{"id":107819,"date":"2026-05-31T06:05:56","date_gmt":"2026-05-31T04:05:56","guid":{"rendered":"https:\/\/www.infokuryr.cz\/n\/?p=107819"},"modified":"2026-05-31T06:05:56","modified_gmt":"2026-05-31T04:05:56","slug":"pumpernickel-500-let-stara-superpotravina-na-ktere-byla-vybudovana-civilizace","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2026\/05\/31\/pumpernickel-500-let-stara-superpotravina-na-ktere-byla-vybudovana-civilizace\/","title":{"rendered":"Pumpernickel: 500 let star\u00e1 superpotravina, na kter\u00e9 byla vybudov\u00e1na civilizace"},"content":{"rendered":"
<\/div>\n

Kdysi d\u00e1vno jsem zvykl pumpernickel zavrhovat jako t\u011b\u017ek\u00fd, zvl\u00e1\u0161tn\u011b chutnaj\u00edc\u00ed chl\u00e9b, kter\u00fd pat\u0159\u00ed do zapr\u00e1\u0161en\u00e9 evropsk\u00e9 lah\u016fdk\u00e1\u0159sk\u00e9 vitr\u00edny (pozn. redakce: jde o tradi\u010dn\u00ed celozrnn\u00fd \u017eitn\u00fd chl\u00e9b p\u016fvodem z N\u011bmecka).<\/span><\/strong><\/p>\n

V\u017edy, kdy\u017e jsem uvid\u011bl ten hust\u00fd tmav\u00fd bochn\u00edk, p\u0159edpokl\u00e1dal jsem, \u017ee je to jen marketingov\u00fd humbuk \u2013 slab\u00fd odvar skute\u010dn\u00e9ho j\u00eddla, kter\u00e9 bylo pr\u016fmyslov\u00fdm zpracov\u00e1n\u00edm zbaveno du\u0161e.<\/span><\/p>\n

Ale po letech v\u00fdzkumu v\u00fd\u017eivy, fermentace a tradi\u010dn\u00edch zp\u016fsob\u016f stravov\u00e1n\u00ed jsem zcela zm\u011bnil n\u00e1zor. Toto nen\u00ed oby\u010dejn\u00e9 j\u00eddlo. Je to skute\u010dn\u00e1 superpotravina, kter\u00e1 po stalet\u00ed \u017eivila cel\u00e9 populace d\u00edky sv\u00e9 jedine\u010dn\u00e9 kombinaci trvanlivosti, miner\u00e1ln\u00ed hustoty a mikrobi\u00e1ln\u00ed konzervace.<\/span><\/p>\n

Zde je d\u016fvod, pro\u010d je to d\u016fle\u017eit\u00e9: Ztratili jsme um\u011bn\u00ed v\u00fdroby skute\u010dn\u00e9ho j\u00eddla a znovuz\u00edsk\u00e1n\u00ed t\u011bchto znalost\u00ed je nezbytn\u00e9 pro zdrav\u00ed a sob\u011bsta\u010dnost.<\/span><\/p>\n

V\u011bt\u0161ina modern\u00edch chleb\u016f je jen o n\u011bco v\u00edce ne\u017e zpracovan\u00e1 mouka, chemick\u00e9 dro\u017ed\u00ed a l\u00e1tky prodlu\u017euj\u00edc\u00ed trvanlivost, kter\u00e9 dod\u00e1vaj\u00ed pr\u00e1zdn\u00e9 kalorie. Chl\u00e9b pumpernickel je na druh\u00e9 stran\u011b \u017eiv\u00fdm artefaktem potravin\u00e1\u0159sk\u00e9 v\u011bdy \u2013 takov\u00fdm, kter\u00fd st\u0159edov\u011bc\u00ed peka\u0159i zvl\u00e1dli bez mikroskop\u016f nebo laborato\u0159\u00ed.<\/span><\/p>\n

V\u011b\u0159\u00edm, \u017ee op\u011btovn\u00fdm z\u00edsk\u00e1n\u00edm t\u00e9to zapomenut\u00e9 z\u00e1kladn\u00ed suroviny se m\u016f\u017eeme postavit pr\u016fmyslov\u00e9mu potravinov\u00e9mu syst\u00e9mu a obnovit si vlastn\u00ed odolnost.<\/span><\/p>\n

Pokorn\u00fd plevel, kter\u00fd zachr\u00e1nil severn\u00ed Evropu<\/span><\/h2>\n

\u017dito byla p\u016fvodn\u011b pova\u017eov\u00e1na za plevel rostouc\u00ed na p\u0161eni\u010dn\u00fdch pol\u00edch. Toto zrno se vyvinulo tak, aby napodobovalo p\u0161enici s c\u00edlem vyhnout se odhalen\u00ed a aby se dalo op\u011btovn\u011b zas\u00edt s podobn\u011b vypadaj\u00edc\u00edmi semeny p\u0161enice.<\/span><\/p>\n

Kdy\u017e v\u0161ak severn\u00ed Evropu zas\u00e1hla mal\u00e1 doba ledov\u00e1, p\u0161enice na chladn\u00fdch p\u00eds\u010dit\u00fdch p\u016fd\u00e1ch neusp\u011bla, zat\u00edmco \u017eitu se da\u0159ilo.<\/span><\/p>\n

Farm\u00e1\u0159i ve Vestf\u00e1lsku v N\u011bmecku zjistili, \u017ee \u017eito lze nep\u0159etr\u017eit\u011b p\u011bstovat na ne\u00farodn\u00e9 p\u016fd\u011b v takzvan\u00e9m syst\u00e9mu \u201ev\u011b\u010dn\u00e9 \u017eita\u201c \u2013 spolehliv\u00e9m zdroji kalori\u00ed, kter\u00fd doslova zabr\u00e1nil masov\u00e9mu hladov\u011bn\u00ed.<\/span><\/p>\n

V\u011b\u0159\u00edm, \u017ee odolnost t\u00e9to obiloviny je ponau\u010den\u00edm, kter\u00e9 dnes zoufale pot\u0159ebujeme. \u0158\u00edkali n\u00e1m, abychom si v\u00e1\u017eili pouze plodin, kter\u00e9 produkuj\u00ed vysok\u00e9 v\u00fdnosy za ide\u00e1ln\u00edch vstup\u016f v podob\u011b zavla\u017eov\u00e1n\u00ed, syntetick\u00fdch hnojiv,\u00a0<\/span>herbicid\u016f<\/span><\/a>\u00a0a pesticid\u016f.<\/span><\/p>\n

Tyto zem\u011bd\u011blsk\u00e9 syst\u00e9my s vysok\u00fdmi v\u00fdnosy jsou v\u0161ak m\u00e1lo odoln\u00e9 a z\u00e1visl\u00e9 na k\u0159ehk\u00e9m pr\u016fmyslov\u00e9m dodavatelsk\u00e9m \u0159et\u011bzci. \u017dito naopak odol\u00e1v\u00e1 chladu, suchu a chud\u00e9 p\u016fd\u011b.<\/span><\/p>\n

Je to plodina, kter\u00e1 odpov\u00edd\u00e1 na ot\u00e1zku: Co budeme p\u011bstovat, kdy\u017e se syst\u00e9m rozpadne? Proto v\u011b\u0159\u00edm, \u017ee znovuobjeven\u00ed \u017eita nen\u00ed jen nutri\u010dn\u00ed volbou, ale je to strategie p\u0159e\u017eit\u00ed.<\/span><\/p>\n

N\u00e1hodn\u00e9 24-hodinov\u00e9 pe\u010den\u00ed, kter\u00e9 zm\u011bnilo historii j\u00eddla<\/span><\/h2>\n

Legenda \u0159\u00edk\u00e1, \u017ee peka\u0159 v n\u011bmeck\u00e9m m\u011bst\u011b Soest b\u011bhem obl\u00e9h\u00e1n\u00ed v letech 1444 a\u017e 1449 zazdil svou pec a o n\u011bkolik dn\u00ed pozd\u011bji se vr\u00e1til a na\u0161el \u010dern\u00fd, vo\u0148av\u00fd a trvanliv\u00fd bochn\u00edk \u2013 prvn\u00ed pumpernickel.<\/span><\/p>\n

Nev\u00edm, jestli je tento p\u0159\u00edb\u011bh doslova pravdiv\u00fd, ale technika pe\u010den\u00ed, kterou popisuje, je geni\u00e1ln\u00ed. Dlouh\u00e9 pe\u010den\u00ed v p\u00e1\u0159e p\u0159i n\u00edzk\u00e9 teplot\u011b \u2013 \u010dasto 16 a\u017e 24 hodin p\u0159i teplot\u011b kolem 93 stup\u0148\u016f Celsia \u2013 spou\u0161t\u00ed Maillardovu reakci v cel\u00e9m bochn\u00edku, \u010d\u00edm\u017e vytv\u00e1\u0159\u00ed hlubok\u00e9 \u010dokol\u00e1dov\u00e9 chut\u011b bez p\u0159id\u00e1n\u00ed kakaa nebo cukru.<\/span><\/p>\n

Podle m\u00e9ho n\u00e1zoru byla tato nehoda ve skute\u010dnosti aktem potravin\u00e1\u0159sk\u00e9ho in\u017een\u00fdrstv\u00ed. Dlouhodob\u00e9 pe\u010den\u00ed pasterizuje vnit\u0159ek a z\u00e1rove\u0148 uzamyk\u00e1 vlhkost. V\u00fdsledkem je chl\u00e9b, kter\u00fd odol\u00e1v\u00e1 pl\u00edsn\u00edm m\u011bs\u00edce, ne dny.<\/span><\/p>\n

Tradi\u010dn\u00ed chl\u00e9b typu pumpernickel m\u016f\u017ee st\u00e1t na poli\u010dce i p\u016fl roku, ani\u017e by se pokazil. Kolik dne\u0161n\u00edch pr\u016fmyslov\u00fdch bochn\u00edk\u016f se t\u00edm m\u016f\u017ee pochlubit?<\/span><\/p>\n

Toto j\u00eddlo bylo navr\u017eeno tak, aby cestovalo spolu s voj\u00e1ky, n\u00e1mo\u0159n\u00edky a osadn\u00edky. Jedn\u00e1 se o kaloricky hust\u00fd a na \u017eiviny bohat\u00fd blok, kter\u00fd se nerozpadne. Je to druh j\u00eddla, na kter\u00e9m byly postaveny civilizace.<\/span><\/p>\n

Neviditeln\u00e1 mikrobi\u00e1ln\u00ed civilizace uvnit\u0159 bochn\u00edku<\/span><\/h2>\n

Tradi\u010dn\u00ed pumpernickel spol\u00e9h\u00e1 na \u017eivou kulturu kv\u00e1sku, ne na komer\u010dn\u00ed kvasnice ani chemick\u00e9 konzerva\u010dn\u00ed l\u00e1tky. Divok\u00e1 fermentace bakteri\u00ed ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed a kvasnic produkuje kyselinu ml\u00e9\u010dnou a octovou, peroxid vod\u00edku a p\u0159\u00edrodn\u00ed protipl\u00eds\u0148ov\u00e9 slou\u010deniny.<\/span><\/p>\n

Jak vysv\u011btluje u\u010debnice \u201ePochopen\u00ed j\u00eddla: Principy a p\u0159\u00edprava\u201c, kmen bakteri\u00ed Lactobacillus plantarum, kter\u00fd se b\u011b\u017en\u011b pou\u017e\u00edv\u00e1 jako kv\u00e1sek, produkuje kyselinu ml\u00e9\u010dnou, kter\u00e1 dod\u00e1v\u00e1 kv\u00e1sku p\u0159\u00edjemn\u011b kyselou chu\u0165, zat\u00edmco ni\u017e\u0161\u00ed pH inhibuje enzymy, kter\u00e9 by jinak rozkl\u00e1daly \u0161krob na cukor.<\/span><\/p>\n

Vytv\u00e1\u0159\u00ed se tak samokonzerva\u010dn\u00ed prost\u0159ed\u00ed, kter\u00e9 nevy\u017eaduje chlazen\u00ed ani chemick\u00e9 konzerva\u010dn\u00ed p\u0159\u00edsady.<\/span><\/p>\n

Je pro m\u011b udivuj\u00edc\u00ed, \u017ee st\u0159edov\u011bc\u00ed peka\u0159i bez jak\u00fdchkoli mikroskop\u016f vyu\u017eili tento slo\u017eit\u00fd ekosyst\u00e9m. Tent\u00fd\u017e kv\u00e1sek, jak\u00fd se pou\u017e\u00edv\u00e1 v chlebu, je \u017eivou koloni\u00ed prosp\u011b\u0161n\u00fdch mikrob\u016f, kter\u00e9 se p\u0159ed\u00e1vaj\u00ed z generace na generaci.<\/span><\/p>\n

Nejde jen o pe\u010den\u00ed chleba \u2013 jde o domestikaci neviditeln\u00fdch spojenc\u016f. V\u00fdsledkem je bochn\u00edk, kter\u00fd je nejen dlouhotrvaj\u00edc\u00ed, ale tak\u00e9 snadn\u011bji straviteln\u00fd ne\u017e komer\u010dn\u00ed chl\u00e9b, proto\u017ee fermentace rozkl\u00e1d\u00e1 lepek a jin\u00e9 t\u011b\u017eko straviteln\u00e9 b\u00edlkoviny.<\/span><\/p>\n

Toto je skute\u010dn\u00e1 potravin\u00e1\u0159sk\u00e1 v\u011bda, dosa\u017een\u00e1 d\u00e1vno p\u0159ed existenc\u00ed modern\u00ed laborato\u0159e.<\/span><\/p>\n

Nutri\u010dn\u00ed p\u0159\u00ednosy, kter\u00e9 znamenaj\u00ed rozd\u00edl<\/span><\/h2>\n

\u017dito obsahuje fyt\u00e1zu, enzym, kter\u00fd rozkl\u00e1d\u00e1 kyselinu fytovou \u2013 notoricky zn\u00e1m\u00fd blok\u00e1tor miner\u00e1l\u016f nach\u00e1zej\u00edc\u00ed se ve v\u0161ech obilovin\u00e1ch. Kdy\u017e je \u017eito podrobeno dlouh\u00e9mu kv\u00e1skov\u00e9mu kva\u0161en\u00ed a dlouhodob\u00e9mu pe\u010den\u00ed p\u0159i n\u00edzk\u00e9 teplot\u011b, tato fyt\u00e1za se aktivuje a postupn\u011b neutralizuje kyselinu fytovou.<\/span><\/p>\n

Podle \u00fadaj\u016f v publikaci\u00a0<\/span>Living With Phytic Acid<\/span><\/em>\u00a0obsahuje chl\u00e9b pumpernickel pouze 0,16 % hmotnostn\u00edch kyseliny fytov\u00e9 ve srovn\u00e1n\u00ed s 0,41 % ve standardn\u00edm \u017eitu a 0,43 a\u017e 1,05 % v p\u0161eni\u010dn\u00e9m celozrnn\u00e9m chlebu.<\/span><\/p>\n

V n\u011bkter\u00fdch kv\u00e1skov\u00fdch \u017eitn\u00fdch chlebech dokonce kles\u00e1 jej\u00ed obsah a\u017e na 0,03%, co\u017e je dramatick\u00e9 sn\u00ed\u017een\u00ed.<\/span><\/p>\n

Pro\u010d je to d\u016fle\u017eit\u00e9? Kyselina fytov\u00e1 se v\u00e1\u017ee na \u017eelezo, zinek a ho\u0159\u010d\u00edk a br\u00e1n\u00ed je t\u011blu vst\u0159eb\u00e1vat. Defytinizac\u00ed zrna jsou v chlebu pumpernickel tyto miner\u00e1ly biologicky dostupn\u00fdmi.<\/span><\/p>\n

Studie tak\u00e9 ukazuj\u00ed, \u017ee celozrnn\u00e1 \u017eito m\u00e1 pozitivn\u00ed vliv na hladinu serotoninu v krvi. A obsah rezistentn\u00edho \u0161krobu v chlebu pumpernickel \u2013 nam\u011b\u0159en\u00fd na p\u0159ibli\u017en\u011b 10% ve studi\u00edch z roku 1996 v \u010dasopisu Food Chemistry \u2013 vy\u017eivuje prosp\u011b\u0161n\u00e9 st\u0159evn\u00ed bakterie a stabilizuje hladinu cukru v krvi.<\/span><\/p>\n

Podle m\u00e9ho n\u00e1zoru je to d\u016fvod, pro\u010d populace konzumuj\u00edc\u00ed pumpernickel prosperovaly: z\u00edsk\u00e1valy skute\u010dn\u00e9 \u017eiviny z jedn\u00e9 cenov\u011b dostupn\u00e9 z\u00e1kladn\u00ed potraviny, na rozd\u00edl od dne\u0161n\u00edch zpracovan\u00fdch chleb\u016f chud\u00fdch na \u017eiviny, kter\u00e9 zvy\u0161uj\u00ed hladinu gluk\u00f3zy a zp\u016fsobuj\u00ed vylu\u010dov\u00e1n\u00ed miner\u00e1l\u016f z t\u011bla.<\/span><\/p>\n

Od obl\u00e9h\u00e1n\u00ed m\u011bsta k vesm\u00edrn\u00e9 stanici<\/span><\/h2>\n

\u0160estim\u011bs\u00ed\u010dn\u00ed trvanlivost chleba pumpernickelu z n\u011bj ud\u011blala dokonal\u00fd vojensk\u00fd chl\u00e9b. Arm\u00e1dy ho nosily po cel\u00e9 Evrop\u011b, nakl\u00e1daly ho na lod\u011b pro dlouh\u00e9 plavby a b\u011bhem krut\u00fdch zim ho skladovaly ve sklep\u00edch.<\/span><\/p>\n

Jeho trvanlivost dokonce upoutala pozornost\u00a0<\/span>Evropsk\u00e9 vesm\u00edrn\u00e9 agentury<\/span><\/em>\u00a0\u2013 n\u011bmeck\u00fd astronaut Thomas Reiter si \u00fadajn\u011b vzal bochn\u00edk na Mezin\u00e1rodn\u00ed vesm\u00edrnou stanici.<\/span><\/p>\n

Dnes je autentick\u00fd vestf\u00e1lsk\u00fd pumpernickel chr\u00e1n\u011bn zem\u011bpisn\u00fdm ozna\u010den\u00edm EU a je uzn\u00e1n jako kulturn\u00ed d\u011bdictv\u00ed UNESCO v N\u011bmecku.<\/span><\/p>\n

Mysl\u00edm si, \u017ee bychom m\u011bli tento chl\u00e9b za\u010d\u00edt znovu konumovat. Hledejte prav\u00fd, dlouho pe\u010den\u00fd pumpernickel z tradi\u010dn\u00edch pek\u00e1ren \u2013 ne slazen\u00e9, tov\u00e1rn\u011b vyroben\u00e9 a podvodnicky barven\u00e9 melasou nebo karamelov\u00fdm barvivem.<\/span><\/p>\n

Podpo\u0159te \u0159emesln\u00edky, kte\u0159\u00ed udr\u017euj\u00ed 24hodinov\u00e9 pe\u010den\u00ed p\u0159i \u017eivot\u011b. A odm\u00edtn\u011bte pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00fd chl\u00e9b, kter\u00fd zapl\u0148uje reg\u00e1ly obchod\u016f s potravinami.<\/span><\/p>\n

Chcete-li j\u00eddlo, kter\u00e9 je skute\u010dn\u011b bohat\u00e9 na \u017eiviny, trvanliv\u00e9 a postaven\u00e9 na stalet\u00edch skute\u010dn\u00e9 v\u011bdy, dejte si na tal\u00ed\u0159 kousek prav\u00e9ho pumpernickelu. Budete si vychutn\u00e1vat kousek autentick\u00e9 historie, kter\u00e1 zm\u011bnila sm\u011b\u0159ov\u00e1n\u00ed civilizace.<\/span><\/p>\n

Va\u0161e chu\u0165ov\u00e9 poh\u00e1rky a va\u0161e t\u011blo v\u00e1m pod\u011bkuj\u00ed!<\/span><\/p>\n

Autor: Mike Adams, Zdroj:\u00a0<\/span>naturalnews.com<\/span><\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Kdysi d\u00e1vno jsem zvykl pumpernickel zavrhovat jako t\u011b\u017ek\u00fd, zvl\u00e1\u0161tn\u011b chutnaj\u00edc\u00ed chl\u00e9b, kter\u00fd pat\u0159\u00ed do zapr\u00e1\u0161en\u00e9…<\/p>\n","protected":false},"author":2,"featured_media":107820,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[11067,11068,21],"_links":{"self":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/107819"}],"collection":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/comments?post=107819"}],"version-history":[{"count":0,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/107819\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media\/107820"}],"wp:attachment":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media?parent=107819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/categories?post=107819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/tags?post=107819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}