{"id":58464,"date":"2024-07-24T05:46:10","date_gmt":"2024-07-24T03:46:10","guid":{"rendered":"https:\/\/www.infokuryr.cz\/n\/?p=58464"},"modified":"2024-07-24T05:46:10","modified_gmt":"2024-07-24T03:46:10","slug":"mnohe-zpracovane-potraviny-mohou-obsahovat-potencialne-toxicke-latky-ktere-nejsou-uvedeny-na-obalu","status":"publish","type":"post","link":"https:\/\/www.infokuryr.cz\/n\/2024\/07\/24\/mnohe-zpracovane-potraviny-mohou-obsahovat-potencialne-toxicke-latky-ktere-nejsou-uvedeny-na-obalu\/","title":{"rendered":"Mnoh\u00e9 zpracovan\u00e9 potraviny mohou obsahovat potenci\u00e1ln\u011b toxick\u00e9 l\u00e1tky, kter\u00e9 nejsou uvedeny na obalu"},"content":{"rendered":"
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Pravd\u011bpodobn\u011b zn\u00e1te mnoh\u00e9 nep\u0159\u00edpustn\u00e9 p\u0159\u00edsady ve zpracovan\u00fdch potravin\u00e1ch, kter\u00fdm je t\u0159eba se za ka\u017edou cenu vyhnout (tj. syntetick\u00e1 barviva a konzerva\u010dn\u00ed l\u00e1tky).<\/span><\/p>\n

Jak je to v\u0161ak s \u201eneviditeln\u00fdmi\u201c aditivy, kter\u00e9 se skr\u00fdvaj\u00ed potravin\u00e1ch bez ozna\u010den\u00ed na obalu?<\/span><\/p>\n

Jedn\u00e1 se o skryt\u00e9 p\u0159\u00edsady, zn\u00e1m\u00e9 jako \u201epomocn\u00e9 l\u00e1tky p\u0159i zpracov\u00e1n\u00ed\u201c, kter\u00e9 nejsou vyzna\u010deny na obalu, proto\u017ee technicky nejsou sou\u010d\u00e1st\u00ed samotn\u00e9ho potravinov\u00e9ho v\u00fdrobku, ale jsou sp\u00ed\u0161e zbytky, kter\u00e9 z\u016fstaly z procesu v\u00fdroby t\u011bchto potravin.<\/span><\/p>\n

B\u011b\u017en\u00e9 pomocn\u00e9 l\u00e1tky p\u0159i zpracov\u00e1n\u00ed zahrnuj\u00ed p\u0159\u00edsady, do kter\u00fdch se potraviny nam\u00e1\u010dej\u00ed, myj\u00ed se v nich nebo se filtruj\u00ed, nap\u0159\u00edklad n\u00e1poje jako v\u00edno a d\u017eus, aby vypadaly pr\u016fzra\u010dn\u011bji.<\/span><\/p>\n

Mohou to b\u00fdt tak\u00e9 l\u00e1tky, kter\u00e9 zlep\u0161uj\u00ed texturu chlebov\u00fdch v\u00fdrobk\u016f, aby byly m\u011bk\u010d\u00ed a pru\u017en\u011bj\u0161\u00ed.<\/span><\/p>\n

\u201eB\u011bhem v\u00fdrobn\u00edho procesu se tyto pomocn\u00e9 l\u00e1tky spot\u0159ebov\u00e1vaj\u00ed, p\u0159em\u011b\u0148uj\u00ed nebo odstra\u0148uj\u00ed, \u010d\u00edm\u017e se st\u00e1vaj\u00ed v kone\u010dn\u00e9m produktu prakticky nezjistiteln\u00e9,\u201c<\/span><\/em>\u00a0varuje Flora Zhaoov\u00e1 z port\u00e1lu\u00a0<\/span>The Epoch Times<\/span><\/em>\u00a0p\u0159ed skrytou p\u0159\u00edtomnost\u00ed pomocn\u00fdch l\u00e1tek ve zpracovan\u00fdch potravin\u00e1ch.<\/span><\/p>\n

Nap\u0159\u00edklad u ovocn\u00e9 \u0161\u0165\u00e1vy n\u011bkte\u0159\u00ed v\u00fdrobci p\u0159id\u00e1vaj\u00ed b\u011bhem extrakce \u0161\u0165\u00e1vy enzymy, aby se dos\u00e1hlo v\u00fdt\u011b\u017enosti vy\u0161\u0161\u00ed ne\u017e 90 procent hmotnosti ovoce. Kdy\u017e se n\u011bkolik hodin rozmixovan\u00e9 ovoce zah\u0159\u00edv\u00e1, enzymy jako pektin\u00e1za a amyl\u00e1za zkapal\u0148uj\u00ed kone\u010dn\u00fd produkt rozkladem celul\u00e1zy a polysacharid\u016f, jako je pektin. Z ovoce se tak z\u00edsk\u00e1 v\u00edce \u0161\u0165\u00e1vy a cukr\u016f.<\/span><\/p>\n

\u201eTyto enzymy zlep\u0161uj\u00ed tok \u0161\u0165\u00e1vy ve zpracovatelsk\u00fdch n\u00e1dob\u00e1ch a zvy\u0161uj\u00ed jej\u00ed sladkost,\u201c<\/span><\/em>\u00a0vysv\u011btluje Zhaoov\u00e1.\u00a0<\/span>\u201eSpot\u0159ebov\u00e1vaj\u00ed se a p\u0159em\u011b\u0148uj\u00ed se b\u011bhem zpracov\u00e1n\u00ed, ale v kone\u010dn\u00e9m d\u016fsledku se nezobrazuj\u00ed na etiket\u011b mezi slo\u017ekami.\u201c<\/span><\/em><\/p>\n

Dal\u0161\u00ed zpracovanou potravinou obsahuj\u00edc\u00ed skryt\u00e9 pomocn\u00e9 l\u00e1tky je ml\u00e9ko \u201ebez lakt\u00f3zy\u201c, kter\u00e9 obsahuje p\u0159idanou lakt\u00e1zu, aby se zabr\u00e1nilo \u0161kod\u00e1m zp\u016fsoben\u00fdm pasterizac\u00ed.<\/span><\/p>\n

Syrov\u00e9 ml\u00e9ko toti\u017e obsahuje p\u0159\u00edrodn\u00ed enzymy, kter\u00e9 \u0161t\u011bp\u00ed lakt\u00f3zu, ale pasterizovan\u00e9 ml\u00e9ko ne, a proto ho mnoho lid\u00ed nem\u016f\u017ee p\u00edt kv\u016fli \u201elakt\u00f3zov\u00e9 intoleranci\u201c.<\/span><\/p>\n

\u201eKrom\u011b toho nan\u00e1\u0161en\u00ed palmov\u00e9ho vosku na pe\u010d\u00edc\u00ed formy pom\u00e1h\u00e1 p\u0159i snadn\u00e9m uvoln\u011bn\u00ed kol\u00e1\u010d\u016f,\u201c<\/span><\/em>\u00a0\u0159\u00edk\u00e1 Zhaoov\u00e1.\u00a0<\/span>\u201eOm\u00e1\u010dky v lahv\u00edch \u010dasto obsahuj\u00ed dus\u00edk p\u0159idan\u00fd b\u011bhem pln\u011bn\u00ed do lahv\u00ed, aby se vytla\u010dil kysl\u00edk, \u010d\u00edm\u017e se zabr\u00e1n\u00ed oxidaci a znehodnocen\u00ed produktu.\u201c<\/span><\/em><\/p>\n

(Souvisej\u00edc\u00ed: V\u011bd\u011bli jste, \u017ee glob\u00e1ln\u00ed potravinovou politiku\u00a0<\/span>kontroluje<\/span><\/a>\u00a0hrstka nadn\u00e1rodn\u00edch firemn\u00edch potravinov\u00fdch gigant\u016f, mezi kter\u00e9 pat\u0159\u00ed Coca-Cola, Nestl\u00e9 a PepsiCo?)<\/span><\/p>\n

L\u00e1tky pou\u017e\u00edvan\u00e9 ke zpracov\u00e1n\u00ed potravin nejsou nutn\u011b bezpe\u010dn\u00e9 ke konzumaci<\/span><\/h2>\n

Co jsou tedy vlastn\u011b ty l\u00e1tky pro zpracov\u00e1n\u00ed potravin?<\/span><\/p>\n

Jedn\u00e1 se o v\u011bci jako \u010di\u0159\u00edc\u00ed \u010dinidla, z\u00e1kalov\u00e1 \u010dinidla, katalyz\u00e1tory, flokulanty, filtra\u010dn\u00ed kyseliny \u010di inhibitory krystalizace. Maj\u00ed mnoh\u00e9 \u00fa\u010dely, ale obecn\u011b jde o pomocn\u00e9 l\u00e1tky pro zpracov\u00e1n\u00ed potravin, kter\u00e9 maximalizuj\u00ed trvanlivost a v kone\u010dn\u00e9m d\u016fsledku i zisky pro potravin\u00e1\u0159sk\u00e9 korporace.<\/span><\/p>\n

Martin Bucknavage, hlavn\u00ed specialista na bezpe\u010dnost potravin na Kated\u0159e potravin\u00e1\u0159stv\u00ed Pennsk\u00e9 st\u00e1tn\u00ed univerzity, \u0159\u00edk\u00e1, \u017ee s konzumac\u00ed skryt\u00fdch pomocn\u00fdch l\u00e1tek p\u0159i zpracov\u00e1n\u00ed potravin nejsou spojena \u017e\u00e1dn\u00e1 rizika.<\/span><\/p>\n

Na druh\u00e9 stran\u011b, in\u017een\u00fdr potravin\u00e1\u0159sk\u00fdch v\u00fdrobn\u00edch proces\u016f Tim Bowser z Centra zem\u011bd\u011blsk\u00fdch produkt\u016f Roberta M. Kerra p\u0159i Oklahomsk\u00e9 st\u00e1tn\u00ed univerzit\u011b, \u0159\u00edk\u00e1, \u017ee je tomu jinak.<\/span><\/p>\n

\u201eU v\u0161ech proces\u016f existuj\u00ed rizika,\u201c<\/span><\/em>\u00a0varuje Bowser.\u00a0<\/span>\u201eUr\u010dit\u011b existuj\u00ed potenci\u00e1ln\u00ed vedlej\u0161\u00ed \u00fa\u010dinky a negativn\u00ed aspekty, kter\u00e9 je t\u0159eba p\u0159ezkoumat.\u201c<\/span><\/em><\/p>\n

Podstatn\u00e9 je, \u017ee podle Bowsera je nepravd\u011bpodobn\u00e9, \u017ee by v\u00fdrobci potravin pou\u017e\u00edvali pomocn\u00e9 l\u00e1tky p\u0159i zpracov\u00e1n\u00ed potravin pro \u00fa\u010dely klam\u00e1n\u00ed a pad\u011bl\u00e1n\u00ed kv\u016fli zp\u016fsobu, jak\u00fdm funguj\u00ed.<\/span><\/p>\n

\u201eNemaj\u00ed takovou schopnost podv\u00e1d\u011bt,\u201c<\/span><\/em>\u00a0\u0159\u00edk\u00e1 Bowser.\u00a0<\/span>\u201eZbytky uveden\u00fdch l\u00e1tek by byly p\u0159\u00edli\u0161 n\u00edzk\u00e9 pro mo\u017enou detekci.\u201c<\/span><\/em><\/p>\n

Technologie detekce v\u0161ak neust\u00e1le pokra\u010duje, tak\u017ee se m\u016f\u017eeme do\u010dkat \u010dasu, kdy bude mo\u017en\u00e9 pomocn\u00e9 l\u00e1tky na zpracov\u00e1n\u00ed potravin odhalit na \u00farovni \u010d\u00e1st\u00ed na miliardu (ppb) nebo dokonce \u010d\u00e1st\u00ed na bilion (ppt).<\/span><\/p>\n

Pivo je dal\u0161\u00ed potravinov\u00fd v\u00fdrobek, kter\u00fd \u010dasto obsahuje skryt\u00e9 pomocn\u00e9 l\u00e1tky, a to i ve st\u00e1tech, jako je N\u011bmecko, kde jsou zak\u00e1z\u00e1ny.<\/span><\/p>\n

P\u0159edpokl\u00e1d\u00e1 se, \u017ee k\u0159emelina, kter\u00e1 se pou\u017e\u00edv\u00e1 k filtrov\u00e1n\u00ed alkoholu a n\u00e1poj\u016f obecn\u011b, je n\u011bkdy kontaminov\u00e1na\u00a0<\/span>arsenem<\/span><\/a>\u00a0, co\u017e by mohlo vysv\u011btlovat, pro\u010d n\u011bmeck\u00e1 piva zaznamen\u00e1vaj\u00ed postupn\u00e9 zvy\u0161ov\u00e1n\u00ed jeho koncentrace v kone\u010dn\u00e9m produktu.<\/span><\/p>\n

\u201ePou\u017e\u00edv\u00e1n\u00ed ur\u010dit\u00fdch pomocn\u00fdch l\u00e1tek p\u0159i zpracov\u00e1n\u00ed potravin m\u016f\u017ee zv\u00fd\u0161it hladiny kontaminant\u016f v n\u00e1poj\u00edch,\u201c<\/span><\/em>\u00a0potvrdil mluv\u010d\u00ed americk\u00e9ho \u00da\u0159adu pro potraviny a l\u00e9\u010diva (FDA).<\/span><\/p>\n

V\u00edce informac\u00ed o tom, co nej\u00edst a \u010d\u00edm nekrmit svou rodinu, se dozv\u00edte na str\u00e1nce\u00a0<\/span>JunkFood.news<\/span><\/a> .<\/span><\/p>\n

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

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

Pravd\u011bpodobn\u011b zn\u00e1te mnoh\u00e9 nep\u0159\u00edpustn\u00e9 p\u0159\u00edsady ve zpracovan\u00fdch potravin\u00e1ch, kter\u00fdm je t\u0159eba se za ka\u017edou cenu…<\/p>\n","protected":false},"author":2,"featured_media":58465,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[750,3404,21],"_links":{"self":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/58464"}],"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=58464"}],"version-history":[{"count":0,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/posts\/58464\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media\/58465"}],"wp:attachment":[{"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/media?parent=58464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/categories?post=58464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.infokuryr.cz\/n\/wp-json\/wp\/v2\/tags?post=58464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}