{"id":540,"date":"2018-12-03T13:55:35","date_gmt":"2018-12-03T12:55:35","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2018\/12\/03\/jogurty-a-jejich-ucinky-na-zdravi\/"},"modified":"2025-03-14T14:21:08","modified_gmt":"2025-03-14T13:21:08","slug":"jogurty-a-jejich-ucinky-na-zdravi","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/jogurty-a-jejich-ucinky-na-zdravi\/","title":{"rendered":"Jogurty a jejich \u00fa\u010dinky na zdrav\u00ed"},"content":{"rendered":"<p><span style=\"color: #003399\">O jogurtech &#8211; \u00fa\u010dinnky na zdrav\u00ed a spr\u00e1vn\u00e9 uskladn\u011bn\u00ed.<\/span><\/p>\n<p>Podobn\u011b jako u v\u0161ech kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f jsou i jogurty v\u00fdznamnou slo\u017ekou zdrav\u00e9ho j\u00eddeln\u00ed\u010dku. D\u00edky prokys\u00e1n\u00ed jsou dob\u0159e straviteln\u00e9. Jsou v\u00fdborn\u00fdm zdrojem pro t\u011blo dob\u0159e vyu\u017eiteln\u00e9ho v\u00e1pn\u00edku, kvalitn\u00edch b\u00edlkovin a dal\u0161\u00edch v\u00fdznamn\u00fdch slo\u017eek.<\/p>\n<p>Jejich konzumace pozitivn\u011b ovliv\u0148uje p\u0159irozenou <span class='tooltipsall tooltipsincontent classtoolTips76'>st\u0159evn\u00ed mikrofl\u00f3ru<\/span> a br\u00e1n\u00ed hnilobn\u00fdm proces\u016fm ve st\u0159ev\u011b, vyu\u017e\u00edvaj\u00ed se k \u00faprav\u011b za\u017e\u00edv\u00e1n\u00ed, harmonizuj\u00ed <span class='tooltipsall tooltipsincontent classtoolTips76'>st\u0159evn\u00ed mikrofl\u00f3ru<\/span> po u\u017e\u00edv\u00e1n\u00ed <span class='tooltipsall tooltipsincontent classtoolTips210'>antibiotik<\/span>, jejich pravideln\u00e1 konzumace pravd\u011bpodobn\u011b chr\u00e1n\u00ed p\u0159ed vznikem n\u00e1dor\u016f tlust\u00e9ho st\u0159eva a kone\u010dn\u00edku. Tak\u00e9 maj\u00ed pozitivn\u00ed vliv na sni\u017eov\u00e1n\u00ed vysok\u00e9 hladiny <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> v krvi (nepo\u010d\u00edt\u00e1me-li ty smetanov\u00e9). D\u00edky sn\u00ed\u017een\u00e9mu mno\u017estv\u00ed ml\u00e9\u010dn\u00e9ho cukru, <span class='tooltipsall tooltipsincontent classtoolTips270'>lakt\u00f3zy<\/span>, jogurty b\u00fdvaj\u00ed tolerov\u00e1ny i osobami trp\u00edc\u00edmi leh\u010d\u00edmi formami nesn\u00e1\u0161enlivost\u00ed ml\u00e9\u010dn\u00e9ho cukru, nebo\u0165 ten je v kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch\u00a0 \u010d\u00e1ste\u010dn\u011b roz\u0161t\u011bpen p\u016fsoben\u00edm bakteri\u00e1ln\u00edch <span class='tooltipsall tooltipsincontent classtoolTips280'>enzym\u016f<\/span>.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Jak uchov\u00e1vat jogurt?<\/strong><\/p>\n<p>V\u0161echny jogurtov\u00e9 v\u00fdrobky je nutno skladovat v nepo\u0161kozen\u00e9m obalu nejl\u00e9pe v chladni\u010dce p\u0159i n\u00edzk\u00fdch teplot\u00e1ch do 6 \u00b0C, konzumovat co nej\u010derstv\u011bj\u0161\u00ed (p\u0159ednost d\u00e1vejte jogurt\u016fm s kr\u00e1tkou dobou pou\u017eitelnosti, kter\u00e9 neobsahuj\u00ed zbyte\u010dn\u00e9 konzervanty) a rozhodn\u011b ne po ukon\u010den\u00ed data pou\u017eitelnosti. Jedin\u011b tak se zajist\u00ed hygienick\u00e1 nez\u00e1vadnost a cht\u011bn\u00e9 senzorick\u00e9 vlastnosti.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u010ceho si v\u0161\u00edmat na obalu jogurt\u016f?<\/strong><\/p>\n<ul>\n<li><strong>slo\u017een\u00ed<\/strong> \u2013 jednotliv\u00e9 slo\u017eky jsou uvedeny v sestupn\u00e9m po\u0159ad\u00ed dle jejich mno\u017estv\u00ed v jogurtu, na prvn\u00edm m\u00edst\u011b je uvedena slo\u017eka, kter\u00e9 je v jogurtu nejv\u00edce;<\/li>\n<li><strong>obsahu tuku <\/strong>\u2013 tu\u010dnost jogurtu se pohybuje od cca 0,1 % do v\u00edce ne\u017e 10 %, odtu\u010dn\u011bn\u00e9 a n\u00edzkotu\u010dn\u00e9 jogurty se vyr\u00e1b\u011bj\u00ed p\u0159\u00eddavkem odtu\u010dn\u011bn\u00e9ho ml\u00e9ka, vysokotu\u010dn\u00e9 p\u0159\u00eddavkem smetany, jogurty se sn\u00ed\u017een\u00fdm obsahem tuku jsou vhodn\u011bj\u0161\u00ed p\u0159i reduk\u010dn\u00edch diet\u00e1ch \u010di p\u0159i nutnosti sn\u00ed\u017een\u00ed p\u0159\u00edvodu <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>, smetanov\u00e9 jogurty b\u00fdvaj\u00ed chutn\u011bj\u0161\u00ed;<\/li>\n<li><strong>obsahu <span class='tooltipsall tooltipsincontent classtoolTips276'>su\u0161iny<\/span>\u00a0 <\/strong>\u2013 klasick\u00fd b\u00edl\u00fd jogurt by m\u011bl m\u00edt minim\u00e1ln\u011b\u00a0 8,2 % tukuprost\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips276'>su\u0161iny<\/span> (p\u0159\u00eddavkem su\u0161en\u00e9ho ml\u00e9ka se tukuprost\u00e1 su\u0161ina v\u011bt\u0161inou upravuje na cca 17 %), jogurty se sn\u00ed\u017een\u00fdm obsahem tuku \u010di <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharid\u016f<\/span> maj\u00ed m\u00e9n\u011b ne\u017e 8,2 % tukuprost\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips276'>su\u0161iny<\/span>;<\/li>\n<li><strong>data pou\u017eitelnosti <\/strong>ozna\u010den\u00e9ho \u201eSpot\u0159ebujte do\u2026\u201c \u2013 jogurt pat\u0159\u00ed mezi ne\u00fadr\u017en\u00e9 potraviny, nesm\u00ed se prod\u00e1vat po ukon\u010den\u00ed data spot\u0159eby;<\/li>\n<li>nenechte se oklamat <strong>zav\u00e1d\u011bj\u00edc\u00ed reklamou <\/strong>na obalech jogurt\u016f \u2013\u00a0 nap\u0159. \u201ebez konzervant\u016f\u201c mus\u00ed b\u00fdt v\u0161echny jogurty, stejn\u011b tak jogurt s obsahem \u201e0 % tuku\u201c nen\u00ed mo\u017en\u00e9 vyrobit, atd.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>.<\/strong><\/p>\n<p>\u00a0<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p><span><em>Pavelka, A., Ml\u00e9\u010dn\u00e9 v\u00fdrobky pro va\u0161e zdrav\u00ed. Nakladatelstv\u00ed Littera, Brno, 1996, s. 54-58 <\/em><\/span><br \/><span><em>Gajd\u016f\u0161ek, S., Ml\u00e9ka\u0159stv\u00ed II. Mendelova zem\u011bd\u011blsk\u00e1 a lesnick\u00e1 univerzita v Brn\u011b, 1998, s. 31-44<\/em><\/span><br \/><span><em>Jogurt nemus\u00ed b\u00fdt probiotick\u00fd. Sdru\u017een\u00ed obrany spot\u0159ebitel\u016f, 2007.<\/em><\/span><br \/><span><em>Jogurt prost\u011b mus\u00ed b\u00fdt jogurt. Sdru\u017een\u00ed obrany spot\u0159ebitel\u016f, 2007. <\/em><\/span><br \/><span><em>Jogurty bez \u0161krob\u016f! Sdru\u017een\u00ed obrany spot\u0159ebitel\u016f, 2007. <\/em><\/span><br \/><span><em>Je jogurt vlastn\u011b je\u0161t\u011b jogurt? Sdru\u017een\u00ed obrany spot\u0159ebitel\u016f, 2007. <\/em><\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips76','Bakterie, kter\u00e9 \u017eij\u00ed p\u0159irozen\u011b v\u00a0lidsk\u00e9m st\u0159ev\u011b, pom\u00e1haj\u00ed tr\u00e1vit potravu, potla\u010duj\u00ed r\u016fst \u0161kodliv\u00fdch bakteri\u00ed, ale tak\u00e9 t\u0159eba vyr\u00e1b\u00ed n\u011bkter\u00e9 nezbytn\u00e9 vitam\u00edny \u2013 nap\u0159\u00edklad vitam\u00edn K, kter\u00fd m\u00e1 d\u016fle\u017eitou funkci pro zastaven\u00ed krv\u00e1cen\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips188','Cholesterol je l\u00e1tka tukov\u00e9 povahy, kter\u00e1 je pro na\u0161e t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 \u2013 tvo\u0159\u00ed se z n\u011bj nap\u0159\u00edklad hormony a vitamin D apod. V nadm\u011brn\u00e9m mno\u017estv\u00ed se m\u016f\u017ee usazovat ve st\u011bn\u00e1ch c\u00e9v a ucp\u00e1vat je. Vyskytuje se ve v\u0161ech \u017eivo\u010di\u0161n\u00fdch tk\u00e1n\u00edch, ale nevyskytuje se v rostlin\u00e1ch. \u010c\u00e1st cholesterolu si t\u011blo samo vytv\u00e1\u0159\u00ed, \u010d\u00e1st se do t\u011bla dost\u00e1v\u00e1 konzumac\u00ed \u017eivo\u010di\u0161n\u00fdch potravin. Vysok\u00fd p\u0159\u00edjem cholesterolu v potrav\u011b zvy\u0161uje riziko vzniku onemocn\u011bn\u00ed srdce a c\u00e9v.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips188','Cholesterol je l\u00e1tka tukov\u00e9 povahy, kter\u00e1 je pro na\u0161e t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 \u2013 tvo\u0159\u00ed se z n\u011bj nap\u0159\u00edklad hormony a vitamin D apod. V nadm\u011brn\u00e9m mno\u017estv\u00ed se m\u016f\u017ee usazovat ve st\u011bn\u00e1ch c\u00e9v a ucp\u00e1vat je. Vyskytuje se ve v\u0161ech \u017eivo\u010di\u0161n\u00fdch tk\u00e1n\u00edch, ale nevyskytuje se v rostlin\u00e1ch. \u010c\u00e1st cholesterolu si t\u011blo samo vytv\u00e1\u0159\u00ed, \u010d\u00e1st se do t\u011bla dost\u00e1v\u00e1 konzumac\u00ed \u017eivo\u010di\u0161n\u00fdch potravin. Vysok\u00fd p\u0159\u00edjem cholesterolu v potrav\u011b zvy\u0161uje riziko vzniku onemocn\u011bn\u00ed srdce a c\u00e9v.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips210','Antibiotika jsou l\u00e1tky, kter\u00e9 se u\u017e\u00edvaj\u00ed k l\u00e9\u010db\u011b bakteri\u00e1ln\u00edch infekc\u00edch. P\u0159i jejich u\u017e\u00edv\u00e1n\u00ed ov\u0161em nedoch\u00e1z\u00ed pouze k usmrcen\u00ed patogenn\u00edch bakteri\u00ed, ale i k redukci p\u0159irozen\u00e9 st\u0159evn\u00ed mikrofl\u00f3ry, kter\u00e1 ve st\u0159ev\u011b pom\u00e1h\u00e1 udr\u017eovat p\u0159\u00edzniv\u00e9 podm\u00ednky a chr\u00e1n\u00ed tak st\u0159evo p\u0159ed p\u016fsoben\u00edm \u0161kodliv\u00fdch mikroorganizm\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips235','Sacharidy\u00a0 jsou d\u016fle\u017eit\u00fd zdroj energie pro na\u0161e du\u0161evn\u00ed i fyzick\u00e9 aktivity. Jsou obsa\u017eeny nap\u0159\u00edklad v brambor\u00e1ch, r\u00fd\u017ei, t\u011bstovin\u00e1ch, pe\u010divu, ale tak\u00e9 ve sladk\u00fdch pokrmech, n\u00e1poj\u00edch apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips270','Lakt\u00f3za = ml\u00e9\u010dn\u00fd cukr. Je to disacharid \u2013 je slo\u017een\u00e1 z 1 molekuly gluk\u00f3zy a 1 molekuly galakt\u00f3zy.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips276','Su\u0161ina je to, co z\u016fstane z potraviny po odpa\u0159en\u00ed ve\u0161ker\u00e9 vody, \u010dili b\u00edlkoviny, tuky, sacharidy, miner\u00e1ln\u00ed l\u00e1tky, stopov\u00e9 prvky, vitaminy a dal\u0161\u00ed slo\u017eky. Nap\u0159. 50 % su\u0161iny znamen\u00e1, \u017ee po odpa\u0159en\u00ed vody z\u016fstane 50 % p\u016fvodn\u00edho mno\u017estv\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips280','Enzymy jsou l\u00e1tky, kter\u00e9 v\u00a0lidsk\u00e9m t\u011ble umo\u017e\u0148uj\u00ed a urychluj\u00ed chemick\u00e9 reakce.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O jogurtech &#8211; \u00fa\u010dinnky na zdrav\u00ed a spr\u00e1vn\u00e9 uskladn\u011bn\u00ed.<br \/>\nPodobn\u011b jako u v\u0161ech kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f jsou i jogurty v\u00fdznamnou slo\u017ekou zdrav\u00e9ho j\u00eddeln\u00ed\u010dku. D\u00edky prokys\u00e1n\u00ed jsou dob\u0159e straviteln\u00e9. Jsou v\u00fdborn\u00fdm zdrojem pro t\u011blo dob\u0159e vyu\u017eiteln\u00e9ho v\u00e1pn\u00edku, kvalitn\u00edch b\u00edlkovin a dal\u0161\u00edch v\u00fdznamn\u00fdch slo\u017eek.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-540","post","type-post","status-publish","format-standard","hentry","category-mleko-a-mlene-vyrobky"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=540"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/540\/revisions"}],"predecessor-version":[{"id":1648,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/540\/revisions\/1648"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}