{"id":715,"date":"2008-10-22T17:30:59","date_gmt":"2008-10-22T15:30:59","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2008\/10\/22\/81\/"},"modified":"2024-11-07T13:57:13","modified_gmt":"2024-11-07T12:57:13","slug":"81","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/81\/","title":{"rendered":"Pro\u010d nesma\u017eit?"},"content":{"rendered":"<p><span style=\"color: #003399\">O nebezpe\u010d\u00ed skryt\u00e9m pod k\u0159upavou k\u016frkou sma\u017een\u00fdch potravin.<\/span><\/p>\n<p>Sma\u017een\u00e9 potraviny<img loading=\"lazy\" decoding=\"async\" style=\"text-align: right;width: 111px;height: 79px;float: left\" title=\"panev\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/jak_kde\/panev.jpg\" alt=\"panev\" width=\"259\" height=\"185\" border=\"0\" hspace=\"5\" vspace=\"5\" \/> se t\u011b\u0161\u00ed \u0161irok\u00e9 oblib\u011b u v\u0161ech v\u011bkov\u00fdch kategori\u00ed v\u010detn\u011b t\u011bch nejmlad\u0161\u00edch. Sma\u017een\u00e9 potraviny jsou \u010dasto stav\u011bny na m\u00edsto n\u011b\u010deho lep\u0161\u00edho, co norm\u00e1ln\u011b nem\u00e1me a o co je t\u0159eba usilovat. \u017de sma\u017een\u00e9 pokrmy nep\u0159in\u00e1\u0161ej\u00ed t\u011blu \u017e\u00e1dn\u00fd zvl\u00e1\u0161tn\u00ed u\u017eitek, ba naopak\u00a0 n\u00e1m mohou po\u0159\u00e1dn\u011b zava\u0159it, je nad slunce jasn\u00e9 ji\u017e dlouho.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Pro\u010d nesma\u017eit?<\/strong><\/p>\n<p>Obecn\u011b proto, \u017ee se p\u0159i sma\u017een\u00ed a fritov\u00e1n\u00ed vytv\u00e1\u0159ej\u00ed zdrav\u00ed \u0161kodliv\u00e9 l\u00e1tky, vznikaj\u00edc\u00ed hlavn\u011b rozkladem tuk\u016f. N\u011bkter\u00e9 z t\u011bchto l\u00e1tek zvy\u0161uj\u00ed riziko vzniku rakoviny. Cenn\u00e9 l\u00e1tky obsa\u017een\u00e9 v potravin\u00e1ch, nap\u0159\u00edklad vitaminy, jsou naopak sma\u017een\u00edm ni\u010deny. Se sma\u017eenou potravinou nav\u00edc do t\u011bla p\u0159ich\u00e1z\u00ed nadm\u011brn\u00e9 mno\u017estv\u00ed energie v podob\u011b tuku, kter\u00fd p\u0159isp\u00edv\u00e1 ke vzniku \u0159ady onemocn\u011bn\u00ed, jako jsou nadv\u00e1ha a obezita, cukrovka, nemoci srdce a c\u00e9v \u010di n\u011bkter\u00e1 n\u00e1dorov\u00e1 onemocn\u011bn\u00ed, nap\u0159. rakovina tlust\u00e9ho st\u0159eva \u010di prsu.<\/p>\n<p>\u00a0<\/p>\n<p><strong>P\u0159ep\u00e1len\u00e9 tuky<\/strong><\/p>\n<p>Z\u00e1pach, modr\u00fd kou\u0159, hn\u011bd\u00e1 a\u017e \u010dern\u00e1 barva oleje, naho\u0159kl\u00e1 chu\u0165 sma\u017een\u00e9ho j\u00eddla &#8211; to jsou jasn\u00e9 zn\u00e1mky toho, \u017ee s olejem na p\u00e1nvi u\u017e nen\u00ed n\u011bco v po\u0159\u00e1dku a bude l\u00e9pe se s n\u00edm rozlou\u010dit.<\/p>\n<p>P\u0159ep\u00e1len\u00e9 tuky obsahuj\u00ed obzvl\u00e1\u0161t\u011b velk\u00e9 mno\u017estv\u00ed \u0161kodliv\u00fdch l\u00e1tek, nadm\u00edru zat\u011b\u017euj\u00ed j\u00e1tra, \u017ealudek se na n\u011b nejsp\u00ed\u0161 taky nebude tv\u00e1\u0159it dvakr\u00e1t nad\u0161en\u011b a zlob\u00ed-li n\u011bkoho \u017elu\u010dn\u00edk, m\u016f\u017ee se po \u010dern\u00e9m \u0159\u00edze\u010dku na tal\u00ed\u0159i t\u011b\u0161it na po\u0159\u00e1dn\u00fd \u017elu\u010dn\u00edkov\u00fd z\u00e1chvat a pobyt v nemocnici. P\u0159\u00edkladem \u0161kodlivin, kter\u00e9 se mohou vyskytovat v p\u0159ep\u00e1len\u00fdch tuc\u00edch, jsou r\u016fzn\u00e9 polycyklick\u00e9 aromatick\u00e9 uhlovod\u00edky, nap\u0159\u00edklad benzo(a)pyren a benz(a)antracen \u2013 jist\u011b V\u00e1s vyd\u011bsily u\u017e ty n\u00e1zvy. Tyto l\u00e1tky jsou rakovinotvorn\u00e9 a vznikaj\u00ed v\u0161ude tam, kde jsou nedokonale spalov\u00e1ny organick\u00e9 l\u00e1tky, tedy pr\u00e1v\u011b i tuky. Nalezneme je mimo jin\u00e9 v cigaretov\u00e9m kou\u0159i \u010di ve v\u00fdfukov\u00fdch plynech.<\/p>\n<p>P\u0159epalov\u00e1n\u00ed tuk\u016f m\u016f\u017eeme omezit dodr\u017eov\u00e1n\u00edm vhodn\u00e9 teploty sma\u017een\u00ed, kter\u00e1 by nem\u011bla p\u0159es\u00e1hnout 175 \u00b0C, a d\u00e1le pou\u017e\u00edv\u00e1n\u00edm tuk\u016f ur\u010den\u00fdch ke sma\u017een\u00ed a fritov\u00e1n\u00ed, kter\u00e9 jsou speci\u00e1ln\u011b upraven\u00e9 tak, aby se za vy\u0161\u0161\u00edch teplot nerozkl\u00e1daly.<\/p>\n<p>\u00a0<br \/><strong>Nebezpe\u010d\u00ed skryt\u00e9 nejen v hranolk\u00e1ch<\/strong><\/p>\n<p>V potravin\u00e1ch, kter\u00e9 obsahuj\u00ed hodn\u011b \u0161krobu, a jsou zejm\u00e9na p\u0159i sma\u017een\u00ed a fritov\u00e1n\u00ed vystaveny vysok\u00fdm teplot\u00e1m, mohou vznikat nebezpe\u010dn\u00e9 l\u00e1tky akrylamid a glycidamid. Ob\u011b l\u00e1tky jsou pravd\u011bpodobn\u011b rakovinotvorn\u00e9 a maj\u00ed i dal\u0161\u00ed \u0161kodliv\u00e9 \u00fa\u010dinky. Vyskytuj\u00ed se hlavn\u011b ve sma\u017een\u00fdch v\u00fdrobc\u00edch z brambor (hranolky, bramb\u016frky).\u00a0Mno\u017estv\u00ed obou \u0161kodlivin lze omezit sn\u00ed\u017een\u00edm mno\u017estv\u00ed \u0161krobu v brambor\u00e1ch p\u0159ed sma\u017een\u00edm, nejl\u00e9pe d\u016fkladn\u00fdm pr\u016fplachem pokr\u00e1jen\u00fdch brambor ve vod\u011b, a dodr\u017eov\u00e1n\u00edm vhodn\u00e9 teploty sma\u017een\u00ed. Jak se zat\u00edm ukazuje, je tvorba glycidamidu ni\u017e\u0161\u00ed p\u0159i sma\u017een\u00ed na tzv. nasycen\u00fdch tuc\u00edch \u2013 o nich si n\u011bco pov\u00edme d\u00e1le.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Na jak\u00e9m tuku by se m\u011blo sma\u017eit?<\/strong><\/p>\n<p>Nejlep\u0161\u00ed odpov\u011b\u010f je, nesma\u017eit v\u016fbec! Kdy\u017e u\u017e ale hled\u00e1me n\u011bjakou \u201ezdravou variantu sma\u017een\u00ed\u201c, m\u011bli bychom s\u00e1hnout po tuku, kter\u00fd je dostate\u010dn\u011b stabiln\u00ed p\u0159i vy\u0161\u0161\u00ed teplot\u011b, \u010dili, nebude se n\u00e1m b\u011bhem sma\u017een\u00ed tak snadno rozkl\u00e1dat na \u0161kodliv\u00e9 produkty.<\/p>\n<ul>\n<li>\n<div><strong>Z rostlinn\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> je ke sma\u017een\u00ed vhodn\u00fd nap\u0159\u00edklad olej \u0159epkov\u00fd a rafinovan\u00fd olivov\u00fd.<\/strong><\/div>\n<\/li>\n<li>\n<div>N\u011bkter\u00e9 rostlinn\u00e9 oleje nejsou ke sma\u017een\u00ed p\u0159\u00edli\u0161 vhodn\u00e9, \u0161patn\u011b sn\u00e1\u0161ej\u00ed vy\u0161\u0161\u00ed teplotu, brzy se p\u0159epaluj\u00ed a k del\u0161\u00edmu sma\u017een\u00ed se nedoporu\u010duj\u00ed.\u00a0Za jejich nestabilitu m\u016f\u017ee p\u0159\u00edtomnost tzv. v\u00edcenenasycen\u00fdch mastn\u00fdch kyselin, kter\u00e9 jsou jinak velmi cennou sou\u010d\u00e1st\u00ed v\u00fd\u017eivy. Jedn\u00e1 se nap\u0159\u00edklad o olej ln\u011bn\u00fd, d\u00fd\u0148ov\u00fd, ale i b\u011b\u017en\u011b pou\u017e\u00edvan\u00fd slune\u010dnicov\u00fd.<\/div>\n<\/li>\n<li>\n<div>Oleje a tuky s vy\u0161\u0161\u00edm obsahem nasycen\u00fdch mastn\u00fdch kyselin, nap\u0159\u00edklad vep\u0159ov\u00e9 s\u00e1dlo, palmov\u00fd a kokosov\u00fd tuk, jsou sice tepeln\u011b stabiln\u00ed, ale jejich \u010dast\u00e1 konzumace zvy\u0161uje riziko nemoc\u00ed c\u00e9v a srdce. U s\u00e1dla jako\u017eto \u017eivo\u010di\u0161n\u00e9ho tuku nav\u00edc nesm\u00edme zapom\u00ednat na obsah <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span>, kter\u00fd p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch oxiduje a op\u011bt zvy\u0161uje riziko ateroskler\u00f3zy (nemoci c\u00e9v).<\/div>\n<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Doporu\u010den\u00ed z\u00e1v\u011brem<\/strong><\/p>\n<p>\u0160patn\u011b bychom po\u0159\u00eddili, kdybychom cht\u011bli \u010cech\u016fm zak\u00e1zat j\u00edst jejich sma\u017een\u00e9ho v\u00e1no\u010dn\u00edho kapra, milovan\u00e9 \u0159\u00edzky, sma\u017een\u00fd s\u00fdr, hranolky a topinky s \u010desnekem. Ob\u010dasn\u00e1 konzumace, nap\u0159\u00edklad jednou za m\u011bs\u00edc, jist\u011b zdrav\u00e9ho \u010dlov\u011bka nezabije. Tak\u00e9 vhodn\u00e9 kombinov\u00e1n\u00ed sma\u017een\u00fdch potravin s \u010derstvou i \u0161etrn\u011b upravenou zeleninou a ovocem sni\u017euje n\u011bkter\u00e1 rizika vypl\u00fdvaj\u00edc\u00ed z konzumace sma\u017een\u00fdch potravin. P\u0159i <span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> p\u0159\u00edprav\u011b potravin je p\u0159esto doporu\u010deno volit \u0161etrn\u011bj\u0161\u00ed postupy, nap\u0159. du\u0161en\u00ed, va\u0159en\u00ed ve vod\u011b \u010di v p\u00e1\u0159e.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Pro ty, kte\u0159\u00ed sma\u017een\u00fdm potravin\u00e1m \u010das od \u010dasu neodolaj\u00ed, nab\u00edz\u00edme n\u011bkolik z\u00e1sad pro zdrav\u011bj\u0161\u00ed sma\u017een\u00ed:<\/strong><\/p>\n<ul>\n<li>\n<div>Sma\u017ete a fritujte p\u0159i vhodn\u00e9 teplot\u011b, p\u0159i n\u00edzk\u00fdch teplot\u00e1ch potraviny nas\u00e1knou p\u0159\u00edli\u0161 velk\u00e9 mno\u017estv\u00ed oleje, p\u0159i p\u0159\u00edli\u0161 vysok\u00fdch teplot\u00e1ch vznik\u00e1 velk\u00e9 mno\u017estv\u00ed toxick\u00fdch l\u00e1tek, doporu\u010den\u00e1 maxim\u00e1ln\u00ed teplota je pro ka\u017ed\u00fd olej jin\u00e1;<\/div>\n<\/li>\n<li>\n<div>pro sma\u017een\u00ed a fritov\u00e1n\u00ed pou\u017e\u00edvejte pouze tuky a oleje k tomu ur\u010den\u00e9, vhodn\u00e9ho slo\u017een\u00ed, kter\u00e9 se nerozkl\u00e1daj\u00ed p\u0159i vysok\u00fdch teplot\u00e1ch a neobsahuj\u00ed vodu, nap\u0159\u00edklad \u0159epkov\u00fd a olivov\u00fd olej;<\/div>\n<\/li>\n<li>\n<div>fritovac\u00ed olej ve frit\u00e9ze je sice mo\u017eno pou\u017e\u00edt opakovan\u011b, ale nic by se nem\u011blo p\u0159eh\u00e1n\u011bt, p\u0159ed ka\u017ed\u00fdm nov\u00fdm sma\u017een\u00edm olej zkontrolujte, a kdy\u017e se v\u00e1m na n\u011bm n\u011bco nebude zd\u00e1t, pry\u010d s n\u00edm,<\/div>\n<\/li>\n<li>\n<div>oleje skladujte v chladnu a\u00a0 temnu, t\u00edm jim prodlou\u017e\u00edte trvanlivost;<\/div>\n<\/li>\n<li>\n<div>sma\u017e\u00edte-li na olivov\u00e9m \u010di \u0159epkov\u00e9m oleji, pou\u017e\u00edvejte v\u017edy \u010derstv\u00fd; u fritovac\u00edch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> dbejte pokyn\u016f v\u00fdrobce;<\/div>\n<\/li>\n<li>\n<div>nesma\u017ete na m\u00e1sle, obsahuje vodu, b\u00edlkoviny a snadno se p\u0159epaluje;<\/div>\n<\/li>\n<li>\n<div>brambory p\u0159ed sma\u017een\u00edm a fritov\u00e1n\u00edm propl\u00e1chn\u011bte ve vod\u011b, zbav\u00ed se tak \u0161krobu a i rizika vzniku \u0161kodliv\u00fdch l\u00e1tek,<\/div>\n<\/li>\n<li>\n<div>sma\u017een\u00e9 potraviny nechte okapat na s\u00edtku, rychle propl\u00e1chn\u011bte vrouc\u00ed vodou, nebo ulo\u017ete na sav\u00fd ubrousek, aby se alespo\u0148 \u010d\u00e1ste\u010dn\u011b zbavily tuku.<\/div>\n<\/li>\n<\/ul>\n<p><strong>\u00a0\u00a0 <\/strong><span><strong><br \/><\/strong><\/span><\/p>\n<p><strong><em>\u00a0<\/em><\/strong><\/span><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p><span><em>Ruprich J. <a href=\"http:\/\/www.chpr.szu.cz\/chemtox\/chem\/acrylamide\/chpr\/stanovisko1.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Akrylamid v n\u011bkter\u00fdch tepeln\u011b upraven\u00fdch potravin\u00e1ch s vysok\u00fdm obsahem \u0161krobu<\/a>. Stanovisko CHP\u0158 SZ\u00da v Brn\u011b. 2002.<\/em><\/span><span><em><br \/>Ruprich J. <a href=\"http:\/\/www.chpr.szu.cz\/chemtox\/chem\/acrylamide\/chpr\/doporuceni2.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Jak vyb\u00edrat potraviny co\u00a0 nejm\u00e9n\u011b kontaminovan\u00e9 akrylamidem a sou\u010dasn\u011b v\u00fd\u017eivov\u011b co nejhodnotn\u011bj\u0161\u00ed<\/a>. Doporu\u010den\u00ed CHP\u0158 SZ\u00da spot\u0159ebitel\u016fm v \u010cR. 2002.<\/em><\/span><span><em><br \/><a href=\"http:\/\/www.euro.who.int\/foodsafety\/Chemical\/20020725_2\/\" target=\"_blank\" rel=\"noopener noreferrer\">Acrylamide in food<\/a>. Food safety, WHO, 2005.<br \/><\/em><\/span><span><em><a href=\"http:\/\/www.who.int\/foodsafety\/publications\/chem\/en\/acrylamide_full.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Health implications of acrylamide in food<\/a>. Food safety consultations. Report of a Joint FAO\/WHO. Consultation WHO Headquarters, Geneva, Switzerland, 25-27 June 2002.<\/em><\/span><span><em><br \/>Ostr\u00fd, V.: Trochu jinak o va\u0159en\u00ed. Test, 5, 2005,\u00a0 s.20-22.<\/em><\/span><\/p>\n<p><span><strong><em>\u00a0 <br \/><\/em><\/strong><\/span><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips19','Nenasycen\u00e9 mastn\u00e9 kyseliny se d\u011bl\u00ed na tzv. mononenasycen\u00e9 (s jednou n\u00e1sobnou vazbou) a polynenasycen\u00e9 (se dv\u011bma a v\u00edce n\u00e1sobn\u00fdmi vazbami). Mononenasycen\u00e9 MK se tak\u00e9 ozna\u010duj\u00ed jako MUFA (z angl. mono-unsaturated fatty acids), polynenasycen\u00e9 jako PUFA (angl. poly-unsaturated fatty acids).'); <\/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('.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('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O nebezpe\u010d\u00ed skryt\u00e9m pod k\u0159upavou k\u016frkou sma\u017een\u00fdch potravin.<br \/>\nSma\u017een\u00e9 potraviny se t\u011b\u0161\u00ed \u0161irok\u00e9 oblib\u011b u v\u0161ech v\u011bkov\u00fdch kategori\u00ed v\u010detn\u011b t\u011bch nejmlad\u0161\u00edch. Sma\u017een\u00e9 potraviny jsou \u010dasto stav\u011bny na m\u00edsto n\u011b\u010deho lep\u0161\u00edho, co norm\u00e1ln\u011b nem\u00e1me a o co je t\u0159eba usilovat. \u017de sma\u017een\u00e9 pokrmy nep\u0159in\u00e1\u0161ej\u00ed t\u011blu \u017e\u00e1dn\u00fd zvl\u00e1\u0161tn\u00ed u\u017eitek, ba naopak\u00a0 n\u00e1m mohou po\u0159\u00e1dn\u011b zava\u0159it, je nad slunce jasn\u00e9 ji\u017e dlouho.<\/p>\n","protected":false},"author":16,"featured_media":332,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122],"tags":[],"class_list":["post-715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinarni-upravy-potravin"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/715","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=715"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":871,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/715\/revisions\/871"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/332"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}