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	<title>Comments on: The Tuesday 10</title>
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	<link>http://www.marksdailyapple.com/top-ten-10-fiber-fibrous-foods/</link>
	<description>Serving up health and fitness insights (daily, of course) with a side of irreverence.</description>
	<pubDate>Sat, 22 Nov 2008 19:19:32 +0000</pubDate>
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		<title>By: Mark&#8217;s Daily Apple &#187; Blog Archive &#187; Low-Carb Is Not a License to Live on Bacon</title>
		<link>http://www.marksdailyapple.com/top-ten-10-fiber-fibrous-foods/#comment-1304</link>
		<dc:creator>Mark&#8217;s Daily Apple &#187; Blog Archive &#187; Low-Carb Is Not a License to Live on Bacon</dc:creator>
		<pubDate>Thu, 05 Apr 2007 21:27:06 +0000</pubDate>
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		<description>[...] Recently I talked about what I eat in a day, and though you might call it &#8220;low-carb&#8221;, I think of it as simply eating the way humans should eat (humble, I know). The focus is on fiber from greens, lean meat, good fats from fish and certain vegetable oils, and yes, even some saturated fat. So long as fat isn&#8217;t refined, I think much of our dread of saturated fat is overblown. (You all know how I feel about cholesterol - I think inflammation is far more deadly for humans.) I&#8217;m inclined to believe it&#8217;s the proportion of &#8220;good&#8221; to &#8220;bad&#8221; fat that is more important than fretting over the amount of saturated fat in your steak. [...]</description>
		<content:encoded><![CDATA[<p>[...] Recently I talked about what I eat in a day, and though you might call it &#8220;low-carb&#8221;, I think of it as simply eating the way humans should eat (humble, I know). The focus is on fiber from greens, lean meat, good fats from fish and certain vegetable oils, and yes, even some saturated fat. So long as fat isn&#8217;t refined, I think much of our dread of saturated fat is overblown. (You all know how I feel about cholesterol - I think inflammation is far more deadly for humans.) I&#8217;m inclined to believe it&#8217;s the proportion of &#8220;good&#8221; to &#8220;bad&#8221; fat that is more important than fretting over the amount of saturated fat in your steak. [...]</p>
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