{"id":16304,"date":"2025-09-16T11:37:00","date_gmt":"2025-09-16T11:37:00","guid":{"rendered":"https:\/\/ziveprobiotika.sk\/?p=16304"},"modified":"2025-10-22T07:57:51","modified_gmt":"2025-10-22T07:57:51","slug":"preco-jogurt-bryndza-obvykle-nestacia-a-z-akeho-dovodu-nemusia-prezit-v-zaludku","status":"publish","type":"post","link":"https:\/\/ziveprobiotika.sk\/cz\/preco-jogurt-bryndza-obvykle-nestacia-a-z-akeho-dovodu-nemusia-prezit-v-zaludku\/","title":{"rendered":"Pro\u010d jogurt\/brynza obvykle nesta\u010d\u00ed? A z jak\u00e9ho d\u016fvodu nemus\u00ed p\u0159e\u017e\u00edt v \u017ealudku?"},"content":{"rendered":"<p><\/p>\n\n\n\n<p class=\"has-medium-font-size\">Za\u010dn\u011bme od z\u00e1klad\u016f a mechanismu tr\u00e1ven\u00ed. \u017daludek obsahuje velmi kysel\u00e9 prost\u0159ed\u00ed s pH p\u0159ibli\u017en\u011b 2 \u2013 3,5. Kyselina chlorovod\u00edkov\u00e1 (HCl) a dal\u0161\u00ed enzymy jako pepsin, lip\u00e1za slou\u017e\u00ed k tr\u00e1ven\u00ed\/rozkl\u00e1d\u00e1n\u00ed potravy na leh\u010deji stravitelnou hmotu. Krom\u011b toho tato kyselina chr\u00e1n\u00ed tr\u00e1vic\u00ed trakt p\u0159ed \u0161kodliv\u00fdmi bakteriemi, viry apod., p\u0159esto\u017ee v\u00edme, \u017ee ne v\u017edy se j\u00ed to poda\u0159\u00ed na 100 %.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Ov\u0161em takhle velmi kysel\u00e9 prost\u0159ed\u00ed je problematick\u00e9 i pro zdrav\u00e9 probiotick\u00e9 bakterie, kter\u00e9 se nach\u00e1zej\u00ed nap\u0159\u00edklad v jogurtech.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Jednodu\u0161e, kyselina chlorovod\u00edkov\u00e1 v \u017ealudku si nevyb\u00edr\u00e1 \u2013 obvykle likviduje prosp\u011b\u0161n\u00e9 i \u0161kodliv\u00e9 bakterie. Likviduje je zejm\u00e9na pokud nejsou dostate\u010dn\u011b odoln\u00e9, \u201evy\u0161kolen\u00e9\u201c a \u201evychovan\u00e9\u201c p\u0159e\u017e\u00edt v extr\u00e9mn\u011b kysel\u00e9m prost\u0159ed\u00ed.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">\u010casto poslouch\u00e1me argument: \u201eJ\u00e1 probiotika nepot\u0159ebuji (dokonce ani po antibiotik\u00e1ch), proto\u017ee si d\u00e1m jogurt nebo brynzu.\u201c Obsahuje v\u0161ak pasterizovan\u00e1 brynza v obchodech v\u016fbec n\u011bjak\u00e9 probiotick\u00e9 bakterie nebo dostatek bakteri\u00ed? Jak\u00e9 bakterie obsahuje jogurt, jak dlouho se tr\u00e1v\u00ed a dok\u00e1\u017e\u00ed p\u0159e\u017e\u00edt n\u011bkolikahodinov\u00fd kontakt s extr\u00e9mn\u011b kyselou HCl v \u017ealudku? O tom si pov\u00edme brzy.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>A tady p\u0159ich\u00e1z\u00edme k dal\u0161\u00ed d\u016fle\u017eit\u00e9 v\u011bci. V\u00edte, jak dlouho se tr\u00e1v\u00ed potrava a jak dlouho se tr\u00e1v\u00ed j\u00eddlo?<\/strong><\/h3>\n\n\n\n<p><\/p>\n\n\n\n<p>Zde je orienta\u010dn\u00ed p\u0159ehled:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"has-medium-font-size\"><strong>Voda:<\/strong> n\u011bkolik minut (je-li \u017ealudek pr\u00e1zdn\u00fd, m\u016f\u017ee proj\u00edt t\u00e9m\u011b\u0159 okam\u017eit\u011b).<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>\u010cir\u00e9 n\u00e1poje (\u010daj, k\u00e1va, d\u017eus):<\/strong> 10 \u2013 20 minut.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Sacharidov\u00e1 j\u00eddla (t\u011bstoviny, r\u00fd\u017ee, chl\u00e9b):<\/strong> 1 \u2013 2 hodiny.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>B\u00edlkoviny (vejce, ryby, dr\u016fbe\u017e):<\/strong> 2 \u2013 3 hodiny.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>T\u011b\u017e\u0161\u00ed maso (hov\u011bz\u00ed, vep\u0159ov\u00e9, zv\u011b\u0159ina):<\/strong> 3 \u2013 4 hodiny.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>J\u00eddla bohat\u00e1 na tuky nebo sma\u017een\u00e1:<\/strong> 4 \u2013 6 hodin, n\u011bkdy i d\u00e9le.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading has-medium-font-size\">Jak\u00fd je tedy rozd\u00edl nap\u0159\u00edklad mezi brynzou a tekut\u00fdmi \u017eiv\u00fdmi probiotiky?<\/h4>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-medium-font-size\">Jak vid\u00edme v tabulce naho\u0159e, tekutina se tr\u00e1v\u00ed v rozmez\u00ed od okam\u017eit\u00e9ho p\u0159echodu d\u00e1le do st\u0159eva, je-li \u017ealudek pr\u00e1zdn\u00fd (r\u00e1no, nala\u010dno), po n\u011bkolik minut, jde-li o slo\u017eit\u011bj\u0161\u00ed n\u00e1poj, jako je nap\u0159. n\u00e1plast. d\u017eus.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Tak\u017ee je vysoce pravd\u011bpodobn\u00e9, \u017ee \u017eiv\u00e1 tekut\u00e1 probiotika se dostanou d\u00e1le do st\u0159eva \u2013 tam, kde maj\u00ed p\u016fsobit a plnit sv\u016fj \u00fa\u010del \u2013 daleko sn\u00e1ze a hlavn\u011b rychleji ne\u017e tuh\u00e1 potrava. U\u017e jen kv\u016fli sv\u00e9mu skupenstv\u00ed. (Samoz\u0159ejm\u011b, nejsme dojmologov\u00e9 - v\u0161echno jsme dali prov\u011b\u0159it v\u011bdc\u016fm. Jak to dopadlo? To si rozebereme n\u00ed\u017ee).<\/p>\n\n\n\n<figure class=\"wp-block-pullquote has-large-font-size\"><blockquote><p><strong>\u010cas je velmi d\u016fle\u017eit\u00fd. \u010c\u00edm d\u00e9le jsou probiotick\u00e9 bakterie vystaveny nep\u0159\u00edzniv\u00fdm vliv\u016fm, jako je velmi kysel\u00e9 prost\u0159ed\u00ed \u017ealudku, t\u00edm se sni\u017euje jejich \u0161ance na p\u0159e\u017eit\u00ed.<\/strong>.<\/p><\/blockquote><\/figure>\n\n\n\n<p class=\"has-medium-font-size\"><strong>B\u00edlkoviny se tr\u00e1v\u00ed obvykle a\u017e 2 \u2013 3 hodiny <\/strong>(av p\u0159\u00edpad\u011b kombinovan\u00e9ho j\u00eddla, nap\u0159. halu\u0161ek, kter\u00e9 obsahuj\u00ed i brambory, p\u0161enici, ale i maso\/slaninu i v\u00fdrazn\u011b d\u00e9le) a je velmi sporn\u00e9, kolik z b\u011b\u017en\u00fdch probiotick\u00fdch\/jak\u00e9 mno\u017estv\u00ed bakteri\u00ed dok\u00e1\u017ee p\u0159e\u017e\u00edt tak n\u00e1ro\u010dn\u00fd proces.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Dal\u0161\u00ed v\u011bc je odolnost bakteri\u00ed.<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size\">I tyt\u00e9\u017e probiotick\u00e9 kmeny\/rodiny bakteri\u00ed nemus\u00ed b\u00fdt toto\u017en\u00e9. Pro\u010d? \u201eVycvi\u010den\u00e1\u201c evolu\u010dn\u00ed odolnost O co jde? V\u00edme, \u017ee p\u0159\u00edroda m\u00e1 velmi propracovan\u00fd evolu\u010dn\u00ed mechanismus - zkr\u00e1tka, ka\u017ed\u00fd organismus je naprogramov\u00e1n tak, aby p\u0159e\u017eil (a id\u00e1ln\u011b se i rozmno\u017eil) za ka\u017ed\u00fdch podm\u00ednek. Pokud je to nezbytn\u00e9, organismus se p\u0159izp\u016fsob\u00ed okoln\u00edm podm\u00ednk\u00e1m \u2013 a\u010dkoli to vy\u017eaduje \u010dasto a\u017e zm\u011bnu fyziologie, organismus to \u010dasto ud\u011bl\u00e1. Mo\u017en\u00e1 ne prvn\u00ed generace, ale \u010dasem se generace p\u0159izp\u016fsob\u00ed. Proto tygr z\u00edskal evoluc\u00ed ko\u017eich, kter\u00fd ho v\u00fdborn\u011b maskuje na africk\u00e9 stepi, proto mo\u0159sk\u00e1 r\u00e1je m\u00e1 k\u016f\u017ei, kter\u00e1 ji maskuje s mo\u0159sk\u00fdm dnem, proto je medv\u011bd v Antarktid\u011b b\u00edl\u00fd a v les\u00edch hn\u011bd\u00fd. Zaj\u00edmav\u00e9 je, \u017ee s velkou pravd\u011bpodobnost\u00ed se dok\u00e1\u017e\u00ed prost\u0159ed\u00ed p\u0159izp\u016fsobovat i viry, p\u0159esto\u017ee nemaj\u00ed centr\u00e1ln\u00ed nervovou soustavu\/mozek a ani se nejedn\u00e1 o organismy v prav\u00e9m slova smyslu \u2013 \u010dasem se evolu\u010dn\u011b p\u0159izp\u016fsob\u00ed k tomu, aby nezab\u00edjeli hostitele, ale p\u0159e\u017eili se v n\u011bm co nejd\u00e9le. (ka\u017ed\u00e1 dal\u0161\u00ed mutace je m\u00e9n\u011b smrteln\u00e1 ale m\u00e1 vy\u0161\u0161\u00ed reproduk\u010dn\u00ed \u010d\u00edslo R \u2013 tedy v\u00edce a rychleji se \u0161\u00ed\u0159\u00ed a\u010dkoli u mnoh\u00fdch je tak slab\u00e1, \u017ee prob\u011bhne ji\u017e asymptomaticky).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Co to m\u00e1 spole\u010dn\u00e9ho s probiotick\u00fdmi bakteriemi?<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size\">Probiotick\u00e9 bakterie v Elsiomu\/Elsiome+ jsou \u201evychov\u00e1ny\u201c a rozmno\u017eeny ve velmi kysel\u00e9m prost\u0159ed\u00ed s pH p\u0159ibli\u017en\u011b 3,5, kter\u00e9 je velmi podobn\u00e9 kyselosti \u017ealude\u010dn\u00ed kyseliny v r\u016fzn\u00fdch \u00farovn\u00edch tr\u00e1vic\u00edho traktu. To jim d\u00e1v\u00e1 mnohem v\u011bt\u0161\u00ed \u0161ance na p\u0159e\u017eit\u00ed ne\u017e bakteri\u00edm, kter\u00e9 vyr\u016fstaly v t\u00e9m\u011b\u0159 neutr\u00e1ln\u00edm nebo jen m\u00edrn\u011b kysel\u00e9m prost\u0159ed\u00ed a najednou se setkaj\u00ed tv\u00e1\u0159\u00ed v tv\u00e1\u0159 siln\u00e9mu nep\u0159\u00edteli \u2013 kyselin\u011b chlorovod\u00edkov\u00e9 v \u017ealudku. Zat\u00edmco probiotick\u00e9 bakterie Elsiome to moc nep\u0159ekvap\u00ed \u2013 vyrostly na bitevn\u00edm poli a vlastn\u011b v kysel\u00e9m prost\u0159ed\u00ed, kter\u00e9 si sami vytvo\u0159ily, se c\u00edt\u00ed u\u017e docela dob\u0159e. \u201eJ\u00e1 si to u\u017e\u00edv\u00e1m, j\u00e1 se c\u00edt\u00edm dob\u0159e,\u201c jak by \u0159ekl klasik.<br><br>Jak je ale mo\u017en\u00e9, \u017ee n\u00e1\u0161 p\u0159irozen\u00fd mikrobiom, kter\u00e9ho m\u00e1me v t\u011ble cca 1-2kg, p\u0159e\u017eije i dlouhodob\u011b? Jednodu\u0161e \u2013 dal\u0161\u00ed \u010d\u00e1sti st\u0159eva a\u017e po tlust\u00e9 st\u0159evo, kter\u00e9 os\u00eddluje nejv\u00edce nen\u00ed zdaleka tak kysel\u00e9 \u2013 m\u00e1 v\u00fdrazn\u011b vy\u0161\u0161\u00ed pH.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">Zat\u00edmco jogurt \u010dasto obsahuje pouze 2 probiotick\u00e9 kultury: <em>Lactobacillus delbrueckii subsp. Bulgaricus<\/em> a <em>Streptococcus thermophilus<\/em>, tekut\u00e1 probiotika Elsiome\/Elsiome+ obsahuj\u00ed \u010dasto a\u017e 9 a v\u00edce kmen\u016f a n\u011bkter\u00e9 z n\u00e1sleduj\u00edc\u00edch velmi odoln\u00fdch kmen\u016f (v z\u00e1vislosti na slo\u017een\u00ed jednotliv\u00e9ho produktu, moment\u00e1ln\u011b m\u00e1me 4 produkty):<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Lactobacillus rhamnosus <\/strong>jeden z nejl\u00e9pe prozkouman\u00fdch kmen\u016f \u2013 velmi vysok\u00e1 odolnost v\u016f\u010di kyselin\u011b i \u017elu\u010di, siln\u00e1 adheze ke sliznici<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Bifidobacterium animalis ssp. lactis:<\/strong> extr\u00e9mn\u011b odoln\u00fd bifidobakteriov\u00fd kmen \u2013 b\u011b\u017en\u011b p\u0159e\u017e\u00edv\u00e1 \u017ealude\u010dn\u00ed kyselinu.<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Lactobacillus plantarum :<\/strong> vysoce rezistentn\u00ed \u2013 dob\u0159e p\u0159e\u017e\u00edv\u00e1 i bez speci\u00e1ln\u00ed ochrany, v\u00fdborn\u00e1 adheze.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">a mnoho dal\u0161\u00edch. Krom\u011b toho obsahuj\u00ed tak\u00e9 <strong>prebiotika<\/strong> (to, \u010d\u00edm se probiotika \u017eiv\u00ed) a <strong>postbiotika<\/strong> (metabolity\/kr\u00e1tko\u0159et\u011bzcov\u00e9 mastn\u00e9 kyseliny (SCFA), kter\u00e9 produkuj\u00ed samotn\u00e9 bakterie) a jak bylo zm\u00edn\u011bno, velmi kysel\u00e9 prost\u0159ed\u00ed 3,5 pH.<br><br>Samoz\u0159ejm\u011b i jogurty a brynza um\u00ed b\u00fdt prosp\u011b\u0161n\u00e9 a t\u0159eba syrov\u00e1tka v nich obsa\u017een\u00e1 \u2013 tu maj\u00ed probiotika docela r\u00e1di jako potravu, pochutnaj\u00ed si na n\u00ed.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\"><strong>To je teorie, ale co praxe? V\u011bda je pro n\u00e1s na prvn\u00edm m\u00edst\u011b.<\/strong><\/h1>\n\n\n\n<p class=\"has-medium-font-size\"><br>Up\u0159\u00edmn\u011b si mysl\u00edme, \u017ee v oblasti medic\u00edny \u010di dopl\u0148k\u016f stravy \u0161arlat\u00e1nstv\u00ed \u010di dojmologick\u00e9 n\u00e1zory nemaj\u00ed m\u00edsto a tvrdit n\u011bco bez v\u011bdeck\u00fdch d\u016fkaz\u016f se \u010dasto rovn\u00e1 zav\u00e1d\u011bn\u00ed z\u00e1kazn\u00edk\u016f, co\u017e se bohu\u017eel na Slovensku velmi \u010dasto d\u011bje. Tekut\u00e1 probiotika Elsiome+ byla proto podrobena v\u011bdeck\u00e9mu v\u00fdzkumu na simul\u00e1toru lidsk\u00e9ho tr\u00e1vic\u00edho syst\u00e9mu \u2013 od simulovan\u00e9ho in-vitro \u017ealudku, po tenk\u00e9 a tlust\u00e9 st\u0159evo se stejn\u00fdmi kyselinami, enzymy, teplotou a celkov\u011b podobn\u00fdmi podm\u00ednkami, jako m\u00e1 re\u00e1ln\u00fd lidsk\u00fd tr\u00e1vic\u00ed trakt (nap\u0159. n\u011bkter\u00e9 \u010d\u00e1sti bez p\u0159\u00edstupu vzduchu).<br>(V\u00fdzkum prob\u011bhl v \u010dele s Dr. Symanovskou na Univerzit\u011b p\u0159\u00edrodn\u00edch v\u011bd ULSPO)<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Ot\u00e1zka tedy zn\u011bla:<\/strong> Dok\u00e1\u017e\u00ed probiotick\u00e9 bakterie v Elsiomu+ p\u0159e\u017e\u00edt takto extr\u00e9mn\u00ed prost\u0159ed\u00ed a dokonce se rozmno\u017eit? Dok\u00e1\u017e\u00ed se uchytit na st\u011bn\u00e1ch simulovan\u00e9ho in-vitro st\u0159eva?<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>V\u00edce se do\u010dtete v \u010dl\u00e1nku v\u010detn\u011b graf\u016f:<\/strong> <a href=\"https:\/\/ziveprobiotika.sk\/cz\/vedecky-zaklad-nasich-produktov-probiotik\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/ziveprobiotika.sk\/vedecky-zaklad-nasich-produktov-probiotik\/<\/a> <strong>Stru\u010dn\u00e1 odpov\u011b\u010f je, ano, p\u0159e\u017eili a namno\u017eili se a um\u011bli se p\u0159is\u00e1t i na simulovanou st\u0159evn\u00ed st\u011bnu (v in-vitro simul\u00e1toru lidsk\u00e9ho tr\u00e1vic\u00edho traktu).<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\">Zde vid\u00edme n\u011bkolik z\u00e1sadn\u00edch rozd\u00edl\u016f, kter\u00e9 se \u010dasto uv\u00e1d\u011bj\u00ed v literatu\u0159e\/studi\u00edch, oproti jogurt\u016fm: d\u00e9lka tr\u00e1ven\u00ed tekutiny a j\u00eddla, odolnost a evolu\u010dn\u00ed p\u0159izp\u016fsoben\u00ed se probiotick\u00fdch bakteri\u00ed v pouze m\u00edrn\u011b kysel\u00e9m jogurtu vs. velmi kysel\u00e9m 3,5 pH prost\u0159ed\u00ed Elsiome\/Elsiome+ (ano, proto se p\u0159ed pod\u00e1v\u00e1n\u00edm m\u00e1 \u0159edit vodou), a\u017e po slo\u017een\u00ed a odolnost jednotliv\u00fdch speci\u00e1ln\u00edch probiotick\u00fdch kmen\u016f. Mluv\u00edme zejm\u00e9na o b\u011b\u017en\u00fdch jogurtech, ka\u017ed\u00fd je jin\u00fd a jsou tak\u00e9 jogurty kter\u00e9 obsahuj\u00ed jin\u00e9 kmeny ne\u017e naho\u0159e zmi\u0148ovan\u00e9.<br><br><\/p>\n\n\n\n<p class=\"has-medium-font-size\">Jak je na tom nap\u0159\u00edklad n\u00e1\u0161 n\u00e1rodn\u00ed gastronomick\u00fd poklad brynza? Obsahuje po pasterizaci <strong>obvykle je\u0161t\u011b dostatek probiotick\u00fdch kmen\u016f<\/strong> nebo v\u016fbec n\u011bjak\u00e9 kmeny? A co nepasterizovan\u00e1 brynza a encefalitida? O tom se do\u010dtete v na\u0161em dal\u0161\u00edm \u010dl\u00e1nku v&nbsp;<a href=\"https:\/\/ziveprobiotika.sk\/cz\/blog-vsetky-clanky\/\" title=\"Blog \u2013 V\u0161echny \u010dl\u00e1nky\">na\u0161em blogu.<\/a><\/p>\n\n\n\n<p class=\"has-small-font-size\"><em>*D\u016fle\u017eit\u00e9 pr\u00e1vn\u00ed upozorn\u011bn\u00ed: Informace uveden\u00e9 v tomto \u010dl\u00e1nku jsou poskytov\u00e1ny v\u00fdhradn\u011b pro vzd\u011bl\u00e1vac\u00ed a informa\u010dn\u00ed \u00fa\u010dely. Nejedn\u00e1 se o l\u00e9ka\u0159sk\u00e9 poradenstv\u00ed, diagnostiku, l\u00e9\u010dbu ani prevenci jak\u00fdchkoli nemoc\u00ed \u010di zdravotn\u00edch stav\u016f. Obsah tohoto \u010dl\u00e1nku je obecn\u00fd a nem\u00e1 p\u0159\u00edm\u00fd souvislost ani se nevztahuje na konkr\u00e9tn\u00ed produkty prod\u00e1van\u00e9 na t\u00e9to webov\u00e9 str\u00e1nce. Produkty zmi\u0148ovan\u00e9 nebo odkazovan\u00e9 na t\u00e9to str\u00e1nce jsou dopl\u0148ky v\u00fd\u017eivy a nejsou ur\u010deny pro diagnostiku, l\u00e9\u010dbu, vyl\u00e9\u010den\u00ed ani prevenci \u017e\u00e1dn\u00fdch chorob. V\u017edy se pora\u010fte se sv\u00fdm l\u00e9ka\u0159em nebo kvalifikovan\u00fdm zdravotnick\u00fdm pracovn\u00edkem p\u0159edt\u00edm, ne\u017e za\u010dnete jakoukoli novou l\u00e9\u010dbu, zm\u011bny ve stravov\u00e1n\u00ed, u\u017e\u00edv\u00e1n\u00ed dopl\u0148k\u016f stravy nebo m\u00e1te-li jak\u00e9koli zdravotn\u00ed obavy. Informace z tohoto \u010dl\u00e1nku nenahrazuj\u00ed odbornou l\u00e9ka\u0159skou konzultaci \u010cl\u00e1nek nemluv\u00ed o konkr\u00e9tn\u00edch typech jogurtov\u010di brynzy ani o konkr\u00e9tn\u00edch zna\u010dk\u00e1ch a uveden\u00e1 tvrzen\u00ed nejsou obecn\u00e1 - net\u00fdkaj\u00ed se v\u0161ech jogurtov\u00fdch \u010di brynz\u00e1\u0159sk\u00fdch produkt\u016f nebo ml\u00e9\u010dn\u00fdch produkt\u016f. V\u0161echny informace o jogurtech, brynzi a jin\u00fdch potravin\u00e1ch jsou uvedeny v obecn\u00e9 rovin\u011b a nevztahuj\u00ed se na \u017e\u00e1dn\u00e9ho konkr\u00e9tn\u00edho v\u00fdrobce, zna\u010dku nebo produkt. \u00dadaje jsou zalo\u017eeny na obecn\u011b dostupn\u00fdch v\u011bdeck\u00fdch poznatc\u00edch a odborn\u00e9 literatu\u0159e.<\/em> <em>Autor \u010dl\u00e1nku ani provozovatel webov\u00e9 str\u00e1nky nenesou odpov\u011bdnost za jak\u00e9koli p\u0159\u00edm\u00e9 nebo nep\u0159\u00edm\u00e9 n\u00e1sledky vypl\u00fdvaj\u00edc\u00ed z pou\u017eit\u00ed informac\u00ed uveden\u00fdch v textu. P\u0159ed jakoukoli zm\u011bnou stravovac\u00edch n\u00e1vyk\u016f nebo pou\u017e\u00edv\u00e1n\u00edm dopl\u0148k\u016f stravy doporu\u010dujeme konzultovat l\u00e9ka\u0159e nebo kvalifikovan\u00e9ho odborn\u00edka.<\/em> <em>Provozovatel t\u00e9to webov\u00e9 str\u00e1nky a prodejce produkt\u016f nenese \u017e\u00e1dnou odpov\u011bdnost za rozhodnut\u00ed p\u0159ijat\u00e1 na z\u00e1klad\u011b informac\u00ed obsa\u017een\u00fdch v tomto \u010dl\u00e1nku. Individu\u00e1ln\u00ed v\u00fdsledky se mohou li\u0161it.<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Za\u010dn\u011bme od z\u00e1klad\u016f a mechanismu tr\u00e1ven\u00ed. \u017daludek obsahuje velmi kysel\u00e9 prost\u0159ed\u00ed s pH p\u0159ibli\u017en\u011b 2 \u2013 3,5. Kyselina chlorovod\u00edkov\u00e1 (HCl) a dal\u0161\u00ed enzymy jako pepsin, lip\u00e1za slou\u017e\u00ed k tr\u00e1ven\u00ed\/rozkl\u00e1d\u00e1n\u00ed potravy na leh\u010deji stravitelnou hmotu. Krom\u011b toho tato kyselina chr\u00e1n\u00ed tr\u00e1vic\u00ed trakt\u2026<\/p>","protected":false},"author":2,"featured_media":16317,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,66],"tags":[],"class_list":["post-16304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zaujimavosti","category-zdravie-medicina-clanky"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/posts\/16304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/comments?post=16304"}],"version-history":[{"count":0,"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/posts\/16304\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/media\/16317"}],"wp:attachment":[{"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/media?parent=16304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/categories?post=16304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ziveprobiotika.sk\/cz\/wp-json\/wp\/v2\/tags?post=16304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}