{"id":786,"date":"2006-12-27T12:01:41","date_gmt":"2006-12-27T11:01:41","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/27\/40\/"},"modified":"2025-02-07T15:11:35","modified_gmt":"2025-02-07T14:11:35","slug":"40","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/40\/","title":{"rendered":"Obiloviny v lidsk\u00e9 v\u00fd\u017eiv\u011b"},"content":{"rendered":"<p><span style=\"color: #003399\">O obilovin\u00e1ch a jejich v\u00fdznamu v lidsk\u00e9 v\u00fd\u017eiv\u011b.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/chleb-spagety-ryze.jpg\" alt=\"chleb-spagety-ryze\" width=\"135\" height=\"128\" \/><span style=\"color: #333333\">Obiloviny (<span class='tooltipsall tooltipsincontent classtoolTips226'>Cere\u00e1lie<\/span>) jsou sou\u010d\u00e1st\u00ed lidsk\u00e9 v\u00fd\u017eivy ji\u017e po tis\u00edcilet\u00ed a tvo\u0159\u00ed hlavn\u00ed slo\u017ekou v\u00fd\u017eivy v\u011bt\u0161iny n\u00e1rod\u016f. Botanicky se jedn\u00e1 o semena jednolet\u00fdch u\u0161lechtil\u00fdch travin &#8211; p\u0161enice, \u017eito, oves, je\u010dmen, r\u00fd\u017ee, kuku\u0159ice, proso, pohanka a <span class='tooltipsall tooltipsincontent classtoolTips282'>amarant<\/span> (pozor \u2013 nepl\u00e9st s\u00a0amarounem). <\/span><\/p>\n<p><span style=\"color: #333333\">Zpracov\u00e1n\u00edm obiln\u00fdch zrn vznik\u00e1 mnoho r\u016fzn\u00fdch ml\u00fdnsk\u00fdch v\u00fdrobk\u016f, jako je mouka, krupice, kroupy (z je\u010dmene), <span class='tooltipsall tooltipsincontent classtoolTips299'>j\u00e1hly<\/span> (z prosa), loupan\u00e1 r\u00fd\u017ee, ovesn\u00e9 vlo\u010dky apod. Obiloviny se vyu\u017e\u00edvaj\u00ed tak\u00e9 jako surovina p\u0159i v\u00fdrob\u011b piva a lihu (je\u010dmen, \u017eito, r\u00fd\u017ee), k\u00e1vovin (\u017eito, je\u010dmen) nebo jako krmivo pro hospod\u00e1\u0159sk\u00e1 zv\u00ed\u0159ata. <\/span><\/p>\n<p><span style=\"color: #333333\"><a href=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/zrno-s-popiskem%20upr.jpg\" target=\"_blank\" rel=\"noopener noreferrer\">Obiln\u00e9 zrno<\/a> (obilka) se skl\u00e1d\u00e1 z\u00a0b\u00edl\u00e9ho j\u00e1dra, kter\u00e9 se naz\u00fdv\u00e1 endosperm a je tvo\u0159en p\u0159ev\u00e1\u017en\u011b \u0161krobem (<span class='tooltipsall tooltipsincontent classtoolTips235'>sacharidy<\/span>). Druhou \u010d\u00e1st tvo\u0159\u00ed obaly zrna a t\u0159et\u00ed \u010d\u00e1st kl\u00ed\u010dek, kter\u00fd obsahuje v\u011bt\u0161inu miner\u00e1l\u016f, vitamin\u016f (p\u0159ev\u00e1\u017en\u011b skupiny B) a <span class='tooltipsall tooltipsincontent classtoolTips219'>vl\u00e1kniny<\/span>.<\/span><\/p>\n<p>Mouka vznik\u00e1 mlet\u00edm obiln\u00e9ho zrna. Mouku je mo\u017en\u00e9 vyrobit z\u00a0ka\u017ed\u00e9 obiloviny, ale tak\u00e9 z\u00a0lu\u0161t\u011bnin. Nejpou\u017e\u00edvan\u011bj\u0161\u00ed u n\u00e1s je mouka p\u0161eni\u010dn\u00e1 a \u017eitn\u00e1, vyr\u00e1b\u00ed se v\u0161ak tak\u00e9 z\u00a0je\u010dmene, kuku\u0159ice, pohanky, r\u00fd\u017ee, s\u00f3ji aj. P\u0161eni\u010dn\u00e1 mouka se rozli\u0161uje dle velikosti zrn na hladkou, polohrubou, hrubou a krupici, kter\u00e1 m\u00e1 nejhrub\u0161\u00ed zrnitost. Zjednodu\u0161en\u011b lze \u0159\u00edci, \u017ee p\u0159i mlet\u00ed zrna na mouku se do mouky pomele cel\u00e9 zrno v\u010detn\u011b obalov\u00fdch vrstev (celozrnn\u00e1 mouka), nebo pouze vnit\u0159n\u00ed \u010d\u00e1st zrna (b\u00edl\u00e1 mouka). Ka\u017ed\u00fd typ mouky je ozna\u010den krom\u011b hrubosti tak\u00e9 typov\u00fdm \u010d\u00edslem \u2013 \u010d\u00edm vy\u0161\u0161\u00ed je \u010d\u00edslo, t\u00edm v\u00edce obalov\u00fdch vrstev mouka obsahuje. Nap\u0159\u00edklad p\u0161eni\u010dn\u00e1 mouka celozrnn\u00e1 je ozna\u010dena jako T 1800, p\u0161eni\u010dn\u00e1 mouka polohrub\u00e1 v\u00fdb\u011brov\u00e1 \u010d\u00edslem T 400. Z\u00a0mouky se vyr\u00e1b\u00ed p\u0159edev\u0161\u00edm sladk\u00e9 a slan\u00e9 pe\u010divo, t\u011bstoviny, r\u016fzn\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips224'>pufovan\u00e9<\/span> v\u00fdrobky, sn\u00edda\u0148ov\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips226'>Cere\u00e1lie<\/span>, <span class='tooltipsall tooltipsincontent classtoolTips200'>instantn\u00ed<\/span> ka\u0161e apod.<\/p>\n<p><strong>Celozrnn\u00e1 mouka<\/strong> obsahuje v\u00edce <span class='tooltipsall tooltipsincontent classtoolTips219'>vl\u00e1kniny<\/span>, vitamin\u016f, miner\u00e1ln\u00edch l\u00e1tek, zdrav\u00fdch nenasycen\u00fdch tuk\u016f a oproti b\u00edl\u00e9 mouce m\u00e1 ni\u017e\u0161\u00ed <span class='tooltipsall tooltipsincontent classtoolTips114'>glykemick\u00fd index<\/span>.<\/p>\n<p><strong>B\u00edl\u00e1 mouka<\/strong> a v\u00fdrobky z\u00a0n\u00ed maj\u00ed sice del\u0161\u00ed trvanlivost a pro mnoho lid\u00ed jsou chutn\u011bj\u0161\u00ed, ale obsahuj\u00ed zejm\u00e9na <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharidy<\/span> (\u0161kroby) a jen m\u00e1lo \u017eivin p\u016fvodn\u011b obsa\u017een\u00fdch v\u00a0zrnu. Potraviny vyroben\u00e9 z\u00a0b\u00edl\u00e9 mouky maj\u00ed pom\u011brn\u011b vysok\u00fd <span class='tooltipsall tooltipsincontent classtoolTips114'>glykemick\u00fd index<\/span> (GI). Ten vyjad\u0159uje, jak rychle po konzumaci sacharidov\u00e9 potraviny stoupne hladina cukru v\u00a0krvi (glyk\u00e9mie). \u010c\u00edm je GI potraviny vy\u0161\u0161\u00ed, t\u00edm v\u00edce a rychleji stoup\u00e1 (ale n\u00e1sledn\u011b i rychleji kles\u00e1) po sn\u011bden\u00ed t\u00e9to potraviny hladina gluk\u00f3zy v krvi. Konzumace potravin s vysok\u00fdm GI zvy\u0161uje riziko vzniku nadv\u00e1hy a cukrovky 2. typu. Jsou to nap\u0159\u00edklad b\u00edl\u00e9 a sladk\u00e9 pe\u010divo, loupan\u00e1 r\u00fd\u017ee, <span class='tooltipsall tooltipsincontent classtoolTips224'>pufovan\u00e9<\/span> obilniny (cornflakes, popcorn, sn\u00edda\u0148ov\u00e9 lup\u00ednky a obiln\u00e9 kuli\u010dky), sladk\u00e9 sm\u011bsi m\u00fcsli aj. Ni\u017e\u0161\u00ed GI maj\u00ed nap\u0159. celozrnn\u00e9 obilniny, neloupan\u00e1 \u010di hn\u011bd\u00e1 r\u00fd\u017ee, celozrnn\u00e9 t\u011bstoviny. V\u00edce se o sacharidech do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/133\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>, o rafinovan\u00fdch sacharidech a GI <a href=\"https:\/\/viscojis.cz\/teens\/rafinovane-cukry\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>.<\/p>\n<p>\u00a0<\/p>\n<p>Obiloviny jsou krom\u011b <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharid\u016f<\/span> tak\u00e9 dobr\u00fdm zdrojem rostlinn\u00fdch b\u00edlkovin. Je v\u0161ak t\u0159eba upozornit na jednu probl\u00e9movou, a to <strong><span class='tooltipsall tooltipsincontent classtoolTips308'>Lepek<\/span><\/strong>. N\u011bkte\u0159\u00ed lid\u00e9, \u0159\u00edk\u00e1 se jim celiaci, trp\u00ed nesn\u00e1\u0161enlivost\u00ed <span class='tooltipsall tooltipsincontent classtoolTips307'>lepku<\/span>, \u010demu\u017e se \u0159\u00edk\u00e1 <span class='tooltipsall tooltipsincontent classtoolTips266'>celiakie<\/span>. <strong><span class='tooltipsall tooltipsincontent classtoolTips266'>celiakie<\/span><\/strong> je celo\u017eivotn\u00ed onemocn\u011bn\u00ed, nemocn\u00fd nen\u00ed schopen str\u00e1vit potraviny obsahuj\u00edc\u00ed <span class='tooltipsall tooltipsincontent classtoolTips308'>Lepek<\/span>. Mezi typick\u00e9 p\u0159\u00edznaky pat\u0159\u00ed opakovan\u00e9 nebo dlouhodob\u00e9 pr\u016fjmy, bolesti b\u0159icha, \u00fanava, n\u011bkdy tak\u00e9 zvracen\u00ed, sn\u00ed\u017een\u00e1 chu\u0165 k\u00a0j\u00eddlu, <span class='tooltipsall tooltipsincontent classtoolTips156'>chudokrevnost<\/span>, bolesti a \u0159\u00eddnut\u00ed kost\u00ed. <span class='tooltipsall tooltipsincontent classtoolTips266'>celiakie<\/span> se m\u016f\u017ee projevit v\u00a0jak\u00e9mkoli v\u011bku a jedin\u00e1 l\u00e9\u010dba je celo\u017eivotn\u00ed vylou\u010den\u00ed potravin obsahuj\u00edc\u00edch <span class='tooltipsall tooltipsincontent classtoolTips308'>Lepek<\/span>. Takov\u00ed lid\u00e9 musej\u00ed ze sv\u00e9ho j\u00eddeln\u00ed\u010dku vy\u0159adit potraviny, kter\u00e9 tuto b\u00edlkovinu obsahuj\u00ed, jsou to v\u00fdrobky z\u00a0p\u0161enice, je\u010dmene, \u017eita a pro \u010d\u00e1st posti\u017een\u00fdch tak\u00e9 z ovsa.<\/p>\n<p><span style=\"color: #333333\">\u00a0 <br \/><\/span><\/p>\n<p><\/strong><\/span><\/p>\n<p>\u00a0\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\"><strong><em><span>Pou\u017eit\u00e1 literatura:<\/span><\/em><\/strong> <\/span><\/p>\n<p><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><span style=\"color: #4e4e4e\">\u00a0 <br \/><\/span><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips114','Glykemick\u00fd index (GI) potraviny je schopnost sacharidov\u00e9 potraviny zv\u00fd\u0161it hladinu krevn\u00edho cukru. Hodnoty GI se zji\u0161\u0165uj\u00ed experiment\u00e1ln\u011b a nejsou k dispozici pro v\u0161echny potraviny. \u010c\u00edm v\u00edce se hodnota glykemick\u00e9ho indexu bl\u00ed\u017e\u00ed stovce, t\u00edm je potravina z\u00e1ke\u0159n\u011bj\u0161\u00ed. Potraviny s n\u00edzk\u00fdm glykemick\u00fdm indexem jsou v\u00fdhodn\u00e9 jako prevence civiliza\u010dn\u00edch chorob.'); <\/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('.classtoolTips156','Chudokrevnost neboli an\u00e9mie je zp\u016fsobena nedostatkem krevn\u00edho barviva hemoglobinu. U celiakie je p\u0159\u00ed\u010dinou an\u00e9mie nedostate\u010dn\u00e9 vst\u0159eb\u00e1v\u00e1n\u00ed \u017eeleza kv\u016fli poru\u0161en\u00e9 funkci st\u0159evn\u00ed sliznice. Chudokrevnost se projevuje bledost\u00ed k\u016f\u017ee a sliznic, \u00fanavou, du\u0161nost\u00ed, vy\u0161\u0161\u00ed n\u00e1chylnost\u00ed k infekc\u00edm, zm\u011bnami na k\u016f\u017ei a nehtech. \u010cerven\u00e9 krvinky jsou p\u0159i tomto typu chudokrevnosti men\u0161\u00ed a maj\u00ed ni\u017e\u0161\u00ed obsah hemoglobinu.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips200','Instantn\u00ed (v souvislosti s potravinou) znamen\u00e1 rychlorozpustn\u00fd, p\u0159ipraven\u00fd k okam\u017eit\u00e9mu po\u017e\u00edv\u00e1n\u00ed, p\u0159edva\u0159en\u00fd, pr\u00e1\u0161kov\u00fd.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips219','Vl\u00e1knina jsou sou\u010d\u00e1sti rostlinn\u00fdch potravin, kter\u00e9 na\u0161e t\u011blo nedok\u00e1\u017ee rozlo\u017eit. \u010c\u00e1st vl\u00e1kniny \u0159ad\u00edme mezi sacharidy, \u010d\u00e1st je tvo\u0159ena jin\u00fdmi chemick\u00fdmi slou\u010deninami. Vl\u00e1knina m\u00e1 \u0159adu prosp\u011b\u0161n\u00fdch vlastnost\u00ed \u2013 pom\u00e1h\u00e1 formov\u00e1n\u00ed stolice a pravideln\u00e9mu vyprazd\u0148ov\u00e1n\u00ed, v\u00e1\u017ee na sebe vodu a n\u011bkter\u00e9 l\u00e1tky z\u00a0potravy, nap\u0159\u00edklad cholesterol.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips224','Pufovan\u00e9 pe\u010divo se tak\u00e9 ozna\u010duje jako extrudovan\u00e9. Vznik\u00e1 tak, \u017ee zrna obilnin (nej\u010dast\u011bji p\u0161enice, r\u00fd\u017ee nebo kuku\u0159ice) jsou vystavena vysok\u00e9 teplot\u011b, rychle ztrat\u00ed vlhkost a nabobtnaj\u00ed (podobn\u011b vznik\u00e1 t\u0159eba pop corn). Pufovan\u00e9 pe\u010divo je velmi lehk\u00e9 a k\u0159ehk\u00e9, k\u00a0dost\u00e1n\u00ed jsou r\u016fzn\u00e9 ochucen\u00e9 i neochucen\u00e9 ty\u010dinky, \u201echlebov\u00e9\u201c pl\u00e1tky, su\u0161enky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips226','Cere\u00e1lie jsou ve\u0161ker\u00e9 obilniny (obiloviny)\u00a0a v\u00fdrobky z nich.'); <\/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('.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('.classtoolTips266','Celiakie je celo\u017eivotn\u00ed onemocn\u011bn\u00ed zp\u016fsoben\u00e9 nesn\u00e1\u0161enlivost\u00ed lepku. Nemocn\u00fd nen\u00ed schopen str\u00e1vit potraviny obsahuj\u00edc\u00ed lepek. Mezi typick\u00e9 p\u0159\u00edznaky pat\u0159\u00ed opakovan\u00e9 nebo dlouhodob\u00e9 pr\u016fjmy, bolesti b\u0159icha, \u00fanava, n\u011bkdy tak\u00e9 zvracen\u00ed, sn\u00ed\u017een\u00e1 chu\u0165 k j\u00eddlu, chudokrevnost, bolesti a \u0159\u00eddnut\u00ed kost\u00ed. Celiakie se m\u016f\u017ee projevit v jak\u00e9mkoli v\u011bku a jedin\u00e1 l\u00e9\u010dba je celo\u017eivotn\u00ed vylou\u010den\u00ed potravin obsahuj\u00edc\u00edch lepek.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips282','Amarant pat\u0159\u00ed mezi neprav\u00e9 obilniny. Semena amarantu jsou dobr\u00fdm zdrojem vitamin\u016f a miner\u00e1l\u016f, vyr\u00e1b\u00ed se z\u00a0nich mouka. Semena nav\u00edc neobsahuj\u00ed lepek, tak\u017ee se vyu\u017e\u00edvaj\u00ed k v\u00fdrob\u011b mouky vhodn\u00e9 pro bezlepkovou dietu. Zelen\u00e9 \u010d\u00e1sti rostliny lze upravit jako zeleninu.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips299','J\u00e1hly jsou drobn\u00e9 \u017elut\u00e9 kuli\u010dky, kter\u00e9 vznikaj\u00ed loup\u00e1n\u00edm prosa. Va\u0159en\u00e9 j\u00e1hly se pou\u017e\u00edvaj\u00ed v \u0159ad\u011b tradi\u010dn\u00edch \u010desk\u00fdch pokrm\u016f (nap\u0159. j\u00e1heln\u00edk).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips307','<p><span class='tooltipsall tooltipsincontent classtoolTips308'>Lepek<\/span>&nbsp;je b&iacute;lkovina, kter&aacute; se nach&aacute;z&iacute; v p&scaron;enici, \u017eit\u011b, je\u010dmeni a&nbsp;ovsu. <span class='tooltipsall tooltipsincontent classtoolTips308'>Lepek<\/span> v ovsu m&aacute; v&scaron;ak trochu odli&scaron;nou skladbu b&iacute;lkoviny a n\u011bkte\u0159&iacute; celiaci jej toleruj&iacute;.<\/p>'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips308','Lepek = b\u00edlkovina, kter\u00e1 je sou\u010d\u00e1st\u00ed n\u011bkter\u00fdch obilnin \u2013 p\u0161enice, \u017eita, je\u010dmene, ovsa. \u010cesk\u00e9 ozna\u010den\u00ed \u201elepek\u201c je odvozeno od skute\u010dnosti, \u017ee zp\u016fsobuje soudr\u017enost t\u011bsta, t\u011bsto se nedrol\u00ed, ale p\u011bkn\u011b dr\u017e\u00ed pohromad\u011b.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O obilovin\u00e1ch a jejich v\u00fdznamu v lidsk\u00e9 v\u00fd\u017eiv\u011b.<br \/>\nObiloviny (cere\u00e1lie) jsou sou\u010d\u00e1st\u00ed lidsk\u00e9 v\u00fd\u017eivy ji\u017e po tis\u00edcilet\u00ed a tvo\u0159\u00ed hlavn\u00ed slo\u017ekou v\u00fd\u017eivy v\u011bt\u0161iny n\u00e1rod\u016f. Botanicky se jedn\u00e1 o semena jednolet\u00fdch u\u0161lechtil\u00fdch travin &#8211; p\u0161enice, \u017eito, oves, je\u010dmen, r\u00fd\u017ee, kuku\u0159ice, proso, pohanka a amarant (pozor \u2013 nepl\u00e9st s\u00a0amarounem). <\/p>\n","protected":false},"author":16,"featured_media":386,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[106],"tags":[],"class_list":["post-786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-obiloviny"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/786","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=786"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/786\/revisions"}],"predecessor-version":[{"id":1630,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/786\/revisions\/1630"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/386"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}