{"id":634,"date":"2010-12-22T19:58:19","date_gmt":"2010-12-22T18:58:19","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/12\/22\/137\/"},"modified":"2025-02-07T15:11:33","modified_gmt":"2025-02-07T14:11:33","slug":"137","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/137\/","title":{"rendered":"Jedl\u00e9 houby a jejich rizika"},"content":{"rendered":"<p><span style=\"color: #003399\">&nbsp;Co obsahuj\u00ed jedl\u00e9 houby a jak\u00e1 jsou mo\u017en\u00e1 rizika jejich konzumace z pohledu zdravotn\u00ed bezpe\u010dnosti.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/jak_kde\/kosik%20hub.jpg\" alt=\"kosik hub\" width=\"248\" height=\"204\" \/>M\u00e1lokde na sv\u011bt\u011b je houba\u0159en\u00ed tak roz\u0161\u00ed\u0159en\u00fdm kon\u00ed\u010dkem jako&nbsp; pr\u00e1v\u011b v \u010cesku. Nav\u00edc vedle voln\u011b rostouc\u00edch hub, kter\u00e9 nasb\u00edr\u00e1me v lese nebo na louce, si m\u016f\u017eeme zakoupit houby p\u011bstovan\u00e9 (nap\u0159. \u017eampiony nebo hl\u00edvy \u00fast\u0159i\u010dn\u00e9). Houby proto u n\u00e1s pat\u0159\u00ed k pom\u011brn\u011b b\u011b\u017en\u00fdm potravin\u00e1m, i kdy\u017e z nutri\u010dn\u00edho hlediska nejsou zcela plnohodnotn\u00e9.&nbsp; <br \/>Z 87 \u2013 90 % jsou houby tvo\u0159eny vodou, cca 3 \u2013 4 % tvo\u0159\u00ed b\u00edlkoviny a dal\u0161\u00ed <span class='tooltipsall tooltipsincontent classtoolTips208'>dus\u00edkat\u00e9<\/span> l\u00e1tky a 5 \u2013 6 % <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharidy<\/span>. V\u011bt\u0161inou se jedn\u00e1 o nestraviteln\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips163'>polysacharidy<\/span> (vl\u00e1knina) \u2013 <span class='tooltipsall tooltipsincontent classtoolTips301'>chitin<\/span> a beta-glukany. Lidsk\u00fd organizmus nem\u00e1 <span class='tooltipsall tooltipsincontent classtoolTips280'>enzymy<\/span>, kter\u00e9 by je dok\u00e1zaly \u0161t\u011bpit. Konzumace t\u011bchto polysacharid\u016f tak na jednu stranu m\u016f\u017ee b\u00fdt ze zdravotn\u00edho hlediska p\u0159\u00ednosn\u00e1 (v\u00edce se o vl\u00e1knin\u011b dozv\u00edte <a href=\"https:\/\/viscojis.cz\/teens\/102\/\" target=\"_blank\" rel=\"noopener\">zde<\/a>), na druhou stranu to je d\u016fvod, pro\u010d pokrmy z hub b\u00fdvaj\u00ed t\u011b\u017ek\u00e9 a obt\u00ed\u017en\u011b&nbsp; straviteln\u00e9. Nen\u00ed proto ide\u00e1ln\u00ed jich sn\u00edst nar\u00e1z velk\u00e9 mno\u017estv\u00ed \u010di je konzumovat t\u011bsn\u011b p\u0159ed span\u00edm. P\u0159i p\u0159\u00edprav\u011b houbov\u00fdch j\u00eddel je \u017e\u00e1douc\u00ed db\u00e1t na to, aby byly houby va\u0159eny a\u017e do \u00fapln\u00e9ho zm\u011bknut\u00ed. Obsah tuku v houb\u00e1ch je zanedbateln\u00fd (pod 1 %), p\u0159\u00edtomny jsou n\u011bkter\u00e9 miner\u00e1ln\u00ed l\u00e1tky (drasl\u00edk, fosfor\u2026) a vitaminy (zejm\u00e9na skupiny B a vitamin D2 &#8211; ergokalciferol). Vzhledem ke slo\u017een\u00ed maj\u00ed houby samy o sob\u011b n\u00edzkou energetickou hodnotu \u2013 ov\u0161em vlivem kuchy\u0148sk\u00e9 \u00fapravy (nap\u0159. sma\u017een\u00ed na tuku) se m\u016f\u017ee v\u00fdrazn\u011b zv\u00fd\u0161it. V kuchyni jsou houby obl\u00edben\u00e9 tak\u00e9 proto, \u017ee dod\u00e1vaj\u00ed pokrm\u016fm charakteristickou chu\u0165 a v\u016fni.<\/p>\n<p><strong>V\u00edte \u017ee\u2026 <\/strong><br \/><em>Labu\u017en\u00edky po cel\u00e9m sv\u011bt\u011b velmi oce\u0148ovan\u00e9 <strong>lan\u00fd\u017ee jsou tak\u00e9 houby<\/strong>? Rostou ov\u0161em pod zem\u00ed, pouze v n\u011bkter\u00fdch oblastech It\u00e1lie, \u0160pan\u011blska, Francie \u010di Chorvatska. K vyhled\u00e1v\u00e1n\u00ed se pou\u017e\u00edvaj\u00ed speci\u00e1ln\u011b cvi\u010den\u00ed psi nebo prasata. Jsou v\u0161ak mimo\u0159\u00e1dn\u011b drah\u00e9!<\/em><\/p>\n<p>Velmi intenzivn\u011b jsou studov\u00e1ny zdravotn\u00ed \u00fa\u010dinky r\u016fzn\u00fdch slou\u010denin, kter\u00e9 se v houb\u00e1ch nach\u00e1zej\u00ed. Existuj\u00ed \u00favahy, \u017ee nap\u0159. beta-glukany z hl\u00edvy \u00fast\u0159i\u010dn\u00e9 mohou podporovat imunitn\u00ed funkce; izolov\u00e1ny z n\u00ed byly tak\u00e9 l\u00e1tky, kter\u00e9 sni\u017euj\u00ed hladiny <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>. <\/p>\n<p>Na druhou stranu i jedl\u00e9 houby <strong>mohou b\u00fdt p\u0159\u00ed\u010dinou zdravotn\u00edch obt\u00ed\u017e\u00ed<\/strong>. Ji\u017e jsme zm\u00ednili jejich t\u011b\u017ekou stravitelnost. N\u011bkter\u00e9 houby jsou jedl\u00e9 a\u017e po tepeln\u00e9 \u00faprav\u011b, v syrov\u00e9m stavu mohou b\u00fdt m\u00edrn\u011b jedovat\u00e9 a vyvol\u00e1vat tr\u00e1vic\u00ed obt\u00ed\u017ee. Kv\u016fli vysok\u00e9mu obsahu vody se houby snadno zapa\u0159\u00ed, plesniv\u00ed a podl\u00e9haj\u00ed mikrobi\u00e1ln\u00ed zk\u00e1ze. Houby proto nesb\u00edr\u00e1me do igelitov\u00fdch s\u00e1\u010dk\u016f \u010di ta\u0161ek, ide\u00e1ln\u00ed je naopak klasick\u00fd ko\u0161\u00edk \u010di prody\u0161n\u00e1 ta\u0161ka. V \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b nesb\u00edr\u00e1me plodnice star\u00e9, rozm\u011bkl\u00e9, plesniv\u00e9 \u010di \u010derviv\u00e9. Nezpracujeme-li kuchy\u0148sky houby hned po nasb\u00edr\u00e1n\u00ed, je nezbytn\u00e9 skladovat je v chladu, nejl\u00e9pe p\u0159i teplot\u011b kolem 5 \u00b0C a pokud mo\u017eno ne d\u00e9le ne\u017e dva dny. Ide\u00e1ln\u00ed je houby zpracovat co nejd\u0159\u00edve po nasb\u00edr\u00e1n\u00ed, a\u0165 u\u017e je chcete pou\u017e\u00edt k p\u0159\u00edprav\u011b pokrm\u016f, nalo\u017eit do octa \u010di usu\u0161it. <\/p>\n<p>Podobn\u011b jako jin\u00e9 potraviny i houby mohou u citliv\u00fdch jedinc\u016f vyvol\u00e1vat alergick\u00e9 reakce s pestrou \u0161k\u00e1lou klinick\u00fdch projev\u016f. Probl\u00e9mem m\u016f\u017ee b\u00fdt tak\u00e9 \u00faprava hub, nap\u0159. sma\u017een\u00e9 na tuku (a zvl\u00e1\u0161t\u011b p\u0159ep\u00e1len\u00e9m) mohou vyvolat za\u017e\u00edvac\u00ed probl\u00e9my \u010di dokonce \u017elu\u010dn\u00edkov\u00fd z\u00e1chvat. <\/p>\n<p>Nep\u0159\u00edjemnou vlastnost\u00ed hub je tak\u00e9 schopnost kumulovat t\u011b\u017ek\u00e9 kovy (olovo, rtu\u0165), kter\u00e9 vytv\u00e1\u0159ej\u00ed komplexy s chitinem v houb\u00e1ch. To m\u016f\u017ee b\u00fdt probl\u00e9m v n\u011bkter\u00fdch lokalit\u00e1ch se starou ekologickou z\u00e1t\u011b\u017e\u00ed, kde z minulosti p\u0159etrv\u00e1vaj\u00ed vy\u0161\u0161\u00ed obsahy t\u011bchto kov\u016f v p\u016fd\u011b. Z tohoto ohledu v\u011bt\u0161inou nejsou problematick\u00e9 houby rostouc\u00ed na d\u0159ev\u011b (nap\u0159. hl\u00edva) a samoz\u0159ejm\u011b ani houby p\u011bstovan\u00e9. <\/p>\n<p><strong>A na z\u00e1v\u011br rada zcela z\u00e1sadn\u00ed <\/strong>\u2013 sb\u00edrejte pouze houby, kter\u00e9 dob\u0159e zn\u00e1te! P\u0159i jak\u00fdchkoliv pochybnostech je lep\u0161\u00ed houbu nechat na m\u00edst\u011b, ne\u017e riskovat otravu. Pr\u016fb\u011bh otravy n\u011bkter\u00fdmi jedovat\u00fdmi houbami m\u016f\u017ee b\u00fdt velmi t\u011b\u017ek\u00fd a otrava p\u0159es ve\u0161ker\u00e9 pokroky v medic\u00edn\u011b m\u016f\u017ee&nbsp; skon\u010dit&nbsp; smrteln\u011b!<\/p>\n<p>&nbsp;<\/p>\n<p>.<\/strong><\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura: <\/strong><\/em><\/span><br \/><span><em>Vel\u00ed\u0161ek J. Chemie potravin 1. Ossis, T\u00e1bor 1999.<\/em><\/span><br \/><span><em>Vel\u00ed\u0161ek J. Chemie potravin 2. Ossis, T\u00e1bor 1999.<\/em><\/span><br \/><span><em>Blattn\u00e1 J., Dost\u00e1lov\u00e1 J., Perl\u00edn C., Tl\u00e1skal P.: V\u00fd\u017eiva na za\u010d\u00e1tku 21. stolet\u00ed. Spole\u010dnost pro v\u00fd\u017eivu, Praha, 2005.<\/em><\/span><br \/><span><em>Kluz\u00e1k Z., Smotlacha M., Erhart J., Erhartov\u00e1 M.: Pozn\u00e1v\u00e1me houby. Sv\u00e9pomoc, Praha, 1985.<\/em><\/span><\/p>\n<p>&nbsp;<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips163','Polysacharidy jsou velk\u00e9 molekuly tvo\u0159en\u00e9 velk\u00fdm mno\u017estv\u00edm vz\u00e1jemn\u011b nav\u00e1zan\u00fdch jednoduch\u00fdch sacharid\u016f (gluk\u00f3za, man\u00f3za apod.). Klasick\u00fdm z\u00e1stupcem polysacharid\u016f jsou \u0161kroby a glykogen.'); <\/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('.classtoolTips208','obsahuj\u00ed ve sv\u00e9 chemick\u00e9 struktu\u0159e dus\u00edk (N)'); <\/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('.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('.classtoolTips280','Enzymy jsou l\u00e1tky, kter\u00e9 v\u00a0lidsk\u00e9m t\u011ble umo\u017e\u0148uj\u00ed a urychluj\u00ed chemick\u00e9 reakce.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips301','Chitin se vyskytuje nap\u0159\u00edklad v houb\u00e1ch.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>&nbsp;Co obsahuj\u00ed jedl\u00e9 houby a jak\u00e1 jsou mo\u017en\u00e1 rizika jejich konzumace z pohledu zdravotn\u00ed bezpe\u010dnosti.<\/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":[110],"tags":[],"class_list":["post-634","post","type-post","status-publish","format-standard","hentry","category-zelenina"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/634","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=634"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/634\/revisions"}],"predecessor-version":[{"id":1565,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/634\/revisions\/1565"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}