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	<title>Bukuri.com &#187; Ushqimi</title>
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	<link>http://www.bukuri.com</link>
	<description>Per Trupin dhe Shpirtin tuaj!</description>
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		<title>Rigoni ka veprimtari antioksiduese</title>
		<link>http://www.bukuri.com/2011/10/rigoni-ka-veprimtari-antioksiduese/</link>
		<comments>http://www.bukuri.com/2011/10/rigoni-ka-veprimtari-antioksiduese/#comments</comments>
		<pubDate>Thu, 27 Oct 2011 12:36:42 +0000</pubDate>
		<dc:creator>Bukuri.com</dc:creator>
				<category><![CDATA[Ushqimi]]></category>
		<category><![CDATA[bimë aromatike]]></category>
		<category><![CDATA[erëz]]></category>
		<category><![CDATA[gatimeve]]></category>
		<category><![CDATA[Kuzhina]]></category>
		<category><![CDATA[molla]]></category>
		<category><![CDATA[organizmin]]></category>
		<category><![CDATA[perime]]></category>
		<category><![CDATA[Rigoni]]></category>
		<category><![CDATA[salcat]]></category>
		<category><![CDATA[sallatat]]></category>
		<category><![CDATA[veprimtari antioksiduese]]></category>
		<category><![CDATA[veti  mbrojtëse]]></category>

		<guid isPermaLink="false">http://www.bukuri.com/?p=1548</guid>
		<description><![CDATA[Shumica prej nesh e njohim rigonin si një erëz në kuzhinën tonë të cilin e përdorim për t&#8217;u dhënë aromë dhe shije gatimeve tona. Ndoshta nuk i keni dhënë rigonit rëndësinë e duhur. Rigoni është një bimë aromatike me  veti vepruese mbrojtëse të rëndësishme për organizmin tonë. Në bazë të disa studimeve, duket se ka [...]]]></description>
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		<item>
		<title>Sekretet e plakjes zbulon vera e kuqe</title>
		<link>http://www.bukuri.com/2010/11/sekretet-e-plakjes-zbulon-vera-e-kuqe/</link>
		<comments>http://www.bukuri.com/2010/11/sekretet-e-plakjes-zbulon-vera-e-kuqe/#comments</comments>
		<pubDate>Tue, 16 Nov 2010 18:46:47 +0000</pubDate>
		<dc:creator>Bukuri.com</dc:creator>
				<category><![CDATA[Ushqimi]]></category>
		<category><![CDATA[barna]]></category>
		<category><![CDATA[David Sinclair]]></category>
		<category><![CDATA[Harvard]]></category>
		<category><![CDATA[insulinës]]></category>
		<category><![CDATA[kromozomeve]]></category>
		<category><![CDATA[Medical School]]></category>
		<category><![CDATA[metabolizmit qelizor]]></category>
		<category><![CDATA[minjve]]></category>
		<category><![CDATA[ngadalësojnë plakjen]]></category>
		<category><![CDATA[proteinë]]></category>
		<category><![CDATA[resveratroli aktivizon]]></category>
		<category><![CDATA[resveratrolin]]></category>
		<category><![CDATA[Sekretet plakjes]]></category>
		<category><![CDATA[sëmundjeve]]></category>
		<category><![CDATA[shçndetin]]></category>
		<category><![CDATA[shkencëtarët]]></category>
		<category><![CDATA[sirtuin]]></category>
		<category><![CDATA[verë kuqe]]></category>

		<guid isPermaLink="false">http://www.bukuri.com/sekretet-e-plakjes-zbulon-vera-e-kuqe.html</guid>
		<description><![CDATA[&#160; Sekretet e plakjes zbulon vera e kuqe Vera e kuqe na zbulon sekretet e proçedurës të plakjes. Shkencëtarët gjetën se një nga përbërësit më të vegjël, resveratrolin. Resveratroli përmirëson shëndetin dhe jetëgjatësinë e minjve të laboratorëve. Besojnë që resveratroli aktivizon një proteinë, e cila është e njohur me emrin sirtuin dhe rivendos shëndetin e [...]]]></description>
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		<title>Shega, vetitë dhe përdorimi i saj</title>
		<link>http://www.bukuri.com/2010/10/shega-vetite-dhe-perdorimi-i-saj/</link>
		<comments>http://www.bukuri.com/2010/10/shega-vetite-dhe-perdorimi-i-saj/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 04:27:35 +0000</pubDate>
		<dc:creator>Bukuri.com</dc:creator>
				<category><![CDATA[Ushqimi]]></category>
		<category><![CDATA[amvisa]]></category>
		<category><![CDATA[Kuzhina]]></category>
		<category><![CDATA[receta gatimi]]></category>
		<category><![CDATA[shega]]></category>

		<guid isPermaLink="false">http://www.bukuri.com/shega-vetit-dhe-prdorimi-i-saj.html</guid>
		<description><![CDATA[Shega eshte nje frute i pasur me antioksidantë dhe anti-inflamator. Sot,një vëzhgim i ri izraelit, i kryer nga Michael Aviram, një biookimist në nje studim ne Laboratoret Lipidë, Rambam Medical Center në Haifa, tregon virtytet e tjera që lidhen me kete lëng të këtyre frutave, sidomos te acidit ellagic,&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160; një kompleks natyror kimike që mund [...]]]></description>
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		<title>Luftoni mplakjen me vitaminë D</title>
		<link>http://www.bukuri.com/2009/03/luftoni-mplakjen-me-vitamine-d/</link>
		<comments>http://www.bukuri.com/2009/03/luftoni-mplakjen-me-vitamine-d/#comments</comments>
		<pubDate>Fri, 13 Mar 2009 12:34:42 +0000</pubDate>
		<dc:creator>Bukuri.com</dc:creator>
				<category><![CDATA[Ushqimi]]></category>
		<category><![CDATA[drithëra]]></category>
		<category><![CDATA[konsultoni mjekun]]></category>
		<category><![CDATA[lëkurën]]></category>
		<category><![CDATA[lëng portokalli]]></category>
		<category><![CDATA[Luftoni mplakjen]]></category>
		<category><![CDATA[mish peshku]]></category>
		<category><![CDATA[ndihmon trupin]]></category>
		<category><![CDATA[plakeni]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[test gjaku]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[ushqimet plotësuese]]></category>
		<category><![CDATA[vitaminë D]]></category>

		<guid isPermaLink="false">http://www.bukuri.com/?p=1475</guid>
		<description><![CDATA[  Disa minuta qëndrimi në dritën e diellit e ndihmon trupin tuaj të krijojë vitamin D aq sa i duhet. A është kjo keq për lëkurën tuaj derisa plakeni? Jo, nëse nuk e teproni, shumë ekspertë thonë, dhe përfitimi mund të jetë shumë i madh. Më shumë se gjysma e të gjitha grave mendohet se kanë [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mos ua qëroni lëkurën domateve</title>
		<link>http://www.bukuri.com/2009/03/mos-ua-qeroni-lekuren-domateve/</link>
		<comments>http://www.bukuri.com/2009/03/mos-ua-qeroni-lekuren-domateve/#comments</comments>
		<pubDate>Fri, 06 Mar 2009 23:00:59 +0000</pubDate>
		<dc:creator>Bukuri.com</dc:creator>
				<category><![CDATA[Ushqimi]]></category>
		<category><![CDATA[antikanceroze]]></category>
		<category><![CDATA[antioksidues]]></category>
		<category><![CDATA[fibër]]></category>
		<category><![CDATA[gjatë gatimit]]></category>
		<category><![CDATA[gjellë]]></category>
		<category><![CDATA[lëkurën domateve]]></category>
		<category><![CDATA[likopen]]></category>
		<category><![CDATA[organizmin]]></category>
		<category><![CDATA[perime]]></category>
		<category><![CDATA[salcë]]></category>
		<category><![CDATA[sallatë]]></category>
		<category><![CDATA[sistemin tretës]]></category>

		<guid isPermaLink="false">http://www.bukuri.com/?p=1045</guid>
		<description><![CDATA[  Ndoshta jeni mësuar që t&#8217;ua hiqni lëkurën domateve, qoftë për të bërë sallatë apo për t&#8217;i bërë salcë apo për t&#8217;i gatuar gjellë. Erdhi koha që ta harroni këtë zakon. Lëkura e domates ose e gjithë kjo perime është shumë e pasur me likopen që ka vetinë të mos humbasë gjatë gatimit (bëhet fjalë [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Piper të zi, të kuq apo të bardhë?</title>
		<link>http://www.bukuri.com/2009/02/piper-te-zi-te-kuq-apo-te-bardhe/</link>
		<comments>http://www.bukuri.com/2009/02/piper-te-zi-te-kuq-apo-te-bardhe/#comments</comments>
		<pubDate>Fri, 20 Feb 2009 00:09:23 +0000</pubDate>
		<dc:creator>Bukuri.com</dc:creator>
				<category><![CDATA[Ushqimi]]></category>
		<category><![CDATA[kapsaisin]]></category>
		<category><![CDATA[lëndë kanceroze]]></category>
		<category><![CDATA[lëndën djegëse]]></category>
		<category><![CDATA[mbron organizmin]]></category>
		<category><![CDATA[piper bardhë]]></category>
		<category><![CDATA[piper djegës]]></category>
		<category><![CDATA[piper kuq]]></category>
		<category><![CDATA[piperi jeshil]]></category>
		<category><![CDATA[piperi zi]]></category>
		<category><![CDATA[shije pikante]]></category>

		<guid isPermaLink="false">http://www.bukuri.com/?p=1061</guid>
		<description><![CDATA[  Ndryshimi: Më i njohuri tek ne piperi i zi është ai që zgjidhet pasi është pjekur. Piperi i bardhë është thjesht piperi i zi por që i është pastruar lëkura. Nga ana tjetër, piperi i kuq djegës bënë pjesë në një shumëllojshmëri të ndryshme dhe përmban lëndën djegëse kapsaisinë që i jep shije pikante. Për [...]]]></description>
		<wfw:commentRss>http://www.bukuri.com/2009/02/piper-te-zi-te-kuq-apo-te-bardhe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Çokollatë të zezë apo të bardhë?</title>
		<link>http://www.bukuri.com/2009/02/cokollate-te-zeze-apo-te-bardhe/</link>
		<comments>http://www.bukuri.com/2009/02/cokollate-te-zeze-apo-te-bardhe/#comments</comments>
		<pubDate>Wed, 18 Feb 2009 23:12:42 +0000</pubDate>
		<dc:creator>Bukuri.com</dc:creator>
				<category><![CDATA[Ushqimi]]></category>
		<category><![CDATA[Çokollata bardhë]]></category>
		<category><![CDATA[Çokollatë zezë]]></category>
		<category><![CDATA[energji]]></category>
		<category><![CDATA[gjalpi kakaos]]></category>
		<category><![CDATA[kalori]]></category>
		<category><![CDATA[kënaqësi]]></category>
		<category><![CDATA[lëndë antioksiduese]]></category>
		<category><![CDATA[yndyrë]]></category>

		<guid isPermaLink="false">http://www.bukuri.com/?p=1069</guid>
		<description><![CDATA[  Çokollatë të zezë apo të bardhë? Ndryshimi: Çokollata  e bardhë prodhohet nga gjalpi i kakaos, ndërsa çokollata e zezë nga kakao. Për këtë arsye, çokollata e zezë ka rreth 50 kalori më pak në 100 gramë. Ka më shumë lëndë antioksiduese dhe yndyrë të një cilësie më të mirë. Çfarë të zgjidhni? Të posaçmit bien [...]]]></description>
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		<slash:comments>8</slash:comments>
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