<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
		>
<channel>
	<title>Comments on: Colorful Food</title>
	<atom:link href="http://www.foodplanetblog.com/2010/07/colorful-food/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.foodplanetblog.com/2010/07/colorful-food/</link>
	<description></description>
	<lastBuildDate>Thu, 09 Feb 2012 02:49:59 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.4</generator>
	<item>
		<title>By: Joe P</title>
		<link>http://www.foodplanetblog.com/2010/07/colorful-food/comment-page-1/#comment-1002</link>
		<dc:creator>Joe P</dc:creator>
		<pubDate>Wed, 28 Jul 2010 15:22:29 +0000</pubDate>
		<guid isPermaLink="false">http://www.foodplanetblog.com/?p=3407#comment-1002</guid>
		<description>Color also makes for a more appetizing impression, mentally setting you up to enjoy the food more. 3 shades of beige does not do much to jump-start your senses!</description>
		<content:encoded><![CDATA[<p>Color also makes for a more appetizing impression, mentally setting you up to enjoy the food more. 3 shades of beige does not do much to jump-start your senses!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Donna</title>
		<link>http://www.foodplanetblog.com/2010/07/colorful-food/comment-page-1/#comment-1001</link>
		<dc:creator>Donna</dc:creator>
		<pubDate>Wed, 28 Jul 2010 02:53:51 +0000</pubDate>
		<guid isPermaLink="false">http://www.foodplanetblog.com/?p=3407#comment-1001</guid>
		<description>True, but I think it depends on the color you choose. I have a feeling the advice is aimed to boost the typical American, starchy diet. You know, brown meat, white potatoes, pale yellow mac and cheese - the tan and brown palette.</description>
		<content:encoded><![CDATA[<p>True, but I think it depends on the color you choose. I have a feeling the advice is aimed to boost the typical American, starchy diet. You know, brown meat, white potatoes, pale yellow mac and cheese &#8211; the tan and brown palette.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Mike</title>
		<link>http://www.foodplanetblog.com/2010/07/colorful-food/comment-page-1/#comment-1000</link>
		<dc:creator>Mike</dc:creator>
		<pubDate>Wed, 28 Jul 2010 01:36:43 +0000</pubDate>
		<guid isPermaLink="false">http://www.foodplanetblog.com/?p=3407#comment-1000</guid>
		<description>I&#039;ve heard about the mutil colored food and nutrition theory before but I don&#039;t fully buy it.  Take the example of red foods.  There can be cherries, tomatos, peppers, and beets ( not to mention red meat).  I could have an entirely red plate and cover a good percentage of nutritional needs.  I probably really wouldn&#039;t do that though.</description>
		<content:encoded><![CDATA[<p>I&#8217;ve heard about the mutil colored food and nutrition theory before but I don&#8217;t fully buy it.  Take the example of red foods.  There can be cherries, tomatos, peppers, and beets ( not to mention red meat).  I could have an entirely red plate and cover a good percentage of nutritional needs.  I probably really wouldn&#8217;t do that though.</p>
]]></content:encoded>
	</item>
</channel>
</rss>

