There seems to be confusion here between body and mouthfeel.
How do you distinguish the two things Denny?
From the BJCP Study Guide...
"The body of a beer is characterized as its fullness, viscosity, or thickness on the tongue and palate;
descriptors range from watery or characterless to satiating or thick. Body is a component of mouthfeel,
which encompasses physical sensations such as astringency, alcoholic warmth and carbonation; the
combination of all those components determines how the beer stimulates the palate. The body is
determined by the levels of dextrins and medium-length proteins. Lack of dextrins is caused by low
saccharification temperatures, excessive use of adjuncts or by highly attenuative yeast strains. A low
protein level may be caused by excessively long protein rests, excessive fining or the addition of large
amounts of fermentable sugars. Light body is appropriate in American light lagers and lambics, but not
in strongly malt-accented styles such as barleywines, Scotch ales, and doppelbocks."