zmate\u010dn\u00e9 \u010dl\u00e1nky<\/a> lze za\u0159adit i ten, kter\u00fd byl publikov\u00e1n koncem roku 2021 na webu aazdravi.cz. V\u011bnuje se sma\u017een\u00ed a \u010dten\u00e1\u0159\u016fm p\u0159\u00edli\u0161 neporad\u00ed.<\/p>\n\n\n\n\u010cl\u00e1nek je pln\u00fd perel<\/strong><\/p>\n\n\n\nSpousta informac\u00ed uveden\u00fdch v \u010dl\u00e1nku vyvol\u00e1v\u00e1 \u00fasm\u011bv. Autorka problematice zjevn\u011b nerozum\u00ed. P\u0159evaha nasycen\u00fdch mastn\u00fdch kyselin v kokosov\u00e9m oleji jej \u00fadajn\u011b \u010din\u00ed odoln\u00fdm v\u016f\u010di varu. Poda\u0159ilo se autorce p\u0159iv\u00e9st v kuchyni n\u011bjak\u00fd olej k varu? Kokosov\u00fd olej \u00fadajn\u011b pom\u00e1h\u00e1 likvidovat \u0161kodliv\u00e9 bakterie. \u017d\u00e1dn\u00fd takov\u00fd \u00fa\u010dinek u kokosov\u00e9ho oleje prok\u00e1z\u00e1n nebyl. Pokusy in vitro <\/em>(mimo organismus) prok\u00e1zaly tyto \u00fa\u010dinky u kyseliny laurov\u00e9 nebo monolaurinu. Samotn\u00fd kokosov\u00fd olej tyto \u00fa\u010dinky nem\u00e1. Podobn\u011b nelze kokosov\u00fd olej pova\u017eovat za vhodn\u00e9ho pomocn\u00edka na hubnut\u00ed. S\u00e1dlo u\u017e pou\u017e\u00edvaly na\u0161e babi\u010dky, proto je vhodn\u00e9 na sma\u017een\u00ed. Tato v\u011bta se \u010dasto opakuje v r\u016fzn\u00fdch \u010dl\u00e1nc\u00edch. To, \u017ee n\u011bco pou\u017e\u00edvaly na\u0161e babi\u010dky, nen\u00ed p\u0159ece d\u016fkazem toho, \u017ee to bylo spr\u00e1vn\u00e9. S\u00e1dlo dod\u00e1v\u00e1 sma\u017een\u00fdm pokrm\u016fm specifickou chu\u0165, proto je obl\u00edben\u00e9. Je relativn\u011b stabiln\u00ed proti oxidac\u00edm. M\u00e1 v\u0161ak vy\u0161\u0161\u00ed pod\u00edl nasycen\u00fdch mastn\u00fdch kyselin, proto bychom ho m\u011bli pou\u017e\u00edvat omezen\u011b. P\u0159i sma\u017een\u00ed na s\u00e1dle v tenk\u00e9 vrstv\u011b vznikaj\u00ed oxidovan\u00e9 formy cholesterolu, kter\u00e9 z hlediska vlivu na zdrav\u00ed vad\u00ed v\u00edce ne\u017e konzumace cholesterolu samotn\u00e9ho. Babi\u010dky se rovn\u011b\u017e do\u017e\u00edvaly v pr\u016fm\u011bru ni\u017e\u0161\u00edho v\u011bku ne\u017e \u017eeny v sou\u010dasnosti.<\/p>\n\n\n\nJak\u00e9 oleje pou\u017e\u00edvat na sma\u017een\u00ed?<\/strong><\/p>\n\n\n\nNasycen\u00e9 mastn\u00e9 kyseliny maj\u00ed nejvy\u0161\u0161\u00ed odolnost v\u016f\u010di oxidac\u00edm. Jejich vy\u0161\u0161\u00ed p\u0159\u00edjem v\u0161ak nen\u00ed \u017e\u00e1douc\u00ed z hlediska negativn\u00edho vlivu na rozvoj kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed. \u010c\u00edm v\u00edce dvojn\u00fdch vazeb obsahuj\u00ed mastn\u00e9 kyseliny p\u0159\u00edtomn\u00e9 v oleji, t\u00edm je olej v\u00edce n\u00e1chyln\u011bj\u0161\u00ed k oxidac\u00edm. Vyh\u00fdbat se olej\u016fm s n\u00edzk\u00fdmi hladinami omega 3 mastn\u00fdch kyselin je dal\u0161\u00ed nesmysl uveden\u00fd v \u010dl\u00e1nku. Omega 3 mastn\u00e9 kyseliny jsou sou\u010d\u00e1st\u00ed polynenasycen\u00fdch mastn\u00fdch kyselin a maj\u00ed proto ni\u017e\u0161\u00ed stabilitu p\u0159i tepeln\u00fdch aplikac\u00edch. Jako optim\u00e1ln\u00ed pro sma\u017een\u00ed se jev\u00ed oleje, kter\u00e9 maj\u00ed p\u0159evahu mononenasycen\u00fdch mastn\u00fdch kyselin. Ty nezvy\u0161uj\u00ed rizika kardiovaskul\u00e1rn\u00edch onemocn\u011bn\u00ed jako nasycen\u00e9 a maj\u00ed dobrou odolnost v\u016f\u010di oxidac\u00edm p\u0159i b\u011b\u017en\u00e9m pou\u017e\u00edv\u00e1n\u00ed v kuchyni. Mezi takov\u00e9 oleje pat\u0159\u00ed nap\u0159. i olej \u0159epkov\u00fd, kter\u00fd je ke sma\u017een\u00ed mnohem vhodn\u011bj\u0161\u00ed ne\u017e olej slune\u010dnicov\u00fd.<\/p>\n\n\n\n
Co je bod zakou\u0159en\u00ed?<\/strong><\/p>\n\n\n\nBod zakou\u0159en\u00ed je teplota, p\u0159i kter\u00e9 se ze zah\u0159\u00edvan\u00e9ho oleje za\u010d\u00edn\u00e1 uvol\u0148ovat kou\u0159. P\u0159i t\u00e9to teplot\u011b se za\u010d\u00ednaj\u00ed p\u0159epalovat n\u011bkter\u00e9 minoritn\u00ed l\u00e1tky v oleji obsa\u017een\u00e9. Auto\u0159i, kte\u0159\u00ed se v problematice neorientuj\u00ed a opisuj\u00ed informace z anglick\u00fdch text\u016f, ob\u010das p\u0159ekl\u00e1daj\u00ed anglick\u00fd v\u00fdraz pro bod zakou\u0159en\u00ed \u201esmoke point\u201c jako kou\u0159ov\u00fd bod. V\u00fdhodou pro sma\u017een\u00ed nen\u00ed jeho n\u00edzk\u00e1 hodnota, jak je uvedeno v z\u00e1v\u011bru \u010dl\u00e1nku, ale naopak hodnota vysok\u00e1.<\/p>\n\n\n\n
Konzumace sma\u017een\u00fdch pokrm\u016f s\u00a0ohledem na zdrav\u00ed<\/strong><\/p>\n\n\n\nOdborn\u00edci na v\u00fd\u017eivu nedoporu\u010duj\u00ed konzumovat sma\u017een\u00e9 pokrmy hlavn\u011b s ohledem na jejich vysokou energetickou hodnotu. P\u0159i kuchy\u0148sk\u00fdch aplikac\u00edch bychom nem\u011bli vystavovat samotn\u00fd olej vy\u0161\u0161\u00edm teplot\u00e1m (p\u0159ekro\u010den\u00ed bodu zakou\u0159en\u00ed). Vlo\u017een\u00ed potraviny do oleje p\u0159i sma\u017een\u00ed jej ochlad\u00ed a vlastn\u00ed proces ji\u017e neprob\u00edh\u00e1 za vysok\u00fdch teplot. Zm\u011bny v olej\u00edch s vy\u0161\u0161\u00ed tepelnou stabilitou negeneruj\u00ed vy\u0161\u0161\u00ed mno\u017estv\u00ed l\u00e1tek, kter\u00e9 by vykazovaly negativn\u00ed vliv na zdrav\u00ed. Za b\u011b\u017en\u00fdch podm\u00ednek jednor\u00e1zov\u00e9ho sma\u017een\u00ed s vhodn\u00fdm olejem se nemus\u00edme b\u00e1t vzniku karcinogenn\u00edch l\u00e1tek. Z pohledu vlivu na zdrav\u00ed m\u016f\u017ee tedy vadit sp\u00ed\u0161e p\u0159\u00edli\u0161 \u010dast\u00e1 konzumace sma\u017een\u00fdch pokrm\u016f ne\u017e vlastn\u00ed sma\u017een\u00ed. Chceme-li sn\u00ed\u017eit energetickou hodnotu sma\u017een\u00fdch pokrm\u016f, jedna dobr\u00e1 rada na z\u00e1v\u011br. Sma\u017een\u00e9 pokrmy polo\u017ete p\u0159ed serv\u00edrov\u00e1n\u00edm na pap\u00edrovou kuchy\u0148skou ut\u011brku nebo ubrousek. \u010c\u00e1st oleje se t\u00edm odsaje a v potravin\u011b jej konzumujeme m\u00e9n\u011b. Sma\u017een\u00fd kv\u011bt\u00e1k nebo \u017eampiony maj\u00ed ni\u017e\u0161\u00ed energetickou hodnotu ne\u017e sma\u017een\u00fd vep\u0159ov\u00fd \u0159\u00edzek nebo s\u00fdr s vy\u0161\u0161\u00edm pod\u00edlem tuku.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tuky jsou vd\u011b\u010dn\u00e9 t\u00e9ma pro media. Jsou nositelem chuti, proto je r\u00e1di konzumujeme a \u010dl\u00e1nky o nich lid\u00e9 vyhled\u00e1vaj\u00ed. Nen\u00ed divu, \u017ee hlavn\u011b na internetu jich najdeme spoustu. \u010casto se ov\u0161em st\u00e1v\u00e1, \u017ee n\u011bkte\u0159\u00ed auto\u0159i nemaj\u00ed pat\u0159i\u010dn\u00e9 znalosti z\u00a0oboru, opisuj\u00ed r\u016fzn\u00e9 nesmysly, ob\u010das n\u011bco i p\u0159idaj\u00ed. V\u00a0d\u016fsledku toho se \u0161\u00ed\u0159\u00ed r\u016fzn\u00e9 m\u00fdty. \u010cten\u00e1\u0159i jsou n\u00e1sledn\u011b […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[20],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1040"}],"collection":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1040"}],"version-history":[{"count":1,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1040\/revisions"}],"predecessor-version":[{"id":1041,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1040\/revisions\/1041"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}