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	<title>Hungry 4 More &#187; Definition</title>
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	<link>http://hungry-4-more.com</link>
	<description>- It is all about the food</description>
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		<title>Water: The Main Ingredient!</title>
		<link>http://hungry-4-more.com/2009/08/21/water-mai-ingredient/</link>
		<comments>http://hungry-4-more.com/2009/08/21/water-mai-ingredient/#comments</comments>
		<pubDate>Sat, 22 Aug 2009 03:29:20 +0000</pubDate>
		<dc:creator>Yvette M. Palladino</dc:creator>
				<category><![CDATA[Definition]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[Artesian]]></category>
		<category><![CDATA[Distilled water]]></category>
		<category><![CDATA[Drinking Water]]></category>
		<category><![CDATA[Hard Water]]></category>
		<category><![CDATA[Mineral water]]></category>
		<category><![CDATA[Soft Water]]></category>
		<category><![CDATA[Sparking water]]></category>
		<category><![CDATA[Spring Water]]></category>
		<category><![CDATA[Tonic Water]]></category>
		<category><![CDATA[Water filtration]]></category>
		<category><![CDATA[Well water]]></category>

		<guid isPermaLink="false">http://hungry-4-more.com/?p=453</guid>
		<description><![CDATA[Water type guide that will help you decide what to use in your next recipe!]]></description>
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		<title>Eggs Eggsamined</title>
		<link>http://hungry-4-more.com/2009/08/12/eggs-eggsamined/</link>
		<comments>http://hungry-4-more.com/2009/08/12/eggs-eggsamined/#comments</comments>
		<pubDate>Wed, 12 Aug 2009 17:15:00 +0000</pubDate>
		<dc:creator>Stacy</dc:creator>
				<category><![CDATA[Definition]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[Egg]]></category>

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		<description><![CDATA[I started this article thinking it would be a simple table of egg grades and quality factors. But as I started researching the matter, I found that there is a lot of interesting information regarding eggs. I examine the structure of the egg, the effects of freshness, actual grading, and even dispel some common misconceptions regarding free-range and organic eggs and brown verses white eggs. So, which is a better egg, Grade A or Grade AA, drown or white, free-range, organic or neither? Let us find out..]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Definition: Grades of Olive Oil</title>
		<link>http://hungry-4-more.com/2009/04/29/definition-grades-of-olive-oil/</link>
		<comments>http://hungry-4-more.com/2009/04/29/definition-grades-of-olive-oil/#comments</comments>
		<pubDate>Wed, 29 Apr 2009 07:19:11 +0000</pubDate>
		<dc:creator>Stacy</dc:creator>
				<category><![CDATA[Definition]]></category>
		<category><![CDATA[Olive Oil]]></category>

		<guid isPermaLink="false">http://hungry-4-more.com/?p=288</guid>
		<description><![CDATA[Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. Most of global production comes from Southern Europe, North Africa and the Middle East.]]></description>
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		<title>Definition: Grades of Beef</title>
		<link>http://hungry-4-more.com/2009/04/03/definition-grades-of-beef/</link>
		<comments>http://hungry-4-more.com/2009/04/03/definition-grades-of-beef/#comments</comments>
		<pubDate>Fri, 03 Apr 2009 05:42:02 +0000</pubDate>
		<dc:creator>Stacy</dc:creator>
				<category><![CDATA[Definition]]></category>
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://hungry-4-more.com/?p=193</guid>
		<description><![CDATA[The USDA grade beef at eight  quality grades. The grades are based on two main criteria: the degree of marbling in the beef, and the maturity. US Prime beef is sold to hotels and upscale restaurants. Only 2% of graded beef is Prime.]]></description>
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