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	<title>NORTHLAND&#039;S FAVORITE HITS &#187; cholesterol</title>
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		<title>Subway:  First Restaurant To Earn The American Heart Association&#039;s Heart Check Meal Certification</title>
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		<pubDate>Mon, 04 Jun 2012 20:34:27 +0000</pubDate>
		<dc:creator>Steve Tanko</dc:creator>
				<category><![CDATA[Business News]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[American Heart Association]]></category>
		<category><![CDATA[cholesterol]]></category>
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		<category><![CDATA[healthy]]></category>
		<category><![CDATA[heart]]></category>
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		<category><![CDATA[Subway]]></category>

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		<description><![CDATA[Not only can you &#8220;eat fresh&#8221; at Subway &#8211; now you can eat heart smart, too!  The nationwide chain announced that they are the first &#8220;quick serve&#8221; restaurant to earn the American Heart Association&#8217;s Heart Check Meal Certification. The certification means that consumers can look for and trust that Subway offers meals that meet certain [...]]]></description>
			<content:encoded><![CDATA[<p>Not only can you "eat fresh" at Subway - now you can eat heart smart, too!  The nationwide chain announced that they are the first "quick serve" restaurant to earn the American Heart Association's Heart Check Meal Certification.</p>
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		<title>To Be Gluten-Free Or Not Be Gluten-Free &#8212; That Is The Question</title>
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		<pubDate>Tue, 07 Jun 2011 19:29:49 +0000</pubDate>
		<dc:creator>Steve Tanko</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[carbohydrates]]></category>
		<category><![CDATA[celiac]]></category>
		<category><![CDATA[cholesterol]]></category>
		<category><![CDATA[gluten]]></category>
		<category><![CDATA[Gweneth Paltrow]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[Oprah Winfrey]]></category>

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		<description><![CDATA[First it was trans-fats.  Then it was nuts.  Then carbohydrates.    The current food ingredient to avoid is gluten.  In the last few years, the U.S. food industry has invested heavily in reformulating their products to strip them of as much gluten content as possible. At first the trend was to help celiac sufferers. [T]he National [...]]]></description>
			<content:encoded><![CDATA[<p>First it was trans-fats.  Then it was nuts.  Then carbohydrates.    The current food ingredient to avoid is gluten.  In the last few years, the U.S. food industry has invested heavily in reformulating their products to strip them of as much gluten content as possible</p>
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