{"id":2022,"date":"2019-12-06T06:00:51","date_gmt":"2019-12-06T06:00:51","guid":{"rendered":"http:\/\/www.mojemedunka.cz\/?p=2022"},"modified":"2019-12-06T07:36:11","modified_gmt":"2019-12-06T07:36:11","slug":"vybirame-z-prosincove-medunky-nadobi-ve-zdrave-kuchyni","status":"publish","type":"post","link":"https:\/\/www.mojemedunka.cz\/index.php\/2019\/12\/06\/vybirame-z-prosincove-medunky-nadobi-ve-zdrave-kuchyni\/","title":{"rendered":"Vyb\u00edr\u00e1me z prosincov\u00e9 Medu\u0148ky: N\u00e1dob\u00ed ve zdrav\u00e9 kuchyni"},"content":{"rendered":"<p><strong>V\u00a0Medu\u0148ce se \u010dasto v\u011bnujeme ot\u00e1zk\u00e1m, co j\u00edst a co va\u0159it, u\u017e m\u00e9n\u011b pozornosti je v\u011bt\u0161inou v\u011bnov\u00e1no tomu, v\u00a0\u010dem j\u00eddlo p\u0159ipravujeme. Pod\u00edvejme se z\u00a0tohoto hlediska na svoji kuchyni, v\u00a0n\u00ed\u017e pr\u00e1v\u011b v aktu\u00e1ln\u00edm adventn\u00edm a bl\u00ed\u017e\u00edc\u00edm se v\u00e1no\u010dn\u00edm obdob\u00ed budeme v\u011bt\u0161inou tr\u00e1vit v\u00edce \u010dasu p\u0159\u00edpravou sv\u00e1te\u010dn\u00edch pokrm\u016f\u2026 \u010cl\u00e1nek p\u0159ipravili <em>Oto a Petra Reissovi.<\/em><br \/>\n<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>N\u011bkte\u0159\u00ed lid\u00e9 doufaj\u00ed, \u017ee ke zlep\u0161en\u00ed sv\u00e9ho zdrav\u00ed p\u0159isp\u011bj\u00ed n\u00e1kupem kvalitn\u00edho n\u00e1dob\u00ed, ani\u017e by ov\u0161em zm\u011bnili sou\u010dasn\u00e9 (zlo)zvyky ve sv\u00e9m j\u00eddeln\u00ed\u010dku. Jin\u00ed jdou sice na probl\u00e9m \u201eod lesa\u201c, to znamen\u00e1, \u017ee pochopili d\u016fle\u017eitost zm\u011bny stravy, ale ke sv\u00e9 \u0161kod\u011b zase mnohdy podce\u0148uj\u00ed kvalitu jej\u00ed p\u0159\u00edpravy. Nejde toti\u017e jen o to, co va\u0159\u00edme, ale d\u016fle\u017eit\u00e9 je tak\u00e9 se zam\u011b\u0159it na proces p\u0159\u00edpravy j\u00eddla, zejm\u00e9na na to, jak n\u00e1dob\u00ed p\u0159i va\u0159en\u00ed pou\u017e\u00edv\u00e1me. Pod\u00edvejme se spole\u010dn\u011b na klady a z\u00e1pory n\u011bkter\u00fdch typ\u016f n\u00e1dob\u00ed.<\/p>\n<p><strong>\u0158ekni mi, v\u00a0\u010dem va\u0159\u00ed\u0161\u2026<br \/>\n<\/strong>Nejlep\u0161\u00edmi materi\u00e1ly pro zdrav\u00e9 va\u0159en\u00ed jsou sklo, keramika v\u010detn\u011b nepo\u0161kozen\u00e9ho smaltu, d\u0159evo a jin\u00e9 rostlinn\u00e9 materi\u00e1ly. V\u00a0n\u011bkter\u00fdch p\u0159\u00edpadech lze pou\u017e\u00edt i n\u011bkter\u00e9 m\u00e9n\u011b z\u00e1vadn\u00e9 kovy jako titan, nerez, litina, chrom, st\u0159\u00edbro nebo zlato. Zinek, m\u011b\u010f, c\u00edn, hlin\u00edk apod. jsou m\u00e9n\u011b \u010di v\u00edce rizikov\u00e9 a do kuchyn\u011b u\u017e nepat\u0159\u00ed. O p\u0159\u00edpadn\u00e9 nevhodnosti m\u016f\u017ee v\u00edce vypov\u011bd\u011bt nap\u0159. zkou\u0161ka kl\u00ed\u010divosti semen v\u00a0kovov\u00fdch n\u00e1dob\u00e1ch. Nejv\u00edce obiln\u00fdch zrn vykl\u00ed\u010dilo v\u00a0keramick\u00e9 a d\u0159ev\u011bn\u00e9 misce.<br \/>\nMezi nej\u010dast\u011bji pou\u017e\u00edvan\u00e9 pat\u0159\u00ed n\u00e1dob\u00ed smaltovan\u00e9. I kdy\u017e maj\u00ed mnoz\u00ed k\u00a0tomuto materi\u00e1lu ned\u016fv\u011bru, jedn\u00e1 se o keramick\u00fd povrch. P\u0159i ne\u0161etrn\u00e9m zach\u00e1zen\u00ed v\u0161ak pom\u011brn\u011b brzy poprask\u00e1 a stopy z\u00a0pojivov\u00fdch vrstev a \u017eeleza se dost\u00e1vaj\u00ed do obsahu potravin, \u010d\u00edm\u017e je chu\u0165ov\u011b i v\u00fd\u017eivov\u011b znehodnocuj\u00ed. Toto n\u00e1dob\u00ed je proto nutn\u00e9 \u010das od \u010dasu obm\u011bnit.<br \/>\nLep\u0161\u00ed variantou je n\u00e1dob\u00ed ze \u017e\u00e1ruvzdorn\u00e9 keramiky. Jedn\u00e1 se o dra\u017e\u0161\u00ed materi\u00e1l, ale za to je velmi pevn\u00fd a oproti sklu l\u00e9pe vede teplo. K\u00a0va\u0159en\u00ed je vhodn\u00e9 pou\u017e\u00edvat i varn\u00e9 sklo, ale je pom\u011brn\u011b k\u0159ehk\u00e9 a m\u00e9n\u011b odoln\u00e9 ke zm\u011bn\u00e1m teplot.<br \/>\nTe\u010f mo\u017en\u00e1 trochu zklamu vlastn\u00edky i dovozce nerezov\u00e9ho n\u00e1dob\u00ed, a to i zna\u010dkov\u00e9ho. I kdy\u017e je nerezov\u00e1 ocel vysoce st\u00e1l\u00e1 a m\u00e1 v\u00fdbornou tepelnou vodivost, sn\u00ed\u017een\u00fd obsah \u017eeleza \u010di zinku, p\u0159esto nebude pro va\u0159en\u00ed p\u0159\u00edli\u0161 vhodn\u00e1. N\u011bkter\u00e9 m\u00e9n\u011b stabiln\u00ed vitaminy maj\u00ed tendenci se ve styku s\u00a0jak\u00fdmkoliv kovem coby nosi\u010dem voln\u00fdch elektron\u016f rozpadat. Tomuto jevu nezabr\u00e1n\u00ed ani zvl\u00e1\u0161tn\u00ed povrchov\u00e9 \u00fapravy v\u00a0podob\u011b pozlacen\u00fdch d\u00edl\u016f nebo vysok\u00e9ho lesku.<br \/>\nNa m\u00edst\u011b nen\u00ed ani zn\u00e1m\u00fd a obl\u00edben\u00fd tah dealer\u016f &#8212; zd\u016fraz\u0148ovat u tohoto n\u00e1dob\u00ed energetickou \u00fasporu. Mimochodem, \u00faspory energie p\u0159i va\u0159en\u00ed jsou nicotn\u00e9 ve srovn\u00e1n\u00ed s\u00a0\u00fasporami, kter\u00fdch bychom mohli p\u0159i trochu dobr\u00e9 v\u016fli dos\u00e1hnout nap\u0159. p\u0159i vyt\u00e1p\u011bn\u00ed domu nebo v\u00a0doprav\u011b. Sta\u010d\u00ed se jen v\u00edce otu\u017eovat, co\u017e prosp\u011bje na\u0161emu zdrav\u00ed i pen\u011b\u017eence a m\u00edsto zbyte\u010dn\u00fdch v\u00fdjezd\u016f autem vyu\u017e\u00edvat v\u00edce vlastn\u00edch sil (nap\u0159. kola) a samoz\u0159ejm\u011b hromadnou dopravu. Takov\u00e9 mal\u00e9 fyzick\u00e9 \u201eutrpen\u00ed\u201c nap\u0159. v\u00a0chladn\u00e9 studen\u00e9 spr\u0161e nebo p\u0159i del\u0161\u00ed j\u00edzd\u011b na kole velice pom\u016f\u017ee nejen na\u0161emu t\u011blu, ale i pen\u011b\u017eenk\u00e1m. (Vyzkou\u0161eli jsme si, \u017ee je mo\u017en\u00e9 u\u0161et\u0159it 50 % energie.)<br \/>\nVra\u0165me se ale k\u00a0n\u00e1dob\u00ed. Zm\u00edn\u011bn\u00fd nerez materi\u00e1l m\u016f\u017eeme doporu\u010dit p\u0159ev\u00e1\u017en\u011b u tlakov\u00fdch hrnc\u016f a p\u00e1nv\u00ed. N\u011bkter\u00e9 slitiny nerezu dokonce nep\u0159ip\u00e9kaj\u00ed a ji\u017e zm\u00edn\u011bn\u00fd jev rozpadu vitam\u00edn\u016f zde t\u00e9m\u011b\u0159 neprob\u00edh\u00e1, nebo\u0165 se zde potraviny kovu p\u0159\u00edli\u0161 nedot\u00fdkaj\u00ed. \u0160et\u0159\u00edme-li p\u0159i va\u0159en\u00ed tukem, je dotyk potravin pouze na povrchu nerezov\u00e9 p\u00e1nve a nen\u00ed ovlivn\u011bn cel\u00fd objem, jak je tomu nap\u0159. p\u0159i va\u0159en\u00ed zeleninov\u00e9 pol\u00e9vky. Zde k\u00a0neblah\u00e9mu vlivu kov\u016f p\u0159isp\u00edv\u00e1 i elektrick\u00e1 vodivost slan\u00e9 vody. Kdo m\u00e1 citliv\u011bj\u0161\u00ed chu\u0165, pozn\u00e1, jestli se pokrm va\u0159il v\u00a0nerezov\u00e9m n\u00e1dob\u00ed nebo v\u00a0n\u00e1dob\u00ed keramick\u00e9m.<br \/>\nTlakov\u00fd hrnec nepou\u017e\u00edv\u00e1me pouze k\u00a0urychlen\u00ed p\u0159\u00edpravy pokrm\u016f, ale vyu\u017e\u00edv\u00e1me blahod\u00e1rn\u00e9 \u00fa\u010dinky hork\u00e9 p\u00e1ry. Jedn\u00e1 se dokonce o zdravou n\u00e1hra\u017eku \u201emikrovlnky\u201c. Parn\u00ed oh\u0159ev se v\u00fdborn\u011b hod\u00ed k\u00a0oh\u0159evu studen\u00fdch potravin vlo\u017een\u00fdch do men\u0161\u00edch smaltovan\u00fdch n\u00e1dob. Za p\u00e1r minut oh\u0159ejete cel\u00fd ob\u011bd i s\u00a0p\u0159\u00edlohou&#8230;<\/p>\n<p><strong><em>Cel\u00fd \u010dl\u00e1nek si p\u0159e\u010dtete v prosincov\u00e9 Medu\u0148ce&#8230;<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>V\u00a0Medu\u0148ce se \u010dasto v\u011bnujeme ot\u00e1zk\u00e1m, co j\u00edst a co va\u0159it, u\u017e m\u00e9n\u011b pozornosti je v\u011bt\u0161inou v\u011bnov\u00e1no tomu, v\u00a0\u010dem j\u00eddlo p\u0159ipravujeme. Pod\u00edvejme se z\u00a0tohoto hlediska na svoji kuchyni, v\u00a0n\u00ed\u017e pr\u00e1v\u011b v aktu\u00e1ln\u00edm adventn\u00edm a bl\u00ed\u017e\u00edc\u00edm se v\u00e1no\u010dn\u00edm obdob\u00ed budeme v\u011bt\u0161inou tr\u00e1vit v\u00edce \u010dasu p\u0159\u00edpravou sv\u00e1te\u010dn\u00edch pokrm\u016f\u2026 \u010cl\u00e1nek p\u0159ipravili Oto a Petra Reissovi. &nbsp; N\u011bkte\u0159\u00ed lid\u00e9 doufaj\u00ed, \u017ee ke zlep\u0161en\u00ed sv\u00e9ho zdrav\u00ed p\u0159isp\u011bj\u00ed n\u00e1kupem kvalitn\u00edho n\u00e1dob\u00ed, ani\u017e by ov\u0161em zm\u011bnili sou\u010dasn\u00e9 (zlo)zvyky ve sv\u00e9m j\u00eddeln\u00ed\u010dku. Jin\u00ed jdou sice na probl\u00e9m \u201eod lesa\u201c, to znamen\u00e1, \u017ee pochopili d\u016fle\u017eitost zm\u011bny stravy, ale ke sv\u00e9 \u0161kod\u011b zase mnohdy podce\u0148uj\u00ed kvalitu jej\u00ed p\u0159\u00edpravy. Nejde toti\u017e jen o to, co va\u0159\u00edme, ale d\u016fle\u017eit\u00e9 je tak\u00e9 se zam\u011b\u0159it na proces p\u0159\u00edpravy j\u00eddla, zejm\u00e9na na to, jak n\u00e1dob\u00ed p\u0159i va\u0159en\u00ed pou\u017e\u00edv\u00e1me. Pod\u00edvejme se spole\u010dn\u011b na klady a z\u00e1pory n\u011bkter\u00fdch typ\u016f n\u00e1dob\u00ed. \u0158ekni mi, v\u00a0\u010dem va\u0159\u00ed\u0161\u2026 Nejlep\u0161\u00edmi materi\u00e1ly pro zdrav\u00e9 va\u0159en\u00ed jsou sklo, keramika v\u010detn\u011b nepo\u0161kozen\u00e9ho smaltu, d\u0159evo a jin\u00e9 rostlinn\u00e9 materi\u00e1ly. V\u00a0n\u011bkter\u00fdch p\u0159\u00edpadech lze pou\u017e\u00edt i n\u011bkter\u00e9 m\u00e9n\u011b z\u00e1vadn\u00e9 kovy jako titan, nerez, litina, chrom, st\u0159\u00edbro nebo zlato. Zinek, m\u011b\u010f, c\u00edn, hlin\u00edk apod. jsou m\u00e9n\u011b \u010di v\u00edce rizikov\u00e9 a do kuchyn\u011b u\u017e nepat\u0159\u00ed. O p\u0159\u00edpadn\u00e9 nevhodnosti m\u016f\u017ee v\u00edce vypov\u011bd\u011bt nap\u0159. zkou\u0161ka kl\u00ed\u010divosti semen v\u00a0kovov\u00fdch n\u00e1dob\u00e1ch. Nejv\u00edce obiln\u00fdch zrn vykl\u00ed\u010dilo v\u00a0keramick\u00e9 a d\u0159ev\u011bn\u00e9 misce. Mezi nej\u010dast\u011bji pou\u017e\u00edvan\u00e9 pat\u0159\u00ed n\u00e1dob\u00ed smaltovan\u00e9. I kdy\u017e maj\u00ed mnoz\u00ed k\u00a0tomuto materi\u00e1lu ned\u016fv\u011bru, jedn\u00e1 se o keramick\u00fd povrch. P\u0159i ne\u0161etrn\u00e9m zach\u00e1zen\u00ed v\u0161ak pom\u011brn\u011b brzy poprask\u00e1 a stopy z\u00a0pojivov\u00fdch vrstev a \u017eeleza se dost\u00e1vaj\u00ed do obsahu potravin, \u010d\u00edm\u017e je chu\u0165ov\u011b i v\u00fd\u017eivov\u011b znehodnocuj\u00ed. Toto n\u00e1dob\u00ed je proto nutn\u00e9 \u010das od \u010dasu obm\u011bnit. Lep\u0161\u00ed variantou je n\u00e1dob\u00ed ze \u017e\u00e1ruvzdorn\u00e9 keramiky. Jedn\u00e1 se o dra\u017e\u0161\u00ed materi\u00e1l, ale za to je velmi pevn\u00fd a oproti sklu l\u00e9pe vede teplo. K\u00a0va\u0159en\u00ed je vhodn\u00e9 pou\u017e\u00edvat i varn\u00e9 sklo, ale je pom\u011brn\u011b k\u0159ehk\u00e9 a m\u00e9n\u011b odoln\u00e9 ke zm\u011bn\u00e1m teplot. Te\u010f mo\u017en\u00e1 trochu zklamu vlastn\u00edky i dovozce nerezov\u00e9ho n\u00e1dob\u00ed, a to i zna\u010dkov\u00e9ho. I kdy\u017e je nerezov\u00e1 ocel vysoce st\u00e1l\u00e1 a m\u00e1 v\u00fdbornou tepelnou vodivost, sn\u00ed\u017een\u00fd obsah \u017eeleza \u010di zinku, p\u0159esto nebude pro va\u0159en\u00ed p\u0159\u00edli\u0161 vhodn\u00e1. N\u011bkter\u00e9 m\u00e9n\u011b stabiln\u00ed vitaminy maj\u00ed tendenci se ve styku s\u00a0jak\u00fdmkoliv kovem coby nosi\u010dem voln\u00fdch elektron\u016f rozpadat. Tomuto jevu nezabr\u00e1n\u00ed ani zvl\u00e1\u0161tn\u00ed povrchov\u00e9 \u00fapravy v\u00a0podob\u011b pozlacen\u00fdch d\u00edl\u016f nebo vysok\u00e9ho lesku. Na m\u00edst\u011b nen\u00ed ani zn\u00e1m\u00fd a obl\u00edben\u00fd tah dealer\u016f &#8212; zd\u016fraz\u0148ovat u tohoto n\u00e1dob\u00ed energetickou \u00fasporu. Mimochodem, \u00faspory energie p\u0159i va\u0159en\u00ed jsou nicotn\u00e9 ve srovn\u00e1n\u00ed s\u00a0\u00fasporami, kter\u00fdch bychom mohli p\u0159i trochu dobr\u00e9 v\u016fli dos\u00e1hnout nap\u0159. p\u0159i vyt\u00e1p\u011bn\u00ed domu nebo v\u00a0doprav\u011b. Sta\u010d\u00ed se jen v\u00edce otu\u017eovat, co\u017e prosp\u011bje na\u0161emu zdrav\u00ed i pen\u011b\u017eence a m\u00edsto zbyte\u010dn\u00fdch v\u00fdjezd\u016f autem vyu\u017e\u00edvat v\u00edce vlastn\u00edch sil (nap\u0159. kola) a samoz\u0159ejm\u011b hromadnou dopravu. Takov\u00e9 mal\u00e9 fyzick\u00e9 \u201eutrpen\u00ed\u201c nap\u0159. v\u00a0chladn\u00e9 studen\u00e9 spr\u0161e nebo p\u0159i del\u0161\u00ed j\u00edzd\u011b na kole velice pom\u016f\u017ee nejen na\u0161emu t\u011blu, ale i pen\u011b\u017eenk\u00e1m. (Vyzkou\u0161eli jsme si, \u017ee je mo\u017en\u00e9 u\u0161et\u0159it 50 % energie.) Vra\u0165me se ale k\u00a0n\u00e1dob\u00ed. Zm\u00edn\u011bn\u00fd nerez materi\u00e1l m\u016f\u017eeme doporu\u010dit p\u0159ev\u00e1\u017en\u011b u tlakov\u00fdch hrnc\u016f a p\u00e1nv\u00ed. N\u011bkter\u00e9 slitiny nerezu dokonce nep\u0159ip\u00e9kaj\u00ed a ji\u017e zm\u00edn\u011bn\u00fd jev rozpadu vitam\u00edn\u016f zde t\u00e9m\u011b\u0159 neprob\u00edh\u00e1, nebo\u0165 se zde potraviny kovu p\u0159\u00edli\u0161 nedot\u00fdkaj\u00ed. \u0160et\u0159\u00edme-li p\u0159i va\u0159en\u00ed tukem, je dotyk potravin pouze na povrchu nerezov\u00e9 p\u00e1nve a nen\u00ed ovlivn\u011bn cel\u00fd objem, jak je tomu nap\u0159. p\u0159i va\u0159en\u00ed zeleninov\u00e9 pol\u00e9vky. Zde k\u00a0neblah\u00e9mu vlivu kov\u016f p\u0159isp\u00edv\u00e1 i elektrick\u00e1 vodivost slan\u00e9 vody. Kdo m\u00e1 citliv\u011bj\u0161\u00ed chu\u0165, pozn\u00e1, jestli se pokrm va\u0159il v\u00a0nerezov\u00e9m n\u00e1dob\u00ed nebo v\u00a0n\u00e1dob\u00ed keramick\u00e9m. Tlakov\u00fd hrnec nepou\u017e\u00edv\u00e1me pouze k\u00a0urychlen\u00ed p\u0159\u00edpravy pokrm\u016f, ale vyu\u017e\u00edv\u00e1me blahod\u00e1rn\u00e9 \u00fa\u010dinky hork\u00e9 p\u00e1ry. Jedn\u00e1 se dokonce o zdravou n\u00e1hra\u017eku \u201emikrovlnky\u201c. Parn\u00ed oh\u0159ev se v\u00fdborn\u011b hod\u00ed k\u00a0oh\u0159evu studen\u00fdch potravin vlo\u017een\u00fdch do men\u0161\u00edch smaltovan\u00fdch n\u00e1dob. Za p\u00e1r minut oh\u0159ejete cel\u00fd ob\u011bd i s\u00a0p\u0159\u00edlohou&#8230; Cel\u00fd \u010dl\u00e1nek si p\u0159e\u010dtete v prosincov\u00e9 Medu\u0148ce&#8230;<\/p>\n","protected":false},"author":3,"featured_media":2001,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medunka"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/2022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/comments?post=2022"}],"version-history":[{"count":2,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/2022\/revisions"}],"predecessor-version":[{"id":2024,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/2022\/revisions\/2024"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media\/2001"}],"wp:attachment":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media?parent=2022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/categories?post=2022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/tags?post=2022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}