{"id":673,"date":"2009-11-27T18:48:16","date_gmt":"2009-11-27T17:48:16","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2009\/11\/27\/113\/"},"modified":"2025-02-07T15:11:34","modified_gmt":"2025-02-07T14:11:34","slug":"113","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/113\/","title":{"rendered":"V \u010dem va\u0159it \u010di neva\u0159it?"},"content":{"rendered":"

O kuchy\u0148sk\u00e9m n\u00e1dob\u00ed, kter\u00e9 ji\u017e nen\u00ed vhodn\u00e9 k tepeln\u00e9 \u00faprav\u011b pokrm\u016f. <\/span><\/p>\n

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<\/span>\"cemZ\u00e1kladem zdrav\u00e9 stravy je beze sporu v\u00fdb\u011br kvalitn\u00edch \u010derstv\u00fdch potravin, kter\u00e9 spl\u0148uj\u00ed vysok\u00e9 n\u00e1roky na zdravotn\u00ed nez\u00e1vadnost a nutri\u010dn\u00ed hodnotu. Abychom si na j\u00eddle pochutnali, mus\u00ed m\u00edt tak\u00e9 vyhovuj\u00edc\u00ed senzorick\u00e9 vlastnosti – mus\u00ed n\u00e1m chutnat, mus\u00ed p\u011bkn\u011b von\u011bt, mus\u00ed m\u00edt vhodnou konzistenci<\/span> apod. V\u0161echny tyto aspekty jsou beze sporu ovlivn\u011bny zp\u016fsobem p\u0159\u00edpravy <\/a>(va\u0159en\u00ed v p\u00e1\u0159e, va\u0159en\u00ed, pe\u010den\u00ed, grilov\u00e1n\u00ed, sma\u017een\u00ed…), av\u0161ak o vlivu materi\u00e1l\u016f, z nich\u017e je vyrobeno n\u00e1dob\u00ed pou\u017e\u00edvan\u00e9 k tepeln\u00e9 \u00faprav\u011b pokrm\u016f, se mluv\u00ed o pozn\u00e1n\u00ed m\u00e9n\u011b.
Materi\u00e1ly pou\u017e\u00edvan\u00e9 p\u0159i va\u0159en\u00ed mohou p\u0159itom nejen ovlivnit chu\u0165ov\u00e9 vlastnosti p\u0159ipravovan\u00fdch pokrm\u016f, ale mohou tak\u00e9 sn\u00ed\u017eit nutri\u010dn\u00ed hodnotu pokrmu nebo dokonce uvol\u0148ovat do pokrmu toxick\u00e9 l\u00e1tky. Proto se p\u0159i hodnocen\u00ed zdravotn\u00ed nez\u00e1vadnosti<\/span> materi\u00e1l\u016f p\u0159ich\u00e1zej\u00edc\u00edch do p\u0159\u00edm\u00e9ho styku s potravinami sleduj\u00ed a porovn\u00e1vaj\u00ed s povolen\u00fdmi limity takzvan\u00e9 migra\u010dn\u00ed l\u00e1tky<\/strong>, kter\u00e9  mohou za ur\u010dit\u00fdch podm\u00ednek p\u0159ech\u00e1zet z n\u00e1dob\u00ed do p\u0159ipravovan\u00fdch pokrm\u016f.<\/p>\n

Nejvhodn\u011bj\u0161\u00edmi materi\u00e1ly pro va\u0159en\u00ed z hlediska zdravotn\u00ed nez\u00e1vadnosti<\/span> z\u016fst\u00e1vaj\u00ed sklo, kvalitn\u00ed keramika, nepo\u0161kozen\u00e9 smaltov\u00e9 n\u00e1dob\u00ed a nejedovat\u00e9 kovy \u2013 nap\u0159. titan, nerez, litina a dal\u0161\u00ed.<\/strong> I zde si ale p\u0159i v\u00fdb\u011bru n\u00e1dob\u00ed ov\u011b\u0159te, zda je skute\u010dn\u011b schv\u00e1leno pro styk s potravinami. Dejte si tak\u00e9 pozor na levn\u00e9 nekvalitn\u00ed v\u00fdrobky z tr\u017enic nezn\u00e1m\u00e9ho p\u016fvodu a slo\u017een\u00ed. Myslete i na to, \u017ee kuchy\u0148sk\u00e9 n\u00e1dob\u00ed je spot\u0159ebn\u00ed zbo\u017e\u00ed a jako takov\u00e9 m\u00e1 jen ur\u010ditou \u017eivotnost. Hrnce, pek\u00e1\u010de a p\u00e1nve s po\u0161kozen\u00fdm povrchem nemaj\u00ed v kuchyni m\u00edsto.<\/p>\n

D\u0159\u00edve pou\u017e\u00edvan\u00e9 n\u00e1dob\u00ed z hlin\u00edku, m\u011bdi, mosazi a \u017eeleza bez povrchov\u00e9 \u00fapravy, kter\u00e1 by zamezila p\u0159\u00edm\u00e9mu kontaktu potravin s t\u011bmito kovy, u\u017e do dne\u0161n\u00ed modern\u00ed a zdrav\u00e9 kuchyn\u011b rozhodn\u011b nepat\u0159\u00ed.<\/p>\n

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\u017delezn\u00e9, mosazn\u00e9 a m\u011bd\u011bn\u00e9 n\u00e1dob\u00ed<\/strong><\/p>\n

\u017delezo, stejn\u011b jako m\u011b\u010f a zinek, jsou kovy v mal\u00e9m mno\u017estv\u00ed pro t\u011blo nezbytn\u00e9, v nadbytku ov\u0161em toxick\u00e9, m\u011b\u010f nap\u0159\u00edklad m\u016f\u017ee zp\u016fsobit u mu\u017e\u016f i \u017een neplodnost. P\u0159i va\u0159en\u00ed v podobn\u00fdch n\u00e1dob\u00e1ch doch\u00e1z\u00ed mimo jin\u00e9 k velk\u00fdm ztr\u00e1t\u00e1m vitamin\u016f, kter\u00e9 jsou citliv\u00e9 na p\u0159\u00edm\u00fd kontakt s kovy.<\/p>\n

S \u017eelezem a mosaz\u00ed se v kuchyni ji\u017e tak \u010dasto nesetk\u00e1me. M\u011b\u010f velice dob\u0159e vod\u00ed teplo, proto ji i dnes vyu\u017e\u00edvaj\u00ed mnoz\u00ed \u0161\u00e9fkucha\u0159i. Vnit\u0159ek n\u00e1dob\u00ed ov\u0161em mus\u00ed b\u00fdt z nerezu nebo mus\u00ed b\u00fdt poc\u00ednov\u00e1n, aby m\u011b\u010f nep\u0159i\u0161la do kontaktu s potravinami. Poc\u00ednovan\u00e9 m\u011bd\u011bn\u00e9 p\u00e1nve nesn\u00e1\u0161ej\u00ed vysok\u00e9 teploty, m\u011b\u010f se tav\u00ed a m\u016f\u017ee se i dostat do pokrm\u016f, jejich\u017e konzumace m\u016f\u017ee vyvolat pr\u016fjmy a zvracen\u00ed. P\u0159i dlouhodob\u00e9 expozici hroz\u00ed trval\u00e9 po\u0161kozen\u00ed jater. D\u016fle\u017eit\u00e9 je zamezit p\u0159eh\u0159\u00e1t\u00ed – nepou\u017e\u00edvat teplotu nad 250 \u00b0C a nenech\u00e1vat pr\u00e1zdn\u00e9 n\u00e1dob\u00ed na rozp\u00e1len\u00e9 plotn\u011b.<\/p>\n

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Hlin\u00edk a hlin\u00edkov\u00e9 n\u00e1dob\u00ed \u2013 pry\u010d s n\u00edm!<\/strong><\/p>\n

Hlin\u00edk byl dlouh\u00e1 l\u00e9ta pou\u017e\u00edv\u00e1n k v\u00fdrob\u011b kuchy\u0148sk\u00e9ho n\u00e1dob\u00ed a n\u00e1\u010din\u00ed. B\u011b\u017en\u011b se z n\u011bj vyr\u00e1b\u011bly hrnce, p\u00e1nve, tlakov\u00e9 hrnce, p\u0159\u00edbory, e\u0161usy, j\u00eddlonosi\u010de i p\u0159\u00edbory. V\u011bt\u0161inu t\u011bchto pom\u016fcek nahradily v kuchyni jin\u00e9 materi\u00e1ly, zejm\u00e9na nerez. Dodnes obl\u00edbenou pom\u016fckou do kuchyn\u011b vyrobenou z hlin\u00edku je alobalov\u00e1 f\u00f3lie vyu\u017e\u00edvan\u00e1 k balen\u00ed, skladov\u00e1n\u00ed i tepeln\u00e9 \u00faprav\u011b pokrm\u016f.<\/p>\n

K v\u00fdhod\u00e1m hlin\u00edkov\u00e9ho n\u00e1dob\u00ed pat\u0159\u00ed n\u00edzk\u00e1 po\u0159izovac\u00ed cena a relativn\u011b snadn\u00e9 \u010di\u0161t\u011bn\u00ed. Rozhodn\u011b se v\u0161ak nehod\u00ed pro p\u0159\u00edpravu a uchov\u00e1v\u00e1n\u00ed kysel\u00fdch a slan\u00fdch potravin, nebo\u0165 se do nich hlin\u00edk ve zv\u00fd\u0161en\u00e9 m\u00ed\u0159e uvol\u0148uje. Hlin\u00edk je toxick\u00fd pro reprodukci a nervovou soustavu, je d\u00e1v\u00e1n do souvislosti se vznikem Alzheimerovy demence<\/span>.<\/p>\n

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Teflonov\u00e9 n\u00e1dob\u00ed \u2026 ano, \u010di ne?<\/strong><\/p>\n

Teflon, po chemick\u00e9 str\u00e1nce tzv. polytetrafluoretylen, pat\u0159\u00ed mezi termoplasty<\/span>. Pou\u017e\u00edv\u00e1 se jako nep\u0159ilnav\u00e1 vrstva k pota\u017een\u00ed kovov\u00e9ho n\u00e1dob\u00ed (j\u00e1dro m\u016f\u017ee b\u00fdt nap\u0159. z hlin\u00edku, oceli apod.). V n\u00e1dob\u00ed s teflonov\u00fdm povrchem proto lze sma\u017eit s minimem tuku nebo zcela bez n\u011bj. Pou\u017e\u00edv\u00e1 se pro rychlou kuchyni a snadno se \u010dist\u00ed. Teflon je velmi odoln\u00fd k p\u016fsoben\u00ed n\u00edzk\u00fdch i vysok\u00fdch teplot (od -70 do 250 \u00b0C) a k agresivn\u00edm chemik\u00e1li\u00edm. Teflonov\u00e9 povrchy jsou n\u00e1chyln\u00e9 k po\u0161kr\u00e1b\u00e1n\u00ed, co\u017e vzbuzuje ot\u00e1zku, co na\u0161emu zdrav\u00ed mohou zp\u016fsobit kousky zkonzumovan\u00e9ho teflonu. Teflon s\u00e1m o sob\u011b  nen\u00ed toxick\u00fd a v t\u011ble se nerozkl\u00e1d\u00e1. Po poz\u0159en\u00ed \u010d\u00e1sti odloupnut\u00e9ho teflonu tedy nehroz\u00ed \u017e\u00e1dn\u00e9 nebezpe\u010d\u00ed, leda by se jednalo o velk\u00fd ostr\u00fd kus, kter\u00fd by mohl za\u017e\u00edvac\u00ed trakt poranit.<\/p>\n

Bylo ov\u0161em zji\u0161t\u011bno, \u017ee se p\u0159i teplot\u00e1ch nad 260 \u00b0C nep\u0159ilnav\u00e9 povrchy na b\u00e1zi teflonu za\u010d\u00ednaj\u00ed rozkl\u00e1dat a uvol\u0148ovan\u00e9 l\u00e1tky mohou b\u00fdt toxick\u00e9 pro pt\u00e1ky (zp\u016fsobuj\u00ed \u00fahyn pt\u00e1k\u016f) i pro \u010dlov\u011bka,   t\u00e9to teploty se p\u0159i sma\u017een\u00ed b\u011b\u017en\u011b dos\u00e1hne asi po 4 minut\u00e1ch sma\u017een\u00ed. P\u0159i zah\u0159\u00e1t\u00ed nad 360 \u00b0C doch\u00e1z\u00ed k uvol\u0148ov\u00e1n\u00ed sm\u011bsi fluorovan\u00fdch v\u00fdpar\u016f, kter\u00e9 se usazuj\u00ed v plic\u00edch a mohou b\u00fdt karcinogenn\u00ed (rakovinotvorn\u00e9). Takto vysok\u00e9 teploty se ov\u0161em p\u0159i va\u0159en\u00ed b\u011b\u017en\u011b nepou\u017e\u00edvaj\u00ed.<\/p>\n

Teflon proto za\u010d\u00edn\u00e1 b\u00fdt nahrazov\u00e1n nov\u00fdmi nep\u0159ilnav\u00fdmi materi\u00e1ly jak\u00fdm je nap\u0159\u00edklad thermolon<\/strong>, co\u017e je keramick\u00fd nep\u0159ilnav\u00fd povrch, kter\u00fd odol\u00e1v\u00e1 teplot\u00e1m a\u017e do 450 \u00b0C a neobsahuje \u017e\u00e1dn\u00e9 fluorovan\u00e9 l\u00e1tky. Dal\u0161\u00ed jeho v\u00fdhodou je velk\u00e1 odolnost v\u016f\u010di po\u0161kr\u00e1b\u00e1n\u00ed.<\/p>\n

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Po\u0161kozen\u00e9 smaltovan\u00e9 n\u00e1dob\u00ed<\/strong><\/p>\n

Smalt je sklovit\u00fd povlak nataven\u00fd na kov p\u0159i vysok\u00e9 teplot\u011b (asi p\u0159i 500 \u00b0C). Nepo\u0161kozen\u00e9 smaltov\u00e9 n\u00e1dob\u00ed je pro va\u0159en\u00ed ide\u00e1ln\u00ed, p\u0159i ne\u0161etrn\u00e9m zach\u00e1zen\u00ed ale vznikaj\u00ed prasklinky nebo se vy\u0161t\u00edpnou cel\u00e9 kousky smaltu a do potravy n\u00e1sledn\u011b p\u0159ech\u00e1z\u00ed \u010d\u00e1sti \u017eeleza a pojivov\u00fdch vrstev, kter\u00e9 potravu znehodnot\u00ed jak po chu\u0165ov\u00e9, tak po v\u00fd\u017eivov\u00e9 a toxikologick\u00e9 str\u00e1nce. Smalt je pom\u011brn\u011b citliv\u00fd na zm\u011bny teplot i na mechanick\u00e9 po\u0161kr\u00e1b\u00e1n\u00ed. S po\u0161kozen\u00fdm smaltov\u00fdm n\u00e1dob\u00edm se rad\u011bji ihned rozlu\u010dte.<\/p>\n

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Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n

Kvasni\u010dkov\u00e1, A. Teflonov\u00e9 p\u00e1nve jsou pr\u00fd riziko. Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin<\/a>, 2003.<\/em><\/span>
Kvasni\u010dkov\u00e1, A. Chemick\u00e9 l\u00e1tky pou\u017e\u00edvan\u00e9 k v\u00fdrob\u011b teflonu jsou pravd\u011bpodobn\u011b karcinogenn\u00ed. Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin<\/a>, 2006.<\/em><\/span>
Ber\u00e1nkov\u00e1, J. Teflonov\u00e9 n\u00e1dob\u00ed se pou\u017e\u00edv\u00e1 ji\u017e v\u00edce ne\u017e p\u016fl stolet\u00ed. Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin<\/a>, 2009.<\/em><\/span>
Ber\u00e1nkov\u00e1, J. Pozor na p\u0159eh\u0159\u00e1t\u00ed teflonov\u00fdch p\u00e1nv\u00ed. Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin<\/a>, 2009. <\/em><\/span>
M\u011b\u010f. Bezpe\u010dnost potravin A-Z, www.bezpecnostpotravin.cz\/az\/<\/a><\/em><\/span>
<\/em><\/span>N\u00e1vod na \u00fadr\u017ebu m\u011bd\u011bn\u00e9ho n\u00e1dob\u00ed.
<\/a>Kvasni\u010dkov\u00e1, A. Jedno procento populace v \u010cR m\u00e1 nadm\u011brn\u00fd p\u0159\u00edjem hlin\u00edku. Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin<\/a>, 2008. <\/em><\/span>
Posp\u00ed\u0161ilov\u00e1 M. Pracovn\u00ed plochy a n\u00e1\u010din\u00ed v kuchyni \u2013 d\u0159evo, plast, hlin\u00edk \u010di nerez? Informa\u010dn\u00ed centrum bezpe\u010dnosti potravin<\/a>, 2007. <\/em><\/span>
Kuchy\u0148sk\u00e9 n\u00e1dob\u00ed m\u00e1 vliv na zdrav\u00ed<\/a>. Sdru\u017een\u00ed obrany spot\u0159ebitel\u016f.<\/em><\/span><\/p>\n

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