{"id":783,"date":"2006-12-27T12:15:34","date_gmt":"2006-12-27T11:15:34","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/27\/49\/"},"modified":"2025-03-14T14:21:09","modified_gmt":"2025-03-14T13:21:09","slug":"49","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/49\/","title":{"rendered":"Ml\u00e9ko a ml\u00e9\u010dn\u00e9 v\u00fdrobky"},"content":{"rendered":"<p style=\"text-align: left\"><span style=\"color: #003399\">V\u00fdhody a nev\u00fdhody konzumace ml\u00e9ka a ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. <\/span><\/p>\n<div>\n<p><span style=\"color: #4e4e4e\"><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/mleko-krabice.jpg\" alt=\"mleko-krabice\" width=\"80\" height=\"81\" \/>Ml\u00e9ko a ml\u00e9\u010dn\u00e9 v\u00fdrobky maj\u00ed vysokou v\u00fd\u017eivovou hodnotu, proto\u017ee obsahuj\u00ed v\u0161echny t\u0159i z\u00e1kladn\u00ed \u017eiviny: b\u00edlkoviny, tuky a <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharidy<\/span>, d\u00e1le vitaminy (s v\u00fdjimkou vitaminu C) a n\u011bkter\u00e9 miner\u00e1ln\u00ed l\u00e1tky. Hlavn\u011b v\u0161ak jsou d\u016fle\u017eit\u00fdm zdrojem dob\u0159e vst\u0159ebateln\u00e9ho v\u00e1pn\u00edku, kter\u00fd je nutn\u00fd pro spr\u00e1vn\u00fd v\u00fdvoj kost\u00ed a zub\u016f.<\/span><\/p>\n<\/div>\n<p><span style=\"color: #4e4e4e\">Ml\u00e9\u010dn\u00e9 v\u00fdrobky dod\u00e1vaj\u00ed na\u0161emu organismu 50-70 % v\u00e1pn\u00edku a od d\u011btstv\u00ed hraj\u00ed v\u00fdznamnou ochrannou roli ve vztahu k <span class='tooltipsall tooltipsincontent classtoolTips172'>osteopor\u00f3ze<\/span>. Proto je nutn\u00e9 konzumovat potraviny s dostatkem v\u00e1pn\u00edku ji\u017e ve v\u011bku d\u011btsk\u00fdch boti\u010dek, kdy ho n\u00e1\u0161 organizmus dok\u00e1\u017ee maxim\u00e1ln\u011b vyu\u017e\u00edt (pevnost a hustotu\u00a0 kost\u00ed m\u016f\u017eeme ovlivnit a\u017e do v\u011bku kolem 25 let, kdy p\u0159evl\u00e1d\u00e1\u00a0 ukl\u00e1d\u00e1n\u00ed v\u00e1pn\u00edku nad jeho odbour\u00e1v\u00e1n\u00edm). \u010c\u00edhaj\u00ed tu v\u0161ak\u00a0\u010dty\u0159i nebezpe\u010d\u00ed:<\/span><\/p>\n<ol>\n<li><span style=\"color: #4e4e4e\">Ml\u00e9ko a v\u00fdrobky z n\u011bj mohou b\u00fdt ale i <strong>zdrojem ne\u017e\u00e1douc\u00edch <span class='tooltipsall tooltipsincontent classtoolTips146'>nasycen\u00fdch tuk\u016f<\/span> a <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span><\/strong>, kter\u00e9 p\u0159i vy\u0161\u0161\u00ed spot\u0159eb\u011b p\u0159isp\u00edvaj\u00ed k onemocn\u011bn\u00ed srdce a c\u00e9v. Proto pozor na \u010dastou konzumaci smetanov\u00fdch a tu\u010dn\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. P\u0159ednost d\u00e1v\u00e1me v\u00fdrobk\u016fm s n\u00edzkou tu\u010dnost\u00ed, co\u017e je do\u00a02 % tuku u ml\u00e9ka a ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f (nap\u0159\u00edklad jogurt\u016f) a do 30-<\/span><span style=\"color: #4e4e4e\">45 % tuku v su\u0161in\u011b u tvrd\u00fdch s\u00fdr\u016f. <\/span>Na druhou stranu, n\u011bkter\u00e9 n\u00e1hra\u017eky ml\u00e9\u010dn\u00e9ho tuku (nap\u0159. kokosov\u00fd tuk, pou\u017e\u00edvan\u00fd ve zmrzlin\u00e1ch nebo n\u00e1hra\u017ek\u00e1ch smetany do k\u00e1vy) m\u00e1 slo\u017een\u00ed mastn\u00fdch kyselin podstatn\u011b hor\u0161\u00ed.<\/li>\n<li><span style=\"color: #4e4e4e\"><strong>Taven\u00e9 s\u00fdry<\/strong>. T\u011bm je t\u0159eba se sp\u00ed\u0161e vyhnout, a kdy\u017e u\u017e si \u017eivot bez nich nedovedeme p\u0159edstavit, tak jen ob\u010das. Taven\u00e9 s\u00fdry toti\u017e obsahuj\u00ed <span class='tooltipsall tooltipsincontent classtoolTips178'>tavic\u00ed soli<\/span>, nej\u010dast\u011bji fosfore\u010dnany, kter\u00e9 ve velk\u00e9m mno\u017estv\u00ed na\u0161emu organizmu \u0161kod\u00ed. Odplavuj\u00ed v\u00e1pn\u00edk z t\u011bla a dokonce ho z kos\u00ed odeb\u00edraj\u00ed, tak\u017ee vlastn\u011b zcela ru\u0161\u00ed pozitivn\u00ed \u00fa\u010dinek v\u00e1pn\u00edku v ml\u00e9ce a t\u00edm p\u00e1dem i d\u016fvod, pro\u010d m\u00e1 b\u00fdt ml\u00e9ko a v\u00fdrobky z n\u011bj za\u0159azeno do na\u0161eho j\u00eddeln\u00ed\u010dku. Ne\u017e \u201etave\u0148\u00e1ky\u201c jsou vhodn\u011bj\u0161\u00ed tvarohov\u00e9 s\u00fdry typu Cottage, \u017eerv\u00e9, lu\u010diny a v men\u0161\u00edm mno\u017estv\u00ed kvalitn\u00ed tvrd\u00e9 s\u00fdry (nap\u0159. Eidam 30% tuku v su\u0161in\u011b).<\/span><\/li>\n<li>Mo\u017enost vzniku <strong>alergie<\/strong> na b\u00edlkovinu kravsk\u00e9ho ml\u00e9ka, u lid\u00ed trp\u00edc\u00edch sn\u00ed\u017eenou aktivitou enzymu lakt\u00e1za se projev\u00ed nesn\u00e1\u0161enlivost ml\u00e9\u010dn\u00e9ho cukru (lakt\u00f3zov\u00e1 intolerance).<\/li>\n<li>Nepasterovan\u00e9, tepeln\u011b neo\u0161et\u0159en\u00e9 ml\u00e9ko m\u016f\u017ee b\u00fdt <strong>zdrojem n\u00e1kazy<\/strong>.<\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<p>O s\u00fdrech se v\u00edce do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/125\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>, o jugurtech <a href=\"https:\/\/viscojis.cz\/teens\/150\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>, a o kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch <a href=\"https:\/\/viscojis.cz\/teens\/107\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>, o syrov\u00e1tce <a href=\"https:\/\/viscojis.cz\/teens\/110\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>, o n\u00e1hrad\u00e1ch ml\u00e9ka <a href=\"https:\/\/viscojis.cz\/teens\/149\/\">zde<\/a>, o probiotic\u00edch <a href=\"https:\/\/viscojis.cz\/teens\/79\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>, o tom, \u017ee nejen kr\u00e1va ml\u00e9ko d\u00e1v\u00e1 <a href=\"https:\/\/viscojis.cz\/teens\/117\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>.<\/p>\n<p><\/span><\/strong><\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p style=\"text-align: left\"><span style=\"color: #4e4e4e\"><em><span><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/span><\/em><\/span><\/p>\n<p style=\"text-align: left\"><span style=\"color: #4e4e4e\"><em><span>Manu\u00e1l prevence v l\u00e9ka\u0159sk\u00e9 praxi, 3. LF a SZU, souborn\u00e9 vyd\u00e1n\u00ed 2004. <br \/>V\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro obyvatelstvo \u010cR, MZ \u010cR 2005<br \/>Food tables, USDA <br \/>Vyhl\u00e1\u0161ka MZe \u010d. 333\/1997 Sb.<\/span><\/em><\/span><\/p>\n<p><\/p>\n<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('.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('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>V\u00fdhody a nev\u00fdhody konzumace ml\u00e9ka a ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. <\/p>\n<p>Ml\u00e9ko a ml\u00e9\u010dn\u00e9 v\u00fdrobky maj\u00ed vysokou v\u00fd\u017eivovou hodnotu, proto\u017ee obsahuj\u00ed v\u0161echny t\u0159i z\u00e1kladn\u00ed \u017eiviny: b\u00edlkoviny, tuky a sacharidy, d\u00e1le vitaminy (s v\u00fdjimkou vitaminu C) a n\u011bkter\u00e9 miner\u00e1ln\u00ed l\u00e1tky. Hlavn\u011b v\u0161ak jsou d\u016fle\u017eit\u00fdm zdrojem dob\u0159e vst\u0159ebateln\u00e9ho v\u00e1pn\u00edku, kter\u00fd je nutn\u00fd pro spr\u00e1vn\u00fd v\u00fdvoj kost\u00ed a zub\u016f.<\/p>\n","protected":false},"author":16,"featured_media":420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mleko-a-mlene-vyrobky"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/783","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=783"}],"version-history":[{"count":3,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/783\/revisions"}],"predecessor-version":[{"id":1671,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/783\/revisions\/1671"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/420"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}