{"id":5152,"date":"2016-07-12T11:12:31","date_gmt":"2016-07-12T11:12:31","guid":{"rendered":"http:\/\/pecorinotoscanoml.http.it\/en\/?page_id=5152"},"modified":"2020-02-25T13:18:35","modified_gmt":"2020-02-25T13:18:35","slug":"intolerances","status":"publish","type":"page","link":"https:\/\/test.pecorinotoscanodop.it\/en\/tips\/intolerances\/","title":{"rendered":"Food Intolerances"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-7wddn4-7f0b6e42afe62f5c51706753e532eb3d\">\n.flex_column.av-7wddn4-7f0b6e42afe62f5c51706753e532eb3d{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-7wddn4-7f0b6e42afe62f5c51706753e532eb3d av_one_third  avia-builder-el-0  el_before_av_two_third  avia-builder-el-first  first flex_column_div av-zero-column-padding  '     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-jv6snloh-79703a5d0a54efb702bd328887e8dbcc\">\n#top .av-special-heading.av-jv6snloh-79703a5d0a54efb702bd328887e8dbcc{\npadding-bottom:0;\ncolor:#b02b2c;\n}\nbody .av-special-heading.av-jv6snloh-79703a5d0a54efb702bd328887e8dbcc .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-jv6snloh-79703a5d0a54efb702bd328887e8dbcc .special-heading-inner-border{\nborder-color:#b02b2c;\n}\n.av-special-heading.av-jv6snloh-79703a5d0a54efb702bd328887e8dbcc .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-jv6snloh-79703a5d0a54efb702bd328887e8dbcc av-special-heading-h1 custom-color-heading blockquote modern-quote  avia-builder-el-1  el_before_av_hr  avia-builder-el-first '><h1 class='av-special-heading-tag'  itemprop=\"headline\"  >Tips<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div><br \/>\n<div  class='hr av-5ijj2o-6458ad2fbf4d77f0f91bc6eb12a85e0f hr-short  avia-builder-el-2  el_after_av_heading  el_before_av_sidebar  hr-left'><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div><br \/>\n<div  class='avia-builder-widget-area clearfix  avia-builder-el-3  el_after_av_hr  avia-builder-el-last '><div id=\"nav_menu-8\" class=\"widget clearfix widget_nav_menu\"><div class=\"menu-menuconsigli2019-inglese-container\"><ul id=\"menu-menuconsigli2019-inglese\" class=\"menu\"><li id=\"menu-item-9851\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-9851\"><a href=\"https:\/\/test.pecorinotoscanodop.it\/en\/tips\/in-the-kitchen\/\">In the kitchen<\/a><\/li>\n<li id=\"menu-item-9852\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-9852\"><a href=\"https:\/\/test.pecorinotoscanodop.it\/en\/tips\/pairings\/\">Pairings<\/a><\/li>\n<li id=\"menu-item-9853\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-9853\"><a href=\"https:\/\/test.pecorinotoscanodop.it\/en\/tips\/intolerances\/\">Food Intolerances<\/a><\/li>\n<\/ul><\/div><\/div><\/div><\/p><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-151qo-6bd6331c0fe95831a82b1c2e9522fc96\">\n.flex_column.av-151qo-6bd6331c0fe95831a82b1c2e9522fc96{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-151qo-6bd6331c0fe95831a82b1c2e9522fc96 av_two_third  avia-builder-el-4  el_after_av_one_third  avia-builder-el-last  paginagenerica flex_column_div av-zero-column-padding  '     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_heading-07a1bbb94f19326734e09ce2204dfa37\">\n#top .av-special-heading.av-av_heading-07a1bbb94f19326734e09ce2204dfa37{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-av_heading-07a1bbb94f19326734e09ce2204dfa37 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-av_heading-07a1bbb94f19326734e09ce2204dfa37 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-av_heading-07a1bbb94f19326734e09ce2204dfa37 av-special-heading-h1 blockquote modern-quote  avia-builder-el-5  el_before_av_textblock  avia-builder-el-first '><h1 class='av-special-heading-tag'  itemprop=\"headline\"  >Food Intolerances<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div><br \/>\n<section  class='av_textblock_section av-jv6sn8zg-a7b402ed4296a9ebb676a174bedd2324 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"lc\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-12736 size-full\" src=\"https:\/\/test.pecorinotoscanodop.it\/wp-content\/uploads\/2020\/02\/Bilancia-fetta_72-dpi.jpg\" alt=\"\" width=\"1382\" height=\"922\" srcset=\"https:\/\/test.pecorinotoscanodop.it\/wp-content\/uploads\/2020\/02\/Bilancia-fetta_72-dpi.jpg 1382w, https:\/\/test.pecorinotoscanodop.it\/wp-content\/uploads\/2020\/02\/Bilancia-fetta_72-dpi-300x200.jpg 300w, https:\/\/test.pecorinotoscanodop.it\/wp-content\/uploads\/2020\/02\/Bilancia-fetta_72-dpi-768x512.jpg 768w, https:\/\/test.pecorinotoscanodop.it\/wp-content\/uploads\/2020\/02\/Bilancia-fetta_72-dpi-1030x687.jpg 1030w, https:\/\/test.pecorinotoscanodop.it\/wp-content\/uploads\/2020\/02\/Bilancia-fetta_72-dpi-705x470.jpg 705w, https:\/\/test.pecorinotoscanodop.it\/wp-content\/uploads\/2020\/02\/Bilancia-fetta_72-dpi-450x300.jpg 450w\" sizes=\"(max-width: 1382px) 100vw, 1382px\" \/>The majority of the sugar in milk is known to be lactose, a disaccharide consisting of a molecule of glucose and one of galactose. In a minority portion of the population, lactose can produce intolerance, due to a deficiency in the enzyme lactase which the human body sometimes stops synthesising after weaning. In most cases the deficiency is due to a prolonged absence of milk and dairy product intake and can be gradually restored. .<\/div>\n<div class=\"lc\">There is almost no lactose in medium- and long-matured cheeses as it is the chosen fermentation substrate for the lactic bacteria, during the milk transformation process and also during the ripening of the cheese. Pecorino Toscano PDO has no appreciable lactose content. A recent study showed that the lactose content in fresh pecorino is around 0.4 g\/100 g of cheese, whilst it is absent from moulds aged for more than four months, as is also stated on the label.<\/div>\n<\/div><\/section><\/p><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":5239,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5152","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/pages\/5152"}],"collection":[{"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/comments?post=5152"}],"version-history":[{"count":10,"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/pages\/5152\/revisions"}],"predecessor-version":[{"id":12744,"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/pages\/5152\/revisions\/12744"}],"up":[{"embeddable":true,"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/pages\/5239"}],"wp:attachment":[{"href":"https:\/\/test.pecorinotoscanodop.it\/en\/wp-json\/wp\/v2\/media?parent=5152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}