{"id":663,"date":"2010-10-03T16:19:02","date_gmt":"2010-10-03T14:19:02","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/03\/170\/"},"modified":"2025-03-14T14:21:09","modified_gmt":"2025-03-14T13:21:09","slug":"170","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/170\/","title":{"rendered":"Maso ve v\u00fd\u017eiv\u011b \u010dlov\u011bka"},"content":{"rendered":"<p><span style=\"color: #003399\">Pro\u010d je maso d\u016fle\u017eit\u00e9 pro lidsk\u00fd organizmus.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/mamut_m.jpg\" alt=\"mamut_m\" width=\"148\" height=\"100\" \/><\/p>\n<p>Maso je\u00a0d\u016fle\u017eit\u00fdm zdrojem b\u00edlkovin, vitamin\u016f skupiny B (zejm\u00e9na B12), \u017eeleza a ho\u0159\u010d\u00edku. B\u00edlkoviny dod\u00e1vaj\u00ed t\u011blu stavebn\u00ed materi\u00e1l, kter\u00fd vyu\u017e\u00edv\u00e1me k r\u016fstu, k obnov\u011b bun\u011bk a tk\u00e1n\u00ed, tvorb\u011b <span class='tooltipsall tooltipsincontent classtoolTips265'>hormon\u016f<\/span> a <span class='tooltipsall tooltipsincontent classtoolTips280'>enzym\u016f<\/span>.<\/p>\n<p style=\"text-align: left\"><strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: left\"><strong>Maso<\/strong><\/p>\n<p style=\"text-align: left\">Maso je jednou ze z\u00e1kladn\u00edch potravin v lidsk\u00e9 v\u00fd\u017eiv\u011b. Obsah \u017eivin v n\u011bm se li\u0161\u00ed podle druhu zv\u00ed\u0159ete a podle \u010d\u00e1sti t\u011bla, ze kter\u00e9ho maso poch\u00e1z\u00ed. Obecn\u011b obsahuje 50- 80 % vody, 15- 20 % b\u00edlkovin a a\u017e 50 % tuku. <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharid\u016f<\/span> (p\u0159ev\u00e1\u017en\u011b glykogen) obsahuje jen m\u00e1lo. Tu\u010dn\u00e9 maso m\u00e1 men\u0161\u00ed pod\u00edl vody a naopak maso s men\u0161\u00edm pod\u00edlem tuku m\u00e1 v\u00edce vody. Maso je v\u00fdznamn\u00fdm zdrojem mnoha miner\u00e1ln\u00edch l\u00e1tek jako je fosfor, drasl\u00edk, v\u00e1pn\u00edk, ho\u0159\u010d\u00edk, sod\u00edk, \u017eelezo, a nap\u0159. vitamin\u016f skupiny B. Zabarven\u00ed masa ovliv\u0148uje svalov\u00e9 barvivo <span class='tooltipsall tooltipsincontent classtoolTips227'>myoglobin<\/span>, kter\u00e9 je p\u0159\u00edtomno v\u00edce ve svalovin\u011b nam\u00e1han\u00e9 pohybem (t\u0159eba stehna).<\/p>\n<p style=\"text-align: left\">M\u011bli bychom d\u00e1vat p\u0159ednost netu\u010dn\u00fdm druh\u016fm masa, zejm\u00e9na dr\u016fbe\u017e\u00edmu (ku\u0159ec\u00ed, kr\u016ft\u00ed), ryb\u00edmu, telec\u00edmu, jehn\u011b\u010d\u00edmu a kr\u00e1li\u010d\u00edmu. V sou\u010dasn\u00e9 dob\u011b se klade velk\u00fd d\u016fraz na dr\u016fbe\u017e\u00ed maso, kter\u00e9 je ale chud\u0161\u00ed na vitaminy a miner\u00e1ln\u00ed l\u00e1tky, a proto se doporu\u010duje j\u00eddeln\u00ed\u010dek ob\u010das obohatit tak\u00e9 libov\u00fdm telec\u00edm \u010di jehn\u011b\u010d\u00edm a hov\u011bz\u00edm masem, kter\u00e9 je velmi bohat\u00e9 na \u017eelezo, zinek a vitaminy skupiny B (niacin, B12). Libov\u00e9 vep\u0159ov\u00e9 maso je o n\u011bco tu\u010dn\u011bj\u0161\u00ed ne\u017e libov\u00e9 hov\u011bz\u00ed a m\u011bli bychom ho j\u00edst m\u00e9n\u011b \u010dasto, proto\u017ee \u017eivo\u010di\u0161n\u00fd tuk nep\u0159isp\u00edv\u00e1 srdci a c\u00e9v\u00e1m.<\/p>\n<p style=\"text-align: left\"><strong>Vnit\u0159nosti<\/strong> jsou bohat\u00fdm zdrojem vitaminu A, kyseliny listov\u00e9 a \u017eeleza. Na druhou stranu obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>. Proto je vhodn\u011bj\u0161\u00ed je pod\u00e1vat sp\u00ed\u0161e v\u00fdjime\u010dn\u011b (nap\u0159. 1x za 14 dn\u00ed) a p\u0159ednostn\u011b volit vnit\u0159nosti z mlad\u00fdch zv\u00ed\u0159at.<\/p>\n<p style=\"text-align: left\">V\u00fdjime\u010dn\u011b!!! (t\u0159i vyk\u0159i\u010dn\u00edky jsou mo\u017en\u00e1 m\u00e1lo) bychom m\u011bli j\u00edst <strong>uzeniny a pa\u0161tiky<\/strong>. Ty toti\u017e obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed ne\u017e\u00e1douc\u00edho nasycen\u00e9ho tuku, <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>, soli a konzerva\u010dn\u00edch l\u00e1tek. Pokud si u\u017e p\u0159ece jen chceme n\u011bkter\u00e9 koupit, nen\u00ed \u0161et\u0159en\u00ed na m\u00edst\u011b, je lep\u0161\u00ed koupit to nejkvalitn\u011bj\u0161\u00ed, nap\u0159\u00edklad \u0161unku od kosti, \u0161unku dr\u016fbe\u017e\u00ed nebo d\u011btskou \u0161unku, kter\u00e1 obsahuje podstatn\u011b m\u00e9n\u011b soli. Plat\u00ed tady, \u017ee m\u00e9n\u011b je v\u00edce a ani libov\u00e9 uzeniny by v\u0161ak nem\u011bly tvo\u0159it z\u00e1klad na\u0161eho j\u00eddeln\u00ed\u010dku.<\/p>\n<p style=\"text-align: left\">\u00a0<img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/ryba.jpg\" alt=\"ryba\" width=\"220\" height=\"128\" \/><\/p>\n<p style=\"text-align: left\"><strong>Ryby<\/strong><\/p>\n<p style=\"text-align: left\">Ryby, stejn\u011b jako lu\u0161t\u011bniny, by se na na\u0161em tal\u00ed\u0159i m\u011bly objevit minim\u00e1ln\u011b 2\u00d7 t\u00fddn\u011b. N\u011bkter\u00e9 ryby jsou sice velmi tu\u010dn\u00e9, ale jejich tuk je velmi cenn\u00fd, proto\u017ee obsahuje omega-3 <span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span>, kter\u00e9 jsou d\u016fle\u017eit\u00e9 jako ochrana srdce a c\u00e9v. Je v n\u011bm obsa\u017eeno tak\u00e9 v\u011bt\u0161\u00ed mno\u017estv\u00ed vitaminu D. Mo\u0159sk\u00e9 ryby jsou nav\u00edc dobr\u00fdm zdrojem <span class='tooltipsall tooltipsincontent classtoolTips312'>j\u00f3du<\/span>. V\u00edce se do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/123\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>.<\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p style=\"text-align: left\"><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: left\"><span><em>Manu\u00e1l prevence v l\u00e9ka\u0159sk\u00e9 praxi, 3. LF a SZU, souborn\u00e9 vyd\u00e1n\u00ed 2004. <\/em><\/span><br \/><span><em>V\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro obyvatelstvo \u010cR, MZ \u010cR 2005<\/em><\/span><br \/><span><em><a href=\"http:\/\/www.nal.usda.gov\/fnic\/foodcomp\/search\/\" target=\"_blank\" rel=\"noopener noreferrer\">Food tables<\/a><\/em><\/span><br \/><span><em><a href=\"http:\/\/eagri.cz\/public\/web\/mze\/legislativa\/pravni-predpisy-mze\/tematicky-prehled\/Legislativa-MZe_uplna-zneni_vyhlaska-1997-333-potraviny.html\" target=\"_blank\" rel=\"noopener noreferrer\">vyhl\u00e1\u0161ka MZe \u010d. 333\/1997 Sb.<\/a><\/em><\/span><br \/><span><em>Ingr Ivo: J\u00edst \u010di nej\u00edst maso.<\/em><\/span><\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p><\/span><\/span><\/strong><\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p style=\"text-align: left\">\n<script type=\"text\/javascript\"> toolTips('.classtoolTips24','Nenasycen\u00e9 mastn\u00e9 kyseliny maj\u00ed ve sv\u00e9m uhl\u00edkov\u00e9m \u0159et\u011bzci jednu nebo v\u00edce dvojn\u00fdch vazeb. Dle toho se d\u00e1le d\u011bl\u00ed na mononenasycen\u00e9 a polynenasycen\u00e9, je\u017e maj\u00ed v t\u011ble odli\u0161n\u00e9 funkce.'); <\/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('.classtoolTips227','Myoglobin - \u010derven\u00e9 barvivo svalu, p\u0159en\u00e1\u0161\u00ed kysl\u00edk uvnit\u0159 svalov\u00e9 bu\u0148ky. Myoglobin obsahuje asi 4 % celkov\u00e9ho \u017eeleza v t\u011ble.'); <\/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('.classtoolTips265','Hormony jsou l\u00e1tky nepostradateln\u00e9 pro spr\u00e1vnou funkci na\u0161ich org\u00e1n\u016f i cel\u00e9ho organismu. Jsou produkov\u00e1ny \u017el\u00e1zami s\u00a0vnit\u0159n\u00ed sekrec\u00ed, nap\u0159\u00edklad slinivkou b\u0159i\u0161n\u00ed a \u0161t\u00edtnou \u017el\u00e1zou.'); <\/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('.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>","protected":false},"excerpt":{"rendered":"<p>Pro\u010d je maso d\u016fle\u017eit\u00e9 pro lidsk\u00fd organizmus.<\/p>\n<p>Maso je\u00a0d\u016fle\u017eit\u00fdm zdrojem b\u00edlkovin, vitamin\u016f skupiny B (zejm\u00e9na B12), \u017eeleza a ho\u0159\u010d\u00edku. B\u00edlkoviny dod\u00e1vaj\u00ed t\u011blu stavebn\u00ed materi\u00e1l, kter\u00fd vyu\u017e\u00edv\u00e1me k r\u016fstu, k obnov\u011b bun\u011bk a tk\u00e1n\u00ed, tvorb\u011b hormon\u016f a enzym\u016f.<\/p>\n","protected":false},"author":16,"featured_media":415,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[114],"tags":[],"class_list":["post-663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maso-ryby-drbe"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/663","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=663"}],"version-history":[{"count":3,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/663\/revisions"}],"predecessor-version":[{"id":1665,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/663\/revisions\/1665"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/415"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}