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	<title>Low GI &#38; Omega 3 Rich Recipes &#187; Science</title>
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	<description>Recipes for healthy, slower-carb eating. Eat till you&#039;re full, feel satisfied and lose weight at the same time!</description>
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  <title>Low GI &amp; Omega 3 Rich Recipes</title>
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		<title>How to make things sweet?</title>
		<link>http://lowgicooking.com/sweeteners/</link>
		<comments>http://lowgicooking.com/sweeteners/#comments</comments>
		<pubDate>Fri, 23 Oct 2009 12:52:18 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Science]]></category>
		<category><![CDATA[agave syrup]]></category>
		<category><![CDATA[artificial sweeteners]]></category>
		<category><![CDATA[aspartame]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[cane sugar]]></category>
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		<category><![CDATA[maple syrup]]></category>
		<category><![CDATA[molasses]]></category>
		<category><![CDATA[neotame]]></category>
		<category><![CDATA[raw sugar]]></category>
		<category><![CDATA[saccharin]]></category>
		<category><![CDATA[stevia]]></category>
		<category><![CDATA[sucralose]]></category>
		<category><![CDATA[sugar alcohols]]></category>
		<category><![CDATA[xylitol]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=771</guid>
		<description><![CDATA[The more I find out about GI and diabetes, the more I am baffled about sweetness. There is a lot of confusing and conflicting information out there about sugar/sweeteners, and it is hard to sift through it all to work out something meaningful. Many of these accounts are biased, or stem from a particular belief, [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Passionfruit curd &amp; the Agave syrup story</title>
		<link>http://lowgicooking.com/passionfruit-curd/</link>
		<comments>http://lowgicooking.com/passionfruit-curd/#comments</comments>
		<pubDate>Mon, 28 Sep 2009 01:23:59 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
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		<category><![CDATA[agave]]></category>
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		<category><![CDATA[passionfruit]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=673</guid>
		<description><![CDATA[What to do with winter&#8217;s last gift to us: piles of passionfruit from the vine, ready to eat? I was inspired by a recipe for passionfruit butter on Souvlaki for the Soul. I replaced the caster sugar with low GI dark agave syrup. Agave syrup is higher in fructose than glucose, which is why it [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Bread: why it can be worse than pure sugar</title>
		<link>http://lowgicooking.com/bread-worse-pure-sugar/</link>
		<comments>http://lowgicooking.com/bread-worse-pure-sugar/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 14:02:08 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[Science]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[sourdough bread]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=432</guid>
		<description><![CDATA[Most people are surprised when they first hear that a white bread has more of a sugar hit than sugar itself! Fluffy, soft white bread made with finely processed flour has long been considered a delicacy, and certainly tastes great! Unfortunately, it is very high GI &#8211; in the order of 70-100 depending on how [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Review: “The calorie delusion” &#8211; why food labels are wrong</title>
		<link>http://lowgicooking.com/review-calorie-delusion/</link>
		<comments>http://lowgicooking.com/review-calorie-delusion/#comments</comments>
		<pubDate>Tue, 21 Jul 2009 11:07:36 +0000</pubDate>
		<dc:creator>libbywarne</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Science]]></category>

		<guid isPermaLink="false">http://lowgicooking.com/?p=293</guid>
		<description><![CDATA[Bijal Trivedi, New Scientist Magazine 18th July 2009 pp. 31-37 There is an interesting article in this week’s New Scientist magazine, exploring the general availability of energy from all sources of food that is cooked in different ways. This makes sense to me after learning about the way preparing and cooking food can impact on the [...]]]></description>
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