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Hist\u00f3ria pou\u017e\u00edvania byliniek a koren\u00edn na lie\u010debn\u00e9 \u00fa\u010dely siaha a\u017e do roku 8000 pred n. l. Aj v s\u00fa\u010dasnosti v\u00fdskum ukazuje, \u017ee tieto kulin\u00e1rne poklady pom\u00e1haj\u00fa konzumentom k zdrav\u0161ej strave.<\/p>\n
Korenie nielen vzru\u0161\u00ed chu\u0165ov\u00e9 bunky, ale obsahuje aj \u00factyhodn\u00fd zoznam fytonutrientov, z\u00e1kladn\u00fdch olejov, antioxidantov, miner\u00e1lov a vitam\u00ednov podstatn\u00fdch pre celkov\u00fa pohodu. Korenie je integr\u00e1lnou s\u00fa\u010das\u0165ou na\u0161ej stravy cel\u00e9 storo\u010dia, a to v\u010faka arabsk\u00fdm a eur\u00f3pskym cestovate\u013eom, ktor\u00ed ho roz\u0161\u00edrili z miesta jeho p\u00f4vodu do cel\u00e9ho sveta. Moj\u00edm ob\u013e\u00faben\u00fdm koren\u00edm je \u010dili. \u010cili papri\u010dky s\u00fa dostupn\u00e9 celoro\u010dne, dod\u00e1vaj\u00fa pikantn\u00fa pr\u00edchu\u0165 jedl\u00e1m na celom svete a odv\u00e1\u017elivcom, ktor\u00ed vysk\u00fa\u0161aj\u00fa ich ohniv\u00fa p\u00e1livos\u0165, prin\u00e1\u0161aj\u00fa aj zdravie. D\u00f4le\u017eitej\u0161ie je, \u017ee \u010dili obsahuje vitam\u00edny C, A, E, K, B2, B3 a B6; me\u010f, \u017eelezo, drasl\u00edk, mang\u00e1n, vl\u00e1kninu \u2013 ide o super pr\u00edrodn\u00fd v\u00fd\u017eivov\u00fd doplnok. A navy\u0161e, hor\u00fa\u010dos\u0165, ktor\u00fa c\u00edtite po konzum\u00e1cii \u0161tip\u013eav\u00fdch \u010dili, spotreb\u00fava energiu \u2013 a kal\u00f3rie.<\/p>\n
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Vedci zistili, \u017ee zohrievanie rastlinn\u00fdch olejov vedie k uvo\u013e\u0148ovaniu vysok\u00fdch koncentr\u00e1ci\u00ed chemik\u00e1li\u00ed naz\u00fdvan\u00fdch aldehydy, ktor\u00e9 s\u00favisia s ochoreniami ako rakovina, srdcov\u00e9 choroby a demencia. Nov\u0161\u00ed v\u00fdskum zistil, \u017ee slne\u010dnicov\u00fd a kukuri\u010dn\u00fd olej produkuj\u00fa aldehydy na 20x vy\u0161\u0161ej \u00farovni, ako odpor\u00fa\u010da SZO. Olivov\u00fd a repkov\u00fd olej, maslo a husacia mas\u0165 uvo\u013e\u0148uj\u00fa ove\u013ea menej \u0161kodliv\u00fdch chemik\u00e1li\u00ed. Pri pr\u00edprave steaku alebo volsk\u00e9ho oka uprednost\u0148ujem repkov\u00fd olej \u2013 v\u00fdsledok je v\u017edy lep\u0161\u00ed. Husaciu mas\u0165 pou\u017e\u00edvam na pe\u010denie v r\u00fare pri vysokej teplote. Ke\u010f\u017ee poch\u00e1dzam z oblasti Stredomoria, v na\u0161ej dom\u00e1cnosti sme nikdy nevarili s olivov\u00fdm olejom. Ten prid\u00e1vame do jedla, ke\u010f je u\u017e uvaren\u00e9, alebo si n\u00edm pokvapk\u00e1me chlieb.<\/p>\n
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Pod\u013ea viacer\u00fdch zdrojov Japonci sa do\u017e\u00edvaj\u00fa najvy\u0161\u0161ieho veku na svete. Niektor\u00ed to pripisuj\u00fa okinawsk\u00e9mu sp\u00f4sobu stravovania. \u0160tatistiky ukazuj\u00fa, \u017ee okinawsk\u00e1 strava m\u00f4\u017ee zn\u00ed\u017ei\u0165 riziko kardiovaskul\u00e1rnych ochoren\u00ed a rakoviny. Pozost\u00e1va v\u00e4\u010d\u0161inou zo zelenej a \u017eltej zeleniny, mal\u00e9ho mno\u017estva ry\u017ee a r\u00fdb alebo morsk\u00fdch plodov. Zjes\u0165 pred jedlom tradi\u010dn\u00fa japonsk\u00fa miso polievku sa v\u0161eobecne odpor\u00fa\u010da.<\/p>\n
Sladk\u00e9 zemiaky (bat\u00e1ty) by sa mali pravidelne vyskytova\u0165 na va\u0161om jed\u00e1lnom l\u00edstku ako zdrav\u00fd obed, s\u00fa ve\u013emi bohat\u00e9 na antioxidanty. Svojou typickou fialovou farbou s\u00fa hviezdami tejto di\u00e9ty. Vo v\u0161eobecnosti, pr\u00edpustn\u00fdmi potravinami s\u00fa ovocie, zelenina, morsk\u00e9 plody, avok\u00e1do, orechy, hydina, hned\u00e1 ry\u017ea, tofu, olivov\u00fd olej, voda a \u010dierny, jazm\u00ednov\u00fd alebo zelen\u00fd \u010daj. Naopak, okinawsk\u00e1 di\u00e9ta zakazuje priemyselne spracovan\u00e9 a vypr\u00e1\u017ean\u00e9 jedl\u00e1, biele cestoviny, mlie\u010dne produkty, chlieb, sladkosti a rafinovan\u00e9 oleje. Napokon, rovnako d\u00f4le\u017eit\u00e1 je okinawsk\u00e1 mantra pred ve\u010derou \u201ehara ha\u010di bu\u201c, \u010do znamen\u00e1 \u201ejedz, k\u00fdm nebude\u0161 pln\u00fd na osem desat\u00edn\u201c.<\/p>\n
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Khalil je majstrom svojho umenia, a t\u00fdm je jedlo a jeho jemn\u00f4stky \u2013 oleje a korenie. Ako profesion\u00e1lneho \u0161\u00e9fkuch\u00e1ra ho nezauj\u00edma iba symf\u00f3nia chut\u00ed, ale<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-5764","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/5764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=5764"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/5764\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=5764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=5764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=5764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}