{"id":9744,"date":"2024-03-29T06:00:00","date_gmt":"2024-03-29T06:00:00","guid":{"rendered":"https:\/\/www.mojemedunka.cz\/?p=9744"},"modified":"2024-03-29T11:37:00","modified_gmt":"2024-03-29T11:37:00","slug":"tradicni-cinska-medicina-a-akutni-infekce-2","status":"publish","type":"post","link":"https:\/\/www.mojemedunka.cz\/index.php\/2024\/03\/29\/tradicni-cinska-medicina-a-akutni-infekce-2\/","title":{"rendered":"Tradi\u010dn\u00ed \u010d\u00ednsk\u00e1 medic\u00edna a akutn\u00ed infekce"},"content":{"rendered":"\n

V\u00a0n\u00e1sleduj\u00edc\u00edm \u010dl\u00e1nku v\u00e1s, v\u00e1\u017een\u00ed \u010dten\u00e1\u0159i, sezn\u00e1m\u00ed MUDr. Zuzana Van\u010du\u0159\u00edkov\u00e1 (1. \u0160kola tradi\u010dn\u00ed \u010d\u00ednsk\u00e9 medic\u00edny)<\/em><\/strong> s\u00a0pohledem \u010d\u00ednsk\u00e9 medic\u00edny na p\u016fvod tzv. infek\u010dn\u00edch nemoc\u00ed<\/strong> a tak\u00e9 s\u00a0n\u011bkter\u00fdmi mo\u017enostmi jejich l\u00e9\u010dby.\u00a0\u00a0\u00a0\u00a0<\/p>\n\n\n\n

<\/p>\n\n\n\n

\u010c\u00ednsk\u00e1 medic\u00edna um\u011bla a um\u00ed \u0159e\u0161it akutn\u00ed z\u00e1n\u011btliv\u00e1 onemocn\u011bn\u00ed nap\u0159. dutiny \u00fastn\u00ed, d\u00fdchac\u00edch cest i t\u0159eba z\u00e1n\u011bty mo\u010dopohlavn\u00edho \u00fastroj\u00ed. P\u016fvodn\u011b mikrobi\u00e1ln\u00ed p\u016fvodce t\u011bchto nemoc\u00ed, jako jsou bakterie, viry \u010di pl\u00edsn\u011b samoz\u0159ejm\u011b neznala, ale podle p\u0159\u00edznak\u016f rozli\u0161ovala r\u016fzn\u00e9 typy nemoc\u00ed a um\u011bla je ovlivnit.<\/strong>
Za p\u0159\u00ed\u010diny takov\u00fdch onemocn\u011bn\u00ed \u010d\u00ednsk\u00e1 medic\u00edna ozna\u010duje zevn\u00ed \u0161kodliviny, xieqi<\/em>, tzv. \u0161est zevn\u00edch rozvrace\u010d\u016f. \u0160kodliviny napadaj\u00ed \u010dlov\u011bka v ur\u010dit\u00e9 zdravotn\u00ed kondici, kter\u00e1 v tomto p\u0159\u00edpad\u011b souvis\u00ed hlavn\u011b s \u00farovn\u00ed jeho obrany. Na s\u00edle \u0161kodliviny a na druh\u00e9 stran\u011b na \u00farovni schopnosti na\u0161\u00ed ochrany z\u00e1vis\u00ed, jak nemoc prob\u011bhne. Kdy\u017e je schopnost organismu p\u0159izp\u016fsobit se klimatick\u00fdm zm\u011bn\u00e1m prost\u0159ed\u00ed naru\u0161en\u00e1, nebo je zm\u011bna p\u0159\u00edli\u0161 rychl\u00e1 \u010di siln\u00e1, t\u011blo se nesta\u010d\u00ed p\u0159izp\u016fsobit a dojde k poru\u0161e vnit\u0159n\u00ed rovnov\u00e1hy \u010dili k nemoci.
K zevn\u00edm \u0161kodlivin\u00e1m pat\u0159\u00ed chlad, teplo-horko (a\u017e ohe\u0148), letn\u00ed ved\u0159iny, v\u00edtr, vlhko a sucho. \u0160kodliviny jsou p\u0159irozen\u011b spojen\u00e9 s klimatick\u00fdmi pom\u011bry v p\u0159\u00edrod\u011b, ale mohou to b\u00fdt i um\u011bl\u00e9 klimatick\u00e9 vlivy (klimatizace, chlad\u00edrensk\u00e9 prostory, hork\u00e9 kuchyn\u011b, tov\u00e1rn\u00ed prostory, sklen\u00edky apod.). Ka\u017ed\u00e1 z t\u011bchto xieqi<\/em> m\u00e1 sv\u00e9 charakteristiky, a podle toho vznikaj\u00ed konkr\u00e9tn\u00ed p\u0159\u00edznaky. To tak\u00e9 ur\u010duje n\u00e1slednou l\u00e9\u010dbu. <\/p>\n\n\n\n

Chlad<\/strong>
Chlad je jinov\u00fdm patogenem, kter\u00fd napad\u00e1 organismus nej\u010dast\u011bji v chladn\u00e9m obdob\u00ed a \u010dasto se spojuje s v\u011btrem, \u010d\u00edm\u017e dok\u00e1\u017ee dovnit\u0159 t\u011bla proniknout je\u0161t\u011b v\u00edc. Charakteristikou chladu je blokov\u00e1n\u00ed, stahov\u00e1n\u00ed, smr\u0161\u0165ov\u00e1n\u00ed a zpomalov\u00e1n\u00ed. M\u016f\u017ee to zp\u016fsobovat nap\u0159. uzav\u0159en\u00ed p\u00f3r\u016f a neschopnost se vypotit, bolesti, k\u0159e\u010de atd. Chlad pronik\u00e1 do organismu nosem, \u00fasty a poko\u017ekou, \u010dasto napad\u00e1 pl\u00edce. Zp\u016fsobuje vznik takov\u00fdch p\u0159\u00edznak\u016f, jako jsou zimom\u0159ivost, zv\u00fd\u0161en\u00e1 teplota, nesn\u00e1\u0161enlivost chladu a v\u011btru, zatuhnut\u00ed \u0161\u00edje a svalstva kolem p\u00e1te\u0159e, ucp\u00e1n\u00ed nosu, vodnat\u00fd v\u00fdtok z nosu, ka\u0161el s \u0159\u00eddk\u00fdmi hleny, bolesti sval\u016f a kloub\u016f, kter\u00e9 b\u00fdvaj\u00ed ostr\u00e9 a oz\u00fdvaj\u00ed se na jednom m\u00edst\u011b (v p\u0159\u00edpad\u011b kombinace s napaden\u00ed v\u011btrem mohou b\u00fdt st\u011bhovav\u00e9).
Pacient se nepot\u00ed, ani nem\u00e1 \u017e\u00edze\u0148, p\u0159esto\u017ee m\u00e1 hore\u010dku, kter\u00e1 je v\u00fdrazem boje \u0161kodliv\u00e9 \u010dchi (energie) na stran\u011b jedn\u00e9 a spr\u00e1vn\u00e9, \u0159\u00e1dn\u00e9 \u010dchi na stran\u011b druh\u00e9. L\u00e9\u010dba spo\u010d\u00edv\u00e1 v oh\u0159\u00e1t\u00ed a vypuzen\u00ed chladu, p\u0159edev\u0161\u00edm pocen\u00edm. K tomu slou\u017e\u00ed jednotliv\u00e9 byliny, bylinn\u00e9 sm\u011bsi i akupunktura, v\u00fdborn\u00e9 je vyu\u017e\u00edt metodu quasha<\/em> (specifick\u00e1 metoda mas\u00e1\u017ee s pou\u017eit\u00edm mas\u00e1\u017en\u00ed desti\u010dky). K potravin\u00e1m a bylin\u00e1m, kter\u00e9 maj\u00ed teplou, oh\u0159\u00edvaj\u00edc\u00ed povahu a dok\u00e1\u017e\u00ed rozptylovat chlad pat\u0159\u00ed p\u0159edev\u0161\u00edm byliny tepl\u00e9 a\u017e hork\u00e9 povahy a ostr\u00e9 a\u017e p\u00e1liv\u00e9 chuti. Pat\u0159\u00ed sem z\u00e1zvor, sko\u0159ice, kari ko\u0159en\u00ed, cayennsk\u00fd i \u010dern\u00fd pep\u0159, h\u0159eb\u00ed\u010dek, \u010desnek, \u0161alotka, v\u0161echny cibule, fenykl, an\u00fdz, na\u0165 ho\u0159\u010dice, k\u0159en, bobkov\u00fd list, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, mate\u0159\u00eddou\u0161ka a \u010dern\u00fd bez.
Pokud n\u00e1s tedy napadne v\u011btrn\u00fd chlad, neud\u011bl\u00e1me chybu, kdy\u017e si uva\u0159\u00edme \u010daj z \u010derstv\u00e9ho z\u00e1zvoru (tepl\u00fd, ostr\u00e9 chuti, rozptyluje chlad a v\u00edtr, pom\u00e1h\u00e1 plic\u00edm a \u017ealudku) a oslad\u00edme ho t\u0159tinov\u00fdm cukrem, nebo pova\u0159\u00edme 30 minut z\u00e1zvor s r\u00fd\u017e\u00ed, na dal\u0161\u00edch 30 minut va\u0159en\u00ed p\u0159id\u00e1me jarn\u00ed zelenou cibulku a pak se po po\u017eit\u00ed pol\u00e9vky pod dekou p\u011bkn\u011b vypot\u00edme. B\u011bhem chladn\u00e9ho obdob\u00ed m\u016f\u017eeme preventivn\u011b va\u0159it pol\u00e9vky, ku\u0159ec\u00ed nebo zeleninov\u00fd v\u00fdvar s je\u010dn\u00fdmi kroupami \u010di slzovkou, cibul\u00ed, p\u00f3rkem, \u010desnekem, \u0159ap\u00edkat\u00fdm celerem, fazolkami adzuki, z ko\u0159en\u00ed pou\u017eijeme pep\u0159, tymi\u00e1n a samoz\u0159ejm\u011b s\u016fl. Na\u0161i obranu tak\u00e9 pos\u00edl\u00ed pravideln\u00e9 moxov\u00e1n\u00ed 36. bodu na dr\u00e1ze \u017ealudku.<\/p>\n\n\n\n

V\u00edtr<\/strong>
Je p\u0159\u00ed\u010dinou sta nemoc\u00ed a je jangovou \u0161kodlivinou, kter\u00e1 se \u010dasto spojuje s ostatn\u00edmi patogeny, a jak je v\u00fd\u0161e poznamen\u00e1no, usnad\u0148uje jejich vniknut\u00ed do organismu. Charakteristikou v\u011btru je pohyb a prom\u011bnlivost, rozptylov\u00e1n\u00ed a nadn\u00e1\u0161en\u00ed. P\u0159\u00edznaky nemoc\u00ed se proto m\u011bn\u00ed a st\u011bhuj\u00ed z m\u00edsta na m\u00edsto (vyr\u00e1\u017eky, bolesti, otoky). M\u016f\u017ee se objevit k\u00fdch\u00e1n\u00ed, ka\u0161el, \u0161kr\u00e1b\u00e1n\u00ed v krku, sv\u011bd\u011bn\u00ed, t\u0159es i k\u0159e\u010de, nebo ztuhlost sval\u016f.
V\u00edtr m\u00e1 tendenci napadat horn\u00ed polovinu t\u011bla, otev\u00edrat p\u00f3ry, a t\u00edm zp\u016fsobit pocen\u00ed. Je spojen hlavn\u011b s jarn\u00edm ro\u010dn\u00edm obdob\u00edm, z org\u00e1n\u016f s j\u00e1try. Vn\u011bj\u0161\u00ed v\u00edtr dok\u00e1\u017ee pronikat do t\u011bla poko\u017ekou, nosem, \u00fasty, \u0161\u00edj\u00ed a napad\u00e1 pl\u00edce. \u010clov\u011bk je p\u0159ecitliv\u011bl\u00fd na v\u00edtr a pr\u016fvan, pot\u00ed se, m\u00e1 hore\u010dku, \u010dasto tak\u00e9 bolesti hlavy a kloub\u016f, m\u016f\u017ee m\u00edt pocit ztuhl\u00e9 \u0161\u00edje, du\u0161nost, ka\u0161el a ko\u017en\u00ed vyr\u00e1\u017eky.
Chceme-li z organismu vypudit v\u00edtr, uva\u017eujeme o \u0159ap\u00edkat\u00e9m celeru i jeho bulv\u011b, bobkov\u00e9m listu, fenyklu, an\u00fdzu, z potravin o ovsu, \u010dern\u00e9m sezamu, \u010dern\u00fdch s\u00f3jov\u00fdch bobech, kuzu, ln\u011bn\u00e9m oleji, z bylin o he\u0159m\u00e1nku, kozl\u00edku l\u00e9ka\u0159sk\u00e9m a koprn\u00ed\u010dku. Vyh\u00fdbat se budeme nad\u00fdmav\u00e9mu \u010derstv\u00e9mu pe\u010divu s kvasnicemi, p\u00f3rku, cibuli a \u010desneku, nad\u00fdmav\u00e9 zelenin\u011b a vinn\u00e9mu octu. Mas\u00edrovat m\u016f\u017eeme horn\u00ed \u010d\u00e1st zad.
Kdy\u017e se v\u00edtr spojuje s chladem, m\u016f\u017eeme pou\u017e\u00edt ji\u017e v\u00fd\u0161e zm\u00edn\u011bn\u00fd \u010daj nebo pol\u00e9vku. Spoj\u00ed-li se s teplem, m\u00e1me vysokou hore\u010dku, bolesti hlavy, bolesti a sv\u011bd\u011bn\u00ed v krku, \u017elut\u00fd v\u00fdtok z nosu a \u017e\u00edze\u0148, m\u016f\u017eeme vyu\u017e\u00edt r\u00fd\u017eovou ka\u0161i s m\u00e1tou (uva\u0159enou r\u00fd\u017ei dova\u0159\u00edme 5 min. s m\u00e1tov\u00fdm odvarem a p\u0159id\u00e1me l\u017ei\u010dku medu). Tak\u00e9 m\u016f\u017eeme pop\u00edjet \u010daj z kv\u011bt\u016f chryzant\u00e9my. Po konzultaci s terapeutem lze vyu\u017e\u00edt speci\u00e1ln\u00ed bylinn\u00e9 sm\u011bsi.<\/p>\n\n\n\n

Teplo<\/strong>
Teplo (<\/strong>horko) je tak\u00e9 jangovou \u0161kodlivinou. Stoup\u00e1 vzh\u016fru (napad\u00e1 v\u00edce horn\u00ed polovinu t\u011bla) a pohybuje se sm\u011brem ven (v\u00fdrazn\u011bj\u0161\u00ed pocen\u00ed). M\u00e1 tendenci rozptylovat, p\u00e1lit, vysu\u0161ovat a m\u016f\u017ee se spojovat se \u0161kodlivinou vlhkosti. Horko je sv\u00e1zan\u00e9 p\u0159edev\u0161\u00edm s tepl\u00fdm ro\u010dn\u00edm obdob\u00edm, tj. l\u00e9tem, z org\u00e1n\u016f se srdcem a tenk\u00fdm st\u0159evem. Napaden\u00fd pacient nesn\u00e1\u0161\u00ed teplo, vyhled\u00e1v\u00e1 chlad, m\u00e1 \u017e\u00edze\u0148 a chu\u0165 na chladn\u00e9 n\u00e1poje, m\u00e1 hore\u010dku a rychl\u00fd pulz. Pot\u00ed se, b\u00fdv\u00e1 neklidn\u00fd, m\u016f\u017ee se objevit krv\u00e1cen\u00ed, z\u00e1cpa, opary na \u00fastech, zarudnut\u00ed o\u010d\u00ed, otoky d\u00e1sn\u00ed n\u011bkdy i poruchy v\u011bdom\u00ed a k\u0159e\u010de. Nemocemi mohou b\u00fdt ang\u00edny, \u00fa\u017eeh, \u00fapal, infekce mo\u010dov\u00fdch cest a z\u00e1n\u011bty mozkov\u00fdch blan.
V hork\u00e9m obdob\u00ed je proto d\u016fle\u017eit\u00e9 vyhnout se potravin\u00e1m, kter\u00e9 n\u00e1s zah\u0159\u00edvaj\u00ed. Naopak d\u00e1me p\u0159ednost potravin\u00e1m, kter\u00e9 dopl\u0148uj\u00ed tekutiny a zklid\u0148uj\u00ed srdce. Dobr\u00e9 je ovoce, zelenina, mo\u0159sk\u00e9 plody, mo\u0159sk\u00e9 \u0159asy, ka\u0161e z celozrnn\u00e9 r\u00fd\u017ee, \u0161paldy apod. spolu se syrovou nebo s na p\u00e1\u0159e upravenou zeleninou \u010di s ovocem. Vyhneme se p\u0159\u00edli\u0161 sladk\u00fdm a p\u0159\u00edli\u0161 tu\u010dn\u00fdm j\u00eddl\u016fm a tak\u00e9 sma\u017een\u00fdm a grilovan\u00fdm pokrm\u016fm. Pamatujeme na pol\u00e9vky z fazolek mungo, tofu se zeleninou, sal\u00e1ty, na r\u00fd\u017ei, kuskus, amarant, quinou a t\u011bstoviny. Osv\u011b\u017e\u00ed n\u00e1s \u010dekanka, m\u00e1ta, rukola, pampeli\u0161ka, grapefruit, okurky, \u0161\u0165\u00e1vy z bobulovin apod.
Z bylin \u010d\u00ednsk\u00e1 medic\u00edna podle p\u0159\u00edznak\u016f pou\u017e\u00edv\u00e1 t\u0159eba m\u00e1tu (chladn\u00e9 povah, rozptyluje v\u00edtr a horko, prosp\u00edv\u00e1 krku a o\u010d\u00edm), plody i ko\u0159en lopuchu, fermentovan\u00e9 s\u00f3jov\u00e9 boby, kv\u011bty zlaten\u011b (chryzant\u00e9my), oddenek plo\u0161ti\u010dn\u00edku a oddenky r\u00e1kosu. Z akupunkturn\u00edch bod\u016f lze u\u017e\u00edt ovlivn\u011bn\u00ed 11. nebo 4. bodu dr\u00e1hy tlust\u00e9ho st\u0159eva, 2. bodu z dr\u00e1hy jater i dal\u0161\u00ed a tak\u00e9 p\u0159idat r\u016fzn\u00e9 mas\u00e1\u017ee.<\/p>\n\n\n\n

Vlhko<\/strong>
Vlhko je dlouho p\u0159etrv\u00e1vaj\u00edc\u00ed, obt\u00ed\u017en\u011b se odstra\u0148uj\u00edc\u00ed \u0161kodlivina jinov\u00e9 povahy. Je t\u011b\u017ek\u00e1 a lepkav\u00e1, blokuje spr\u00e1vn\u00e9 proud\u011bn\u00ed energie i krve, m\u00e1 tendenci klesat dol\u016f, z org\u00e1n\u016f obt\u011b\u017euje nejv\u00edce slinivku (slezinu). Napad\u00e1 povrch t\u011bla za vlhk\u00e9ho po\u010das\u00ed, p\u0159i dlouh\u00e9m pobytu v mokr\u00e9m od\u011bvu a \u010dasto se usazuje v kloubech. \u010clov\u011bk m\u00e1 pocity t\u00edhy, tlaku, otoku t\u011bla, kloub\u016f, kon\u010detin, bolesti b\u00fdvaj\u00ed tup\u00e9 a na jednom m\u00edst\u011b.
Vlhko se m\u016f\u017ee spojovat s chladem, kdy je ob\u011bh blokov\u00e1n o to v\u00edce. \u0160kodliviny se neh\u00fdbou, otoky i bolesti z\u016fst\u00e1vaj\u00ed na jednom m\u00edst\u011b a vlhkem a chladem se zhor\u0161uj\u00ed. P\u0159i spojen\u00ed s horkem mohou b\u00fdt otoky \u010derven\u00e9 s pocity p\u00e1len\u00ed, mohou se objevit zap\u00e1chaj\u00edc\u00ed a p\u00e1liv\u00e9 pr\u016fjmy, vodnat\u00e9 puch\u00fd\u0159nat\u00e9, \u010di mokvav\u00e9 a zarudl\u00e9 vyr\u00e1\u017eky a ka\u0161el s hleny. L\u00e9\u010debn\u00fdm z\u00e1m\u011brem je otev\u0159\u00edt povrch, vypudit vlhko a dle situace oh\u0159\u00e1t chlad nebo pro\u010distit horko, zastavit pr\u016fjem \u010di ka\u0161el. Sou\u010dasn\u011b je d\u016fle\u017eit\u00e9 podporovat funkce sleziny (slinivky).
Je dobr\u00e9 vyhnout se potravin\u00e1m, kter\u00e9 produkuj\u00ed vlhkost, tedy p\u0159\u00edli\u0161 velk\u00e9mu mno\u017estv\u00ed ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f p\u0159edev\u0161\u00edm v kombinaci s cukrem, b\u00edlou moukou, kombinaci v\u011bt\u0161\u00edho mno\u017estv\u00ed sladk\u00e9ho ovoce s tuky (\u0161leha\u010dka, ovocn\u00e9 dort\u00edky), obecn\u011b nadbytku tuku. U zimom\u0159iv\u00fdch lid\u00ed d\u00e1v\u00e1me pozor, abychom neporanili t\u011blesn\u00e9 teplo (aktivitu jangu) p\u0159em\u00edrou syrov\u00e9 a chladn\u00e9 stravy. Vyplat\u00ed se pod\u00e1vat potraviny neutr\u00e1ln\u00ed a p\u0159irozen\u011b sladk\u00e9, jako jsou obecn\u011b obiloviny, slzovka, d\u00fdn\u011b hokaido, sladk\u00e9 brambory a o\u0159echy. Pou\u017e\u00edv\u00e1me ko\u0159enovou zeleninu, kapustu, zel\u00ed, ovoce, obecn\u011b v danou dobu dozr\u00e1vaj\u00edc\u00ed plody, p\u0159\u00edrodn\u00ed sladidla v p\u0159im\u011b\u0159en\u00e9m mno\u017estv\u00ed (javorov\u00fd, datlov\u00fd, r\u00fd\u017eov\u00fd sirup, slad, melasa, med), z ko\u0159en\u00ed t\u0159eba kardamom (tepl\u00fd a aromatick\u00fd, pom\u00e1h\u00e1 p\u0159em\u011bnit vlhkost, uv\u00e9st energii do pohybu a podporuje slezinu), mandarinkovou k\u016fru apod. Byliny \u010d\u00ednsk\u00e9 medic\u00edny b\u00fdvaj\u00ed aromatick\u00e9, aby p\u0159em\u011bnily vlhkost. V\u011bt\u0161inou jsou \u0161tiplav\u00e9 chuti a tepl\u00e9 povahy, \u010dasto posiluj\u00ed funkci sleziny a \u017ealudku, rozh\u00fdb\u00e1vaj\u00ed stagnace. Pokud je vlhkost spojena s horkem, hled\u00e1me neoh\u0159\u00edvaj\u00edc\u00ed byliny neutr\u00e1ln\u00ed povahy a mdl\u00e9 chuti (nap\u0159. pornatka kokosov\u00e1) nebo ho\u0159k\u00e9 chuti a chladn\u00e9 povahy (\u0161i\u0161\u00e1k bajkalsk\u00fd a ko\u0159eny ho\u0159ce a jerl\u00ednu).<\/p>\n\n\n\n

Sucho<\/strong>
Je sv\u00e1zan\u00e9 s podzimem a z org\u00e1n\u016f s pl\u00edcemi, tlust\u00fdm st\u0159evem a s nosem. Typick\u00e9 je sesych\u00e1n\u00ed, vysu\u0161ov\u00e1n\u00ed, vadnut\u00ed, prask\u00e1n\u00ed, ztr\u00e1ty tekutin, zahu\u0161\u0165ov\u00e1n\u00ed sekret\u016f, sou\u010dasn\u011b k\u0159ehkost, ztuhlost a ztr\u00e1ta hmoty. Suchem trp\u00ed nejv\u00edce pl\u00edce, ale nesn\u00e1\u0161\u00ed jej ani ledviny a \u017ealudek. Projevy napaden\u00ed suchem jsou sucho v nose, \u00fastech, o\u010d\u00edch, such\u00e1 poko\u017eka, stolice, such\u00fd a dr\u00e1\u017ediv\u00fd ka\u0161el, \u017e\u00edze\u0148 a slab\u00e9 mo\u010den\u00ed. Such\u00e9mu podzimu a plic\u00edm sv\u011bd\u010d\u00ed m\u00edrn\u011b pikantn\u00ed chu\u0165 r\u016fzn\u00e9ho ko\u0159en\u00ed, proto\u017ee usnad\u0148uje spr\u00e1vn\u00e9 rozptylov\u00e1n\u00ed energie po t\u011ble. Tak\u00e9 zlep\u0161uje p\u0159em\u011bnu i pohyb tekutin a usnad\u0148uje vylou\u010den\u00ed \u0161kodlivin z t\u011bla. Spr\u00e1vn\u00e9ho zvlh\u010den\u00ed dos\u00e1hneme neloupanou r\u00fd\u017e\u00ed a v\u00fdvary s lu\u0161t\u011bninami. Na podzim tak\u00e9 p\u0159ich\u00e1z\u00ed chlad, proto nezapomeneme na \u010d\u00e1ste\u010dn\u011b tepl\u00e9, ale sou\u010dasn\u011b i sv\u011b\u017e\u00ed potraviny jako \u0159edkve, p\u00f3rek, cibuli, k\u0159en.
Za\u010dali jsme chladem, tedy zimou, a tou v kruhu skon\u010d\u00edme s p\u0159ipom\u00ednkou, \u017ee k zim\u011b se z org\u00e1n\u016f v\u00e1\u017e\u00ed ledviny a mo\u010dov\u00fd m\u011bch\u00fd\u0159. Va\u0159me proto dlouho ta\u017een\u00e9 v\u00fdvary z masa, kost\u00ed, zeleniny a lu\u0161t\u011bnin, vhodn\u00e9 jsou tak\u00e9 tvrd\u00e9 d\u00fdn\u011b, fazolky adzuki, mungo, ko\u0159enov\u00e1 zelenina a mo\u0159sk\u00e9 \u0159asy, kter\u00e9podporuj\u00ed ledviny a mohou zes\u00edlit \u00fa\u010dinek ostatn\u00edch bylin zlep\u0161uj\u00edc\u00edch funkci ledvin. V\u00fdborn\u00e9 budou dob\u0159e va\u0159en\u00e9 obiloviny s lu\u0161t\u011bninami nebo zeleninou, ka\u0161e s vla\u0161sk\u00fdmi o\u0159echy aj.
Podle typu \u010dlov\u011bka, zda je zimom\u0159iv\u00fd nebo horkokrevn\u00fd, klidn\u00fd, \u010di divok\u00fd atd. mus\u00edme v\u017edy vyb\u00edrat, zda je dobr\u00e9 oh\u0159\u00e1t nebo ochladit, zklidnit apod., ale to u\u017e je na dal\u0161\u00ed kapitolu…<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u00a0n\u00e1sleduj\u00edc\u00edm \u010dl\u00e1nku v\u00e1s, v\u00e1\u017een\u00ed \u010dten\u00e1\u0159i, sezn\u00e1m\u00ed MUDr. Zuzana Van\u010du\u0159\u00edkov\u00e1 (1. \u0160kola tradi\u010dn\u00ed \u010d\u00ednsk\u00e9 medic\u00edny) s\u00a0pohledem \u010d\u00ednsk\u00e9 medic\u00edny na p\u016fvod tzv. infek\u010dn\u00edch nemoc\u00ed a tak\u00e9 s\u00a0n\u011bkter\u00fdmi mo\u017enostmi jejich l\u00e9\u010dby.\u00a0\u00a0\u00a0\u00a0 \u010c\u00ednsk\u00e1 medic\u00edna um\u011bla a um\u00ed \u0159e\u0161it akutn\u00ed z\u00e1n\u011btliv\u00e1 onemocn\u011bn\u00ed nap\u0159. dutiny \u00fastn\u00ed, d\u00fdchac\u00edch cest i t\u0159eba z\u00e1n\u011bty mo\u010dopohlavn\u00edho \u00fastroj\u00ed. P\u016fvodn\u011b mikrobi\u00e1ln\u00ed p\u016fvodce t\u011bchto nemoc\u00ed, jako jsou bakterie, viry \u010di pl\u00edsn\u011b samoz\u0159ejm\u011b neznala, ale podle p\u0159\u00edznak\u016f rozli\u0161ovala r\u016fzn\u00e9 typy nemoc\u00ed a um\u011bla je ovlivnit.Za p\u0159\u00ed\u010diny takov\u00fdch onemocn\u011bn\u00ed \u010d\u00ednsk\u00e1 medic\u00edna ozna\u010duje zevn\u00ed \u0161kodliviny, xieqi, tzv. \u0161est zevn\u00edch rozvrace\u010d\u016f. \u0160kodliviny napadaj\u00ed \u010dlov\u011bka v ur\u010dit\u00e9 zdravotn\u00ed kondici, kter\u00e1 v tomto p\u0159\u00edpad\u011b souvis\u00ed hlavn\u011b s \u00farovn\u00ed jeho obrany. Na s\u00edle \u0161kodliviny a na druh\u00e9 stran\u011b na \u00farovni schopnosti na\u0161\u00ed ochrany z\u00e1vis\u00ed, jak nemoc prob\u011bhne. Kdy\u017e je schopnost organismu p\u0159izp\u016fsobit se klimatick\u00fdm zm\u011bn\u00e1m prost\u0159ed\u00ed naru\u0161en\u00e1, nebo je zm\u011bna p\u0159\u00edli\u0161 rychl\u00e1 \u010di siln\u00e1, t\u011blo se nesta\u010d\u00ed p\u0159izp\u016fsobit a dojde k poru\u0161e vnit\u0159n\u00ed rovnov\u00e1hy \u010dili k nemoci.K zevn\u00edm \u0161kodlivin\u00e1m pat\u0159\u00ed chlad, teplo-horko (a\u017e ohe\u0148), letn\u00ed ved\u0159iny, v\u00edtr, vlhko a sucho. \u0160kodliviny jsou p\u0159irozen\u011b spojen\u00e9 s klimatick\u00fdmi pom\u011bry v p\u0159\u00edrod\u011b, ale mohou to b\u00fdt i um\u011bl\u00e9 klimatick\u00e9 vlivy (klimatizace, chlad\u00edrensk\u00e9 prostory, hork\u00e9 kuchyn\u011b, tov\u00e1rn\u00ed prostory, sklen\u00edky apod.). Ka\u017ed\u00e1 z t\u011bchto xieqi m\u00e1 sv\u00e9 charakteristiky, a podle toho vznikaj\u00ed konkr\u00e9tn\u00ed p\u0159\u00edznaky. To tak\u00e9 ur\u010duje n\u00e1slednou l\u00e9\u010dbu.  ChladChlad je jinov\u00fdm patogenem, kter\u00fd napad\u00e1 organismus nej\u010dast\u011bji v chladn\u00e9m obdob\u00ed a \u010dasto se spojuje s v\u011btrem, \u010d\u00edm\u017e dok\u00e1\u017ee dovnit\u0159 t\u011bla proniknout je\u0161t\u011b v\u00edc. Charakteristikou chladu je blokov\u00e1n\u00ed, stahov\u00e1n\u00ed, smr\u0161\u0165ov\u00e1n\u00ed a zpomalov\u00e1n\u00ed. M\u016f\u017ee to zp\u016fsobovat nap\u0159. uzav\u0159en\u00ed p\u00f3r\u016f a neschopnost se vypotit, bolesti, k\u0159e\u010de atd. Chlad pronik\u00e1 do organismu nosem, \u00fasty a poko\u017ekou, \u010dasto napad\u00e1 pl\u00edce. Zp\u016fsobuje vznik takov\u00fdch p\u0159\u00edznak\u016f, jako jsou zimom\u0159ivost, zv\u00fd\u0161en\u00e1 teplota, nesn\u00e1\u0161enlivost chladu a v\u011btru, zatuhnut\u00ed \u0161\u00edje a svalstva kolem p\u00e1te\u0159e, ucp\u00e1n\u00ed nosu, vodnat\u00fd v\u00fdtok z nosu, ka\u0161el s \u0159\u00eddk\u00fdmi hleny, bolesti sval\u016f a kloub\u016f, kter\u00e9 b\u00fdvaj\u00ed ostr\u00e9 a oz\u00fdvaj\u00ed se na jednom m\u00edst\u011b (v p\u0159\u00edpad\u011b kombinace s napaden\u00ed v\u011btrem mohou b\u00fdt st\u011bhovav\u00e9).Pacient se nepot\u00ed, ani nem\u00e1 \u017e\u00edze\u0148, p\u0159esto\u017ee m\u00e1 hore\u010dku, kter\u00e1 je v\u00fdrazem boje \u0161kodliv\u00e9 \u010dchi (energie) na stran\u011b jedn\u00e9 a spr\u00e1vn\u00e9, \u0159\u00e1dn\u00e9 \u010dchi na stran\u011b druh\u00e9. L\u00e9\u010dba spo\u010d\u00edv\u00e1 v oh\u0159\u00e1t\u00ed a vypuzen\u00ed chladu, p\u0159edev\u0161\u00edm pocen\u00edm. K tomu slou\u017e\u00ed jednotliv\u00e9 byliny, bylinn\u00e9 sm\u011bsi i akupunktura, v\u00fdborn\u00e9 je vyu\u017e\u00edt metodu quasha (specifick\u00e1 metoda mas\u00e1\u017ee s pou\u017eit\u00edm mas\u00e1\u017en\u00ed desti\u010dky). K potravin\u00e1m a bylin\u00e1m, kter\u00e9 maj\u00ed teplou, oh\u0159\u00edvaj\u00edc\u00ed povahu a dok\u00e1\u017e\u00ed rozptylovat chlad pat\u0159\u00ed p\u0159edev\u0161\u00edm byliny tepl\u00e9 a\u017e hork\u00e9 povahy a ostr\u00e9 a\u017e p\u00e1liv\u00e9 chuti. Pat\u0159\u00ed sem z\u00e1zvor, sko\u0159ice, kari ko\u0159en\u00ed, cayennsk\u00fd i \u010dern\u00fd pep\u0159, h\u0159eb\u00ed\u010dek, \u010desnek, \u0161alotka, v\u0161echny cibule, fenykl, an\u00fdz, na\u0165 ho\u0159\u010dice, k\u0159en, bobkov\u00fd list, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, mate\u0159\u00eddou\u0161ka a \u010dern\u00fd bez.Pokud n\u00e1s tedy napadne v\u011btrn\u00fd chlad, neud\u011bl\u00e1me chybu, kdy\u017e si uva\u0159\u00edme \u010daj z \u010derstv\u00e9ho z\u00e1zvoru (tepl\u00fd, ostr\u00e9 chuti, rozptyluje chlad a v\u00edtr, pom\u00e1h\u00e1 plic\u00edm a \u017ealudku) a oslad\u00edme ho t\u0159tinov\u00fdm cukrem, nebo pova\u0159\u00edme 30 minut z\u00e1zvor s r\u00fd\u017e\u00ed, na dal\u0161\u00edch 30 minut va\u0159en\u00ed p\u0159id\u00e1me jarn\u00ed zelenou cibulku a pak se po po\u017eit\u00ed pol\u00e9vky pod dekou p\u011bkn\u011b vypot\u00edme. B\u011bhem chladn\u00e9ho obdob\u00ed m\u016f\u017eeme preventivn\u011b va\u0159it pol\u00e9vky, ku\u0159ec\u00ed nebo zeleninov\u00fd v\u00fdvar s je\u010dn\u00fdmi kroupami \u010di slzovkou, cibul\u00ed, p\u00f3rkem, \u010desnekem, \u0159ap\u00edkat\u00fdm celerem, fazolkami adzuki, z ko\u0159en\u00ed pou\u017eijeme pep\u0159, tymi\u00e1n a samoz\u0159ejm\u011b s\u016fl. Na\u0161i obranu tak\u00e9 pos\u00edl\u00ed pravideln\u00e9 moxov\u00e1n\u00ed 36. bodu na dr\u00e1ze \u017ealudku. V\u00edtrJe p\u0159\u00ed\u010dinou sta nemoc\u00ed a je jangovou \u0161kodlivinou, kter\u00e1 se \u010dasto spojuje s ostatn\u00edmi patogeny, a jak je v\u00fd\u0161e poznamen\u00e1no, usnad\u0148uje jejich vniknut\u00ed do organismu. Charakteristikou v\u011btru je pohyb a prom\u011bnlivost, rozptylov\u00e1n\u00ed a nadn\u00e1\u0161en\u00ed. P\u0159\u00edznaky nemoc\u00ed se proto m\u011bn\u00ed a st\u011bhuj\u00ed z m\u00edsta na m\u00edsto (vyr\u00e1\u017eky, bolesti, otoky). M\u016f\u017ee se objevit k\u00fdch\u00e1n\u00ed, ka\u0161el, \u0161kr\u00e1b\u00e1n\u00ed v krku, sv\u011bd\u011bn\u00ed, t\u0159es i k\u0159e\u010de, nebo ztuhlost sval\u016f.V\u00edtr m\u00e1 tendenci napadat horn\u00ed polovinu t\u011bla, otev\u00edrat p\u00f3ry, a t\u00edm zp\u016fsobit pocen\u00ed. Je spojen hlavn\u011b s jarn\u00edm ro\u010dn\u00edm obdob\u00edm, z org\u00e1n\u016f s j\u00e1try. Vn\u011bj\u0161\u00ed v\u00edtr dok\u00e1\u017ee pronikat do t\u011bla poko\u017ekou, nosem, \u00fasty, \u0161\u00edj\u00ed a napad\u00e1 pl\u00edce. \u010clov\u011bk je p\u0159ecitliv\u011bl\u00fd na v\u00edtr a pr\u016fvan, pot\u00ed se, m\u00e1 hore\u010dku, \u010dasto tak\u00e9 bolesti hlavy a kloub\u016f, m\u016f\u017ee m\u00edt pocit ztuhl\u00e9 \u0161\u00edje, du\u0161nost, ka\u0161el a ko\u017en\u00ed vyr\u00e1\u017eky.Chceme-li z organismu vypudit v\u00edtr, uva\u017eujeme o \u0159ap\u00edkat\u00e9m celeru i jeho bulv\u011b, bobkov\u00e9m listu, fenyklu, an\u00fdzu, z potravin o ovsu, \u010dern\u00e9m sezamu, \u010dern\u00fdch s\u00f3jov\u00fdch bobech, kuzu, ln\u011bn\u00e9m oleji, z bylin o he\u0159m\u00e1nku, kozl\u00edku l\u00e9ka\u0159sk\u00e9m a koprn\u00ed\u010dku. Vyh\u00fdbat se budeme nad\u00fdmav\u00e9mu \u010derstv\u00e9mu pe\u010divu s kvasnicemi, p\u00f3rku, cibuli a \u010desneku, nad\u00fdmav\u00e9 zelenin\u011b a vinn\u00e9mu octu. Mas\u00edrovat m\u016f\u017eeme horn\u00ed \u010d\u00e1st zad.Kdy\u017e se v\u00edtr spojuje s chladem, m\u016f\u017eeme pou\u017e\u00edt ji\u017e v\u00fd\u0161e zm\u00edn\u011bn\u00fd \u010daj nebo pol\u00e9vku. Spoj\u00ed-li se s teplem, m\u00e1me vysokou hore\u010dku, bolesti hlavy, bolesti a sv\u011bd\u011bn\u00ed v krku, \u017elut\u00fd v\u00fdtok z nosu a \u017e\u00edze\u0148, m\u016f\u017eeme vyu\u017e\u00edt r\u00fd\u017eovou ka\u0161i s m\u00e1tou (uva\u0159enou r\u00fd\u017ei dova\u0159\u00edme 5 min. s m\u00e1tov\u00fdm odvarem a p\u0159id\u00e1me l\u017ei\u010dku medu). Tak\u00e9 m\u016f\u017eeme pop\u00edjet \u010daj z kv\u011bt\u016f chryzant\u00e9my. Po konzultaci s terapeutem lze vyu\u017e\u00edt speci\u00e1ln\u00ed bylinn\u00e9 sm\u011bsi. TeploTeplo (horko) je tak\u00e9 jangovou \u0161kodlivinou. Stoup\u00e1 vzh\u016fru (napad\u00e1 v\u00edce horn\u00ed polovinu t\u011bla) a pohybuje se sm\u011brem ven (v\u00fdrazn\u011bj\u0161\u00ed pocen\u00ed). M\u00e1 tendenci rozptylovat, p\u00e1lit, vysu\u0161ovat a m\u016f\u017ee se spojovat se \u0161kodlivinou vlhkosti. Horko je sv\u00e1zan\u00e9 p\u0159edev\u0161\u00edm s tepl\u00fdm ro\u010dn\u00edm obdob\u00edm, tj. l\u00e9tem, z org\u00e1n\u016f se srdcem a tenk\u00fdm st\u0159evem. Napaden\u00fd pacient nesn\u00e1\u0161\u00ed teplo, vyhled\u00e1v\u00e1 chlad, m\u00e1 \u017e\u00edze\u0148 a chu\u0165 na chladn\u00e9 n\u00e1poje, m\u00e1 hore\u010dku a rychl\u00fd pulz. Pot\u00ed se, b\u00fdv\u00e1 neklidn\u00fd, m\u016f\u017ee se objevit krv\u00e1cen\u00ed, z\u00e1cpa, opary na \u00fastech, zarudnut\u00ed o\u010d\u00ed, otoky d\u00e1sn\u00ed n\u011bkdy i poruchy v\u011bdom\u00ed a k\u0159e\u010de. Nemocemi mohou b\u00fdt ang\u00edny, \u00fa\u017eeh, \u00fapal, infekce mo\u010dov\u00fdch cest a z\u00e1n\u011bty mozkov\u00fdch blan.V hork\u00e9m obdob\u00ed je proto d\u016fle\u017eit\u00e9 vyhnout se potravin\u00e1m, kter\u00e9 n\u00e1s zah\u0159\u00edvaj\u00ed. Naopak d\u00e1me p\u0159ednost potravin\u00e1m, kter\u00e9 dopl\u0148uj\u00ed tekutiny a zklid\u0148uj\u00ed srdce. Dobr\u00e9 je ovoce, zelenina, mo\u0159sk\u00e9 plody, mo\u0159sk\u00e9 \u0159asy, ka\u0161e z celozrnn\u00e9 r\u00fd\u017ee, \u0161paldy apod. spolu se syrovou nebo s na p\u00e1\u0159e upravenou zeleninou \u010di s ovocem. Vyhneme se p\u0159\u00edli\u0161 sladk\u00fdm a p\u0159\u00edli\u0161 tu\u010dn\u00fdm j\u00eddl\u016fm a tak\u00e9 sma\u017een\u00fdm a grilovan\u00fdm pokrm\u016fm. Pamatujeme na pol\u00e9vky z fazolek mungo, tofu se zeleninou, sal\u00e1ty, na r\u00fd\u017ei, kuskus, amarant, quinou a t\u011bstoviny. Osv\u011b\u017e\u00ed n\u00e1s \u010dekanka, m\u00e1ta, rukola, pampeli\u0161ka, grapefruit, okurky, \u0161\u0165\u00e1vy z bobulovin apod.Z bylin \u010d\u00ednsk\u00e1 medic\u00edna podle p\u0159\u00edznak\u016f pou\u017e\u00edv\u00e1 t\u0159eba m\u00e1tu (chladn\u00e9 povah, rozptyluje v\u00edtr a horko, prosp\u00edv\u00e1 krku a o\u010d\u00edm), plody i ko\u0159en lopuchu, fermentovan\u00e9 s\u00f3jov\u00e9 boby, kv\u011bty zlaten\u011b (chryzant\u00e9my), oddenek plo\u0161ti\u010dn\u00edku a oddenky r\u00e1kosu. Z akupunkturn\u00edch bod\u016f lze u\u017e\u00edt ovlivn\u011bn\u00ed 11. nebo 4. bodu dr\u00e1hy tlust\u00e9ho st\u0159eva, 2. bodu z dr\u00e1hy jater i dal\u0161\u00ed a tak\u00e9 p\u0159idat r\u016fzn\u00e9 mas\u00e1\u017ee. VlhkoVlhko je dlouho p\u0159etrv\u00e1vaj\u00edc\u00ed, obt\u00ed\u017en\u011b se odstra\u0148uj\u00edc\u00ed \u0161kodlivina jinov\u00e9 povahy. Je t\u011b\u017ek\u00e1 a lepkav\u00e1, blokuje spr\u00e1vn\u00e9 proud\u011bn\u00ed energie i krve, m\u00e1 tendenci klesat dol\u016f, z org\u00e1n\u016f obt\u011b\u017euje nejv\u00edce slinivku (slezinu). Napad\u00e1 povrch t\u011bla za vlhk\u00e9ho po\u010das\u00ed, p\u0159i dlouh\u00e9m pobytu v mokr\u00e9m od\u011bvu a \u010dasto se usazuje v kloubech. \u010clov\u011bk m\u00e1 pocity t\u00edhy, tlaku, otoku t\u011bla, kloub\u016f, kon\u010detin, bolesti b\u00fdvaj\u00ed tup\u00e9 a na jednom m\u00edst\u011b.Vlhko se m\u016f\u017ee spojovat s chladem, kdy je ob\u011bh blokov\u00e1n o to v\u00edce. \u0160kodliviny se neh\u00fdbou, otoky i bolesti z\u016fst\u00e1vaj\u00ed na jednom m\u00edst\u011b a vlhkem a chladem se zhor\u0161uj\u00ed. P\u0159i spojen\u00ed s horkem mohou b\u00fdt otoky \u010derven\u00e9 s pocity p\u00e1len\u00ed, mohou se objevit zap\u00e1chaj\u00edc\u00ed a p\u00e1liv\u00e9 pr\u016fjmy, vodnat\u00e9 puch\u00fd\u0159nat\u00e9, \u010di mokvav\u00e9 a zarudl\u00e9 vyr\u00e1\u017eky a ka\u0161el s hleny. L\u00e9\u010debn\u00fdm z\u00e1m\u011brem je otev\u0159\u00edt povrch, vypudit vlhko a dle situace oh\u0159\u00e1t chlad nebo pro\u010distit horko, zastavit pr\u016fjem \u010di ka\u0161el. Sou\u010dasn\u011b je d\u016fle\u017eit\u00e9 podporovat funkce sleziny (slinivky).Je dobr\u00e9 vyhnout se potravin\u00e1m, kter\u00e9 produkuj\u00ed vlhkost, tedy p\u0159\u00edli\u0161 velk\u00e9mu mno\u017estv\u00ed ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f p\u0159edev\u0161\u00edm v kombinaci s cukrem, b\u00edlou moukou, kombinaci v\u011bt\u0161\u00edho mno\u017estv\u00ed sladk\u00e9ho ovoce s tuky (\u0161leha\u010dka, ovocn\u00e9 dort\u00edky), obecn\u011b nadbytku tuku. U zimom\u0159iv\u00fdch lid\u00ed d\u00e1v\u00e1me pozor, abychom neporanili t\u011blesn\u00e9 teplo (aktivitu jangu) p\u0159em\u00edrou syrov\u00e9 a chladn\u00e9 stravy. Vyplat\u00ed se pod\u00e1vat potraviny neutr\u00e1ln\u00ed a p\u0159irozen\u011b sladk\u00e9, jako jsou obecn\u011b obiloviny, slzovka, d\u00fdn\u011b hokaido, sladk\u00e9 brambory a o\u0159echy. Pou\u017e\u00edv\u00e1me ko\u0159enovou zeleninu, kapustu, zel\u00ed, ovoce, obecn\u011b v danou dobu dozr\u00e1vaj\u00edc\u00ed plody, p\u0159\u00edrodn\u00ed sladidla v p\u0159im\u011b\u0159en\u00e9m mno\u017estv\u00ed (javorov\u00fd, datlov\u00fd, r\u00fd\u017eov\u00fd sirup, slad, melasa, med), z ko\u0159en\u00ed t\u0159eba kardamom (tepl\u00fd a aromatick\u00fd, pom\u00e1h\u00e1 p\u0159em\u011bnit vlhkost, uv\u00e9st energii do pohybu a podporuje slezinu), mandarinkovou k\u016fru apod. Byliny \u010d\u00ednsk\u00e9 medic\u00edny b\u00fdvaj\u00ed aromatick\u00e9, aby p\u0159em\u011bnily vlhkost. V\u011bt\u0161inou jsou \u0161tiplav\u00e9 chuti a tepl\u00e9 povahy, \u010dasto posiluj\u00ed funkci sleziny a \u017ealudku, rozh\u00fdb\u00e1vaj\u00ed stagnace. Pokud je vlhkost spojena s horkem, hled\u00e1me neoh\u0159\u00edvaj\u00edc\u00ed byliny neutr\u00e1ln\u00ed povahy a mdl\u00e9 chuti (nap\u0159. pornatka kokosov\u00e1) nebo ho\u0159k\u00e9 chuti a chladn\u00e9 povahy (\u0161i\u0161\u00e1k bajkalsk\u00fd a ko\u0159eny ho\u0159ce a jerl\u00ednu). SuchoJe sv\u00e1zan\u00e9 s podzimem a z org\u00e1n\u016f s pl\u00edcemi, tlust\u00fdm st\u0159evem a s nosem. Typick\u00e9 je sesych\u00e1n\u00ed, vysu\u0161ov\u00e1n\u00ed, vadnut\u00ed, prask\u00e1n\u00ed, ztr\u00e1ty tekutin, zahu\u0161\u0165ov\u00e1n\u00ed sekret\u016f, sou\u010dasn\u011b k\u0159ehkost, ztuhlost a ztr\u00e1ta hmoty. Suchem trp\u00ed nejv\u00edce pl\u00edce, ale nesn\u00e1\u0161\u00ed jej ani ledviny a \u017ealudek. Projevy napaden\u00ed suchem jsou sucho v nose, \u00fastech, o\u010d\u00edch, such\u00e1 poko\u017eka, stolice, such\u00fd a dr\u00e1\u017ediv\u00fd ka\u0161el, \u017e\u00edze\u0148 a slab\u00e9 mo\u010den\u00ed. Such\u00e9mu podzimu a plic\u00edm sv\u011bd\u010d\u00ed m\u00edrn\u011b pikantn\u00ed chu\u0165 r\u016fzn\u00e9ho ko\u0159en\u00ed, proto\u017ee usnad\u0148uje spr\u00e1vn\u00e9 rozptylov\u00e1n\u00ed energie po t\u011ble. Tak\u00e9 zlep\u0161uje p\u0159em\u011bnu i pohyb tekutin a usnad\u0148uje vylou\u010den\u00ed \u0161kodlivin z t\u011bla. Spr\u00e1vn\u00e9ho zvlh\u010den\u00ed dos\u00e1hneme neloupanou r\u00fd\u017e\u00ed a v\u00fdvary s lu\u0161t\u011bninami. Na podzim tak\u00e9 p\u0159ich\u00e1z\u00ed chlad, proto nezapomeneme na \u010d\u00e1ste\u010dn\u011b tepl\u00e9, ale sou\u010dasn\u011b i sv\u011b\u017e\u00ed potraviny jako \u0159edkve, p\u00f3rek, cibuli, k\u0159en.Za\u010dali jsme chladem, tedy zimou, a tou v kruhu skon\u010d\u00edme s p\u0159ipom\u00ednkou, \u017ee k zim\u011b se z org\u00e1n\u016f v\u00e1\u017e\u00ed ledviny a mo\u010dov\u00fd m\u011bch\u00fd\u0159. Va\u0159me proto dlouho ta\u017een\u00e9 v\u00fdvary z masa, kost\u00ed, zeleniny a lu\u0161t\u011bnin, vhodn\u00e9 jsou tak\u00e9 tvrd\u00e9 d\u00fdn\u011b, fazolky adzuki, mungo, ko\u0159enov\u00e1 zelenina a mo\u0159sk\u00e9 \u0159asy, kter\u00e9podporuj\u00ed ledviny a mohou zes\u00edlit \u00fa\u010dinek ostatn\u00edch bylin zlep\u0161uj\u00edc\u00edch funkci ledvin. V\u00fdborn\u00e9 budou dob\u0159e va\u0159en\u00e9 obiloviny s lu\u0161t\u011bninami nebo zeleninou, ka\u0161e s vla\u0161sk\u00fdmi o\u0159echy aj.Podle typu \u010dlov\u011bka, zda je zimom\u0159iv\u00fd nebo horkokrevn\u00fd, klidn\u00fd, \u010di divok\u00fd atd. mus\u00edme v\u017edy vyb\u00edrat, zda je dobr\u00e9 oh\u0159\u00e1t nebo ochladit, zklidnit apod., ale to u\u017e je na dal\u0161\u00ed kapitolu…<\/p>\n","protected":false},"author":3,"featured_media":9747,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[134,1],"tags":[],"class_list":["post-9744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ctenarska-sekce","category-medunka"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/9744","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=9744"}],"version-history":[{"count":2,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/9744\/revisions"}],"predecessor-version":[{"id":9764,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/9744\/revisions\/9764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media\/9747"}],"wp:attachment":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media?parent=9744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/categories?post=9744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/tags?post=9744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}