{"id":18361,"date":"2016-05-16T00:00:00","date_gmt":"2016-05-15T22:00:00","guid":{"rendered":"https:\/\/nl.gorgonzola.com\/nieuws\/gorgonzola-en-sportdieet\/"},"modified":"2023-07-18T14:20:59","modified_gmt":"2023-07-18T12:20:59","slug":"gorgonzola-en-sportdieet","status":"publish","type":"column","link":"https:\/\/gorgonzola.egloo.it\/nl\/rubriche\/gorgonzola-en-sportdieet\/","title":{"rendered":"Gorgonzola en Sportdieet"},"content":{"rendered":"<p style=\"text-align: justify\">Tijdens het maken en de rijping van de kaas worden de melkeiwitten afgebroken door de karakteristieke micro-organismen van Gorgonzola. De rijping brengt op onmiskenbare wijze de afbraak van de melkeiwitten teweeg en de vorming van een lange reeks kleine peptiden en vrije aminozuren die gemakkelijk beschikbaar en assimileerbaar zijn.<\/p>\n<p style=\"text-align: justify\">Deze verbindingen zorgen er samen met de kenmerkende verbindingen met een hoge voedingswaarde in de melk voor dat Gorgonzola een voedingsmiddel is dat zeer geschikt is voor het dieet van de sporter.<\/p>\n","protected":false},"featured_media":11016,"template":"","class_list":["post-18361","column","type-column","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gorgonzola en Sportdieet - Gorgonzola DOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gorgonzola.egloo.it\/nl\/rubriche\/gorgonzola-en-sportdieet\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gorgonzola en Sportdieet - Gorgonzola DOP\" \/>\n<meta property=\"og:description\" content=\"Tijdens het maken en de rijping van de kaas worden de melkeiwitten afgebroken door de karakteristieke micro-organismen van Gorgonzola. De rijping brengt op onmiskenbare wijze de afbraak van de melkeiwitten teweeg en de vorming van een lange reeks kleine peptiden en vrije aminozuren die gemakkelijk beschikbaar en assimileerbaar zijn. 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