{"id":686,"date":"2009-11-19T11:41:59","date_gmt":"2009-11-19T10:41:59","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2009\/11\/19\/97\/"},"modified":"2024-11-07T13:57:13","modified_gmt":"2024-11-07T12:57:13","slug":"97","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/97\/","title":{"rendered":"Co si (ne)namazat na chleba"},"content":{"rendered":"<p><span style=\"color: #003399\">V\u00fdhody a nev\u00fdhody n\u011bkter\u00fdch potravin\u00e1\u0159sk\u00fdch produkt\u016f, kter\u00e9 si b\u011b\u017en\u011b ma\u017eeme na chleba.&nbsp;<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/chleba_s_maslem.jpg\" alt=\"chleba_s_maslem\" width=\"74\" height=\"79\" style=\"float: left\" \/><\/p>\n<p>Na chleba si m\u016f\u017eeme namazat prakticky cokoli. Zam\u011b\u0159\u00edme nyn\u00ed pozornost na b\u011b\u017en\u00e9 suroviny jako jsou m\u00e1slo, s\u00e1dlo, pomaz\u00e1nkov\u00e9 m\u00e1slo, taven\u00e9 s\u00fdry a rozt\u00edrateln\u00e9 rostlinn\u00e9 tuky. Pro pou\u017eit\u00ed za studena, v na\u0161em p\u0159\u00edpad\u011b k namaz\u00e1n\u00ed na pe\u010divo, jsou vhodn\u00e9 p\u0159edev\u0161\u00edm kvalitn\u00ed rostlinn\u00e9 tuky, d\u00e1le v sestupn\u00e9m po\u0159ad\u00ed pomaz\u00e1nkov\u00e1 m\u00e1sla, klasick\u00e9 m\u00e1slo, omezen\u011b taven\u00e9 s\u00fdry, pak dlouho nic\u2026.. a v\u00fdjime\u010dn\u011b i s\u00e1dlo.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Na za\u010d\u00e1tek n\u011bco o tuc\u00edch<\/strong><\/p>\n<p>Tuky jsou p\u0159irozenou a d\u016fle\u017eitou sou\u010d\u00e1st\u00ed na\u0161\u00ed stravy. Mohou b\u00fdt rostlinn\u00e9ho nebo \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu a obsahovat nasycen\u00e9, nenasycen\u00e9 a <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00e9 kyseliny<\/span>. A pr\u00e1v\u011b slo\u017een\u00ed tuk\u016f ur\u010duje jejich vliv na na\u0161e zdrav\u00ed. Nasycen\u00e9 mastn\u00e9 kyseliny a obzvl\u00e1\u0161t\u011b <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00e9 kyseliny<\/span> maj\u00ed negativn\u00ed vliv na zdrav\u00ed, zat\u00edmco <span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span> jsou pro n\u00e1\u0161 organismus prosp\u011b\u0161n\u00e9.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Rostlinn\u00e9 tuky<\/strong><\/p>\n<p>Rostlinn\u00e9 tuky se vyr\u00e1b\u011bj\u00ed z rostlinn\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span>. D\u011bl\u00edme je podle obsahu tuku a slo\u017een\u00ed do n\u011bkolika hlavn\u00edch skupin:<\/p>\n<ul>\n<li>\n<div><strong>Pokrmov\u00e9 tuky<\/strong>&nbsp;jsou 100% rostlinn\u00e9 tuky, pou\u017e\u00edvaj\u00ed se p\u0159edev\u0161\u00edm na sma\u017een\u00ed, nap\u0159. Ceres, Omega.<a><\/a><\/div>\n<\/li>\n<li>\n<div>\u201e<strong>Margar\u00edny<\/strong>\u201c (spr\u00e1vn\u00e9 ozna\u010den\u00ed je <strong>rozt\u00edrateln\u00e9 rostlinn\u00e9 tuky<\/strong>) &#8211; obsahuj\u00ed max. 80 % tuku. Vyr\u00e1b\u011bj\u00ed se i n\u00edzkotu\u010dn\u00e9 varianty s 25 % tuku, kter\u00e9 se pou\u017e\u00edvaj\u00ed jako tukov\u00e9 pomaz\u00e1nky.<\/div>\n<\/li>\n<li>\n<div><strong>Sm\u011bsn\u00e9 tuky<\/strong> &#8211; sm\u011bsi rostlinn\u00fdch ztu\u017een\u00fdch tuk\u016f a \u017eivo\u010di\u0161n\u00e9ho m\u00e1sla, nap\u0159. Zlat\u00e1 Han\u00e1.<\/div>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>V posledn\u00edch letech se rozt\u00edrateln\u00e9 rostlinn\u00e9 tuky st\u00e1vaj\u00ed v\u00fdznamnou sou\u010d\u00e1st\u00ed na\u0161eho j\u00eddeln\u00ed\u010dku. Ty kvalitn\u00ed jsou z v\u00fd\u017eivov\u00e9ho hlediska dobrou volbou. Maj\u00ed <strong>p\u0159\u00edzniv\u00e9 slo\u017een\u00ed mastn\u00fdch kyselin<\/strong> (v\u011bt\u0161ina z nich je nenasycen\u00fdch), <strong>neobsahuj\u00ed <span class='tooltipsall tooltipsincontent classtoolTips188'>Cholesterol<\/span><\/strong> a jsou \u010dasto <strong>obohacov\u00e1ny<\/strong> o n\u011bkter\u00e9 dal\u0161\u00ed d\u016fle\u017eit\u00e9 l\u00e1tky, jako jsou vitaminy (p\u0159edev\u0161\u00edm A, E, D) \u010di <span class='tooltipsall tooltipsincontent classtoolTips108'>rostlinn\u00e9 steroly<\/span>. Oproti m\u00e1slu jsou dob\u0159e rozt\u00edrateln\u00e9 a lze si vybrat ze \u0161irok\u00e9 \u0161k\u00e1ly tu\u010dnosti.<\/p>\n<p>N\u00edzkotu\u010dn\u00e9 varianty jsou ur\u010deny hlavn\u011b pro ty, kte\u0159\u00ed pot\u0159ebuj\u00ed sn\u00ed\u017eit svou hmotnost nebo hladinu tuk\u016f a <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> v krvi. D\u011bti a ml\u00e1de\u017e do t\u00e9to skupiny v\u0161ak v\u011bt\u0161inou nepat\u0159\u00ed a je vhodn\u00e9 za\u0159azovat do jejich j\u00eddeln\u00ed\u010dku (k namaz\u00e1n\u00ed na pe\u010divo \u010di do pomaz\u00e1nek) kvalitn\u00ed rostlinn\u00e9 tuky, kter\u00e9 nemaj\u00ed sn\u00ed\u017een\u00e9 mno\u017estv\u00ed tuku.<\/p>\n<p>Abychom mohli rostlinn\u00e9 tuky ozna\u010dit za kvalitn\u00ed a vhodn\u00e9 ke konzumaci, musej\u00ed m\u00edt <strong>n\u00edzk\u00fd obsah <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00fdch kyselin<\/span><\/strong> (TFA) &#8211; na obale v\u00fdrobku by m\u011blo b\u00fdt uvedeno, \u017ee tuk obsahuje m\u00e9n\u011b ne\u017e 1 % TFA nebo stopy TFA. V dne\u0161n\u00ed dob\u011b sice je\u0161t\u011b existuj\u00ed rostlinn\u00e9 tuky s vy\u0161\u0161\u00edm obsahem TFA (jsou vyr\u00e1b\u011bn\u00e9 tzv. \u010d\u00e1ste\u010dnou hydrogenac\u00ed, p\u0159i kter\u00e9 vznikaj\u00ed trans-kyseliny), ale v\u011bt\u0161ina v\u00fdrobc\u016f bohud\u00edk ji\u017e p\u0159e\u0161la na novou v\u00fdrobn\u00ed technologii (tzv. interesterifikace), p\u0159i kter\u00e9 trans kyseliny nevznikaj\u00ed, resp. nep\u0159edstavuj\u00ed v\u00edce ne\u017e 1 % obsahu v\u0161ech mastn\u00fdch kyselin.<\/p>\n<p>A jedno mal\u00e9 upozorn\u011bn\u00ed: Tuk\u016fm nezn\u00e1m\u00e9ho slo\u017een\u00ed (na obale v\u00fdrobku nen\u00ed uvedeno slo\u017een\u00ed mastn\u00fdch kyselin) se rad\u011bji vyh\u00fdbejte.<\/p>\n<p>A jeden tip: vyzkou\u0161eli jste n\u011bkdy rozpe\u010den\u00fd toust pokapan\u00fd panensk\u00fdm olivov\u00fdm olejem s pl\u00e1tky raj\u010dete? Pokud ne, rozhodn\u011b nev\u00e1hejte a ochutnejte.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Pomaz\u00e1nkov\u00e9 m\u00e1slo<\/strong><\/p>\n<p>Pomaz\u00e1nkov\u00e9 m\u00e1slo se vyr\u00e1b\u00ed z ml\u00e9ka a jeho hlavn\u00ed slo\u017eku tvo\u0159\u00ed smetana. Jedn\u00e1 se vlastn\u011b o ml\u00e9\u010dnou pomaz\u00e1nku s obsahem <span class='tooltipsall tooltipsincontent classtoolTips276'>su\u0161iny<\/span> min. 42 % a tuku min. 31 %. P\u0159i v\u00fdrob\u011b se do smetany p\u0159id\u00e1 su\u0161en\u00e9 ml\u00e9ko, emulg\u00e1tory, \u0161kroby, ml\u00e9k\u00e1rensk\u00e9 bakteri\u00e1ln\u00ed kultury a soli, pop\u0159. r\u016fzn\u00e9 ochucovan\u00ed p\u0159\u00edsady (pa\u017eitka, paprika apod.).<\/p>\n<p>Pomaz\u00e1nkov\u00e9 m\u00e1slo se vyr\u00e1b\u00ed ji\u017e p\u0159es 30 let a je ur\u010den\u00e9 z\u00e1sadn\u011b do studen\u00fdch pokrm\u016f, kr\u00e9m\u016f, pomaz\u00e1nek a samoz\u0159ejm\u011b tak\u00e9 p\u0159\u00edmo na kraj\u00edc chleba. Je velmi obl\u00edben\u00e9, proto\u017ee se snadno rozt\u00edr\u00e1 a m\u00e1 oproti m\u00e1slu ni\u017e\u0161\u00ed obsah \u017eivo\u010di\u0161n\u00e9ho tuku. Je proto vhodnou n\u00e1hra\u017ekou m\u00e1sla. Samotn\u00e1 pomaz\u00e1nkov\u00e1 m\u00e1sla (bez p\u0159\u00eddavku jin\u00e9ho tuku) v\u0161ak obsahuj\u00ed stejn\u011b jako m\u00e1slo hlavn\u011b nasycen\u00e9 mastn\u00e9 kyseliny a ur\u010dit\u00e9 mno\u017estv\u00ed <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00fdch kyselin<\/span>. Pro studenou kuchyni je tedy v\u00fdhodn\u011bj\u0161\u00ed vyb\u00edrat kvalitn\u00ed rozt\u00edrateln\u00e9 rostlinn\u00e9 tuky.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>M\u00e1slo<\/strong><\/p>\n<p>Klasick\u00e9 \u010derstv\u00e9 m\u00e1slo se vyr\u00e1b\u00ed ze smetany a obsahuje minim\u00e1ln\u011b 80 % ml\u00e9\u010dn\u00e9ho tuku, obsah vody nesm\u00ed b\u00fdt vy\u0161\u0161\u00ed ne\u017e 16 %.<\/p>\n<p>Vyr\u00e1b\u00ed se tak\u00e9 m\u00e1sla s p\u0159\u00eddavkem smetanov\u00e9ho z\u00e1kysu (75 % tuku), se sn\u00ed\u017een\u00fdm obsahem tuku \u010di ve sm\u011bsi s rostlinn\u00fdmi tuky, jejich\u017e z\u00e1kladem je smetana, do kter\u00e9 se v pr\u016fb\u011bhu v\u00fdroby p\u0159idal nav\u00edc rostlinn\u00fd tuk (takov\u00fd v\u00fdrobek by ale u\u017e ve sv\u00e9m n\u00e1zvu nem\u011bl m\u00edt slovo m\u00e1slo).<\/p>\n<p>M\u00e1slo obsahuje \u017eivo\u010di\u0161n\u00e9 tuky, jejich\u017e slo\u017een\u00ed se v\u00fdrazn\u011b li\u0161\u00ed od rostlinn\u00fdch rozt\u00edrateln\u00fdch tuk\u016f. V m\u00e1seln\u00e9m tuku p\u0159eva\u017euj\u00ed nasycen\u00e9 mastn\u00e9 kyseliny (asi 70 %), \u010d\u00e1st z nich v\u0161ak tvo\u0159\u00ed nasycen\u00e9 mastn\u00e9 kyseliny s kr\u00e1tk\u00fdm \u0159et\u011bzcem (obsah rizikov\u00fdch mastn\u00fdch kyselin je asi 40 %). V mal\u00e9 m\u00ed\u0159e jsou p\u0159\u00edtomny <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00e9 kyseliny<\/span> (asi 2 %), pom\u011brn\u011b velk\u00fd je obsah <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> (240 mg \/ 100 g). M\u00e1slo v\u0161ak tak\u00e9 obsahuje vitaminy rozpustn\u00e9 v tuc\u00edch.<\/p>\n<p>V&nbsp;dne\u0161n\u00ed dob\u011b je konzumace <span class='tooltipsall tooltipsincontent classtoolTips146'>nasycen\u00fdch tuk\u016f<\/span> zhruba dvojn\u00e1sobn\u00e1, ne\u017e jsou doporu\u010dovan\u00e9 hodnoty. Konzumaci m\u00e1sla by m\u011bli omezit lid\u00e9 se srde\u010dn\u00edmi a c\u00e9vn\u00edmi pot\u00ed\u017eemi, vysokou hladinou <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> a tuk\u016f v krvi. Zdrav\u00ed jedinci si jej mohou ob\u010das dop\u0159\u00e1t, i kdy\u017e vhodn\u011bj\u0161\u00ed k&nbsp;namaz\u00e1n\u00ed na pe\u010divo jsou kvalitn\u00ed rostlinn\u00e9 tuky. Vzhledem ke sv\u00e9mu slo\u017een\u00ed je m\u00e1slo vhodn\u00e9 zejm\u00e9na pro studenou kuchyni, ne na sma\u017een\u00ed.<\/p>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Taven\u00e9 s\u00fdry<\/strong><\/p>\n<p>Prvn\u00ed taven\u00fd s\u00fdr byl vyroben a\u017e v roce 1911 ve \u0160v\u00fdcarsku. Vyr\u00e1b\u00ed se roztaven\u00edm sm\u011bsi r\u016fzn\u00fdch druh\u016f p\u0159\u00edrodn\u00edch s\u00fdr\u016f p\u0159i 90 &#8211; 110 \u00b0C po dobu n\u011bkolika minut. Do sm\u011bsi je t\u0159eba d\u00e1t je\u0161t\u011b p\u0159ed roztaven\u00edm tzv. <span class='tooltipsall tooltipsincontent classtoolTips178'>tavic\u00ed soli<\/span>. Pro v\u00fdrobce je v\u00fdhodn\u00e9, \u017ee k v\u00fdrob\u011b taven\u00fdch s\u00fdr\u016f lze pou\u017e\u00edt i p\u0159\u00edrodn\u00ed s\u00fdry s r\u016fzn\u00fdmi mechanick\u00fdmi vadami, kter\u00e9 by nebylo mo\u017en\u00e9 prodat spot\u0159ebitel\u016fm p\u0159\u00edmo.<\/p>\n<p>U n\u00e1s jsou oproti jin\u00fdm evropsk\u00fdm zem\u00edm velmi obl\u00edben\u00e9 &#8211; pr\u016fm\u011brn\u011b sn\u00ed ka\u017ed\u00fd z n\u00e1s a\u017e 2,6 kg ro\u010dn\u011b (Francouz 1,3 kg, Brit pouze 0,6 kg). Jejich obliba je dan\u00e1 konzistenc\u00ed, nebo\u0165 se daj\u00ed snadno rozt\u00edrat, d\u00e1le \u0161irok\u00fdm v\u00fdb\u011brem p\u0159\u00edchut\u00ed (smetanov\u00e1, \u0161unkov\u00e1, paprikov\u00e1, \u017eampi\u00f3nov\u00e1) a cenou.<\/p>\n<p>Ve srovn\u00e1n\u00ed s p\u0159\u00edrodn\u00edmi s\u00fdry maj\u00ed ale taven\u00e9 s\u00fdry ni\u017e\u0161\u00ed <strong>v\u00fd\u017eivovou hodnotu<\/strong>. Pro\u010d? Teplota pou\u017eit\u00e1 p\u0159i taven\u00ed sni\u017euje <strong>mno\u017estv\u00ed vitamin\u016f a kvalitu b\u00edlkovin<\/strong>, <strong>vyu\u017eitelnost v\u00e1pn\u00edku je ni\u017e\u0161\u00ed<\/strong> (nen\u00ed nav\u00e1z\u00e1n na ml\u00e9\u010dnou b\u00edlkovinu, ale na fosfore\u010dnan \u010di citr\u00e1t tavic\u00edch sol\u00ed) a pom\u011br fosforu k v\u00e1pn\u00edku, kter\u00e9 z taven\u00fdch s\u00fdr\u016f na\u0161e t\u011blo p\u0159ijme, je velmi nep\u0159\u00edzniv\u00fd pro r\u016fst a obnovu&nbsp; kost\u00ed a zub\u016f (v\u00edce fosforu ne\u017e v\u00e1pn\u00edku). <strong>Nadbyte\u010dn\u00fd p\u0159\u00edjem fosforu<\/strong> se st\u00e1v\u00e1 v dne\u0161n\u00ed dob\u011b velk\u00fdm probl\u00e9mem, p\u0159edev\u0161\u00edm u d\u011bt\u00ed, nebo\u0165 fosfor (ve form\u011b fosf\u00e1t\u016f) se p\u0159id\u00e1v\u00e1 do kolov\u00fdch n\u00e1poj\u016f, mnoha masn\u00fdch a jin\u00fdch potravin\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f, d\u00edky \u010demu\u017e je pom\u011br v\u00e1pn\u00edku k fosforu v na\u0161\u00ed strav\u011b zdrav\u00ed nep\u0159\u00edzniv\u00fd. Nezanedbateln\u00fd je tak\u00e9 <strong>obsah sod\u00edku<\/strong>, ve v\u011bt\u0161in\u011b taven\u00fdch s\u00fdr\u016f je v\u00edce ne\u017e 1000 mg\/100 g s\u00fdra, p\u0159i\u010dem\u017e optim\u00e1ln\u00ed denn\u00ed p\u0159\u00edjem sod\u00edku je cca 600-3500 mg. Dal\u0161\u00ed nev\u00fdhodou je \u010dasto <strong>vysok\u00fd obsah tuku<\/strong> (a <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>), kter\u00fd je rizikov\u00fdm faktorem srde\u010dn\u011b-c\u00e9vn\u00edch nemoc\u00ed. Kdy\u017e sn\u00edme 50 g taven\u00e9ho s\u00fdra s obsahem 70 % <span class='tooltipsall tooltipsincontent classtoolTips325'>TVS<\/span>, dod\u00e1me na\u0161emu t\u011blu asi 17 g tuku, co\u017e je skoro \u010dtvrtina doporu\u010den\u00e9 denn\u00ed d\u00e1vky tuku pro dosp\u011bl\u00e9ho \u010dlov\u011bka.<\/p>\n<p>Doporu\u010dujeme proto konzumaci taven\u00fdch s\u00fdr\u016f omezit, obzvl\u00e1\u0161t\u011b u d\u011bt\u00ed, a vyb\u00edrat ty, kter\u00e9 obsahuj\u00ed m\u00e1lo tuku. M\u00edsto nich m\u016f\u017eeme pou\u017e\u00edt r\u016fzn\u00e9 rostlinn\u00e9 pomaz\u00e1nky s n\u00edzk\u00fdm obsahem fosforu a sod\u00edku, tak\u00e9 pomaz\u00e1nkov\u00e1 m\u00e1sla a ob\u010das&nbsp; i&nbsp;\u017eivo\u010di\u0161n\u00e9 m\u00e1slo. Nezapom\u00ednejme ani na tvrd\u00e9 s\u00fdry, kter\u00e9 jsou pro n\u00e1s zdrojem mnoha cenn\u00fdch l\u00e1tek.<\/p>\n<p>Slo\u017een\u00ed taven\u00fdch s\u00fdr\u016f prod\u00e1van\u00fdch v \u010cesk\u00e9 republice si m\u016f\u017eete prohl\u00e9dnout na str\u00e1nk\u00e1ch <a href=\"http:\/\/www.fzv.cz\/\" target=\"_blank\" rel=\"noopener\">F\u00f3ra zdrav\u00e9 v\u00fd\u017eivy<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>S\u00e1dlo<\/strong><\/p>\n<p>S\u00e1dlo pat\u0159\u00ed stejn\u011b jako m\u00e1slo mezi \u017eivo\u010di\u0161n\u00e9 tuky. Vyr\u00e1b\u00ed se zpracov\u00e1n\u00edm tukov\u00e9 tk\u00e1n\u011b vep\u0159\u016f (vep\u0159ov\u00e9 s\u00e1dlo) \u010di jin\u00fdch zv\u00ed\u0159at (v obchodech se n\u011bkdy m\u016f\u017eeme setkat se s\u00e1dlem hus\u00edm, kachn\u00edm nebo slepi\u010d\u00edm). Vep\u0159ov\u00e9 s\u00e1dlo obsahuje velk\u00e9 mno\u017estv\u00ed <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> a asi 40 % nasycen\u00fdch mastn\u00fdch kyselin.<\/p>\n<p>Nevad\u00ed, kdy\u017e si ob\u010das na chleba a pe\u010divo nama\u017eeme s\u00e1dlo (ale opravdu jen v\u00fdjime\u010dn\u011b), m\u00e1slo nebo pomaz\u00e1nkov\u00e9 m\u00e1slo, ale v\u011bt\u0161inou bychom m\u011bli pou\u017e\u00edvat rozt\u00edrateln\u00e9 pomaz\u00e1nkov\u00e9 tuky a i ty st\u0159\u00eddat (druh i v\u00fdrobce).<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura<\/strong><\/em><\/span><\/p>\n<p><span><em>Dost\u00e1lov\u00e1 J. M\u00e1slo nebo rostlinn\u00e9 rozt\u00edrateln\u00e9 tuky? V\u00fd\u017eiva a potraviny 2008; 1: 8.<br \/>Br\u00e1t J, Jirou\u0161ek A. Margariny v\u010dera, dnes a z\u00edtra. V\u00fd\u017eiva a potraviny 2008; 5: 124-126.<br \/>Bu\u0148ka F, Hrab\u011b J, Hoza I. Taven\u00e9 s\u00fdry ve v\u00fd\u017eiv\u011b \u010dlov\u011bka. V\u00fd\u017eiva a potraviny 2006; 5: 135-136.<br \/>Dost\u00e1lov\u00e1 J, \u010curda L. V\u00fdznam taven\u00fdch s\u00fdr\u016f ve v\u00fd\u017eiv\u011b. <a href=\"http:\/\/www.fzv.cz\" target=\"_blank\" rel=\"noopener\">F\u00f3rum zdrav\u00e9 v\u00fd\u017eivy <\/a>&#8211; tiskov\u00e9 materi\u00e1ly.<\/em><\/span><\/p>\n<p><span><em>&nbsp;<\/em><\/span><\/p>\n<p><\/strong><\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span>&nbsp;<\/span><\/strong><\/p>\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('.classtoolTips66','Mastn\u00e9 kyseliny jsou z\u00e1kladem v\u0161ech tuk\u016f. Li\u0161\u00ed se svou d\u00e9lkou a tak\u00e9 vlastnostmi sv\u00fdch vazeb \u2013 podle toho se pak mluv\u00ed o tuc\u00edch nasycen\u00fdch a nenasycen\u00fdch. Trans mastn\u00e9 kyseliny jsou nenasycen\u00e9 a vznikaj\u00ed v potravin\u00e1ch hlavn\u011b b\u011bhem procesu tzv. ztu\u017eov\u00e1n\u00ed tuk\u016f. Potraviny je v\u0161ak obsahuj\u00ed i p\u0159irozen\u011b. V mal\u00e9m mno\u017estv\u00ed n\u00e1m ne\u0161kod\u00ed, ve v\u011bt\u0161\u00edm mohou p\u0159isp\u00edvat ke vzniku nemoc\u00ed srdce a c\u00e9v. U n\u00e1s jsou velk\u00fdm zdrojem trans mastn\u00fdch kyselin p\u0159edev\u0161\u00edm potravin\u00e1\u0159sk\u00e9 v\u00fdrobky vyroben\u00e9 s pou\u017eit\u00edm cukr\u00e1\u0159sk\u00fdch a peka\u0159sk\u00fdch margarin\u016f (koblihy, v\u00e1no\u010dky, tukov\u00e9 rohl\u00edky, \u2026) a potenci\u00e1ln\u011b v\u0161echny potraviny, kter\u00e9 maj\u00ed na obalu naps\u00e1no, \u017ee obsahuj\u00ed ztu\u017een\u00fd rostlinn\u00fd tuk. I v za\u0159\u00edzen\u00edch ve\u0159ejn\u00e9ho stravov\u00e1n\u00ed se z\u0159ejm\u011b pou\u017e\u00edvaj\u00ed produkty obsahuj\u00edc\u00ed ztu\u017een\u00fd rostlinn\u00fd tuk velmi \u010dasto.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips108','Rostlinn\u00e9 steroly (fytosteroly) jsou slou\u010deniny rostlinn\u00e9ho p\u016fvodu, kter\u00e9 jsou svou strukturou podobn\u00e9 cholesterolu. D\u00edky sv\u00e9 podobnosti s cholesterolem jsou schopny blokovat ve st\u0159ev\u011b vstup cholesterolu do krevn\u00edho ob\u011bhu. V\u00fdsledkem je vylou\u010den\u00ed cholesterolu p\u0159irozenou cestou. Proto se za\u010d\u00ednaj\u00ed fytosteroly objevovat nejen ve form\u011b potravn\u00edch dopl\u0148k\u016f, ale jsou jimi obohacov\u00e1ny i n\u011bkter\u00e9 potraviny v\u010detn\u011b rostlinn\u00fdch tuk\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips146','Nasycen\u00e9 tuky v\u00fdznamn\u011b zvy\u0161uj\u00ed riziko onemocn\u011bn\u00ed srdce a c\u00e9v. Vyskytuj\u00ed se p\u0159edev\u0161\u00edm v \u017eivo\u010di\u0161n\u00fdch tuc\u00edch, kokosov\u00e9m a palmoj\u00e1drov\u00e9m tuku. Vysok\u00e9 mno\u017estv\u00ed obsahuj\u00ed nap\u0159\u00edklad uzeniny, tu\u010dn\u00e1 masa a ml\u00e9\u010dn\u00e9 v\u00fdrobky s vy\u0161\u0161\u00edm obsahem tuku (mimo jin\u00e9 smetana, \u0161leha\u010dka, smetanov\u00e9 jogurty, plnotu\u010dn\u00e9 ml\u00e9ko atd.), majon\u00e9za, rychl\u00e9 ob\u010derstven\u00ed, sma\u017een\u00e9 a fritovan\u00e9 potraviny, sladkosti apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips178','Nej\u010dast\u011bji se jako tavic\u00ed soli pou\u017e\u00edvaj\u00ed sodn\u00e9 soli kyseliny fosfore\u010dn\u00e9, m\u00e9n\u011b \u010dasto citronov\u00e9.'); <\/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('.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('.classtoolTips297','Oleje jsou z\u00e1sobn\u00ed l\u00e1tky rostlin, ukl\u00e1daj\u00ed se hlavn\u011b v\u00a0plodech a semenech, ale i v\u00a0jin\u00fdch \u010d\u00e1stech rostlin. Oproti \u017eivo\u010di\u0161n\u00fdm tuk\u016fm maj\u00ed rostlinn\u00e9 mnohem v\u011bt\u0161\u00ed pod\u00edl nenasycen\u00fdch mastn\u00fdch kyselin, tedy mastn\u00fdch kyselin s n\u00e1sobnou vazbou mezi dv\u011bma sousedn\u00edmi uhl\u00edky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips316','Urda se vyr\u00e1b\u00ed vysr\u00e1\u017een\u00edm b\u00edlkovin syrov\u00e1tky, ty se zachycuj\u00ed do pleny a pot\u00e9 se nech\u00e1v\u00e1 odkapat. M\u00e1 nasl\u00e1dlou chu\u0165 a je ur\u010den k okam\u017eit\u00e9 konzumaci.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips325','TVS - tuk v su\u0161in\u011b.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>V\u00fdhody a nev\u00fdhody n\u011bkter\u00fdch potravin\u00e1\u0159sk\u00fdch produkt\u016f, kter\u00e9 si b\u011b\u017en\u011b ma\u017eeme na chleba.&nbsp;<br \/>\n&nbsp;<\/p>\n<p>Na chleba si m\u016f\u017eeme namazat prakticky cokoli. Zam\u011b\u0159\u00edme nyn\u00ed pozornost na b\u011b\u017en\u00e9 suroviny jako jsou m\u00e1slo, s\u00e1dlo, pomaz\u00e1nkov\u00e9 m\u00e1slo, taven\u00e9 s\u00fdry a rozt\u00edrateln\u00e9 rostlinn\u00e9 tuky. Pro pou\u017eit\u00ed za studena, v na\u0161em p\u0159\u00edpad\u011b k namaz\u00e1n\u00ed na pe\u010divo, jsou vhodn\u00e9 p\u0159edev\u0161\u00edm kvalitn\u00ed rostlinn\u00e9 tuky, d\u00e1le v sestupn\u00e9m po\u0159ad\u00ed pomaz\u00e1nkov\u00e1 m\u00e1sla, klasick\u00e9 m\u00e1slo, omezen\u011b taven\u00e9 s\u00fdry, pak dlouho nic\u2026.. a v\u00fdjime\u010dn\u011b i s\u00e1dlo.<\/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":[43],"tags":[],"class_list":["post-686","post","type-post","status-publish","format-standard","hentry","category-tuky-ve-vyiv"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/686","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=686"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/686\/revisions"}],"predecessor-version":[{"id":901,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/686\/revisions\/901"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}