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	<title>WUR | Slow Foodies</title>
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	<description>Jitske&#039;s blog over gezond, verantwoord en lekker eten</description>
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		<title>Zeezout of keukenzout?</title>
		<link>https://slowfoodies.nl/zeezout-of-keukenzout-2/</link>
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		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Mon, 19 Jan 2026 07:36:00 +0000</pubDate>
				<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[algen]]></category>
		<category><![CDATA[De Kromme Watergang]]></category>
		<category><![CDATA[Edwin Vinke]]></category>
		<category><![CDATA[Food Professional Day]]></category>
		<category><![CDATA[keukenzout]]></category>
		<category><![CDATA[koken in zeewater]]></category>
		<category><![CDATA[Markus Stieger]]></category>
		<category><![CDATA[schelpdieren]]></category>
		<category><![CDATA[tafelzout]]></category>
		<category><![CDATA[water]]></category>
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		<category><![CDATA[zeewier]]></category>
		<category><![CDATA[zeezout]]></category>
		<category><![CDATA[zout]]></category>
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					<description><![CDATA[Wat is gezonder: zeezout of keukenzout?]]></description>
		
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		<title>Hoe maak ik aubergine klaar? (VIDEO)</title>
		<link>https://slowfoodies.nl/hoe-maak-ik-aubergine-klaar/</link>
					<comments>https://slowfoodies.nl/hoe-maak-ik-aubergine-klaar/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Mon, 04 Apr 2016 20:38:12 +0000</pubDate>
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		<category><![CDATA[aubergine]]></category>
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		<category><![CDATA[hoe maak ik aubergine klaar?]]></category>
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					<description><![CDATA[We vinden het een lastige groente, aubergine. Hoe moet je het bewaren, hoe maak je het klaar? En wie kent er een goed recept met aubergine? ]]></description>
		
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		<title>Minder zout? Meer aroma!</title>
		<link>https://slowfoodies.nl/minder-zout-meer-aroma/</link>
					<comments>https://slowfoodies.nl/minder-zout-meer-aroma/#comments</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Fri, 10 Apr 2015 13:13:05 +0000</pubDate>
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		<category><![CDATA[aroma]]></category>
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		<category><![CDATA[minder zout]]></category>
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		<guid isPermaLink="false">http://www.slowfoodies.nl/?p=1471</guid>

					<description><![CDATA[We eten in Nederland teveel zout. Zout verhoogt de bloeddruk en is slecht voor hart en nieren; zo ver waren jullie waarschijnlijk al. Maar waar zit het meeste zout in, en hoe maak je smaak met minder zout? Een lesje in de hogere zoutkunde, op basis van de presentatie van voedingsdeskundige Markus Stieger (WUR, Food Professional Day 2015).]]></description>
		
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