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<?xml-stylesheet type="text/xsl" href="http://articles.mercola.com/utility/FeedStylesheets/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Type of Dietary Fat Key to Heart Risk</title><link>http://articles.mercola.com/sites/articles/archive/2008/01/02/dietary-fat-linked-to-heart-disease.aspx</link><description>The value of hardened (trans) unsaturated fats in our food supply is probably best exemplified by the glazed doughnut. At room temperature, a glazed doughnut can be easily eaten with one hand, but warmed up it requires two hands and a napkin. That's what</description><dc:language>en</dc:language><generator>CommunityServer 2008.5 SP1 (Build: 31106.3070)</generator></channel></rss>