study has found.

Researchers say that a few of the more common types of dairy products are not as good as the more expensive brands because of the chemicals used to create them.

However, Wool texture still contains a lot of saturated fat and has been linked to obesity, heart disease and skin cancer.

It was developed by British chemical company Solvay in 2005, but it has been sold in a variety of other countries including the United States, Canada and Europe.

The study, published in the British Journal of Nutrition, tested six types of Wool texture on mice.

Wool texture had no effect on appetite, weight gain or any of the other metabolic markers measured.

Dr Rachel Levett, of the University of Reading, said the Wool texture in the study was less palatable compared to other dairy products because of its saturated fat content.

“What we’re trying to do is to get people to think about the ingredients and what they’re doing in terms of their health impacts,” she said.

In the study, researchers added to a variety the chemical formula of a brand of cheese to make the Wool textures palatable.

But, it did not make the product any better.

When tested on the animals, it also had no effects on appetite and weight gain.

“It’s not a big change to try and use different dairy products when you’re trying get people thinking about their diet,” she told ABC News Breakfast.

“But it’s a really important study that’s showing that people really don’t like Wool texture.”

Warm, soft and fluffy