{"id":636,"date":"2010-11-29T19:56:23","date_gmt":"2010-11-29T18:56:23","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/11\/29\/148\/"},"modified":"2025-03-14T14:21:09","modified_gmt":"2025-03-14T13:21:09","slug":"148","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/148\/","title":{"rendered":"N\u00e1hrady masa"},"content":{"rendered":"<p><span style=\"color: #003399\">O n\u00e1hrad\u00e1ch masa, jejich slo\u017een\u00ed a vyu\u017eit\u00ed. <\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/nahrady%20masa.jpg\" alt=\"nahrady masa\" width=\"81\" height=\"93\" \/><\/strong>Jako n\u00e1hrady masa se pou\u017e\u00edvaj\u00ed hlavn\u011b r\u016fzn\u00fdm zp\u016fsobem upraven\u00e9 rostlinn\u00e9 b\u00edlkoviny, zejm\u00e9na ze s\u00f3ji a obil\u00ed, ale tak\u00e9 z mo\u0159sk\u00fdch \u0159as. Na na\u0161em trhu se ji\u017e objevil i jeden v\u00fdrobek \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu (\u0160makoun z vajec). N\u00e1hrady masa jsou upravov\u00e1ny tak, aby co nejv\u00edce p\u0159ipom\u00ednaly vzhled a strukturu masa. V kuchyni maj\u00ed \u0161irok\u00e9 vyu\u017eit\u00ed, pou\u017e\u00edvaj\u00ed se k p\u0159\u00edprav\u011b pokrm\u016f, kter\u00e9 se b\u011b\u017en\u00e9 vyr\u00e1b\u00ed z masa. Jejich v\u00fdhodou je n\u00edzk\u00fd obsah energie, nulov\u00fd nebo velice n\u00edzk\u00fd obsah tuku a nep\u0159\u00edtomnost <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Pro\u010d lid\u00e9 nahrazuj\u00ed maso rostlinn\u00fdmi n\u00e1hradymi?<\/strong><\/p>\n<p><strong>Zdravotn\u00ed d\u016fvody<\/strong> \u2013 s \u00fapln\u00fdm l\u00e9ka\u0159sky od\u016fvodn\u011bn\u00fdm z\u00e1kazem konzumace masa se m\u016f\u017eeme setkat jen velmi vz\u00e1cn\u011b, mohlo by se jednat o n\u011bkter\u00e9 alergie \u010di poruchy metabolizmu, sp\u00ed\u0161e se v\u0161ak setk\u00e1me jen s doporu\u010den\u00edm sn\u00ed\u017een\u00ed konzumace masa z d\u016fvodu nutnosti sn\u00ed\u017een\u00ed p\u0159\u00edvodu <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>, \u017eivo\u010di\u0161n\u00fdch tuk\u016f nebo b\u00edlkovin ve strav\u011b.<\/p>\n<p><strong>Etick\u00e9 d\u016fvody<\/strong> \u2013 odm\u00edt\u00e1n\u00ed konzumace masa z d\u016fvod\u016f odm\u00edt\u00e1n\u00ed zab\u00edjen\u00ed zv\u00ed\u0159at apod.<\/p>\n<p>Dodr\u017eov\u00e1n\u00ed <strong>alternativn\u00edho zp\u016fsobu stravov\u00e1n\u00ed <\/strong>(v\u00edce o alternativn\u00ed v\u00fd\u017eiv\u011b <a href=\"https:\/\/viscojis.cz\/teens\/28\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>).<\/p>\n<p><strong>N\u00e1bo\u017eensk\u00e9 d\u016fvody<\/strong> \u2013 v\u011bt\u0161inou se jedn\u00e1 pouze o odm\u00edt\u00e1n\u00ed jednoho druhu masa, nap\u0159. ortodoxn\u00ed \u017did\u00e9 nejed\u00ed vep\u0159ov\u00e9, v Indii se kv\u016fli posv\u00e1tnosti krav nekonzumuje hov\u011bz\u00ed maso, atd.<\/p>\n<p><strong>Ekonomick\u00e9 d\u016fvody <\/strong>\u2013 maso, zejm\u00e9na kvalitn\u00ed, je potravinou relativn\u011b drahou.<\/p>\n<p><strong>Senzorick\u00e9<\/strong> \u2013 n\u011bkter\u00fdm osob\u00e1m maso nechutn\u00e1.<\/p>\n<p><strong>Jin\u00e9<\/strong> \u2013 vliv nab\u00eddky trhu a reklamy, vliv zav\u00e1d\u011bj\u00edc\u00edch informac\u00ed, zpest\u0159en\u00ed j\u00eddeln\u00ed\u010dku apod.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Nejzn\u00e1m\u011bj\u0161\u00ed n\u00e1hrady masa:<\/strong><\/p>\n<p><strong><em>S\u00f3jov\u00e9 n\u00e1hrady masa: z<\/em><\/strong>a\u017eit\u00fd pojem \u201es\u00f3jov\u00e9 maso\u201c je samoz\u0159ejm\u011b nespr\u00e1vn\u00fd, nebo\u0165 se ve skute\u010dnosti o maso nejedn\u00e1. S\u00f3jov\u00e9 b\u00edlkoviny jsou upraveny pomoc\u00ed ochucovadel a barviv, p\u0159esto jsou surov\u00e9 s\u00f3jov\u00e9 n\u00e1hrady masa pom\u011brn\u011b senzoricky nev\u00fdrazn\u00e9 a je t\u0159eba je b\u011bhem <span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> p\u0159\u00edpravy hodn\u011b ochutit pomoc\u00ed soli, ko\u0159en\u00ed, buj\u00f3n\u016f, apod. S\u00f3jov\u00e9 n\u00e1hrady masa obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed pom\u011brn\u011b kvalitn\u00edch b\u00edlkovin. Jejich nedostatkem je nulov\u00fd obsah vitaminu B12 a velmi \u0161patn\u011b vyu\u017eiteln\u00e9 \u017eelezo, jeho\u017e vyu\u017eitelnost se ale zlep\u0161\u00ed p\u0159i sou\u010dasn\u00e9 konzumaci masa (samoz\u0159ejm\u011b toho prav\u00e9ho) a vitaminu C. K dal\u0161\u00edm negativ\u016fm s\u00f3ji pat\u0159\u00ed vy\u0161\u0161\u00ed obsah toxick\u00fdch l\u00e1tek, p\u0159\u00edtomnost l\u00e1tek sni\u017euj\u00edc\u00edch vyu\u017eitelnost <span class='tooltipsall tooltipsincontent classtoolTips312'>j\u00f3du<\/span> a b\u00edlkovin. N\u011bkter\u00e9 tyto negativn\u00ed vlastnosti lze odstranit p\u016fsoben\u00edm tepla. Co ale teplem odstranit nelze, je vysok\u00e1 alergenicita s\u00f3jov\u00fdch b\u00edlkovin a nad\u00fdmav\u00e9 \u00fa\u010dinky. S\u00f3jov\u00e9 n\u00e1hrady masa v su\u0161en\u00e9m stavu mohou m\u00edt podobu pl\u00e1tk\u016f, medailonk\u016f, kostek \u010di granul\u00e1tu. Zvl\u00e1\u0161tn\u00ed s\u00f3jovou n\u00e1hradou masa je tzv. tempeh, kter\u00fd se vyr\u00e1b\u00ed <span class='tooltipsall tooltipsincontent classtoolTips184'>fermentac\u00ed<\/span> s\u00f3ji. Dal\u0161\u00ed informace o s\u00f3je a s\u00f3jov\u00fdch n\u00e1hrad\u00e1ch masa se dozv\u00edte <a href=\"https:\/\/viscojis.cz\/teens\/108\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>.<\/p>\n<p><em><strong>Robi &#8211; <\/strong><\/em>jde to zkratka <strong>ro<\/strong>stlinn\u00e9 <strong>b\u00ed<\/strong>lkoviny, vyr\u00e1b\u00ed se ze sm\u011bsi rostlinn\u00fdch b\u00edlkovin (kuku\u0159ice, p\u0161eni\u010dn\u00fdch kl\u00ed\u010dk\u016f a dal\u0161\u00edch obilovin). Na rozd\u00edl od s\u00f3jov\u00fdch n\u00e1hrad je robi l\u00e9pe straviteln\u00e9 a nenad\u00fdmav\u00e9. Vzhledem i chut\u00ed v\u00edce p\u0159ipom\u00edn\u00e1 maso, jeho pou\u017eit\u00ed je snaz\u0161\u00ed ne\u017e u s\u00f3jov\u00fdch v\u00fdrobk\u016f, p\u0159ed vlastn\u00ed <span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> \u00fapravou se toti\u017e nemus\u00ed p\u0159edem nam\u00e1\u010det \u010di va\u0159it. Lze jej konzumovat u\u017e po\u00a0 desetiminutov\u00e9 tepeln\u00e9 \u00faprav\u011b.<\/p>\n<p><strong><em>Seitan &#8211; <\/em><\/strong>je koncentrovan\u00e1 p\u0161eni\u010dn\u00e1 b\u00edlkovina (p\u0159ipravuje se vymyt\u00edm \u0161krobu z p\u0161eni\u010dn\u00e9 mouky) obsahuj\u00edc\u00ed <span class='tooltipsall tooltipsincontent classtoolTips308'>Lepek<\/span>. Lze jej pou\u017e\u00edt stejn\u011b jako maso, doba p\u0159\u00edpravy je ov\u0161em krat\u0161\u00ed. Pro z\u00edsk\u00e1n\u00ed chuti je t\u0159eba pova\u0159it jej v siln\u011b oko\u0159en\u011bn\u00e9m v\u00fdvaru (stejn\u011b jako \u201es\u00f3jov\u00e9 maso\u201c). Prod\u00e1v\u00e1 se bu\u010f p\u0159\u00edrodn\u00ed seitan natural, \u010di ochucen\u00fd seitan speci\u00e1l (polotovar na pikantn\u011bj\u0161\u00ed pokrmy), d\u00e1le jako hotov\u00e9 j\u00eddlo, nap\u0159\u00edklad seitanov\u00e9 karban\u00e1tky \u010di \u0159\u00edzky. Nen\u00ed vhodn\u00fd pro bezlepkovou dietu.<\/p>\n<p><em><strong>Klaso &#8211; <\/strong><\/em>se vyr\u00e1b\u00ed z obil\u00ed, na trhu jsou jak polotovary, nap\u0159\u00edklad klaso na \u0159\u00edzky, tak hotov\u00e9 pokrmy (klaso klob\u00e1sa, sekan\u00e1, prejt, sma\u017een\u00fd \u0159\u00edzek).<\/p>\n<p><em><strong>\u0160makoun &#8211; <\/strong><\/em>je ojedin\u011bl\u00e1 n\u00e1hrada masa, kter\u00e1 na rozd\u00edl od ostatn\u00edch nen\u00ed rostlinn\u00e9ho p\u016fvodu. Vyr\u00e1b\u00ed se <strong>z vaje\u010dn\u00e9ho b\u00edlku<\/strong>, neobsahuje \u017eloutek, a proto nen\u00ed zdrojem <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> ani tuku. Obsahuje <span class='tooltipsall tooltipsincontent classtoolTips51'>plnohodnotn\u00e9 b\u00edlkoviny<\/span>, \u010d\u00edm\u017e se velmi odli\u0161uje od rostlinn\u00fdch n\u00e1hrad masa. Chut\u00ed p\u0159ipom\u00edn\u00e1 ku\u0159ec\u00ed maso. Je vhodn\u00fd jako n\u00e1hrada \u010di dopln\u011bk masa, ale i jako n\u00e1hrada s\u00fdr\u016f.<\/p>\n<p>\u00a0<\/p>\n<p><strong>V\u00fdhody konzumace n\u00e1hrad masa:<\/strong><\/p>\n<ul>\n<li>Odleh\u010den\u00ed j\u00eddeln\u00ed\u010dku tam, kde je t\u0159eba sn\u00ed\u017eit p\u0159\u00edjem tuku a <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>,<\/li>\n<li>ni\u017e\u0161\u00ed cena,<\/li>\n<li>trvanlivost n\u00e1hrad masa v su\u0161en\u00e9m stavu, vyu\u017eitelnost na dovolen\u00fdch apod.,<\/li>\n<li>\u00faspora \u010dasu p\u0159i <span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> p\u0159\u00edprav\u011b.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Jak\u00e9 jsou nev\u00fdhody n\u00e1hrad masa?<\/strong><\/p>\n<ul>\n<li>Rostlinn\u00e9 n\u00e1hrady masa obsahuj\u00ed neplnohodnotn\u00e9 b\u00edlkoviny, nejsou plnohodnotnou n\u00e1hradou masa zejm\u00e9na pro ur\u010dit\u00e9 skupiny populace \u2013 d\u011bti, t\u011bhotn\u00e9 a koj\u00edc\u00ed \u017eeny, star\u00e9 osoby,<\/li>\n<li>maj\u00ed mal\u00fd obsah a nav\u00edc je\u0161t\u011b \u0161patn\u011b vyu\u017eiteln\u00e9ho \u017eeleza, a\u017e na v\u00fdjimky, jako je tempeh, neobsahuj\u00ed vitamin B12, je\u017e je nezbytn\u00fd pro spr\u00e1vnou krvetvorbu a nervovou soustavu,<\/li>\n<li>mohou obsahovat toxick\u00e9 l\u00e1tky, nap\u0159\u00edklad t\u011b\u017ek\u00e9 kovy,<\/li>\n<li>maj\u00ed hor\u0161\u00ed senzorick\u00e9 vlastnosti: chu\u0165, v\u016fni, barvu apod.<\/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>Dost\u00e1lov\u00e1, J., N\u00e1hrady masa versus maso. V\u00fd\u017eiva a potraviny, 1998\/1 (53), s. 8-10<\/em><\/span><br \/><span><em>Kadlecov\u00e1, D., Ryby, dr\u016fbe\u017e a n\u00e1hrady masa v praxi \u0161koln\u00edch j\u00eddelen. V\u00fd\u017eiva a potraviny, 1998\/1 (53), s. 11-12<\/em><\/span><br \/><span><em><a href=\"http:\/\/www.robi.cz\/\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/www.robi.cz\/<\/a><\/em><\/span><br \/><span><em><a href=\"http:\/\/www.smakoun.cz\/\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/www.smakoun.cz\/<\/a><\/em><\/span><br \/><span><em><a href=\"http:\/\/www.seitan.cz\/\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/www.seitan.cz\/<\/a><\/em><\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips51','B\u00edlkoviny jsou \u017eiviny nezbytn\u00e9 pro lidsk\u00fd organizmus. V t\u011ble jsou hlavn\u00ed stavebn\u00ed jednotkou sval\u016f a zaji\u0161\u0165uj\u00ed mnoho d\u016fle\u017eit\u00fdch t\u011blesn\u00fdch funkc\u00ed. Nejl\u00e9pe vyu\u017eiteln\u00e9 jsou v t\u011ble tzv. plnohodnotn\u00e9 b\u00edlkoviny obsa\u017een\u00e9 nap\u0159. ve vejc\u00edch, v ml\u00e9ce a mase. B\u00edlkoviny obsa\u017een\u00e9 v rostlin\u00e1ch nejsou tak dob\u0159e vyu\u017eiteln\u00e9, a proto je ozna\u010dujeme jako neplnohodnotn\u00e9.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips184','Fermentace = kva\u0161en\u00ed je proces, p\u0159i n\u011bm\u017e se organick\u00e9 l\u00e1tky postupn\u011b p\u0159em\u011b\u0148uj\u00ed za \u00fa\u010dasti mikrobi\u00e1ln\u00edch enzym\u016f na jednodu\u0161\u0161\u00ed l\u00e1tky. V potravin\u00e1\u0159stv\u00ed se vyu\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b \u010daje, alkoholick\u00fdch n\u00e1poj\u016f, octa, dro\u017ed\u00ed, kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f aj.'); <\/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('.classtoolTips194','Kulin\u00e1rn\u00ed vlastnosti = vlastnosti p\u0159i p\u0159\u00edprav\u011b pokrm\u016f, p\u0159i va\u0159en\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips275','Alergen je sou\u010d\u00e1st b\u00edlkoviny, kter\u00e1 spou\u0161t\u00ed obrannou reakci v t\u011ble alergika. Jako alergen p\u016fsob\u00ed l\u00e1tky, kter\u00e9 jsou p\u0159irozenou sou\u010d\u00e1st\u00ed \u017eivotn\u00edho prost\u0159ed\u00ed, negativn\u011b \u00fa\u010dinkuj\u00ed jen na jedince, kte\u0159\u00ed maj\u00ed naru\u0161enou imunitu ve smyslu p\u0159ehnan\u00e9 citlivosti. Alergen\u016f je cel\u00e1 \u0159ada a na r\u016fzn\u00e9 alergiky p\u016fsob\u00ed r\u016fzn\u00e9 alergeny.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips308','Lepek = b\u00edlkovina, kter\u00e1 je sou\u010d\u00e1st\u00ed n\u011bkter\u00fdch obilnin \u2013 p\u0161enice, \u017eita, je\u010dmene, ovsa. \u010cesk\u00e9 ozna\u010den\u00ed \u201elepek\u201c je odvozeno od skute\u010dnosti, \u017ee zp\u016fsobuje soudr\u017enost t\u011bsta, t\u011bsto se nedrol\u00ed, ale p\u011bkn\u011b dr\u017e\u00ed pohromad\u011b.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips312','J\u00f3d (I) je sou\u010d\u00e1st\u00ed hormon\u016f \u0161t\u00edtn\u00e9 \u017el\u00e1zy a je nepostradateln\u00fd pro spr\u00e1vn\u00fd r\u016fst i v\u00fdvoj mozku. Tyto hormony tak\u00e9 ovliv\u0148uj\u00ed celkovou l\u00e1tkovou p\u0159em\u011bnu a jejich nedostatek (kter\u00fd m\u016f\u017ee zp\u016fsobit nedostate\u010dn\u00fd p\u0159\u00edsun j\u00f3du, ale i jin\u00e9 p\u0159\u00ed\u010diny) vede mimo jin\u00e9 k \u00fanav\u011b a sn\u00ed\u017een\u00ed du\u0161evn\u00edho v\u00fdkonu.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips320','DNA je zkratka pro deoxyribonukleovou kyselinu, kter\u00e1 je nositelkou genetick\u00e9 informace v\u011bt\u0161iny organism\u016f a p\u0159edur\u010duje v\u00fdvoj a vlastnosti cel\u00e9ho organismu.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O n\u00e1hrad\u00e1ch masa, jejich slo\u017een\u00ed a vyu\u017eit\u00ed.<br \/>\nJako n\u00e1hrady masa se pou\u017e\u00edvaj\u00ed hlavn\u011b r\u016fzn\u00fdm zp\u016fsobem upraven\u00e9 rostlinn\u00e9 b\u00edlkoviny, zejm\u00e9na ze s\u00f3ji a obil\u00ed, ale tak\u00e9 z mo\u0159sk\u00fdch \u0159as. Na na\u0161em trhu se ji\u017e objevil i jeden v\u00fdrobek \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu (\u0160makoun z vajec). N\u00e1hrady masa jsou upravov\u00e1ny tak, aby co nejv\u00edce p\u0159ipom\u00ednaly vzhled a strukturu masa. V kuchyni maj\u00ed \u0161irok\u00e9 vyu\u017eit\u00ed, pou\u017e\u00edvaj\u00ed se k p\u0159\u00edprav\u011b pokrm\u016f, kter\u00e9 se b\u011b\u017en\u00e9 vyr\u00e1b\u00ed z masa. Jejich v\u00fdhodou je n\u00edzk\u00fd obsah energie, nulov\u00fd nebo velice n\u00edzk\u00fd obsah tuku a nep\u0159\u00edtomnost cholesterolu.<br \/>\n\u00a0<\/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":[114],"tags":[],"class_list":["post-636","post","type-post","status-publish","format-standard","hentry","category-maso-ryby-drbe"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/636","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=636"}],"version-history":[{"count":3,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/636\/revisions"}],"predecessor-version":[{"id":1662,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/636\/revisions\/1662"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}