{"id":54226,"date":"2024-05-22T00:39:10","date_gmt":"2024-05-21T22:39:10","guid":{"rendered":"https:\/\/www.infokuryr.cz\/n\/?p=54226"},"modified":"2024-05-21T16:34:02","modified_gmt":"2024-05-21T14:34:02","slug":"jak-ultra-zpracovane-potraviny-nas-pomalu-zabijeji","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2024\/05\/22\/jak-ultra-zpracovane-potraviny-nas-pomalu-zabijeji\/","title":{"rendered":"Jak ultra zpracovan\u00e9 potraviny n\u00e1s pomalu zab\u00edjej\u00ed"},"content":{"rendered":"<div id=\"fb-root\"><\/div>\n<div class=\"elementor-element elementor-element-1fb4c2c elementor-widget elementor-widget-theme-post-content\" data-id=\"1fb4c2c\" data-element_type=\"widget\" data-widget_type=\"theme-post-content.default\">\n<div class=\"elementor-widget-container\">\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>Historie na prvn\u00ed pohled<\/strong><\/span><\/p>\n<ul>\n<li>Chris van Tulleken v p\u0159edn\u00e1\u0161ce na Kr\u00e1lovsk\u00e9m institutu vysv\u011btlil, jak ultrazpracovan\u00e9 potraviny ovliv\u0148uj\u00ed lidsk\u00e9 zdrav\u00ed, a sledoval \u010dasovou osu od poloviny 70. let, kdy d\u011btsk\u00e1 obezita \u010dinila pouh\u00e1 2 %, a\u017e po sou\u010dasnost, o pouh\u00fdch 50 let pozd\u011bji, kde se nach\u00e1z\u00ed. nyn\u00ed za 20%<\/li>\n<li>Van Tulleken poukazuje na to, \u017ee zpracovan\u00e9 potraviny nejsou tot\u00e9\u017e jako ultra zpracovan\u00e9 potraviny, proto\u017ee zpracov\u00e1n\u00ed je star\u00e9 a lid\u00e9 melou, solej\u00ed, ud\u00ed, nakl\u00e1daj\u00ed a fermentuj\u00ed potraviny po stovky tis\u00edc let. Jak \u0159\u00edk\u00e1, lid\u00e9 jsou \u201ejedin\u00fdm povinn\u00fdm zpracovatelem\u201c<\/li>\n<li>J\u00eddlo nen\u00ed jen sou\u010det \u017eivin, jak bylo prok\u00e1z\u00e1no v n\u011bkolika studi\u00edch, v\u010detn\u011b p\u0159\u00edpadov\u00e9 studie van Tullekena, ve kter\u00e9 zjistil, \u017ee po pouh\u00fdch \u010dty\u0159ech t\u00fddnech konzumace 80 % ultrazpracovan\u00fdch potravin u n\u011bj do\u0161lo k p\u00e1len\u00ed \u017e\u00e1hy, trp\u011bl \u00fazkost, p\u0159\u00edr\u016fstek hmotnosti 15,4 liber a pot\u00ed\u017ee se sp\u00e1nkem<\/li>\n<li>Na z\u00e1klad\u011b v\u00fdzkumu van Tulleken nazna\u010duje, \u017ee mozek je p\u0159edpov\u011bdn\u00ed stroj a \u017ee chu\u0165 je syst\u00e9m v\u010dasn\u00e9ho varov\u00e1n\u00ed, kter\u00fd t\u011blo pou\u017e\u00edv\u00e1 k varov\u00e1n\u00ed p\u0159ed toxiny a p\u0159edpov\u00edd\u00e1 \u017eiviny, kter\u00e9 jsou na cest\u011b do \u017ealudku. Kdy\u017e jazyk signalizuje cukr, tuk nebo b\u00edlkoviny, kter\u00e9 neproch\u00e1zej\u00ed, m\u016f\u017ee to vyvolat stresovou reakci, kter\u00e1 zp\u016fsob\u00ed, \u017ee budete j\u00edst v\u00edce<\/li>\n<li>V\u00fdrobci ultrazpracovan\u00fdch potravin tvrd\u00ed, \u017ee obezitu zp\u016fsobuje p\u0159\u00edli\u0161 m\u00e1lo cvi\u010den\u00ed nebo p\u0159\u00edli\u0161 mal\u00e1 v\u016fle. D\u016fkazy v\u0161ak nazna\u010duj\u00ed, \u017ee tyto teorie jsou neplatn\u00e9 a \u017ee obezita a dal\u0161\u00ed nemoci jsou spojeny s konzumac\u00ed ultrazpracovan\u00fdch potravin, kter\u00e9 n\u00e1s mohou pomalu zab\u00edjet.<\/li>\n<\/ul>\n<p>Spot\u0159eba ultrazpracovan\u00fdch potravin v USA vzrostla z 53,5 % celkov\u00fdch kalori\u00ed spot\u0159ebovan\u00fdch v letech 2001 a\u017e 2002 na 57 % celkov\u00fdch kalori\u00ed spot\u0159ebovan\u00fdch v letech 2017 a\u017e 2018.<\/p>\n<p>Na p\u0159edn\u00e1\u0161ce v Royal Institution v \u0159\u00edjnu 2023 Dr. Chris van Tulleken z University College London uvedl, \u017ee 60 % celkov\u00fdch kalori\u00ed ve Spojen\u00e9m kr\u00e1lovstv\u00ed poch\u00e1z\u00ed z ultrazpracovan\u00fdch potravin a 1 z 5 lid\u00ed p\u0159ij\u00edm\u00e1 80 % kalori\u00ed z ultrazpracovan\u00fdch potravin.<\/p>\n<p><iframe loading=\"lazy\" title=\"The harsh reality of ultra processed food - with Chris Van Tulleken\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/5QOTBreQaIk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>Systematick\u00fd p\u0159ehled literatury z roku 2024 potvrdil to, co uk\u00e1zaly \u010detn\u00e9 p\u0159edchoz\u00ed studie: \u010d\u00edm vy\u0161\u0161\u00ed je spot\u0159eba ultrazpracovan\u00fdch potravin, t\u00edm vy\u0161\u0161\u00ed je riziko nep\u0159\u00edzniv\u00fdch \u00fa\u010dink\u016f na zdrav\u00ed. Mnoho z t\u011bchto zdravotn\u00edch po\u0161kozen\u00ed je \u00fazce spojeno s obezitou a van Tulleken nach\u00e1z\u00ed silnou souvislost mezi konzumac\u00ed ultrazpracovan\u00fdch potravin a obezitou.<\/p>\n<p>B\u011bhem sv\u00e9 p\u0159edn\u00e1\u0161ky uk\u00e1zal diapozitiv ilustruj\u00edc\u00ed meteorick\u00fd n\u00e1r\u016fst obezity od poloviny 70. let a nazval situaci \u201epandemickou obezitou\u201c. Tehdy byla d\u011btsk\u00e1 obezita pouze 2 % dnes je to v\u00edce ne\u017e 20 %.<\/p>\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>Data potvrzuj\u00ed, \u017ee ultra zpracovan\u00e9 potraviny n\u00e1s zab\u00edjej\u00ed<\/strong><\/span><\/p>\n<p>Abychom pln\u011b porozum\u011bli tomu, jak ultrazpracovan\u00e9 potraviny m\u011bn\u00ed lidsk\u00e9 zdrav\u00ed, je d\u016fle\u017eit\u00e9 v\u011bd\u011bt, co to je. Koncept ultrazpracovan\u00fdch potravin se stal sou\u010d\u00e1st\u00ed diskus\u00ed o v\u00fd\u017eiv\u011b teprve tehdy, kdy\u017e Carlos Monteiro v roce 2009 navrhl syst\u00e9m NOVA. V\u011bdci nyn\u00ed tento syst\u00e9m pou\u017e\u00edvaj\u00ed ke klasifikaci druh\u016f potravin pou\u017e\u00edvan\u00fdch v interven\u010dn\u00edch studi\u00edch.<\/p>\n<p>Van Tulleken poznamen\u00e1v\u00e1, \u017ee definice kategori\u00ed jsou dlouh\u00e9 a slo\u017eit\u00e9, tak\u017ee ultra zpracovan\u00e9 potraviny zjednodu\u0161uje takto: \u201eZabalen\u00e9 v plastu a obsahuj\u00edc\u00ed alespo\u0148 jednu p\u0159\u00edsadu, kterou byste norm\u00e1ln\u011b v b\u011b\u017en\u00e9 dom\u00e1c\u00ed kuchyni nena\u0161li.\u201c Zat\u00edmco van Tulleken poznamen\u00e1v\u00e1, \u017ee ultra zpracovan\u00e9 potraviny vedou k nadm\u011brn\u00e9 spot\u0159eb\u011b a p\u0159ib\u00fdv\u00e1n\u00ed na v\u00e1ze, nezp\u016fsobuj\u00ed jen obezitu.<\/p>\n<p>Existuje tak\u00e9 siln\u00e1 souvislost s dlouh\u00fdm seznamem dal\u0161\u00edch onemocn\u011bn\u00ed, jako jsou kardiovaskul\u00e1rn\u00ed onemocn\u011bn\u00ed, n\u011bkter\u00e9 druhy rakoviny, cukrovka 2. typu, vysok\u00fd krevn\u00ed tlak, ztu\u010dn\u011bn\u00ed jater, z\u00e1n\u011btliv\u00e1 onemocn\u011bn\u00ed st\u0159ev, poruchy n\u00e1lady, slabost a dal\u0161\u00ed \u201estavy, kter\u00fdm v\u0161ichni v\u011b\u0159\u00edme. \u201ejsou sou\u010d\u00e1st\u00ed st\u00e1rnut\u00ed\u201c.<\/p>\n<p>Anal\u00fdza z roku 2024 zahrnovala 45 unik\u00e1tn\u00edch sdru\u017een\u00fdch anal\u00fdz a 9 888 373 \u00fa\u010dastn\u00edk\u016f. Byl nalezen p\u0159\u00edm\u00fd vztah mezi 32 zdravotn\u00edmi parametry a expozic\u00ed ultrazpracovan\u00fdm potravin\u00e1m. Tyto zdravotn\u00ed parametry zahrnovaly metabolick\u00e1, n\u00e1dorov\u00e1, du\u0161evn\u00ed, respira\u010dn\u00ed, srde\u010dn\u00ed a gastrointestin\u00e1ln\u00ed onemocn\u011bn\u00ed a tak\u00e9 \u00famrtnost ze v\u0161ech p\u0159\u00ed\u010din.<\/p>\n<p>Podle t\u00e9to a dal\u0161\u00edch studi\u00ed tato zvy\u0161uj\u00edc\u00ed se expozice p\u0159isp\u00edv\u00e1 k rostouc\u00ed m\u00ed\u0159e chronick\u00fdch onemocn\u011bn\u00ed v populaci. Jin\u00fdmi slovy, konzumace ultrazpracovan\u00fdch potravin n\u00e1s pomalu zab\u00edj\u00ed a skute\u010dn\u011b jsme to, co j\u00edme.<\/p>\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>Lid\u00e9 v\u017edy zpracov\u00e1vali potraviny<\/strong><\/span><\/p>\n<p>Van Tulleken poznamen\u00e1v\u00e1, \u017ee zpracovan\u00e9 potraviny nejsou stejn\u00e9 jako ultra zpracovan\u00e9 potraviny, proto\u017ee zpracov\u00e1n\u00ed je velmi star\u00e9. Lidi popisuje jako \u201ejedin\u00e9 oblig\u00e1tn\u00ed zpracovatele\u201c, tedy savce, kte\u0159\u00ed mus\u00ed potravu p\u0159ed konzumac\u00ed zpracovat. Ve srovn\u00e1n\u00ed s jin\u00fdmi savci podobn\u00e9 velikosti a hmotnosti m\u00e1 \u010dlov\u011bk mnohem men\u0161\u00ed \u010delisti a zuby a krat\u0161\u00ed tr\u00e1vic\u00ed trakt.<\/p>\n<p>Kuchyn\u011b se stala na\u0161\u00edm roz\u0161\u00ed\u0159en\u00fdm gastrointestin\u00e1ln\u00edm syst\u00e9mem, kde se no\u017ee a ml\u00fdnky pou\u017e\u00edvaj\u00ed k kr\u00e1jen\u00ed a mlet\u00ed j\u00eddla a va\u0159en\u00ed se pou\u017e\u00edv\u00e1 ke zpracov\u00e1n\u00ed, pyr\u00e9 a extrahov\u00e1n\u00ed, aby bylo j\u00eddlo snadn\u011bji straviteln\u00e9.<\/p>\n<p>\u201e\u00a0<em>Po statis\u00edce let ji meleme, tlu\u010deme, extrahujeme, sol\u00edme, nakl\u00e1d\u00e1me, fermentujeme, kou\u0159\u00edme a d\u011bl\u00e1me v\u0161echny ty \u00fa\u017easn\u00e9 v\u011bci, d\u00edky kter\u00fdm je strava jedl\u00e1 a chutn\u00e1<\/em>\u00a0,\u201c \u0159\u00edk\u00e1 van Tulleken.<\/p>\n<p>V dokumentu z roku 2022 se uv\u00e1d\u00ed, \u017ee potravina nen\u00ed pouh\u00fdm sou\u010dtem \u017eivin a \u017ee \u201elidsk\u00e1 strava obsahuje st\u00e1le v\u011bt\u0161\u00ed mno\u017estv\u00ed zpracovan\u00fdch potravin\u201c. Ve sv\u00e9m projevu van Tulleken souhlasil. Kdy\u017e Carlos Montero na po\u010d\u00e1tku roku 2000 navrhoval syst\u00e9m NOVA, obhajoval tak\u00e9 to, \u017ee j\u00eddlo je v\u00edce ne\u017e sou\u010det jeho \u010d\u00e1st\u00ed a \u017ee zp\u016fsob, jak\u00fdm zpracov\u00e1v\u00e1me j\u00eddlo, ovliv\u0148uje to, jak na\u0161e t\u011blo j\u00eddlo zpracov\u00e1v\u00e1.<\/p>\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>Z\u00e1le\u017e\u00ed na tom, co s j\u00eddlem d\u011bl\u00e1me<\/strong><\/span><\/p>\n<p>Jako p\u0159\u00edklad toho, pro\u010d je zpracov\u00e1n\u00ed d\u016fle\u017eit\u00e9, van Tulleken vyl\u00ed\u010dil experiment, kter\u00fd provedla skupina v\u011bdc\u016f v Bristolu v 70. letech 20. stolet\u00ed. Skupina pou\u017eila jablka. N\u011bkter\u00e9 byly ponech\u00e1ny nezpracovan\u00e9, n\u011bkter\u00e9 nakr\u00e1jen\u00e9 na kousky, n\u011bkter\u00e9 na pyr\u00e9 a n\u011bkter\u00e9 rozdrcen\u00e9 s vy\u0159\u00edznut\u00fdmi vl\u00e1kny. Ke zpracov\u00e1n\u00ed do\u0161lo bezprost\u0159edn\u011b p\u0159ed konzumac\u00ed \u00fa\u010dastn\u00edky a v\u00fdsledky byly odhaluj\u00edc\u00ed.<\/p>\n<p><em>\u201eKdy\u017e sn\u00edte cel\u00e9 jablko, budete se c\u00edtit d\u00e9le syt\u00ed, nezv\u00fd\u0161\u00ed v\u00e1m hladinu cukru v krvi a nezp\u016fsob\u00ed typ hypoglyk\u00e9mie. Kdy\u017e jable\u010dn\u00fd d\u017eus vypijete, dojde k prudk\u00e9mu vzestupu krevn\u00edho cukru a v\u016fbec se nec\u00edt\u00edte syt\u00ed. Nyn\u00ed, kdy\u017e p\u0159id\u00e1te vl\u00e1kninu zp\u011bt, jako cel\u00e9 rozma\u010dkan\u00e9 jablko, st\u00e1le se v\u00e1m zv\u00fd\u0161\u00ed hladina cukru v krvi a st\u00e1le se nec\u00edt\u00edte syt\u00ed.<\/em><\/p>\n<p><em>Tak\u017ee i kdy\u017e sn\u00edme cel\u00e9 jablko na ka\u0161i, je to velk\u00fd rozd\u00edl od toho, kdy\u017e sn\u00edme cel\u00e9 jablko, rozbijeme jablko zuby. J\u00eddlo, akt \u017ev\u00fdk\u00e1n\u00ed, zpracov\u00e1v\u00e1n\u00ed potravy jazykem, zp\u016fsobuje nejr\u016fzn\u011bj\u0161\u00ed vnit\u0159n\u00ed fyziologick\u00e9 zm\u011bny, kter\u00e9 jsou velmi, velmi d\u016fle\u017eit\u00e9. Tak\u017ee j\u00eddlo mus\u00edme zpracov\u00e1vat \u00fasty.\u201c<\/em><\/p>\n<p>V roce 2016 se Kevin Hall, v\u011bdec a v\u00fdzkumn\u00edk v oblasti v\u00fd\u017eivy z N\u00e1rodn\u00edho institutu diabetu a onemocn\u011bn\u00ed tr\u00e1vic\u00edho \u00fastroj\u00ed a ledvin, z\u00fa\u010dastnil konference se z\u00e1stupcem spole\u010dnosti PepsiCo. Diskutovali o nejnov\u011bj\u0161\u00edch klasifikac\u00edch NOVA a pokynech pro brazilsk\u00e9 potraviny, jak se vyhnout ultrazpracovan\u00fdm potravin\u00e1m. Hall si myslel, \u017ee je to hloup\u00e9 pravidlo, proto\u017ee obezita nem\u00e1 nic spole\u010dn\u00e9ho se zpracov\u00e1n\u00edm potravin.<\/p>\n<p>P\u0159itahovala ho my\u0161lenka, \u017ee j\u00eddlo je souhrn \u017eivin. Ve v\u011bdeck\u00e9 literatu\u0159e v\u0161ak existovaly drtiv\u00e9 d\u016fkazy, kter\u00e9 se zd\u00e1ly b\u00fdt sp\u00ed\u0161e korela\u010dn\u00ed ne\u017e kauz\u00e1ln\u00ed. C\u00edtil, \u017ee ultrazpracovan\u00e9 potraviny jsou obvi\u0148ov\u00e1ny nespravedliv\u011b, a tak koncem roku 2018 spolu se sv\u00fdmi kolegy jako prvn\u00ed otestovali, zda dieta m\u016f\u017ee v\u00e9st k p\u0159ej\u00edd\u00e1n\u00ed a p\u0159ib\u00edr\u00e1n\u00ed na v\u00e1ze.<\/p>\n<p>V randomizovan\u00e9, kontrolovan\u00e9, zk\u0159\u00ed\u017een\u00e9 studii \u00fa\u010dastn\u00edci jedli bu\u010f neomezen\u00e9 mno\u017estv\u00ed ultrazpracovan\u00fdch potravin, nebo nezpracovanou stravu se stejn\u00fdm mno\u017estv\u00edm soli, tuku, cukru a vl\u00e1kniny po dobu dvou t\u00fddn\u016f. V\u011bdci zjistili, \u017ee \u00fa\u010dastn\u00edci p\u0159ibrali asi 1 kilogram na ultra zpracovan\u00e9 strav\u011b a stejn\u00e9 mno\u017estv\u00ed ztratili na nezpracovan\u00e9 strav\u011b.<\/p>\n<p>Van Tulleken byl tak\u00e9 zv\u011bdav\u00fd, jak ultrazpracovan\u00e9 potraviny ovliv\u0148uj\u00ed t\u011blo. Dvaa\u010dty\u0159icetilet\u00fd mu\u017e tedy na m\u011bs\u00edc zv\u00fd\u0161il svou denn\u00ed spot\u0159ebu ultrazpracovan\u00fdch produkt\u016f z 30 % na 80 %, co\u017e bylo v souladu se stravou 20 % britsk\u00e9 populace. Po \u010dty\u0159ech t\u00fddnech si van Tulleken v\u0161iml r\u016fzn\u00fdch zm\u011bn, v\u010detn\u011b:<\/p>\n<ul>\n<li>\u0160patn\u00fd sp\u00e1nek<\/li>\n<li>p\u00e1len\u00ed \u017e\u00e1hy<\/li>\n<li>\u00fazkost<\/li>\n<li>setrva\u010dnost<\/li>\n<li>N\u00edzk\u00e9 libido<\/li>\n<li>Ne\u0161\u0165astn\u00e9 pocity<\/li>\n<li>Hemoroidy (kv\u016fli z\u00e1cp\u011b)<\/li>\n<li>Zv\u00fd\u0161en\u00ed hmotnosti o 7 kilogram\u016f (15,4 liber)<\/li>\n<\/ul>\n<p>&#8222;C\u00edtil jsem se o 10 let star\u0161\u00ed, ale neuv\u011bdomil jsem si, \u017ee je to kv\u016fli diet\u011b, dokud jsem dietu nep\u0159estal,&#8220; \u0159ekl van Tulleken BBC. To je v\u00fdmluvn\u00e9, proto\u017ee l\u00e9ka\u0159 uznal, \u017ee \u00famysln\u011b zm\u011bnil sv\u016fj j\u00eddeln\u00ed\u010dek, ale neuv\u011bdomil si, \u017ee pocit, \u017ee je o 10 let star\u0161\u00ed po pouh\u00fdch \u010dty\u0159ech t\u00fddnech, souvis\u00ed s potravinami, kter\u00e9 jedl.<\/p>\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>V\u00e1\u0161 mozek p\u0159edpov\u00edd\u00e1 v\u00fd\u017eivu na z\u00e1klad\u011b chuti<\/strong><\/span><\/p>\n<p>Van Tulleken zd\u016fraz\u0148uje, \u017ee \u201emozek je p\u0159edpov\u011bdn\u00ed stroj. Neust\u00e1le vytv\u00e1\u0159\u00ed p\u0159edpov\u011bdi o sv\u011bt\u011b. A pokud se p\u0159edpov\u011b\u010f neshoduje, m\u016f\u017ee doj\u00edt ke stresov\u00e9 reakci.&#8220;<\/p>\n<p>Ve sv\u00e9m prvn\u00edm p\u0159\u00edkladu pou\u017e\u00edv\u00e1 um\u011bl\u00e1 sladidla a dietn\u00ed kolu. Poznamen\u00e1v\u00e1, \u017ee tato um\u011bl\u00e1 sladidla nejsou spojena s hubnut\u00edm a \u017ee kyselina fosfore\u010dn\u00e1 v n\u00e1poji nejen rozpou\u0161t\u00ed zuby, ale tak\u00e9 sni\u017euje hustotu kost\u00ed. Popisuje to jako druh \u201ekomercializace zdrav\u00ed\u201c.<\/p>\n<p>Kdy\u017e se pod\u00edval na etikety ultrazpracovan\u00fdch potravin, v\u0161iml si t\u00e9matu. Ka\u017ed\u00fd za\u010d\u00edn\u00e1 \u010dty\u0159mi z\u00e1kladn\u00edmi potravinami \u2013 r\u00fd\u017e\u00ed, kuku\u0159ic\u00ed, s\u00f3jou a p\u0161enic\u00ed. Plodiny se zpracov\u00e1vaj\u00ed na pr\u00e1\u0161ek, tak\u017ee \u201evydr\u017e\u00ed t\u00e9m\u011b\u0159 neomezen\u011b dlouho a stoj\u00ed velmi, velmi m\u00e1lo\u201c. Ty se pak sm\u00edchaj\u00ed s komer\u010dn\u011b dostupn\u00fdmi oleji, jako je rostlinn\u00fd, slune\u010dnicov\u00fd a palmov\u00fd olej. Ty lze v p\u0159\u00edpad\u011b pot\u0159eby sm\u00edchat s trochou masa a pot\u00e9 p\u0159idat p\u0159\u00edsady.<\/p>\n<p><em>\u201eVe Velk\u00e9 Brit\u00e1nii a Evrop\u011b existuje kolem dvou a p\u016fl tis\u00edce p\u0159\u00eddatn\u00fdch l\u00e1tek, kter\u00e9 pou\u017e\u00edv\u00e1me v potravin\u00e1ch, a jsou p\u0159im\u011b\u0159en\u011b regulov\u00e1ny. Ve Spojen\u00fdch st\u00e1tech existuje mezi 5 000 a 15 000 p\u0159\u00edsadami. Nikdo nem\u00e1 seznam. FDA, kter\u00e1 reguluje nebo m\u00e1 regulovat p\u0159\u00eddatn\u00e9 l\u00e1tky, nem\u00e1 seznam v\u0161ech p\u0159\u00eddatn\u00fdch l\u00e1tek, kter\u00e9 se do potravin p\u0159id\u00e1vaj\u00ed.\u201c<\/em><\/p>\n<p>Nakonec lze p\u0159idat su\u0161enou syrov\u00e1tku, kter\u00e1 b\u00fdvala odpadn\u00edm produktem ml\u00e9k\u00e1rensk\u00e9ho pr\u016fmyslu, a cukr. Mnoho z t\u011bchto ultrazpracovan\u00fdch potravin se prod\u00e1v\u00e1 jako zdrav\u00e9. Zaj\u00edmav\u00e1 je nap\u0159\u00edklad recenze Diet Coke, kter\u00e1 \u201edostane na l\u00e1hvi \u010dty\u0159i zelen\u00e1 sv\u011btla. Nejde tedy jen o zdrav\u00e9 j\u00eddlo. Je to nejzdrav\u011bj\u0161\u00ed produkt, kter\u00fd si m\u016f\u017eete koupit. &#8222;Velmi m\u00e1lo potravin m\u00e1 \u010dty\u0159i zelen\u00e1 sv\u011btla.&#8220;<\/p>\n<p>Jak poznamen\u00e1v\u00e1 van Tulleken, t\u011blo si vyvinulo sofistikovan\u00fd syst\u00e9m pro pochopen\u00ed toho, co j\u00eddlo d\u011bl\u00e1. To mohlo b\u00fdt z\u00e1kladem pro v\u00fdrobce, kte\u0159\u00ed vyvinuli \u201e\u0161\u0165astn\u00fd bod\u201c, tedy bod, kdy je s\u016fl, sladkost a bohatost poci\u0165ov\u00e1na jako p\u0159esn\u011b na jazyku. Kdy\u017e ochutn\u00e1te sladkost, p\u0159iprav\u00ed va\u0161e t\u011blo na cukr a sacharidy.<\/p>\n<p>P\u016fvodn\u00ed teorie byla, \u017ee chu\u0165 uvol\u0148uje inzul\u00edn, kter\u00fd sni\u017euje hladinu cukru v krvi a zp\u016fsobuje hlad. Van Tulleken poznamen\u00e1v\u00e1, \u017ee ned\u00e1vn\u00fd v\u00fdzkum uk\u00e1zal, \u017ee um\u011bl\u00e1 sladidla zvy\u0161uj\u00ed hladinu cukru v krvi, co\u017e m\u016f\u017ee b\u00fdt sou\u010d\u00e1st\u00ed stresov\u00e9 reakce, kdy t\u011blo cukr o\u010dek\u00e1v\u00e1 a nedost\u00e1v\u00e1 ho.<\/p>\n<p>A tot\u00e9\u017e se m\u016f\u017ee st\u00e1t s tukem. V 80. letech, kdy byl tuk d\u00e9monizov\u00e1n, za\u010dali v\u00fdrobci potravin vyr\u00e1b\u011bt n\u00edzkotu\u010dn\u00e9 v\u00fdrobky. V\u00fdrobci potravin tak\u00e9 vytvo\u0159ili dojem mastn\u00e9 textury, ale bez skute\u010dn\u00e9ho tuku. Van Tulleken poukazuje na to, \u017ee \u00fasta nechut\u00ed pro z\u00e1bavu, ale sp\u00ed\u0161e jako syst\u00e9m v\u010dasn\u00e9ho varov\u00e1n\u00ed.<\/p>\n<p>Ho\u0159k\u00e1 chu\u0165 tedy nazna\u010duje toxiny a sladkost signalizuje t\u011blu, \u017ee cukr je na cest\u011b. On a dal\u0161\u00ed se domn\u00edvaj\u00ed, \u017ee jedn\u00edm z faktor\u016f, kter\u00fd vede k nadm\u011brn\u00e9 spot\u0159eb\u011b, je, kdy\u017e \u00fasta detekuj\u00ed tuk v potravin\u00e1ch, kter\u00e9 neobsahuj\u00ed tuk nebo pokud chutnaj\u00ed pikantn\u011b bez b\u00edlkovin. Chu\u0165 \u0159\u00edk\u00e1 t\u011blu, \u017ee p\u0159ich\u00e1z\u00ed \u017eivina, ale nikdy nedoraz\u00ed. To naru\u0161uje homeostatick\u00e9 mechanismy zabudovan\u00e9 do savc\u016f.<\/p>\n<p><em>&#8222;A pamatujte, \u017ee v\u0161ichni m\u00e1me vnit\u0159n\u00ed mechanismus, kter\u00fd n\u00e1m m\u016f\u017ee \u0159\u00edct: &#8218;Jsem pln\u00fd&#8216;.&#8220; Obezita u divok\u00fdch zv\u00ed\u0159at neexistuje a nem\u00e1 nic spole\u010dn\u00e9ho s nedostatkem potravy. Mnoho zv\u00ed\u0159at \u017eije z velmi bohat\u00e9 potravy, ale maj\u00ed homeostatick\u00e9 mechanismy&#8230;<\/em><\/p>\n<p><em>V\u0161ichni m\u00e1me zp\u016fsob, jak udr\u017eet na\u0161i celkovou vnit\u0159n\u00ed fyziologii stejnou. P\u0159esn\u011b regulujeme na\u0161i teplotu, krevn\u00ed tlak, hladinu kysl\u00edku, hladinu oxidu uhli\u010dit\u00e9ho, pH krve, sod\u00edk, drasl\u00edk. Bylo by zvl\u00e1\u0161tn\u00ed, kdybychom tot\u00e9\u017e neud\u011blali pro p\u0159\u00edjem kalori\u00ed, a m\u016f\u017eeme to ud\u011blat, kdy\u017e j\u00edme skute\u010dn\u00e9 j\u00eddlo.\u201c<\/em><\/p>\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>Odhalov\u00e1n\u00ed d\u016fvod\u016f v\u00fdrobc\u016f potravin pro obezitu<\/strong><\/span><\/p>\n<p>Kdy\u017e se potravin\u00e1\u0159sk\u00fd pr\u016fmysl stal hlavn\u00ed p\u0159\u00ed\u010dinou obezity a nemoc\u00ed, za\u010dal tak\u00e9 navrhovat d\u016fvody obezity lid\u00ed, kter\u00e9 nem\u011bly nic spole\u010dn\u00e9ho se slo\u017ekami ve vyr\u00e1b\u011bn\u00fdch produktech. Jak v\u0161ak poznamen\u00e1v\u00e1 van Tulleken ve sv\u00e9 p\u0159edn\u00e1\u0161ce v Royal Institution, tyto d\u016fvody byly nyn\u00ed odhaleny.<\/p>\n<ul>\n<li><strong>Kalorie dovnit\u0159, kalorie ven<\/strong>\u00a0\u2013 Teorie \u0159\u00edk\u00e1, \u017ee pokud budete p\u0159ij\u00edmat v\u00edce kalori\u00ed, ne\u017e sp\u00e1l\u00edte, p\u0159iberete na v\u00e1ze. Van Tulleken poukazuje na to, \u017ee fr\u00e1ze \u201ecvi\u010den\u00ed je l\u00e9k\u201c byla ochrann\u00e1 zn\u00e1mka spole\u010dnosti Coca-Cola Company a vyvinuta ve spolupr\u00e1ci s American College of Sports Medicine. V\u00fdzkumn\u00edk Herman Pontzer v\u0161ak ve studii na r\u016fzn\u00fdch populac\u00edch zjistil, \u017ee lid\u00e9 konzumuj\u00ed zhruba stejn\u00fd po\u010det kalori\u00ed bez ohledu na \u00farove\u0148 jejich aktivity. Rozd\u00edl spo\u010d\u00edv\u00e1 v tom, kde jsou kalorie spot\u0159ebov\u00e1ny. Lid\u00e9 v z\u00e1padn\u00ed spole\u010dnosti utr\u00e1cej\u00ed kalorie na z\u00e1n\u011bt, \u00fazkost a hladinu toxick\u00fdch hormon\u016f. Zd\u00e1 se, \u017ee v\u00fdhody cvi\u010den\u00ed tyto faktory tlum\u00ed, co\u017e vysv\u011btluje, pro\u010d nem\u016f\u017eete vykompenzovat \u0161patnou stravu cvi\u010den\u00edm.<\/li>\n<li><strong>S\u00edla v\u016fle<\/strong>\u00a0\u2013 Druh\u00fdm d\u016fvodem, kter\u00fd se uv\u00e1d\u00ed k vysv\u011btlen\u00ed obezity, je nedostatek v\u016fle, kter\u00fd se pou\u017e\u00edv\u00e1 jako z\u00e1stupn\u00fd znak chudoby. B\u011bhem p\u0159edn\u00e1\u0161ky, krom\u011b jin\u00fdch d\u016fkaz\u016f, kter\u00e9 maj\u00ed vyvr\u00e1tit teorii, van Tulleken poukazuje na graf prezentovan\u00fd na za\u010d\u00e1tku p\u0159edn\u00e1\u0161ky, kter\u00fd ukazuje meteorick\u00fd n\u00e1r\u016fst obezity t\u00e9m\u011b\u0159 sou\u010dasn\u011b s n\u00e1r\u016fstem ultraprogresivn\u00edch potravin, a poznamen\u00e1v\u00e1, \u017ee \u201es\u00edla v\u016fle argument nen\u00ed platn\u00fd, pokud se netvrd\u00ed, \u017ee ve v\u0161ech t\u011bchto r\u016fzn\u00fdch komunit\u00e1ch do\u0161lo sou\u010dasn\u011b k selh\u00e1n\u00ed mor\u00e1ln\u00ed odpov\u011bdnosti\u201c.<\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\"><strong>Nejni\u010div\u011bj\u0161\u00ed slo\u017eka ultrazpracovan\u00fdch potravin<\/strong><\/span><\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<div class=\"wp-block-embed__wrapper\"><iframe loading=\"lazy\" title=\"Zdravotn\u00ed rizika rostlinn\u00e9ho oleje | Pro\u010d jsou rostlinn\u00e9 oleje \u201ezdrav\u00e9 pro srdce\u201c ko\u0159enem v\u0161ech chronick\u00fdch onemocn\u011bn\u00ed\" src=\"https:\/\/www.youtube.com\/embed\/-T79dJI3xIw?feature=oembed\" width=\"800\" height=\"450\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/div>\n<\/figure>\n<p>Zat\u00edmco ultra-zpracovan\u00e9 potraviny obsahuj\u00ed \u0159adu \u0161kodliv\u00fdch slo\u017eek, v\u010detn\u011b syntetick\u00fdch a\/nebo geneticky upraven\u00fdch slou\u010denin a kontaminant\u016f, jako jsou pesticidy, jednou z nej\u0161kodliv\u011bj\u0161\u00edch slo\u017eek nach\u00e1zej\u00edc\u00ed se ve v\u011bt\u0161in\u011b zpracovan\u00fdch a ultrazpracovan\u00fdch potravin je omega\u00a0<a href=\"https:\/\/takecontrol.substack.com\/p\/linoleic-acid\" target=\"_blank\" rel=\"noreferrer noopener\" data-type=\"link\" data-id=\"https:\/\/takecontrol.substack.com\/p\/linoleic-acid\">-6 kyselina linolov\u00e1 ( LA )<\/a>\u00a0, co\u017e je zp\u016fsobeno liber\u00e1ln\u00edm pou\u017e\u00edv\u00e1n\u00edm olej\u016f ze semen p\u0159i v\u00fdrob\u011b t\u011bchto produkt\u016f.<\/p>\n<p>Hlavn\u00edm probl\u00e9mem polynenasycen\u00fdch tuk\u016f (PUFA), jako je LA, je to, \u017ee jsou chemicky nestabiln\u00ed, co\u017e je \u010din\u00ed velmi n\u00e1chyln\u00fdmi k po\u0161kozen\u00ed kysl\u00edkov\u00fdmi formami vytv\u00e1\u0159en\u00fdmi b\u011bhem produkce energie v bu\u0148k\u00e1ch.<\/p>\n<p>Toto po\u0161kozen\u00ed zp\u016fsobuje, \u017ee vytv\u00e1\u0159ej\u00ed pokro\u010dil\u00e9 koncov\u00e9 produkty lipoxidace (ALE), kter\u00e9 zase vytv\u00e1\u0159ej\u00ed nebezpe\u010dn\u00e9 voln\u00e9 radik\u00e1ly, kter\u00e9 po\u0161kozuj\u00ed va\u0161e bun\u011b\u010dn\u00e9 membr\u00e1ny, mitochondrie, proteiny a DNA. LA se tak\u00e9 rozkl\u00e1d\u00e1 na \u0161kodliv\u00e9 metabolity, jako jsou oxidovan\u00e9 metabolity LA (OXLAM), kter\u00e9 maj\u00ed extr\u00e9mn\u011b negativn\u00ed \u00fa\u010dinky na va\u0161e zdrav\u00ed. Tyto ALE a OXLAM pak vedou k mitochondri\u00e1ln\u00ed dysfunkci, kter\u00e1 je charakteristick\u00fdm znakem v\u011bt\u0161iny chronick\u00fdch onemocn\u011bn\u00ed.<\/p>\n<p>Video v\u00fd\u0161e poskytuje p\u0159ehled zdravotn\u00edch rizik spojen\u00fdch s rostlinn\u00fdmi oleji a oleji ze semen, kter\u00e9 se nach\u00e1zej\u00ed ve v\u011bt\u0161in\u011b zpracovan\u00fdch potravin. Ukazuje, jak po uveden\u00ed t\u011bchto olej\u016f na trh prudce vzrostla chronick\u00e1 onemocn\u011bn\u00ed, jako je srde\u010dn\u00ed onemocn\u011bn\u00ed.<\/p>\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>Oleje ze semen jsou mnohem hor\u0161\u00ed ne\u017e cukr<\/strong><\/span><\/p>\n<p>Zat\u00edmco v\u011bt\u0161ina odborn\u00edk\u016f na v\u00fd\u017eivu obvi\u0148uje n\u00e1r\u016fst spot\u0159eby cukru z epidemie chronick\u00fdch onemocn\u011bn\u00ed, \u00faloha cukru je ve srovn\u00e1n\u00ed s \u00fa\u010dinky olej\u016f ze semen relativn\u011b mal\u00e1.<\/p>\n<p>Zpracovan\u00e9 potraviny obvykle obsahuj\u00ed kolem 21 % cukru. Av\u0161ak a\u017e 50 % nebo v\u00edce celkov\u00fdch kalori\u00ed nalezen\u00fdch ve v\u011bt\u0161in\u011b zpracovan\u00fdch potravin poch\u00e1z\u00ed z olej\u016f ze semen. Souvislost potvrzuje i pohled na spot\u0159ebu sacharid\u016f v USA. Od roku 1997 kles\u00e1, zat\u00edmco obezita a diabetes 2. typu neust\u00e1le p\u0159ib\u00fdvaj\u00ed. Je zaj\u00edmav\u00e9, \u017ee tento pokra\u010duj\u00edc\u00ed n\u00e1r\u016fst se shoduje s n\u00e1r\u016fstem spot\u0159eby oleje ze semen.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/media.mercola.com\/ImageServer\/public\/2024\/May\/sugar-vegetable-oils-consumption.png?w=800&amp;ssl=1\" alt=\"\" data-recalc-dims=\"1\" \/><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/media.mercola.com\/ImageServer\/public\/2024\/May\/us-seed-oils-sugar.png?w=800&amp;ssl=1\" alt=\"\" data-recalc-dims=\"1\" \/><\/figure>\n<\/div>\n<p>Dal\u0161\u00edm velk\u00fdm d\u016fvodem, pro\u010d jsou oleje ze semen exponenci\u00e1ln\u011b \u0161kodliv\u011bj\u0161\u00ed pro zdrav\u00ed ne\u017e cukr, je to, \u017ee v t\u011ble vydr\u017e\u00ed mnohem d\u00e9le. Polo\u010das rozpadu LA je asi 600 a\u017e 680 dn\u00ed, tedy asi dva roky. To znamen\u00e1, \u017ee v\u00e1m bude trvat asi \u0161est let, ne\u017e nahrad\u00edte 95 % LA ve va\u0161em t\u011ble zdrav\u00fdmi tuky. To je hlavn\u00ed d\u016fvod, pro\u010d byste m\u011bli udr\u017eovat p\u0159\u00edjem LA co nejni\u017e\u0161\u00ed.<\/p>\n<p>Mezit\u00edm se va\u0161e z\u00e1soby glykogenu vy\u010derpaj\u00ed asi za den nebo dva. Pokud se tedy budete cp\u00e1t cukrem, tento cukr ve va\u0161em t\u011ble nez\u016fstane roky a zni\u010d\u00ed va\u0161e zdrav\u00ed, jako to d\u011blaj\u00ed LA v olej\u00edch ze sem\u00ednek. Oleje ze semen tak\u00e9 hraj\u00ed mnohem v\u011bt\u0161\u00ed roli v obezit\u011b ne\u017e cukr.<\/p>\n<p class=\"has-medium-font-size\"><span style=\"font-size: 18pt;\"><strong>Obezita je stav nedostatku energie<\/strong><\/span><\/p>\n<p>Je d\u016fle\u017eit\u00e9 porozum\u011bt tomu, \u017ee obezita je stav nedostatku energie, kter\u00fd je d\u016fsledkem zhor\u0161en\u00e9ho mitochondri\u00e1ln\u00edho d\u00fdch\u00e1n\u00ed, co\u017e m\u00e1 za n\u00e1sledek ukl\u00e1d\u00e1n\u00ed kalori\u00ed ve form\u011b tuku nam\u00edsto spalov\u00e1n\u00ed jako paliva. \u0158e\u0161en\u00edm je optimalizace funkce mitochondri\u00ed a zv\u00fd\u0161en\u00ed rychlosti metabolismu.<\/p>\n<p>Toto neefektivn\u00ed spalov\u00e1n\u00ed paliva (metabolizace potravy) je d\u016fvodem, pro\u010d ob\u00e9zn\u00ed lid\u00e9 maj\u00ed tendenci bojovat s dal\u0161\u00edmi zdravotn\u00edmi probl\u00e9my, jako jsou: B. Nedostatek energie, \u00fanava, \u0161patn\u00e1 koncentrace, za\u017e\u00edvac\u00ed pot\u00ed\u017ee a \u0161patn\u00e1 funkce imunity.<\/p>\n<p>Je d\u016fle\u017eit\u00e9 v\u011bd\u011bt, \u017ee existuje rozd\u00edl mezi energi\u00ed a palivem. T\u011blo vyu\u017e\u00edv\u00e1 j\u00eddlo jako palivo k v\u00fdrob\u011b energie pot\u0159ebn\u00e9 pro t\u011blesn\u00e9 funkce, jako je svalov\u00e1 kontrakce, tr\u00e1ven\u00ed a kognitivn\u00ed funkce. Kl\u00ed\u010dovou mylnou p\u0159edstavou, pokud jde o p\u0159ib\u00edr\u00e1n\u00ed na v\u00e1ze, je, \u017ee p\u0159em\u011b\u0148ujete palivo z potravy na energii, konkr\u00e9tn\u011b adenosintrifosf\u00e1t (ATP).<\/p>\n<p>Bez aktivity ke spalov\u00e1n\u00ed energie va\u0161e t\u011blo p\u0159em\u011b\u0148uje ATP na t\u011blesn\u00fd tuk. Jin\u00fdmi slovy, nevyr\u00e1b\u00edte dostatek energie a jste ve stavu energetick\u00e9ho nedostatku, ale m\u00e1te dostatek paliva. Palivo se ukl\u00e1d\u00e1, proto\u017ee ho va\u0161e t\u011blo nedok\u00e1\u017ee efektivn\u011b metabolizovat.<\/p>\n<p>V\u00fdsledkem je t\u011blesn\u00fd tuk a nedostatek energie, co\u017e nut\u00ed va\u0161e t\u011blo k downregulaci jin\u00fdch syst\u00e9m\u016f, jako jsou: B. reproduk\u010dn\u00ed hormony, \u010dinnost \u0161t\u00edtn\u00e9 \u017el\u00e1zy a syst\u00e9my, kter\u00e9 nejsou d\u016fle\u017eit\u00e9 pro p\u0159e\u017eit\u00ed. Bohu\u017eel tak\u00e9 trp\u00edte neust\u00e1l\u00fdm hladem, proto\u017ee sign\u00e1l hladu je prim\u00e1rn\u011b \u0159\u00edzen dostupnost\u00ed energie.<\/p>\n<p>To n\u00e1sledn\u011b vede k p\u0159ej\u00edd\u00e1n\u00ed, co\u017e vytv\u00e1\u0159\u00ed za\u010darovan\u00fd kruh nedostatku energie a p\u0159ib\u00edr\u00e1n\u00ed na v\u00e1ze. C\u00edlem je zlep\u0161it metabolismus nebo n\u00edzkou produkci energie. S t\u00edm mohou pomoci r\u016fzn\u00e9 strategie. Podrobn\u011bj\u0161\u00ed diskusi o tomto za\u010darovan\u00e9m kruhu, r\u016fzn\u00e9 n\u00e1vrhy, jak jej napravit, a odkazy na dal\u0161\u00ed pomoc naleznete v \u010d\u00e1sti \u201e\u00a0<a href=\"https:\/\/articles.mercola.com\/sites\/articles\/archive\/2023\/10\/20\/metabolically-healthy-obesity-myth.aspx\" target=\"_blank\" rel=\"noreferrer noopener\" data-type=\"link\" data-id=\"https:\/\/articles.mercola.com\/sites\/articles\/archive\/2023\/10\/20\/metabolically-healthy-obesity-myth.aspx\">Studie obezity: \u201eTlust\u00fd, ale fit\u201c je m\u00fdtus<\/a>\u00a0.<\/p>\n<p><em>Anal\u00fdza od Dr. Josef Mercola<\/em><\/p>\n<p><span style=\"font-size: 18pt;\"><strong>Prameny:<\/strong><\/span><\/p>\n<ul>\n<li><sup>1\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0002916522001253#ab0005\" target=\"_blank\" rel=\"noreferrer noopener\">The American Journal of Clinical Nutrition, 2022; 115 (1), Abstrakt\/V\u00fdsledky<\/a><\/li>\n<li><sup>2\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 22:55<\/a><\/li>\n<li><sup>3,\u00a0<\/sup>\u00a0<sup>7\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.bmj.com\/content\/384\/bmj-2023-077310\" target=\"_blank\" rel=\"noreferrer noopener\">The BMJ, 2024; 384:e077310<\/a><\/li>\n<li><sup>4\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 29:15<\/a><\/li>\n<li><sup>5\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 10:46<\/a><\/li>\n<li><sup>6\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuty 26:07 \u2013 27:08<\/a><\/li>\n<li><sup>8\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 5:41<\/a><\/li>\n<li><sup>9\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.nature.com\/articles\/s41430-022-01099-1\" target=\"_blank\" rel=\"noreferrer noopener\">European Journal of Clinical Nutrition, 2022; 76<\/a><\/li>\n<li><sup>10\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 12:34<\/a><\/li>\n<li><sup>11\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuty 27:55 a 28:54<\/a><\/li>\n<li><sup>12\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.theguardian.com\/food\/2020\/feb\/13\/how-ultra-processed-food-took-over-your-shopping-basket-brazil-carlos-monteiro\" target=\"_blank\" rel=\"noreferrer noopener\">The Guardian, 12. \u00fanora 2020<\/a><\/li>\n<li><sup>13\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC7946062\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bun\u011b\u010dn\u00fd metabolismus, 2019;30(1)<\/a><\/li>\n<li><sup>14,\u00a0<\/sup>\u00a0<sup>15\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.bbc.co.uk\/food\/articles\/van_tulleken\" target=\"_blank\" rel=\"noreferrer noopener\">BBC Food, Co se stalo, kdy\u017e jsem m\u011bs\u00edc jedl ultra zpracovan\u00e9 j\u00eddlo<\/a><\/li>\n<li><sup>16\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuty 16:54 a 17:44<\/a><\/li>\n<li><sup>17\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuty 18:04 a 18:55<\/a><\/li>\n<li><sup>18\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuty 19:12 a 20:20<\/a><\/li>\n<li><sup>19\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 14:37<\/a><\/li>\n<li><sup>20\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC6550161\/\" target=\"_blank\" rel=\"noreferrer noopener\">NPJ Science of Food, 2018; 2 za 2<\/a><\/li>\n<li><sup>21\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 16:35<\/a><\/li>\n<li><sup>22\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 41:30<\/a><\/li>\n<li><sup>23\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 34:11<\/a><\/li>\n<li><sup>24\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 30:40<\/a><\/li>\n<li><sup>25\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 35:23<\/a><\/li>\n<li><sup>26\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=5QOTBreQaIk\" target=\"_blank\" rel=\"noreferrer noopener\">YouTube, 26. \u0159\u00edjna 2023, minuta 36:43<\/a><\/li>\n<li><sup>27\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/physics-and-astronomy\/fatty-acids\" target=\"_blank\" rel=\"noreferrer noopener\">ScienceDirect, Mastn\u00e9 kyseliny<\/a><\/li>\n<li><sup>28\u00a0<\/sup>\u00a0<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8224384\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bu\u0148ky. \u010dervna 2021; 10(6): 1284<\/a><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"elementor-element elementor-element-8c57238 quelle dc-has-condition dc-condition-empty elementor-widget elementor-widget-heading\" data-id=\"8c57238\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n<div class=\"elementor-widget-container\">\n<h3 class=\"elementor-heading-title elementor-size-default\"><span style=\"font-size: 10pt;\"><a href=\"https:\/\/articles.mercola.com\/sites\/articles\/archive\/2024\/05\/13\/ultraprocessed-foods-health-effects.aspx\" target=\"_blank\" rel=\"nofollow noopener\">ZDROJ<\/a><\/span><\/h3>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Historie na prvn\u00ed pohled Chris van Tulleken v p\u0159edn\u00e1\u0161ce na Kr\u00e1lovsk\u00e9m institutu vysv\u011btlil, jak ultrazpracovan\u00e9&#8230;<\/p>\n","protected":false},"author":2,"featured_media":54227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[1042,750,21],"_links":{"self":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/54226"}],"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=54226"}],"version-history":[{"count":1,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/54226\/revisions"}],"predecessor-version":[{"id":54228,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/54226\/revisions\/54228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media\/54227"}],"wp:attachment":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media?parent=54226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/categories?post=54226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/tags?post=54226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}