{"id":6841,"date":"2022-09-16T06:00:00","date_gmt":"2022-09-16T06:00:00","guid":{"rendered":"https:\/\/www.mojemedunka.cz\/?p=6841"},"modified":"2022-09-07T08:44:01","modified_gmt":"2022-09-07T08:44:01","slug":"co-je-dobre-vedet-o-soli","status":"publish","type":"post","link":"https:\/\/www.mojemedunka.cz\/index.php\/2022\/09\/16\/co-je-dobre-vedet-o-soli\/","title":{"rendered":"Co je dobr\u00e9 v\u011bd\u011bt o soli?"},"content":{"rendered":"\n<p>Mnoho zaj\u00edmav\u00fdch a d\u016fle\u017eit\u00fdch praktick\u00fdch informac\u00ed o soli zahrnuli do sv\u00e9ho \u010dl\u00e1nku s n\u00e1zvem <em><strong>Co je dobr\u00e9 v\u011bd\u011bt o soli<\/strong><\/em> v z\u00e1\u0159ijov\u00e9 Medu\u0148ce <strong>MUDr. Vladim\u00edra Strnadelov\u00e1<\/strong> a <strong>Jan Zerz\u00e1n<\/strong>. V\u00edte t\u0159eba, pro\u010d se nem\u00e1 dosolovat hotov\u00e9 j\u00eddlo? Dozv\u00edte se v \u010dl\u00e1nku spolu s dal\u0161\u00edmi informacemi&#8230; T\u00e9ma z\u00e1\u0159ijov\u00e9 Medu\u0148ky &#8211; <strong>S\u016fl a jin\u00e9 miner\u00e1ly<\/strong> &#8211; v\u00e1s vyzbroj\u00ed spoustou znalost\u00ed, kter\u00e9 m\u016f\u017eete ihned uplatnit v b\u011b\u017en\u00e9m \u017eivot\u011b&#8230;<br>\u010c\u00edst m\u016f\u017eete na <a href=\"https:\/\/www.mojemedunka.cz\/index.php\/2020\/03\/18\/elektronickou-verzi-medunky-sezenete-na-emedunka-cz\/\" data-type=\"post\" data-id=\"2535\">emedunka.cz<\/a>&#8230;  <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>O soli toho bylo ji\u017e naps\u00e1no velmi mnoho. Je napad\u00e1na za to, \u017ee po\u0161kozuje funkci ledvin, zhor\u0161uje c\u00e9vy a vysu\u0161uje organismus. Z\u00e1rove\u0148 je ale velmi prosp\u011b\u0161n\u00e1 a nem\u016f\u017eeme bez n\u00ed \u017e\u00edt. Z\u00e1le\u017e\u00ed tedy na tom, kolik soli p\u0159ij\u00edm\u00e1me a jak ji pou\u017e\u00edv\u00e1me.<br>Ledviny a s\u016fl jsou v\u00fdznamn\u011b propojen\u00e9. Tento org\u00e1n obecn\u011b \u0159\u00edd\u00ed rovnov\u00e1hu mezi sol\u00ed a vodou. S\u016fl je zde zah\u0159\u00edvac\u00ed slo\u017ekou (jang) a voda ochlazuj\u00edc\u00ed (jin). Ledviny pak ob\u011b tyto slo\u017eky vyva\u017euj\u00ed a harmonizuj\u00ed. Kdy\u017e p\u0159id\u00e1me hodn\u011b soli, p\u0159eh\u0159\u00edv\u00e1me a vysu\u0161ujeme ledviny i t\u011blo. Naopak pokud p\u0159ij\u00edm\u00e1me podstatn\u011b v\u00edce vody ne\u017e soli, t\u011blo zavod\u0148ujeme. Harmonie mezi vodou a sol\u00ed se tak\u00e9 odv\u00edj\u00ed podle ro\u010dn\u00edho obdob\u00ed, fyzick\u00e9 \u010di du\u0161evn\u00ed pr\u00e1ce apod. A aby to nebylo tak jednoduch\u00e9, je t\u0159eba vysv\u011btlit si je\u0161t\u011b dal\u0161\u00ed skute\u010dnost. M\u016f\u017eeme m\u00edt vrozen\u011b nebo z\u00edskan\u011b oslabenou n\u011bkterou z dvou energetick\u00fdch slo\u017eek jin a jang a pak mohou obecn\u011b nastat dv\u011b mo\u017enosti.<\/p>\n\n\n\n<p><strong>Nedostatek jangu ledvin<\/strong><br>Mezi p\u0159\u00edznaky tohoto projevuje pat\u0159\u00ed: zimom\u0159ivost, studen\u00e9 ruce, nohy, zade\u010dek a \u010dasto i nos. Jsou pot\u0159eba pono\u017eky na span\u00ed. Objevuje se \u00fanava, \u010dast\u011bj\u0161\u00ed mo\u010den\u00ed a tendence k otok\u016fm. Nez\u0159\u00eddka se u \u017een tak\u00e9 vyskytuj\u00ed b\u00edl\u00e9 v\u00fdtoky a pobol\u00edv\u00e1n\u00ed v z\u00e1dech. V tomto p\u0159\u00edpad\u011b je pom\u011br soli a vody posunut\u00fd ve prosp\u011bch vody, a tud\u00ed\u017e nen\u00ed mo\u017en\u00e9 d\u00e1l radik\u00e1ln\u011b sn\u00ed\u017eit s\u016fl a p\u00edt mnoho vody. Po\u0161kodili bychom si ji\u017e tak slab\u00fd jang ledvin.<\/p>\n\n\n\n<p><strong>Nedostatek jinu ledvin<\/strong><br>Mohou b\u00fdt p\u0159\u00edznaky jako pocity horkosti i n\u00e1valy horka a pocen\u00ed, no\u010dn\u00ed pocen\u00ed spolu s hork\u00fdmi dlan\u011bmi, ploskami nohou a hrudn\u00edkem. Je velk\u00e1 touha po pit\u00ed, n\u011bkdy i v noci. K&nbsp;tomu se \u010dasto p\u0159id\u00e1vaj\u00ed bolesti v bedern\u00ed oblasti zad. Zde naopak mus\u00edme pom\u011brn\u011b v\u00fdznamn\u011b s\u016fl sn\u00ed\u017eit a p\u0159idat tekutiny.<br>Velmi slo\u017eit\u00e1 a obs\u00e1hl\u00e1 kapitola se tak\u00e9 t\u00fdk\u00e1 soli a na\u0161ich c\u00e9v. Nadbytek soli \u0161kod\u00ed na\u0161im c\u00e9v\u00e1m i \u0161lach\u00e1m rozhodn\u011b \u0161kod\u00ed a vede k tvorb\u011b kamen\u016f.<br>V\u011bt\u0161ina lid\u00ed \u2013 a zejm\u00e9na \u010dten\u00e1\u0159\u016f Medu\u0148ky \u2013 ji\u017e v\u00ed, \u017ee je t\u0159eba sn\u00ed\u017eit s\u016fl ve strav\u011b, a p\u0159itom po\u010d\u00edtat se sol\u00ed obsa\u017eenou v pe\u010divu, uzenin\u00e1ch, ale i v mnoha dochucovadlech a p\u0159ipraven\u00fdch pokrmech. Ov\u0161em jedna skute\u010dnost nen\u00ed tak zn\u00e1m\u00e1, p\u0159esto\u017ee je naprosto z\u00e1sadn\u00ed. <strong>Nejv\u00edce \u0161kod\u00ed s\u016fl, kter\u00e1 nen\u00ed zabudovan\u00e1 do potraviny. T\u00edm se rozum\u00ed ve\u0161ker\u00e9 dosolov\u00e1n\u00ed hotov\u00fdch pokrm\u016f, ale i solen\u00ed syrov\u00fdch sal\u00e1t\u016f, bramb\u016frky, ty\u010dinky pop corn\u2026.<\/strong>&nbsp; Tato s\u016fl jde toti\u017e velmi rychle do na\u0161eho organismu, vyhled\u00e1v\u00e1 hlenov\u00e9 usazeniny a vytv\u00e1\u0159\u00ed tuh\u00e9 struktury, a to jak na \u00farovni c\u00e9v, tak i jin\u00fdch tk\u00e1n\u00ed a org\u00e1n\u016f. Vznikaj\u00ed nejr\u016fzn\u011bj\u0161\u00ed usazeniny a kam\u00ednky a c\u00e9vy ztr\u00e1cej\u00ed svou pru\u017enost.&nbsp;<br>Proto je nejd\u016fle\u017eit\u011bj\u0161\u00ed z\u00e1sadou p\u0159i pou\u017e\u00edv\u00e1n\u00ed soli zabudovat j\u00ed p\u0159i va\u0159en\u00ed do j\u00eddla. T\u00edm sn\u00ed\u017e\u00edme jej\u00ed tendenci k&nbsp;tvorb\u011b zatvrdlin a usazenin. Jin\u00fdmi slovy\u2013 s\u016fl p\u0159id\u00e1me hned na za\u010d\u00e1tku va\u0159en\u00ed, proto\u017ee t\u00edm ji napoj\u00edme na strukturu potravin. Nap\u0159\u00edklad d\u00e1me na p\u00e1nev olej, cibulku, s\u016fl a pak dal\u0161\u00ed zeleninu, zalijeme a dus\u00edme\u2026. <strong>V\u00fdjimky jsou dv\u011b:<\/strong><br>1. Kdy\u017e d\u011bl\u00e1me zeleninov\u00fd v\u00fdvar, va\u0159\u00edme ho bez soli. Pot\u0159ebujeme toti\u017e, aby se \u017eiviny dostaly ze zeleniny do vody, a to by se nestalo, kdyby byla nasycen\u00e1 sol\u00ed.<br>2. Druh\u00e1 d\u016fle\u017eit\u00e1 v\u00fdjimka je p\u0159i va\u0159en\u00ed lu\u0161t\u011bnin. Ty z\u00e1sadn\u011b va\u0159\u00edme bez soli, jinak by byly tvrd\u00e9 a takov\u00e9 lu\u0161t\u011bniny jsou nestraviteln\u00e1.<\/p>\n\n\n\n<p><strong>Jak tedy dostat s\u016fl do lu\u0161t\u011bnin s\u016fl? <\/strong><br>M\u00e1me n\u011bkolik mo\u017enost\u00ed. Nejprve si uva\u0159\u00edme samotn\u00e9 lu\u0161t\u011bniny (nap\u0159\u00edklad v tlakov\u00e9m hrnci). Pak d\u00e1me na p\u00e1nev olej, cibulku, trochu soli a restujeme. P\u0159id\u00e1me uva\u0159enou lu\u0161t\u011bninu a chv\u00edli prova\u0159\u00edme. Lu\u0161t\u011bniny tak\u00e9 p\u0159i va\u0159en\u00ed dosol\u00edme pou\u017e\u00edv\u00e1n\u00edm sojov\u00e9 om\u00e1\u010dky, miso pasty nebo ume octa.<br>Mnoz\u00ed nam\u00edtnou, \u017ee kdy\u017e va\u0159\u00ed j\u00eddlo pro celou rodinu, je t\u011b\u017ek\u00e9 uva\u0159it tak, aby to vyhovovalo v\u0161em. Kdy\u017e to v\u0161ak zkus\u00edte, zjist\u00edte, \u017ee to nen\u00ed takov\u00fd probl\u00e9m. V\u017edy va\u0159\u00edme s opravdu mal\u00fdm mno\u017estv\u00ed soli a ti \u010dlenov\u00e9 rodiny, kte\u0159\u00ed pot\u0159ebuj\u00ed v\u00edce soli, si pokrm dochut\u00ed op\u011bt p\u0159\u00edpravky, v&nbsp;nich\u017e s\u016fl ji\u017e zabudovan\u00e1 (napojen\u00e1) a ne\u0161kod\u00ed, to znamen\u00e1 kvalitn\u00ed sojovou om\u00e1\u010dkou, miso pastou, ume octem \u010di gomasiem&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mnoho zaj\u00edmav\u00fdch a d\u016fle\u017eit\u00fdch praktick\u00fdch informac\u00ed o soli zahrnuli do sv\u00e9ho \u010dl\u00e1nku s n\u00e1zvem Co je dobr\u00e9 v\u011bd\u011bt o soli v z\u00e1\u0159ijov\u00e9 Medu\u0148ce MUDr. Vladim\u00edra Strnadelov\u00e1 a Jan Zerz\u00e1n. V\u00edte t\u0159eba, pro\u010d se nem\u00e1 dosolovat hotov\u00e9 j\u00eddlo? Dozv\u00edte se v \u010dl\u00e1nku spolu s dal\u0161\u00edmi informacemi&#8230; T\u00e9ma z\u00e1\u0159ijov\u00e9 Medu\u0148ky &#8211; S\u016fl a jin\u00e9 miner\u00e1ly &#8211; v\u00e1s vyzbroj\u00ed spoustou znalost\u00ed, kter\u00e9 m\u016f\u017eete ihned uplatnit v b\u011b\u017en\u00e9m \u017eivot\u011b&#8230;\u010c\u00edst m\u016f\u017eete na emedunka.cz&#8230; O soli toho bylo ji\u017e naps\u00e1no velmi mnoho. Je napad\u00e1na za to, \u017ee po\u0161kozuje funkci ledvin, zhor\u0161uje c\u00e9vy a vysu\u0161uje organismus. Z\u00e1rove\u0148 je ale velmi prosp\u011b\u0161n\u00e1 a nem\u016f\u017eeme bez n\u00ed \u017e\u00edt. Z\u00e1le\u017e\u00ed tedy na tom, kolik soli p\u0159ij\u00edm\u00e1me a jak ji pou\u017e\u00edv\u00e1me.Ledviny a s\u016fl jsou v\u00fdznamn\u011b propojen\u00e9. Tento org\u00e1n obecn\u011b \u0159\u00edd\u00ed rovnov\u00e1hu mezi sol\u00ed a vodou. S\u016fl je zde zah\u0159\u00edvac\u00ed slo\u017ekou (jang) a voda ochlazuj\u00edc\u00ed (jin). Ledviny pak ob\u011b tyto slo\u017eky vyva\u017euj\u00ed a harmonizuj\u00ed. Kdy\u017e p\u0159id\u00e1me hodn\u011b soli, p\u0159eh\u0159\u00edv\u00e1me a vysu\u0161ujeme ledviny i t\u011blo. Naopak pokud p\u0159ij\u00edm\u00e1me podstatn\u011b v\u00edce vody ne\u017e soli, t\u011blo zavod\u0148ujeme. Harmonie mezi vodou a sol\u00ed se tak\u00e9 odv\u00edj\u00ed podle ro\u010dn\u00edho obdob\u00ed, fyzick\u00e9 \u010di du\u0161evn\u00ed pr\u00e1ce apod. A aby to nebylo tak jednoduch\u00e9, je t\u0159eba vysv\u011btlit si je\u0161t\u011b dal\u0161\u00ed skute\u010dnost. M\u016f\u017eeme m\u00edt vrozen\u011b nebo z\u00edskan\u011b oslabenou n\u011bkterou z dvou energetick\u00fdch slo\u017eek jin a jang a pak mohou obecn\u011b nastat dv\u011b mo\u017enosti. Nedostatek jangu ledvinMezi p\u0159\u00edznaky tohoto projevuje pat\u0159\u00ed: zimom\u0159ivost, studen\u00e9 ruce, nohy, zade\u010dek a \u010dasto i nos. Jsou pot\u0159eba pono\u017eky na span\u00ed. Objevuje se \u00fanava, \u010dast\u011bj\u0161\u00ed mo\u010den\u00ed a tendence k otok\u016fm. Nez\u0159\u00eddka se u \u017een tak\u00e9 vyskytuj\u00ed b\u00edl\u00e9 v\u00fdtoky a pobol\u00edv\u00e1n\u00ed v z\u00e1dech. V tomto p\u0159\u00edpad\u011b je pom\u011br soli a vody posunut\u00fd ve prosp\u011bch vody, a tud\u00ed\u017e nen\u00ed mo\u017en\u00e9 d\u00e1l radik\u00e1ln\u011b sn\u00ed\u017eit s\u016fl a p\u00edt mnoho vody. Po\u0161kodili bychom si ji\u017e tak slab\u00fd jang ledvin. Nedostatek jinu ledvinMohou b\u00fdt p\u0159\u00edznaky jako pocity horkosti i n\u00e1valy horka a pocen\u00ed, no\u010dn\u00ed pocen\u00ed spolu s hork\u00fdmi dlan\u011bmi, ploskami nohou a hrudn\u00edkem. Je velk\u00e1 touha po pit\u00ed, n\u011bkdy i v noci. K&nbsp;tomu se \u010dasto p\u0159id\u00e1vaj\u00ed bolesti v bedern\u00ed oblasti zad. Zde naopak mus\u00edme pom\u011brn\u011b v\u00fdznamn\u011b s\u016fl sn\u00ed\u017eit a p\u0159idat tekutiny.Velmi slo\u017eit\u00e1 a obs\u00e1hl\u00e1 kapitola se tak\u00e9 t\u00fdk\u00e1 soli a na\u0161ich c\u00e9v. Nadbytek soli \u0161kod\u00ed na\u0161im c\u00e9v\u00e1m i \u0161lach\u00e1m rozhodn\u011b \u0161kod\u00ed a vede k tvorb\u011b kamen\u016f.V\u011bt\u0161ina lid\u00ed \u2013 a zejm\u00e9na \u010dten\u00e1\u0159\u016f Medu\u0148ky \u2013 ji\u017e v\u00ed, \u017ee je t\u0159eba sn\u00ed\u017eit s\u016fl ve strav\u011b, a p\u0159itom po\u010d\u00edtat se sol\u00ed obsa\u017eenou v pe\u010divu, uzenin\u00e1ch, ale i v mnoha dochucovadlech a p\u0159ipraven\u00fdch pokrmech. Ov\u0161em jedna skute\u010dnost nen\u00ed tak zn\u00e1m\u00e1, p\u0159esto\u017ee je naprosto z\u00e1sadn\u00ed. Nejv\u00edce \u0161kod\u00ed s\u016fl, kter\u00e1 nen\u00ed zabudovan\u00e1 do potraviny. T\u00edm se rozum\u00ed ve\u0161ker\u00e9 dosolov\u00e1n\u00ed hotov\u00fdch pokrm\u016f, ale i solen\u00ed syrov\u00fdch sal\u00e1t\u016f, bramb\u016frky, ty\u010dinky pop corn\u2026.&nbsp; Tato s\u016fl jde toti\u017e velmi rychle do na\u0161eho organismu, vyhled\u00e1v\u00e1 hlenov\u00e9 usazeniny a vytv\u00e1\u0159\u00ed tuh\u00e9 struktury, a to jak na \u00farovni c\u00e9v, tak i jin\u00fdch tk\u00e1n\u00ed a org\u00e1n\u016f. Vznikaj\u00ed nejr\u016fzn\u011bj\u0161\u00ed usazeniny a kam\u00ednky a c\u00e9vy ztr\u00e1cej\u00ed svou pru\u017enost.&nbsp;Proto je nejd\u016fle\u017eit\u011bj\u0161\u00ed z\u00e1sadou p\u0159i pou\u017e\u00edv\u00e1n\u00ed soli zabudovat j\u00ed p\u0159i va\u0159en\u00ed do j\u00eddla. T\u00edm sn\u00ed\u017e\u00edme jej\u00ed tendenci k&nbsp;tvorb\u011b zatvrdlin a usazenin. Jin\u00fdmi slovy\u2013 s\u016fl p\u0159id\u00e1me hned na za\u010d\u00e1tku va\u0159en\u00ed, proto\u017ee t\u00edm ji napoj\u00edme na strukturu potravin. Nap\u0159\u00edklad d\u00e1me na p\u00e1nev olej, cibulku, s\u016fl a pak dal\u0161\u00ed zeleninu, zalijeme a dus\u00edme\u2026. V\u00fdjimky jsou dv\u011b:1. Kdy\u017e d\u011bl\u00e1me zeleninov\u00fd v\u00fdvar, va\u0159\u00edme ho bez soli. Pot\u0159ebujeme toti\u017e, aby se \u017eiviny dostaly ze zeleniny do vody, a to by se nestalo, kdyby byla nasycen\u00e1 sol\u00ed.2. Druh\u00e1 d\u016fle\u017eit\u00e1 v\u00fdjimka je p\u0159i va\u0159en\u00ed lu\u0161t\u011bnin. Ty z\u00e1sadn\u011b va\u0159\u00edme bez soli, jinak by byly tvrd\u00e9 a takov\u00e9 lu\u0161t\u011bniny jsou nestraviteln\u00e1. Jak tedy dostat s\u016fl do lu\u0161t\u011bnin s\u016fl? M\u00e1me n\u011bkolik mo\u017enost\u00ed. Nejprve si uva\u0159\u00edme samotn\u00e9 lu\u0161t\u011bniny (nap\u0159\u00edklad v tlakov\u00e9m hrnci). Pak d\u00e1me na p\u00e1nev olej, cibulku, trochu soli a restujeme. P\u0159id\u00e1me uva\u0159enou lu\u0161t\u011bninu a chv\u00edli prova\u0159\u00edme. Lu\u0161t\u011bniny tak\u00e9 p\u0159i va\u0159en\u00ed dosol\u00edme pou\u017e\u00edv\u00e1n\u00edm sojov\u00e9 om\u00e1\u010dky, miso pasty nebo ume octa.Mnoz\u00ed nam\u00edtnou, \u017ee kdy\u017e va\u0159\u00ed j\u00eddlo pro celou rodinu, je t\u011b\u017ek\u00e9 uva\u0159it tak, aby to vyhovovalo v\u0161em. Kdy\u017e to v\u0161ak zkus\u00edte, zjist\u00edte, \u017ee to nen\u00ed takov\u00fd probl\u00e9m. V\u017edy va\u0159\u00edme s opravdu mal\u00fdm mno\u017estv\u00ed soli a ti \u010dlenov\u00e9 rodiny, kte\u0159\u00ed pot\u0159ebuj\u00ed v\u00edce soli, si pokrm dochut\u00ed op\u011bt p\u0159\u00edpravky, v&nbsp;nich\u017e s\u016fl ji\u017e zabudovan\u00e1 (napojen\u00e1) a ne\u0161kod\u00ed, to znamen\u00e1 kvalitn\u00ed sojovou om\u00e1\u010dkou, miso pastou, ume octem \u010di gomasiem&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6802,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,1,13,12,10],"tags":[],"class_list":["post-6841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alternativni-medicina","category-medunka","category-pece-o-telo","category-vyziva-a-zdrava-strava","category-zdravi"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/6841","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=6841"}],"version-history":[{"count":4,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/6841\/revisions"}],"predecessor-version":[{"id":6875,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/6841\/revisions\/6875"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media\/6802"}],"wp:attachment":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media?parent=6841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/categories?post=6841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/tags?post=6841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}