{"id":1065,"date":"2022-08-18T10:48:11","date_gmt":"2022-08-18T08:48:11","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=1065"},"modified":"2022-08-18T10:48:23","modified_gmt":"2022-08-18T08:48:23","slug":"je-repkovy-olej-vysoce-zpracovany-nebo-geneticky-modifikovany","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=1065","title":{"rendered":"Je \u0159epkov\u00fd olej vysoce zpracovan\u00fd nebo geneticky modifikovan\u00fd?"},"content":{"rendered":"\n

\u0158epkov\u00fd olej m\u00e1 p\u0159\u00edzniv\u00e9 slo\u017een\u00ed mastn\u00fdch kyselin odpov\u00eddaj\u00edc\u00ed v\u00fd\u017eivov\u00fdm doporu\u010den\u00edm renomovan\u00fdch spole\u010dnost\u00ed. Z b\u011b\u017en\u011b pou\u017e\u00edvan\u00fdch olej\u016f obsahuje nejm\u00e9n\u011b nasycen\u00fdch mastn\u00fdch kyselin, kter\u00fdch m\u00e1me v na\u0161\u00ed strav\u011b nadbytek. Je dobr\u00fdm zdrojem omega 3 mastn\u00fdch kyselin, kter\u00fdch konzumujeme nedostatek. Obsah omega 6 mastn\u00fdch kyselin p\u0159isp\u00edv\u00e1 k udr\u017een\u00ed jejich p\u0159\u00edjmu. S ohledem na konzumovan\u00e9 mno\u017estv\u00ed t\u011bchto esenci\u00e1ln\u00edch mastn\u00fdch kyselin v \u010cesk\u00e9 republice se doporu\u010duje p\u0159\u00edjem omega 6 mastn\u00fdch kyselin v r\u00e1mci stravy udr\u017eet<\/a>, nikoliv sni\u017eovat, jak n\u00e1m n\u011bkdy rad\u00ed internet. P\u0159esto se ob\u010das objev\u00ed n\u00e1zor, kter\u00fd m\u016f\u017ee n\u011bkoho odrazovat od konzumace \u0159epkov\u00e9ho oleje. \u0158epkov\u00fd olej je \u00fadajn\u011b vysoce zpracovan\u00fd, p\u0159\u00edpadn\u011b geneticky modifikovan\u00fd<\/a>.<\/p>\n\n\n\n

Co jsou vysoce zpracovan\u00e9 potraviny?<\/strong><\/p>\n\n\n\n

Potraviny se d\u011bl\u00ed z\u00a0hlediska stupn\u011b pr\u016fmyslov\u00e9ho zpracov\u00e1n\u00ed do 4 skupin. P\u0159ehled m\u016f\u017eeme naj\u00edt nap\u0159. v\u00a0dokumentu publikovan\u00e9m\u00a0Sv\u011btovou organizac\u00ed pro v\u00fd\u017eivu a zem\u011bd\u011blstv\u00ed<\/a>\u00a0(FAO):\u00a0<\/em><\/strong><\/p>\n\n\n\n

Skupina 1: Nezpracovan\u00e9 a minim\u00e1ln\u011b zpracovan\u00e9 potraviny<\/strong>
Nezpracovan\u00e9 (nebo p\u0159\u00edrodn\u00ed) potraviny jsou jedl\u00e9 \u010d\u00e1sti rostlin (nap\u0159. plody, listy, stonky,
semena, ko\u0159eny) nebo ze zv\u00ed\u0159at (nap\u0159. svalovina, vnit\u0159nosti, vejce, ml\u00e9ko), a tak\u00e9 houby, \u0159asy a \u017eivo\u010di\u0161n\u00e9 produkty.
Minim\u00e1ln\u011b zpracovan\u00e9 potraviny jsou p\u0159\u00edrodn\u00ed potraviny upraven\u00e9 metodami, kter\u00e9 zahrnuj\u00ed odstran\u011bn\u00ed nejedl\u00e9ho pod\u00edlu nebo ne\u017e\u00e1douc\u00ed \u010d\u00e1sti, a tak\u00e9 postupy, kter\u00e9 zahrnuj\u00ed su\u0161en\u00ed, drcen\u00ed, mlet\u00ed, frakcionaci, filtrov\u00e1n\u00ed, pra\u017een\u00ed, va\u0159en\u00ed, nealkoholick\u00e9 kva\u0161en\u00ed, pasteraci, chlazen\u00ed, zmrazov\u00e1n\u00ed, balen\u00ed v\u010detn\u011b vakuov\u00e9ho. Rozd\u00edl mezi nezpracovan\u00fdmi a minim\u00e1ln\u011b zpracovan\u00fdmi potravinami nen\u00ed nijak zvl\u00e1\u0161\u0165 v\u00fdznamn\u00fd.<\/p>\n\n\n\n

Skupina 2: Zpracovan\u00e9 kulin\u00e1\u0159sk\u00e9 suroviny
<\/strong>Mezi zpracovan\u00e9 kulin\u00e1\u0159sk\u00e9 suroviny pat\u0159\u00ed oleje, m\u00e1slo, s\u00e1dlo, cukr a s\u016fl. Jedn\u00e1 se o l\u00e1tky z\u00edskan\u00e9 z potravin skupiny 1 nebo jinak z p\u0159\u00edrody procesy, jako jsou nap\u0159. lisov\u00e1n\u00ed, rafinace, mlet\u00ed a su\u0161en\u00ed. N\u011bkter\u00e9 metody pou\u017e\u00edvan\u00e9 k v\u00fdrob\u011b zpracovan\u00fdch kulin\u00e1\u0159sk\u00fdch surovin jsou p\u016fvodn\u011b starobyl\u00e9. Nyn\u00ed se v\u0161ak obvykle jedn\u00e1 o pr\u016fmyslov\u00e9 v\u00fdrobky ur\u010den\u00e9 k v\u00fdrob\u011b trvanliv\u00fdch v\u00fdrobk\u016f vhodn\u00fdch pro pou\u017eit\u00ed v dom\u00e1c\u00edch, restaura\u010dn\u00edch a j\u00eddeln\u00edch kuchyn\u00edch, k p\u0159\u00edprav\u011b, dochucov\u00e1n\u00ed a va\u0159en\u00ed \u010derstv\u011b p\u0159ipraven\u00fdch pokrm\u016f a j\u00eddel.<\/p>\n\n\n\n

Skupina 3: Zpracovan\u00e9 potraviny<\/strong>
Mezi zpracovan\u00e9 potraviny pat\u0159\u00ed konzervovan\u00e1 zelenina, lu\u0161t\u011bniny konzervovan\u00e9 ve slan\u00e9m n\u00e1levu, cel\u00e9 ovoce konzervovan\u00e9 v\u00a0sirupu, ryb\u00ed konzervy konzervovan\u00e9 v\u00a0oleji, n\u011bkter\u00e9 druhy zpracovan\u00fdch potravin \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu jako nap\u0159. \u0161unka, slanina a uzen\u00e9 ryby, v\u011bt\u0161ina \u010derstv\u011b upe\u010den\u00e9ho chleba a jednoduch\u00e9 s\u00fdry, kter\u00e9 se pou\u017e\u00edvaj\u00ed k\u00a0dal\u0161\u00ed v\u00fdrob\u011b.
Vyr\u00e1b\u011bj\u00ed se p\u0159id\u00e1n\u00edm soli, oleje, cukru nebo jin\u00fdch l\u00e1tek ze skupiny 2 \u010di do potravin skupiny 1. Zp\u016fsoby zahrnuj\u00ed r\u016fzn\u00e9 metody konzervace nebo tepeln\u00e9 \u00fapravy.<\/p>\n\n\n\n

Skupina 4: Vysoce zpracovan\u00e9 potraviny<\/strong>
Vysoce zpracovan\u00e9 potraviny obsahuj\u00ed slo\u017eky v\u00fdhradn\u011b ur\u010den\u00e9 pro pr\u016fmyslov\u00e9 pou\u017eit\u00ed, obvykle vytvo\u0159en\u00e9 \u0159adou pr\u016fmyslov\u00fdch technik a postup\u016f (proto jsou ozna\u010deny jako vysoce zpracovan\u00e9).
Mezi vysoce zpracovan\u00e9 v\u00fdrobky \u0159ad\u00edme nap\u0159\u00edklad sycen\u00e9 nealkoholick\u00e9 a energetick\u00e9 n\u00e1poje, r\u016fzn\u00e9 druhy potravin (sladk\u00fdch, slan\u00fdch, se zv\u00fd\u0161en\u00fdm obsahem tuku), kter\u00e9 obvykle konzumujeme mezi j\u00eddly, cukrovinky (cukr\u00e1\u0159sk\u00e9 v\u00fdrobky), balen\u00fd chl\u00e9b, jemn\u00e9 a trvanliv\u00e9 pe\u010divo, margarin a jin\u00e9 rozt\u00edrateln\u00e9 tuky, sn\u00edda\u0148ov\u00e9 cere\u00e1lie, ovocn\u00e9 jogurty, t\u011bstoviny, pizzu, dr\u016fbe\u017e\u00ed a ryb\u00ed polotovary ur\u010den\u00e9 ke sma\u017een\u00ed, klob\u00e1sy, hamburgery a dal\u0161\u00ed masn\u00e9 polotovary, instantn\u00ed pol\u00e9vky, d\u011btskou v\u00fd\u017eivu a mnoho dal\u0161\u00edch druh\u016f v\u00fdrobk\u016f.\u00a0<\/p>\n\n\n\n

Je \u0159epkov\u00fd olej vysoce zpracovanou potravinou?<\/strong><\/p>\n\n\n\n

Z v\u00fd\u0161e uveden\u00e9 klasifikace vypl\u00fdv\u00e1, \u017ee \u0159epkov\u00fd olej nepat\u0159\u00ed do skupiny 4 vysoce zpracovan\u00fdch potravin, ale do skupiny 2. Potraviny skupiny 2 zahrnuj\u00ed i v r\u00e1mci zpracov\u00e1n\u00ed proces rafinace, kter\u00fd b\u00fdv\u00e1 \u010dasto d\u00e9monizov\u00e1n. Mezi rafinovan\u00fdm a za studena lisovan\u00fdm \u0159epkov\u00fdm olejem nen\u00ed v\u00fdznamn\u00fd rozd\u00edl z hlediska v\u00fd\u017eivy. V\u00edce informac\u00ed o rafinaci olej\u016f, jej\u00edch v\u00fdhod\u00e1ch \u010di nev\u00fdhod\u00e1ch, je mo\u017enost\u00ed z\u00edskat v \u010dl\u00e1nku<\/a>. <\/p>\n\n\n\n

Je \u0159epkov\u00fd olej geneticky modifikovan\u00fd?<\/strong><\/p>\n\n\n\n

To je jeden z \u010dast\u00fdch m\u00fdtu pou\u017e\u00edvan\u00fdch v souvislosti s \u0159epkov\u00fdm olejem. Objevuje se v textech od autor\u016f, kte\u0159\u00ed bezmy\u0161lenkovit\u011b opisuj\u00ed informace z cizojazy\u010dn\u00fdch web\u016f. Geneticky modifikovan\u00e9 plodiny se ve sv\u011bt\u011b p\u011bstuj\u00ed hlavn\u011b na jin\u00fdch kontinentech mimo Evropu. K nejv\u011bt\u0161\u00edm p\u011bstitel\u016fm geneticky modifikovan\u00fdch plodin pat\u0159\u00ed USA, Braz\u00edlie, Argentina, Indie a Kanada. \u0158epka pat\u0159\u00ed vedle s\u00f3ji, bavln\u00edku \u010di kuku\u0159ice mezi nej\u010dast\u011bji p\u011bstovan\u00e9 geneticky modifikovan\u00e9 plodiny. V Evrop\u011b je v\u0161ak situace \u00fapln\u011b jin\u00e1. V d\u016fsledku velmi p\u0159\u00edsn\u00e9 legislativy Evropsk\u00e9 unie se geneticky modifikovan\u00e1 \u0159epka v \u017e\u00e1dn\u00e9 zemi EU, v\u010detn\u011b \u010cesk\u00e9 republiky, nep\u011bstuje, a v nejbli\u017e\u0161\u00edch letech se na tom velmi pravd\u011bpodobn\u011b nic nezm\u011bn\u00ed. Nav\u00edc rafinovan\u00fd olej je zbaven b\u00edlkovinn\u00e9 slo\u017eky, kter\u00e1 by mohla p\u0159ech\u00e1zet do surov\u00e9ho oleje p\u0159i lisov\u00e1n\u00ed. D\u00edky tomu v sob\u011b rafinovan\u00fd olej nenese zm\u011bn\u011bnou informaci, i kdyby byl geneticky modifikov\u00e1n. Geneticky modifikovan\u00fd a nemodifikovan\u00fd rafinovan\u00fd olej jsou identick\u00e9, na rozd\u00edl od v\u00fdlisk\u016f. V\u00edce informac\u00ed o m\u00fdtech, kter\u00e9 koluj\u00ed o \u0159epkov\u00e9m oleji, se m\u016f\u017eeme do\u010d\u00edst v bro\u017eu\u0159e<\/a>.\u0158epkov\u00fd olej pat\u0159\u00ed mezi nutri\u010dn\u011b vyv\u00e1\u017een\u00e9 potraviny, proto je vhodn\u00e9 jej za\u0159azovat do b\u011b\u017en\u00e9ho j\u00eddeln\u00ed\u010dku sestaven\u00e9ho na z\u00e1klad\u011b v\u00fd\u017eivov\u00fdch doporu\u010den\u00ed. <\/p>\n","protected":false},"excerpt":{"rendered":"

\u0158epkov\u00fd olej m\u00e1 p\u0159\u00edzniv\u00e9 slo\u017een\u00ed mastn\u00fdch kyselin odpov\u00eddaj\u00edc\u00ed v\u00fd\u017eivov\u00fdm doporu\u010den\u00edm renomovan\u00fdch spole\u010dnost\u00ed. Z b\u011b\u017en\u011b pou\u017e\u00edvan\u00fdch olej\u016f obsahuje nejm\u00e9n\u011b nasycen\u00fdch mastn\u00fdch kyselin, kter\u00fdch m\u00e1me v na\u0161\u00ed strav\u011b nadbytek. Je dobr\u00fdm zdrojem omega 3 mastn\u00fdch kyselin, kter\u00fdch konzumujeme nedostatek. Obsah omega 6 mastn\u00fdch kyselin p\u0159isp\u00edv\u00e1 k udr\u017een\u00ed jejich p\u0159\u00edjmu. S ohledem na konzumovan\u00e9 mno\u017estv\u00ed t\u011bchto esenci\u00e1ln\u00edch mastn\u00fdch kyselin v \u010cesk\u00e9 republice se doporu\u010duje […]<\/p>\n","protected":false},"author":1,"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":"2880"},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1065"}],"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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1065"}],"version-history":[{"count":1,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions"}],"predecessor-version":[{"id":1066,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions\/1066"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}