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	<title>Japanese Food Online - Information on Vitamins, Ingredients And Nutrients</title>
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	<link>http://www.japanische-lebensmittel.net</link>
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		<item>
		<title>(Deutsch) Spezialitäten bestellen</title>
		<link>http://www.japanische-lebensmittel.net/en/online-shops/spezialitaeten-bestellen</link>
		<comments>http://www.japanische-lebensmittel.net/en/online-shops/spezialitaeten-bestellen#comments</comments>
		<pubDate>Fri, 20 Jan 2012 13:09:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Online Shops]]></category>
		<category><![CDATA[Spezialitäten bestellen]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=816</guid>
		<description><![CDATA[Sorry, this entry is only available in Deutsch.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>(Deutsch) Essen online bestellen</title>
		<link>http://www.japanische-lebensmittel.net/en/online-shops/essen-online-bestellen</link>
		<comments>http://www.japanische-lebensmittel.net/en/online-shops/essen-online-bestellen#comments</comments>
		<pubDate>Thu, 19 Jan 2012 13:53:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Online Shops]]></category>
		<category><![CDATA[Essen Online Bestellen]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=792</guid>
		<description><![CDATA[Sorry, this entry is only available in Deutsch.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rice</title>
		<link>http://www.japanische-lebensmittel.net/en/grundnahrungsmittel/reis</link>
		<comments>http://www.japanische-lebensmittel.net/en/grundnahrungsmittel/reis#comments</comments>
		<pubDate>Sun, 02 Jan 2011 14:32:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Staple Food]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=672</guid>
		<description><![CDATA[One of the most important staple food in Japan and Japanese Cuisine is Rice. From rice, the rice plant is known in Japan under the name Ine, there are many different varieties. Rice Varieties One of the most popular varieties of rice are Sasanishiki and Koshihikari. The Japanese Cuisine uses rice both unpolished and polished. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Umeboshi</title>
		<link>http://www.japanische-lebensmittel.net/en/wuerzmittel/umeboshi</link>
		<comments>http://www.japanische-lebensmittel.net/en/wuerzmittel/umeboshi#comments</comments>
		<pubDate>Wed, 01 Dec 2010 10:24:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Ume Su]]></category>
		<category><![CDATA[Umeboshi]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=584</guid>
		<description><![CDATA[The Umeboshi fruit, or even called Japanese Ume fruit, are often referred to as plums, but are related to the apricot. Ume Su is a fermented seasoning sauce from Japanese umeboshi apricots. Ume Su tastes salty and sourly. Production &#8211; Traditional The still green Umeboshi apricots are put together with salt, usually sea salt into [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/wuerzmittel/umeboshi/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sea Salt</title>
		<link>http://www.japanische-lebensmittel.net/en/salz-kategorie/meersalz</link>
		<comments>http://www.japanische-lebensmittel.net/en/salz-kategorie/meersalz#comments</comments>
		<pubDate>Wed, 01 Dec 2010 10:14:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Salt]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Solar Salt]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=578</guid>
		<description><![CDATA[Sea Salt is playing for the Japanese Cuisine a prominent role because it is used as a spice and for the preparation of many dishes such as eg.: Miso and Shoyu. Nutrients &#8211; Trace Elements Sea salt contains the elements sodium and chlorine and over 40 other elements or trace elements. These minerals in sea [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salt Information</title>
		<link>http://www.japanische-lebensmittel.net/en/salz-kategorie/salz-information</link>
		<comments>http://www.japanische-lebensmittel.net/en/salz-kategorie/salz-information#comments</comments>
		<pubDate>Wed, 01 Dec 2010 10:11:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Salt]]></category>
		<category><![CDATA[Sodium Chloride]]></category>
		<category><![CDATA[Common Salt]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=574</guid>
		<description><![CDATA[Salt is an important part of Japanese Cuisine, because with the assistance of salt, Soy Sauces such as shoyu and tamari and seasonings such as miso were made​​. Salt Ingredients Salt is important for the balance of fluid in the cells and the entire human organism. The chemical formula for salt is sodium chloride. Thus [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mugi Miso</title>
		<link>http://www.japanische-lebensmittel.net/en/miso-kategorie/mugi-miso</link>
		<comments>http://www.japanische-lebensmittel.net/en/miso-kategorie/mugi-miso#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:43:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Miso]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=563</guid>
		<description><![CDATA[Mugi Miso is used primarily by the Japanese rural population and cherished to be very nutritious and healthy food. Mugi miso is also called Barley Miso, because it is produced using barley. Mugi Miso Production Mugi miso is made from soybeans, barley, Salt, water and Koji. The barley is added to the koji and then [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kome Miso</title>
		<link>http://www.japanische-lebensmittel.net/en/miso-kategorie/kome-miso</link>
		<comments>http://www.japanische-lebensmittel.net/en/miso-kategorie/kome-miso#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:40:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Miso]]></category>
		<category><![CDATA[Genmai]]></category>
		<category><![CDATA[Kome]]></category>
		<category><![CDATA[Shiro]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=560</guid>
		<description><![CDATA[From Kome-Miso there are several types, eg. the so-called Genmaimiso, that is a Miso from brown rice and a Shiro Miso, which has a very low salt content and very sweet taste. Kome Miso Production Kome Miso is made from soy beans, white rice and Koji. Genmai Miso is manufactured the same way as Kome [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/miso-kategorie/kome-miso/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hatcho Miso</title>
		<link>http://www.japanische-lebensmittel.net/en/miso-kategorie/hatcho-miso</link>
		<comments>http://www.japanische-lebensmittel.net/en/miso-kategorie/hatcho-miso#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:36:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Miso]]></category>
		<category><![CDATA[Hatcho]]></category>
		<category><![CDATA[High Protein Content]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=556</guid>
		<description><![CDATA[Hatcho Miso is stronger in taste than other Miso varieties and is mainly used in Japanese Cuisine for soups. Hatchomiso was consumed daily by the Japanese emperor. Hatcho Miso Production Hatcho Miso is made only from soybeans, water, Salt and Koji. The fermentation with Aspergillus Oryzae takes compared to other Miso varieties relatively long about [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/miso-kategorie/hatcho-miso/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Miso Information</title>
		<link>http://www.japanische-lebensmittel.net/en/miso-kategorie/miso-information</link>
		<comments>http://www.japanische-lebensmittel.net/en/miso-kategorie/miso-information#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:32:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Miso]]></category>
		<category><![CDATA[Koji]]></category>
		<category><![CDATA[Miso Paste]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=552</guid>
		<description><![CDATA[Miso is a kind of paste made ​​from soybeans and cereals, depending on the variety different cereals such as rice, barley or other grains are used. Miso Traditional During the traditional production soybeans and corn, depending on the variety, rice or barley or other grains are mixed and with the help of Koji and adding [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sushi Information</title>
		<link>http://www.japanische-lebensmittel.net/en/sushi-kategorie/sushi-information</link>
		<comments>http://www.japanische-lebensmittel.net/en/sushi-kategorie/sushi-information#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:25:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Sushi]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=547</guid>
		<description><![CDATA[Sushi is a Japanese Dish, which consists of rice vinegar, Salt and sugar spiced rice and raw or smoked fish. Sushi is often combined with Nori Seaweed. Sushi Preparation For the preparation of sushi very specific varities of rice are used. First, the rice is washed well, then cooked in a pot, then the rice [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/sushi-kategorie/sushi-information/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Soy Sauce Information</title>
		<link>http://www.japanische-lebensmittel.net/en/sojasossen/sojasauce-information</link>
		<comments>http://www.japanische-lebensmittel.net/en/sojasossen/sojasauce-information#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:12:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Soy Sauces]]></category>
		<category><![CDATA[Shoyu]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Tamari]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=540</guid>
		<description><![CDATA[The difference between the Shoyu Soy Sauce and Tamari is the following: Shoyu is made from soybeans, water, wheat, and Sea Salt. Tamari (original tamari) only from soybeans, sea salt and water. Tamari is stronger in flavor than shoyu. Traditional Production In the traditional production of soy sauce are either only soybeans powdered or soybeans [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/sojasossen/sojasauce-information/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wakame Seaweed</title>
		<link>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/wakame-algen</link>
		<comments>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/wakame-algen#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:04:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Algae - Seaweed]]></category>
		<category><![CDATA[Wakame]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=532</guid>
		<description><![CDATA[Wakame Seaweed are brown algae and are beside the Nori one of the best-liked algae in Japan and are considered a delicacy. Nutrients &#8211; Vitamins, Minerals Wakame Seaweed contain about 14% protein, 2% fat and 41% carbohydrates. The fiber content is located at medium range, same as the Nori Seaweed. Wakame is very rich in [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/wakame-algen/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nori Seaweed</title>
		<link>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/nori-algen</link>
		<comments>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/nori-algen#comments</comments>
		<pubDate>Wed, 01 Dec 2010 09:01:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Algae - Seaweed]]></category>
		<category><![CDATA[Protein-Rich Red Algae]]></category>
		<category><![CDATA[Nori]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=529</guid>
		<description><![CDATA[Nori Seaweed are cultured and cultivated in Japan for a long time in the sea. Nori seaweed are red algae and are very important seaweed in Japan. Nutrients &#8211; Vitamins, Minerals Nori algae have a very high protein content, about 40%, that is very rich in protein. Nori contain about 4% fat and 44% carbohydrates, [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/nori-algen/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kombu Seaweed</title>
		<link>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/kombu-algen</link>
		<comments>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/kombu-algen#comments</comments>
		<pubDate>Wed, 01 Dec 2010 08:55:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Algae - Seaweed]]></category>
		<category><![CDATA[Kombu]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=526</guid>
		<description><![CDATA[Kombu Seaweed are large, up to 20m long Brown Algae they are long-time seaweed and are found mainly in the northern part of Japan. Nutrients &#8211; Vitamins, Minerals Kombu algae consist of approximately 8% from protein, 60% carbohydrates and 1% fat. The fiber content is not as high as in other seaweed. They contain the [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/kombu-algen/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hijiki Algae</title>
		<link>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/hijiki-algen</link>
		<comments>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/hijiki-algen#comments</comments>
		<pubDate>Wed, 01 Dec 2010 08:52:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Algae - Seaweed]]></category>
		<category><![CDATA[Hijiki]]></category>
		<category><![CDATA[Hiziki]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=523</guid>
		<description><![CDATA[Hijiki Algae or Hiziki Algae are Brown Algae and used in Japan for a long time as a food. Hijiki have a firm texture and an intense aroma and are considered a delicacy in Japan. Nutrients &#8211; Vitamins, Minerals Hijiki algae are rich in nutrients, especially they are rich in minerals. Hijiki contain about 10% [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/hijiki-algen/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Arame Algae</title>
		<link>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/arame-algen</link>
		<comments>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/arame-algen#comments</comments>
		<pubDate>Wed, 01 Dec 2010 08:48:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Algae - Seaweed]]></category>
		<category><![CDATA[Arame]]></category>
		<category><![CDATA[Brown Algae]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=519</guid>
		<description><![CDATA[Arame Algae are Brown Algae and are used mainly by the inhabitants of the coasts of East Asia, ie Japan and China as food. Arame algae are brown seaweed, therefore the name. Nutrients &#8211; Vitamins, Minerals The Arame seaweed contains many important nutrients, vitamins, minerals and trace elements. Arame Seaweed contains about 12% protein, 50% [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/arame-algen/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Agar Agar</title>
		<link>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/agar-agar</link>
		<comments>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/agar-agar#comments</comments>
		<pubDate>Wed, 01 Dec 2010 08:44:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Algae - Seaweed]]></category>
		<category><![CDATA[Agar Agar]]></category>
		<category><![CDATA[Gelatin]]></category>
		<category><![CDATA[Kanten]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=514</guid>
		<description><![CDATA[Agar Agar or even called Japanese Kanten, is the gelatin in Asia. Agar-Agar is made ​​of various algae, especially from red algae. Nutrients &#8211; Vitamins, Minerals Kanten or Agar Agar contain only about 2% protein, hardly any fat and about 74% carbohydrates. The fiber content is very high, from the minerals only calcium is noteworthy, [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/algen-meeresalgen/agar-agar/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tofu Information</title>
		<link>http://www.japanische-lebensmittel.net/en/grundnahrungsmittel/tofu-information</link>
		<comments>http://www.japanische-lebensmittel.net/en/grundnahrungsmittel/tofu-information#comments</comments>
		<pubDate>Wed, 01 Dec 2010 08:35:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Staple Food]]></category>
		<category><![CDATA[Vegetable Protein]]></category>
		<category><![CDATA[Tofu]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?p=509</guid>
		<description><![CDATA[Tofu or Bean Curd is a well-known Asian food, that is made from soybean pastry. In the West, tofu is often eaten by vegans and vegetarians. There are two basic types of tofu, Firm Tofu, and soft tofu or Silken Tofu. Firm tofu is especially good for roasting, while silken tofu is less suitable for [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/grundnahrungsmittel/tofu-information/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Links</title>
		<link>http://www.japanische-lebensmittel.net/en/links</link>
		<comments>http://www.japanische-lebensmittel.net/en/links#comments</comments>
		<pubDate>Mon, 26 Apr 2010 19:02:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Categories]]></category>

		<guid isPermaLink="false">http://www.japanische-lebensmittel.net/?page_id=415</guid>
		<description><![CDATA[Collection of Links Here you will find interesting links on food and links to various other topics. If any link does not work or link to a wrong website, send a short message to the following email! E-mail Contact. Links about Food Tofu Recipes Japanese recipes based on tofu Turkish Food Turkish Food Information Other [...]]]></description>
		<wfw:commentRss>http://www.japanische-lebensmittel.net/en/links/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Contact Us</title>
		<link>http://www.japanische-lebensmittel.net/en/kontakt-impressum</link>
		<comments>http://www.japanische-lebensmittel.net/en/kontakt-impressum#comments</comments>
		<pubDate>Sun, 07 Mar 2010 15:08:19 +0000</pubDate>
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		<title>Japanese Food</title>
		<link>http://www.japanische-lebensmittel.net/en/</link>
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		<pubDate>Sat, 06 Feb 2010 17:54:59 +0000</pubDate>
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		<category><![CDATA[Algae]]></category>
		<category><![CDATA[Japanese Food]]></category>
		<category><![CDATA[Lactose Intolerance]]></category>

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		<description><![CDATA[Japanese Food Japanese-Food also enjoy increasing popularity in Europe. The reasons why food from Japan is gladly eaten in the German speaking area are various. Lactose Intolerance Some people suffer from a so-called lactose intolerance, the word lactose means milk sugar, a milk sugar intolerance. These people lack the enzyme lactase for some reason and [...]]]></description>
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