{"id":6253,"date":"2019-08-25T00:00:00","date_gmt":"2019-08-24T23:00:00","guid":{"rendered":"https:\/\/instrid.sk\/uncategorized\/je-nase-jedlo-cim-dalej-tym-menej-vyzivne\/"},"modified":"2019-08-25T00:00:00","modified_gmt":"2019-08-24T23:00:00","slug":"je-nase-jedlo-cim-dalej-tym-menej-vyzivne","status":"publish","type":"post","link":"https:\/\/instrid.sk\/en\/archiv\/je-nase-jedlo-cim-dalej-tym-menej-vyzivne\/","title":{"rendered":"Je na\u0161e jedlo \u010d\u00edm \u010falej t\u00fdm menej v\u00fd\u017eivn\u00e9?"},"content":{"rendered":"<p>Mnoho \u013eud\u00ed tvrd\u00ed, \u017ee mno\u017estvo \u017eiv\u00edn v na\u0161om jedle sa v priebehu posledn\u00fdch dek\u00e1d zmen\u0161ilo. Ale je to pravda? A ak \u00e1no, m\u00e1me skuto\u010dn\u00fd d\u00f4vod na obavy?<\/p>\n<p>&nbsp;<\/p>\n<div style=\"padding-left: 10px; margin-left: 5px; border-left: 3px solid green;\">\n<p><strong>\u010co sa v tomto \u010dl\u00e1nku do\u010d\u00edtate:<\/strong><\/p>\n<ul>\n<li><strong>\u010di sa naozaj men\u00ed nutri\u010dn\u00e1 hodnota potrav\u00edn;<\/strong><\/li>\n<li><strong>do akej miery za to m\u00f4\u017ee \u0161\u013eachtenie potrav\u00edn;<\/strong><\/li>\n<li><strong>\u010do s\u00fa to geneticky modifikovan\u00e9 potraviny;<\/strong><\/li>\n<li><strong>do akej miery m\u00f4\u017ee za nekvalitu potrav\u00edn vy\u010derp\u00e1vanie p\u00f4dy;<\/strong><\/li>\n<li><strong>o paradoxe, \u017ee rast oxidu uhli\u010dit\u00e9ho rob\u00ed Zem zelen\u0161ou;<\/strong><\/li>\n<li><strong>ako vpl\u00fdva oxid uhli\u010dit\u00fd na rast zeleniny.<\/strong><\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>\u0160t\u00fadia publikovan\u00e1 v roku 2004 sledovala <strong>43 be\u017en\u00fdch potrav\u00edn<\/strong> a sledovala, ako sa jej nutri\u010dn\u00e9 hodnoty menili v rozp\u00e4t\u00ed rokov 1950 a 1999. Hodnotila pritom 13 r\u00f4znych l\u00e1tok v t\u00fdchto potravin\u00e1ch.<\/p>\n<p>Zistili, \u017ee priemern\u00fd podiel prote\u00ednu, teda bielkov\u00edn, sa v nich zmen\u0161il o pribli\u017ene \u0161es\u0165 percent, vitam\u00ednu C o 15 percent a vitam\u00ednu B2 a\u017e o z\u00e1sadn\u00fdch 38 percent. Napr\u00edklad vitam\u00edn A nezaznamenal pokles, ktor\u00fd by presahoval \u0161tatistick\u00fa chybu. Vedeck\u00ed pracovn\u00edci v\u0161ak spozorovali aj \u00fabytok miner\u00e1lov ako \u017eeleza a v\u00e1pnika.<\/p>\n<p>Znie to hrozne, preto\u017ee uveden\u00e1 \u0161t\u00fadia d\u00e1va za pravdu tvrdeniam, \u017ee jedlo je \u010doraz menej v\u00fd\u017eivn\u00e9.<\/p>\n Nutri\u010dn\u00e1 hodnota z\u00e1kladn\u00fdch potrav\u00edn kles\u00e1. To ale nutne neznamen\u00e1, \u017ee by sme sa mali za\u010da\u0165 b\u00e1\u0165.\n<h3>Meralo sa spr\u00e1vne?<\/h3>\n<p>Do celej veci v\u0161ak vstupuje <strong>ot\u00e1zka spr\u00e1vnej metodiky<\/strong>. Ako dobre mohli \u013eudia v roku 1950 zmera\u0165 v\u00fd\u017eivnos\u0165 jednotliv\u00fdch potrav\u00edn? Met\u00f3dy spred takmer 70 rokov s\u00fa z\u00e1sadn\u00fdm sp\u00f4sobom odli\u0161n\u00e9 od t\u00fdch s\u00fa\u010dasn\u00fdch, pri\u010dom ani v roku 1999, \u010do je posledn\u00fd meran\u00fd rok uv\u00e1dzan\u00fd v\u00fdskumom, nemusela by\u0165 t\u00e1to metodika skuto\u010dne spo\u013eahliv\u00e1.<\/p>\n<p>Len\u017ee bez oh\u013eadu na to, \u010di sa jedna \u0161t\u00fadia m\u00fdlila alebo nie, obavy z klesaj\u00facej kvality potrav\u00edn by n\u00e1s zauj\u00edma\u0165 mali. Existuje toti\u017e nieko\u013eko \u010fal\u0161\u00edch \u0161t\u00fadi\u00ed, ktor\u00e9 nazna\u010duj\u00fa tak\u00e9to tendencie.<\/p>\n<p>S najv\u00e4\u010d\u0161ou pravdepodobnos\u0165ou sa teda nejedn\u00e1 o m\u00fdtus, ale fakt, ktor\u00fd by sme mali za\u010da\u0165 bra\u0165 do \u00favahy.<\/p>\n<p>&nbsp;<\/p>\n<h3>Pre\u010do sa to deje? Pre\u010do sa jedlo st\u00e1va menej v\u00fd\u017eivn\u00fdm?<\/h3>\n<p>Jedn\u00fdm z naj\u010dastej\u0161ie uv\u00e1dzan\u00fdch d\u00f4vodov je <strong>degrad\u00e1cia p\u00f4dy<\/strong>, strata jej schopnosti dod\u00e1va\u0165 plodom \u017eiviny. Rastliny, zelenina, ovocie, stromy samotn\u00e9, kr\u00edky i v\u0161etko, \u010do rastie zo zeme, \u010derp\u00e1 \u017eiviny pr\u00e1ve z p\u00f4dy. Z hliny. Za p\u00f4vodcu degrad\u00e1cie p\u00f4dy sa pova\u017eovalo intenz\u00edvne po\u013enohospod\u00e1rstvo.<\/p>\n<p>U niektor\u00fdch mikro\u017eiv\u00edn, ako miner\u00e1ly, je \u00fabytok ich mno\u017estva prirodzen\u00fd. Ale farm\u00e1ri sa v\u017edy sna\u017eili pou\u017e\u00edva\u0165 hnojiv\u00e1, prostredn\u00edctvom ktor\u00fdch dodali p\u00f4de v\u00fd\u017eivn\u00fdm potenci\u00e1l. Str\u00e1canie v\u00fd\u017eivnosti p\u00f4dy ale nemus\u00ed by\u0165 spr\u00e1vnou odpove\u010fou na vy\u0161\u0161ie polo\u017een\u00fa ot\u00e1zku, preto\u017ee tento argument nie je presved\u010div\u00fd. Ve\u010f dnes rast\u00fa rastliny rovnako ve\u013ek\u00e9, alebo e\u0161te v\u00e4\u010d\u0161ie, ako tomu bolo v minulosti.<\/p>\n<p>Do celej veci vstupuje aj \u010fal\u0161\u00ed pojem: je n\u00edm \u0161\u013eachtenie, teda genetick\u00e1 modifik\u00e1cia. Genetick\u00fa modifik\u00e1ciu mnoh\u00ed \u013eudia pova\u017euj\u00fa za \u010dosi modern\u00e9, nezdrav\u00e9 a \u0161kodliv\u00e9, len\u017ee v skuto\u010dnosti za t\u00fdmto v\u00fdrazom nie je ni\u010d in\u00e9 ako \u0161\u013eachtenie. Bez neho by ban\u00e1ny vyzerali hrozne a neboli by tak chutn\u00e9, mel\u00f3ny by boli bez chuti a pln\u00e9 jadierok, jahody by boli zakrpaten\u00e9.<\/p>\n<p>Napr\u00edklad dne\u0161n\u00e1 kukurica vyzer\u00e1 z\u00e1sadne odli\u0161ne ako jej predok spred 9 000 rokov.<\/p>\n<p>Po\u010diatky \u0161\u013eachtenia nach\u00e1dzame cel\u00e9 tis\u00edcky rokov v minulosti, ke\u010f \u013eudia za\u010dali s pestovan\u00edm plod\u00edn pre vlastn\u00fd \u00fa\u017eitok. Ak ho chceli viac, museli si vybera\u0165 pr\u00e1ve tak\u00e9, ktor\u00e9 boli odolnej\u0161ie pred \u0161kodcami, boli chutnej\u0161ie, r\u00e1stli vo v\u00e4\u010d\u0161\u00edch mno\u017estv\u00e1ch. Dnes plodiny rast\u00fa r\u00fdchlej\u0161ie ako kedyko\u013evek predt\u00fdm.<\/p>\n<p>Je mo\u017en\u00e9, \u017ee sa v priebehu rokov \u0161\u013eachtenie viac dbalo na estetiku a v\u00fddatnos\u0165 ne\u017e na nutri\u010dn\u00e9 hodnoty. Uzna\u0165 za p\u00f4vodcu slab\u0161ej v\u00fd\u017eivnosti pr\u00e1ve \u0161\u013eachtenie by v\u0161ak nebolo spr\u00e1vne. Aj rastliny, ovocie a zelenina prech\u00e1dzaj\u00fa evol\u00faciou, tak\u017ee dne\u0161n\u00e9 jablko nemo\u017eno porovn\u00e1va\u0165 s jablkom spred stotis\u00edc rokov. A ke\u010f do celej hry vst\u00fapilo riaden\u00e9 \u0161\u013eachtenie, celkom zabr\u00e1nilo mo\u017enosti korektn\u00e9ho porovn\u00e1vania.<\/p>\n<p>Existuje ale jedna rastlina, ktor\u00e1 nikdy \u017eiadnym \u0161\u013eachten\u00edm nepre\u0161la. Iba prirodzenou evol\u00faciou. Tou rastlinou je burina.<\/p>\n<p>&nbsp;<\/p>\n<h3>Porovnanie vzoriek s rozdielom sto rokov<\/h3>\n<p>Burinou je aj zlatoby\u013e. Je to d\u00f4le\u017eit\u00fd zdroj prote\u00ednu pre v\u010dely, ale nie pre \u013eud\u00ed. Preto zostal divoko rast\u00facou rastlinou bez \u0161\u013eachtenia.<\/p>\n Zlatoby\u013e\n<p>V Spojen\u00fdch \u0161t\u00e1toch funguje Smithsonsk\u00fd in\u0161tit\u00fat, ktor\u00fd usklad\u0148uje stovky vzoriek zlatoby\u013eu, najstar\u0161ie z nich s\u00fa z roku 1842. V\u010faka tomu mohli vedeck\u00ed pracovn\u00edci porovna\u0165 nutri\u010dn\u00e9 hodnoty vtedaj\u0161ieho zlatoby\u013eu s t\u00fdm s\u00fa\u010dasn\u00fdm. Ke\u010f\u017ee neprech\u00e1dzal \u0161\u013eachten\u00edm, mohol by\u0165 storo\u010dn\u00fd zlatoby\u013e ide\u00e1lnou porovn\u00e1vacou vzorkou.<\/p>\n<p><strong>V\u00fdsledky boli ohromuj\u00face<\/strong>.\u00a0 Zistilo sa, \u017ee \u00fabytok prote\u00ednu za cel\u00fa t\u00fa dobu predstavoval a\u017e 30 percent. A teda nebol to d\u00f4sledok \u0161\u013eachtenia, ani degrad\u00e1cie p\u00f4dy, preto\u017ee zlatoby\u013e rastie na \u00fazemiach, ktor\u00e9 nie s\u00fa obhospodarovan\u00e9 \u013eu\u010fmi.<\/p>\n<p>Jedna z te\u00f3ri\u00ed hovor\u00ed o tom, \u017ee pr\u00ed\u010dinou tohto poklesu je <strong>oxid uhli\u010dit\u00fd a zvy\u0161ovanie jeho koncentr\u00e1cie v atmosf\u00e9re Zeme<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<h3>Oxid uhli\u010dit\u00fd pom\u00e1ha rastlin\u00e1m, ale nie n\u00e1m<\/h3>\n<p><strong>Oxid uhli\u010dit\u00fd je pre rastliny ako jedlo<\/strong>. Nevyhnutne ho potrebuj\u00fa k rastu a \u017eivotu. Prenik\u00e1 do ka\u017edej \u017eivej bunky v rastline, ktor\u00e1 potom do prostredia odovzd\u00e1va kysl\u00edk.<\/p>\n<p>V posledn\u00fdch nieko\u013ek\u00fdch rokoch sa podiel oxidu uhli\u010dit\u00e9ho v atmosf\u00e9re Zeme zv\u00fd\u0161il,\u00a0 z asi 280 mili\u00f3ntin na 400 mili\u00f3ntin. Neznie to ako ve\u013ea, ale vplyv na rastlinstvo to m\u00e1 z\u00e1sadn\u00fd. Jedn\u00e1 sa o n\u00e1rast viac ako 50 percent. Zauj\u00edmavos\u0165ou je, \u017ee vplyvom tejto skuto\u010dnosti sa zmenila aj podoba Zeme z vesm\u00edru &#8211; mo\u017eno pozorova\u0165, \u017ee jej <strong>pevniny s\u00fa zelen\u0161ie<\/strong>. Je to paradoxn\u00e9, preto\u017ee v\u0161eobecne panuje presved\u010denie, \u017ee zelen\u00e1 plan\u00e9ta je zdrav\u00e1, v skuto\u010dnosti je v\u0161ak zelenanie d\u00f4sledkom n\u00e1rastu oxidu uhli\u010dit\u00e9ho, proti ktor\u00e9mu bojuje predov\u0161etk\u00fdm Eur\u00f3pa.<\/p>\n<p><strong>N\u00e1rast CO2 v atmosf\u00e9re m\u00e1 na rastliny z\u00e1sadn\u00fd vplyv<\/strong>. Preuk\u00e1zali to experimenty, ktor\u00e9 m\u00f4\u017eete doh\u013eada\u0165 ako FACE &#8211; Free Air CO2 Enrichement. Experimenty prebiehali a prebiehaj\u00fa tak, \u017ee sa do miestnej atmosf\u00e9ry rastlinstva dod\u00e1va viac oxidu uhli\u010dit\u00e9ho, aby sa zis\u0165oval jeho vplyv na rast. Zistilo sa, \u017ee <strong>s v\u00e4\u010d\u0161\u00edm pr\u00edsunom CO2 r\u00fdchlej\u0161ie rastie napr\u00edklad ry\u017ea, p\u0161enica, ja\u010dme\u0148 \u010di zemiaky<\/strong>. To ale neznamen\u00e1, \u017ee musia by\u0165 aj nutne viac v\u00fd\u017eivn\u00e9. Skr\u00e1tka maj\u00fa viac sacharidov.<\/p>\n<p>V \u010fal\u0161\u00edch \u0161t\u00fadi\u00e1ch z Japonska a \u010c\u00edny vedci \u201epumpovali\u201c CO2 do ry\u017ee tak, aby simulovali obsah oxidu uhli\u010dit\u00e9ho v atmosf\u00e9re za 50 rokov. Podiel prote\u00ednu sa priemerne zn\u00ed\u017eil o 10 percent, \u017eeleza o 8 percent a zinku o 5 percent. Ale ni\u017e\u0161ia koncentr\u00e1cia \u017eiv\u00edn nemus\u00ed nutne korelova\u0165 s \u00fabytkom celkov\u00e9ho obsahu \u017eiv\u00edn, tento jav sa naz\u00fdva dilu\u010dn\u00fd efekt.<\/p>\n<p>Odhaduje sa, \u017ee v roku 2050 bude 150 mili\u00f3nov \u013eud\u00ed z rozvojov\u00fdch kraj\u00edn na pokraji takzvanej <strong>prote\u00ednovej podv\u00fd\u017eivy<\/strong>. To kv\u00f4li ni\u017e\u0161iemu obsahu prote\u00ednu v ich typick\u00fdch jedl\u00e1ch.<\/p>\n<p>Mohlo by sa zda\u0165, \u017ee je to ide\u00e1lny \u010das za\u010da\u0165 jes\u0165 doplnky v\u00fd\u017eivy v tabletk\u00e1ch. Ale nie je to pravda, tak \u010faleko zatia\u013e nie sme. Zatia\u013e vieme do n\u00e1\u0161ho jed\u00e1lni\u010dka dosta\u0165 tak\u00e9 potraviny, aby sme naplnili na\u0161e nutri\u010dn\u00e9 potreby.<\/p>\n<p>Negat\u00edvne d\u00f4sledky n\u00e1rastu podielu oxidu uhli\u010dit\u00e9ho a dilu\u010dn\u00e9ho efektu ale <strong>m\u00f4\u017eu prispieva\u0165 k epid\u00e9mii obezity<\/strong>.<\/p>\n<p>Te\u00f3ria je tak\u00e1, \u017ee ak zjeme dostatok prote\u00ednov, c\u00edtime sa by\u0165 nas\u00fdten\u00ed. Ak je ale prote\u00ednov menej, mus\u00edme zjes\u0165 viac jedla k nas\u00fdteniu, teda aj viac sacharidov a tukov, aby sme z\u00edskali potrebn\u00fa \u00farove\u0148 prote\u00ednu. A tak za\u010dneme pribera\u0165 na v\u00e1he. Toto je s\u00edce iba \u0161pekul\u00e1cia alebo te\u00f3ria, len\u017ee zistenie, \u017ee oxid uhli\u010dit\u00fd v atmosf\u00e9re m\u00e1 vplyv na na\u0161e jedlo, je fakt.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Oxid uhli\u010dit\u00fd je s\u00edce doslova potravou pre rastliny, ovocie a zeleninu, len\u017ee z\u00e1rove\u0148 zni\u017euje ich nutri\u010dn\u00fa v\u00fddatnos\u0165, predov\u0161etk\u00fdm bielkov\u00edn. \u010eal\u0161\u00ed d\u00f4vod, pre\u010do sa viac zam\u00fd\u0161\u013ea\u0165 na vplyvom priemyslu na kvalitu \u017eivota.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><em>Sources:<\/em><\/p>\n<p><em>Veritasium<\/em><\/p>\n<p><em>Mineral nutrient composition of vegetables, fruits and grains: The context of reports of apparent historical declines<\/em><\/p>\n<p><em>Changes in USDA food composition data for 43 garden crops, 1950 to 1999.<\/em><\/p>\n<p><em>Are Depleted Soils Causing a Reduction in the Mineral Content Of Food Crops? (James W. Lyne Phillip Barak, 2000)<\/em><\/p>\n<p><em>The great nutrient collapse<\/em><\/p>\n<p><em>Researchers find rice grown in high carbon dioxide environments may be less nutritious<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>\u013dudia sa domnievaj\u00fa, \u017ee z\u00e1kladn\u00e9 potraviny obsahuj\u00fa \u010doraz menej vitam\u00ednov a hodnotn\u00fdch v\u00fd\u017eivn\u00fdch l\u00e1tok. Je to pravda?<\/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-6253","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/6253","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=6253"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/6253\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=6253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=6253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=6253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}