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		<title>Por que deixar grãos e sementes de molho antes de consumi-los?</title>
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		<pubDate>Mon, 16 Jan 2017 22:29:07 +0000</pubDate>
				<category><![CDATA[Notícias]]></category>
		<category><![CDATA[ácio fítico]]></category>
		<category><![CDATA[antinutrientes]]></category>
		<category><![CDATA[arroz]]></category>
		<category><![CDATA[aveia]]></category>
		<category><![CDATA[chia]]></category>
		<category><![CDATA[de molho]]></category>
		<category><![CDATA[enzimas]]></category>
		<category><![CDATA[feijão]]></category>
		<category><![CDATA[fermentação]]></category>
		<category><![CDATA[grãos]]></category>
		<category><![CDATA[nutrientes]]></category>
		<category><![CDATA[saúde]]></category>
		<category><![CDATA[tempo de molho]]></category>
		<category><![CDATA[trigo]]></category>
		<category><![CDATA[veganismo]]></category>
		<category><![CDATA[vegetariano]]></category>
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					<description><![CDATA[Arroz integral, aveia, chia, quinoa, trigo, feijões e ervilhas. Todos saudáveis com muitos nutrientes. Certo ? Não é bem assim]]></description>
		
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