Beer would be non-fattening
I love the taste, the feel and the mythology of beer. I grew up in the Great Beer Drought of the 1960s and 1970s, when all beer was fizzy and tasted of chemicals. Nowadays, it’s easy to find good beer—and get fat on it. When I rule, a team of scientists will produce a mystery enzyme which, when added to beer, will render it entirely non-fattening.
Geologists would be forced to explain themselves to everyone
Diese Geschichte stammt aus der August 2023-Ausgabe von Reader's Digest UK.
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Diese Geschichte stammt aus der August 2023-Ausgabe von Reader's Digest UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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