{"id":4540,"date":"2020-11-05T20:37:35","date_gmt":"2020-11-05T19:37:35","guid":{"rendered":"https:\/\/ireporteri.cz\/kuchari-nej-nedaji-dopustit-lekari-take-jak-vyuzit-silu-cesneku\/"},"modified":"2020-11-05T20:37:35","modified_gmt":"2020-11-05T19:37:35","slug":"kuchari-nej-nedaji-dopustit-lekari-take-jak-vyuzit-silu-cesneku","status":"publish","type":"post","link":"https:\/\/ireporteri.cz\/?p=4540","title":{"rendered":"Kucha\u0159i n\u011bj nedaj\u00ed dopustit, l\u00e9ka\u0159i tak\u00e9. Jak vyu\u017e\u00edt s\u00edlu \u010desneku?"},"content":{"rendered":"\n

Nejzdrav\u011bj\u0161\u00ed je surov\u00fd, i kdy\u017e si to pt\u00e1 svou da\u0148 v podob\u011b n\u00e1sledn\u00e9ho z\u00e1pachu z \u00fast.<\/p>\n\n\n\n

Jeho l\u00e9\u010div\u00e9 \u00fa\u010dinky v\u0161ak lidstvo vyu\u017e\u00edv\u00e1 v\u00edce ne\u017e 5000 let a pr\u00e1v\u011b v p\u0159echodn\u00e9m obdob\u00ed, kdy je na\u0161e imunita zkou\u0161ena r\u016fzn\u00fdmi viry a bakteriemi, je v\u00edce ne\u017e vhodn\u00fdm dopl\u0148kem ve strav\u011b a p\u0159\u00edrodn\u00edm antibiotikem.<\/p>\n\n\n\n

\u010cesnek posiluje imunitu, p\u016fsob\u00ed protiz\u00e1n\u011btliv\u011b, pom\u00e1h\u00e1 v udr\u017eov\u00e1n\u00ed zdrav\u00e9ho kardiovaskul\u00e1rn\u00edho syst\u00e9mu, jeho antibakteri\u00e1ln\u00ed vlastnosti dokonce zlep\u0161uj\u00ed stav pleti a vlas\u016f a krom\u011b toho v\u00fdrazn\u011b vylep\u0161uje chu\u0165 j\u00eddla.<\/p>\n\n\n\n

Surov\u00fd a smradlav\u00fd<\/p>\n\n\n\n

\u010cesnek nelze pova\u017eovat za surovinu, kterou by v\u011bt\u0161ina dom\u00e1cnost\u00ed nevlastnila. Po ruce ho m\u00e1me snad v\u017edy.<\/p>\n\n\n\n

Surov\u00fd \u010desnek m\u016f\u017eeme konzumovat nakr\u00e1jen\u00fd na topince s m\u00e1slem a sol\u00ed. Je to klasika, kterou si dop\u0159eje nejeden z n\u00e1s v dob\u011b podzimu \u010di zimy, a\u0165 u\u017e jako prevenci nebo jako l\u00e9\u010dbu nachlazen\u00ed.<\/p>\n\n\n\n

Charakteristick\u00e9 aroma \u010desneku zp\u016fsobuj\u00ed silice, kter\u00e9 se uvol\u0148uj\u00ed p\u0159i naru\u0161en\u00ed bun\u011b\u010dn\u00e9 st\u011bny a na vzduchu oxiduj\u00ed.<\/p>\n\n\n\n

Proto je dobr\u00e9 \u010derstv\u00fd \u010desnek p\u0159ed sn\u011bden\u00edm okysli\u010dit. Nap\u0159\u00edklad nakr\u00e1jet ho na men\u0161\u00ed kousky nebo protla\u010dit p\u0159es lis.<\/p>\n\n\n\n

Ostrou chu\u0165 \u010desneku zm\u00edrn\u00edte sm\u00edch\u00e1n\u00edm s medem, kter\u00fd je tak\u00e9 prosp\u011b\u0161n\u00fd p\u0159i nachlazen\u00ed. Pokud je v\u00e1\u0161 \u017ealudek na \u010derstv\u00fd \u010desnek citliv\u00fd, zajedzte ho nap\u0159\u00edklad chlebem a nekonzumujte ho ve\u010der.<\/p>\n\n\n\n

\u010cerstv\u00fd \u010desnek je nejlep\u0161\u00ed skladovat na chladn\u00e9m tmav\u00e9m m\u00edst\u011b, ide\u00e1ln\u011b v komo\u0159e.<\/p>\n\n\n\n

Chcete-li \u010derstv\u00fd \u010desnek udr\u017eet co nejd\u00e9le „jako nov\u00fd“, m\u016f\u017eete jej ulo\u017eit ve sklen\u011bn\u00fdch lahv\u00edch v chladni\u010dce. Sta\u010d\u00ed strou\u017eky oloupat, vlo\u017eit do lahv\u00ed, zal\u00edt vinn\u00fdm octem a ulo\u017eit do chladni\u010dky na dva dny. Potom l\u00e1hve s \u010desnekem vyberte, vylijte ocet a \u010desnekov\u00e9 strou\u017eky zalijte olivov\u00fdm olejem a\u017e po vrch l\u00e1hve. Takto nalo\u017een\u00fd \u010desnek m\u016f\u017eete skladovat v lednici a pou\u017e\u00edt podle pot\u0159eby.<\/p>\n\n\n\n

Konzumovat ho v\u0161ak m\u016f\u017eete i v jin\u00fdch, znesite\u013enej\u0161\u00edch form\u00e1ch jak jen v syrov\u00e9m stavu.<\/p>\n\n\n\n

pe\u010den\u00fd \u010desnek<\/p>\n\n\n\n

M\u00e9n\u011b tradi\u010dn\u00ed, ale o to zaj\u00edmav\u011bj\u0161\u00ed je vyu\u017eit\u00ed pe\u010den\u00e9ho \u010desneku. Pe\u010den\u00edm ztrat\u00ed \u010desnek sv\u016fj nep\u0159\u00edjemn\u00fd ostr\u00fd charakter a z\u00edsk\u00e1 nasl\u00e1dlou o\u0159\u00ed\u0161kovou chu\u0165. D\u00edky tomu je l\u00e9pe straviteln\u00fd, co\u017e ocen\u00ed lid\u00e9, pro kter\u00e9 je \u010derstv\u00fd \u010desnek p\u0159\u00edli\u0161 t\u011b\u017ek\u00fd na \u017ealudek.<\/p>\n\n\n\n

Pe\u010den\u00fd \u010desnek si m\u016f\u017eete nat\u0159\u00edt nap\u0159\u00edklad rovnou na topinky, ale m\u00e1 mnohem \u0161ir\u0161\u00ed vyu\u017eit\u00ed. Jen pozor na mno\u017estv\u00ed. I pe\u010den\u00fd \u010desnek dok\u00e1\u017ee sni\u017eovat tlak a po sn\u011bden\u00ed velk\u00e9ho mno\u017estv\u00ed v\u00e1m m\u016f\u017ee b\u00fdt t\u011b\u017eko nebo se v\u00e1m zato\u010d\u00ed hlava.<\/p>\n\n\n\n

Dochut\u00edte j\u00edm pol\u00e9vky \u010di om\u00e1\u010dky, v\u00fdborn\u011b se hod\u00ed na ozvl\u00e1\u0161tn\u011bn\u00ed oby\u010dejn\u00e9 bramborov\u00e9 ka\u0161e, ale i do pomaz\u00e1nek, cizrnov\u00e9 hummus nebo pro p\u0159\u00edpravu dom\u00e1c\u00ed majon\u00e9zy. Hotov\u00fd pe\u010den\u00fd \u010desnek v\u00e1m ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici vydr\u017e\u00ed jeden a\u017e dva t\u00fddny.<\/p>\n\n\n\n

\u010cern\u00fd \u010desnek<\/p>\n\n\n\n

O \u010dern\u00e9m \u010desneku n\u011bkte\u0159\u00ed hovo\u0159\u00ed jako o fermentovan\u00e9m. Nen\u00ed to v\u0161ak zcela tak. Vznik\u00e1 sp\u00ed\u0161e velmi dlouh\u00fdm pe\u010den\u00edm na n\u00edzk\u00e9 teplot\u011b.<\/p>\n\n\n\n

Doma se takto p\u0159ipravit d\u00e1, nen\u00ed to v\u0161ak v\u016fbec jednoduch\u00e9. Odborn\u00edci, kte\u0159\u00ed se jeho v\u00fdrobou zab\u00fdvaj\u00ed, pou\u017e\u00edvaj\u00ed n\u00e1ro\u010dn\u011bj\u0161\u00ed technologick\u00e9 postupy. Klasick\u00fd \u010desnek se nech\u00e1v\u00e1 ve speci\u00e1ln\u00ed komo\u0159e se stabiln\u00ed vlhkost\u00ed a teplotou mezi 60 a 77 stupni.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Takov\u00e9 podm\u00ednky dok\u00e1\u017ee v b\u011b\u017en\u00e9 dom\u00e1cnosti zajistit m\u00e1lokdo. Zejm\u00e9na, kdy\u017e mus\u00ed trvat 60 – 90 dn\u00ed, jak to je p\u0159i p\u0159\u00edprav\u011b \u010dern\u00e9ho \u010desneku. P\u0159i t\u00e9to teplot\u011b se \u010desnek pomalu pe\u010de a z\u00edsk\u00e1v\u00e1 st\u00e1le tmav\u0161\u00ed odst\u00edn.<\/p>\n\n\n\n

Tento biologick\u00fd enzymatick\u00fd proces v\u00fdrazn\u011b m\u011bn\u00ed konzistenci, barvu i pach \u010desneku. Chu\u0165 je nasl\u00e1dl\u00e1, n\u011bkomu p\u0159ipom\u00edn\u00e1 dokonce pe\u010den\u00e9 \u0161vestky \u010di balsamico a nedr\u00e1\u017ed\u00ed \u017ealudek.<\/p>\n\n\n\n

V t\u00e9to podob\u011b je tak\u00e9 velmi zdrav\u00fd, obsahuje velk\u00e9 mno\u017estv\u00ed antioxidant\u016f a vitam\u00edny A, B1, B2, B3, B5, B6 a C \u010di miner\u00e1ly – j\u00f3d, v\u00e1pn\u00edk, \u017eelezo, selen, ho\u0159\u010d\u00edk, drasl\u00edk, fosfor, zinek, sod\u00edk a mangan. Na trhu je dostupn\u00fd i ve form\u011b \u010dern\u00fdch strou\u017ek\u016f, je zpracov\u00e1n i do kapsl\u00ed ve vitam\u00ednov\u00fdch dopl\u0148c\u00edch nebo jako pasta \u010di pr\u00e1\u0161ek.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nejzdrav\u011bj\u0161\u00ed je surov\u00fd, i kdy\u017e si to pt\u00e1 svou da\u0148 v podob\u011b n\u00e1sledn\u00e9ho z\u00e1pachu z \u00fast. Jeho l\u00e9\u010div\u00e9 \u00fa\u010dinky v\u0161ak lidstvo vyu\u017e\u00edv\u00e1 v\u00edce ne\u017e 5000 let a pr\u00e1v\u011b v p\u0159echodn\u00e9m…<\/p>\n","protected":false},"author":1,"featured_media":4541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[288],"tags":[],"class_list":["post-4540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pro-zeny"],"_links":{"self":[{"href":"https:\/\/ireporteri.cz\/index.php?rest_route=\/wp\/v2\/posts\/4540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ireporteri.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ireporteri.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ireporteri.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ireporteri.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4540"}],"version-history":[{"count":0,"href":"https:\/\/ireporteri.cz\/index.php?rest_route=\/wp\/v2\/posts\/4540\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ireporteri.cz\/index.php?rest_route=\/wp\/v2\/media\/4541"}],"wp:attachment":[{"href":"https:\/\/ireporteri.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ireporteri.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ireporteri.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}