{"id":22727,"date":"2025-05-20T14:00:56","date_gmt":"2025-05-20T12:00:56","guid":{"rendered":"https:\/\/ctzn.punkt.sk\/?p=22727"},"modified":"2026-05-22T10:54:41","modified_gmt":"2026-05-22T08:54:41","slug":"plna-chladnicka-prazdna-vyziva-pribeh-ultraspracovanych-potravin","status":"publish","type":"post","link":"https:\/\/ctzn.punkt.sk\/en\/plna-chladnicka-prazdna-vyziva-pribeh-ultraspracovanych-potravin\/","title":{"rendered":"Pln\u00e1 chladni\u010dka, pr\u00e1zdna v\u00fd\u017eiva. Pr\u00edbeh ultraspracovan\u00fdch potrav\u00edn"},"content":{"rendered":"
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Ilustra\u010dn\u00e9 foto: Pexels
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Postupnou zmenou \u017eivotn\u00e9ho \u0161t\u00fdlu sa trh nas\u00fdtil r\u00f4znymi polotovarmi a vysokospracovan\u00fdmi potravinami a tak\u00e9to neplnohodnotn\u00e9 potraviny sa st\u00e1vaj\u00fa st\u00e1le prirodzenej\u0161ou s\u00fa\u010das\u0165ou na\u0161ich dn\u00ed. Ale potrebujeme ich v strave? Dok\u00e1\u017eeme bez nich fungova\u0165? Pre\u010do si vlastne prerazili cestu do na\u0161ich chladni\u010diek a \u0161pajz\u00ed?\u00a0<\/p>\n <\/div>\n\n\n\n

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Anetta Vacul\u00edkov\u00e1<\/strong><\/pre>\n\n\n\n
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\u2022 Autorka je lektorka kreat\u00edvneho vzdel\u00e1vania o jedle, od roku 2013 je ambas\u00e1dorkou Jamieho Olivera na Slovensku v projekte Food Revolution a od roku 2020 aj ambas\u00e1dorkou celosvetov\u00e9ho hnutia Slow Food. 

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\u010co s\u00fa vysoko priemyselne spracovan\u00e9 potraviny<\/strong><\/h4>\n\n\n\n
Celkovo plat\u00ed, \u017ee \u010d\u00edm je potravina menej priemyselne upraven\u00e1, t\u00fdm je bli\u017e\u0161ie k prirodzenej, ozajstnej a plnohodnotnej v\u00fd\u017eive. Je teda zdrav\u0161ia. Pestr\u00e1 a plnohodnotn\u00e1 strava, pozost\u00e1vaj\u00faca v\u00e4\u010d\u0161inou z \u010derstv\u00fdch a kvalitn\u00fdch z\u00e1kladn\u00fdch surov\u00edn, ove\u013ea lep\u0161ie zas\u00fdti aj uspokoj\u00ed chu\u0165ov\u00e9 poh\u00e1riky.<\/p>\n\n\n\n
Najv\u00fdraznej\u0161\u00ed rozdiel medzi vysoko priemyselne spracovan\u00fdmi, priemyselne spracovan\u00fdmi a remeseln\u00fdmi potravinami je v miere technologick\u00e9ho spracovania. T\u00e1 ovplyv\u0148uje takzvan\u00fa v\u00fdsledn\u00fa v\u00fd\u017eivov\u00fa hodnotu. Vysoko priemyselne spracovan\u00e9 potraviny (z angl. ultra-processed foods, UPF) s\u00fa najviac modifikovan\u00e9 (neple\u0165me si s genetickou modifik\u00e1ciou) a obsahuj\u00fa priemyseln\u00e9 pr\u00edsady, ako s\u00fa emulg\u00e1tory, transtuky, rafinovan\u00e9 oleje, ar\u00f3my, farbiv\u00e1 a konzervanty. Naj\u010dastej\u0161ie sa vyskytuj\u00fa v sladen\u00fdch n\u00e1pojoch, fast foode, instantn\u00fdch potravin\u00e1ch, ako s\u00fa vreckov\u00e9 polievky a najr\u00f4znej\u0161ie polotovarov\u00e9 om\u00e1\u010dky \u010di dezerty v pr\u00e1\u0161ku, v hotov\u00fdch balen\u00fdch jedl\u00e1ch, v cere\u00e1li\u00e1ch s pridan\u00fdmi sladidlami a \u010fal\u0161\u00edmi \u201ezlep\u0161ov\u00e1kmi\u201c, ale \u2013 mo\u017eno trochu ne\u010dakane \u2013 aj napr\u00edklad v rastlinn\u00fdch n\u00e1hrad\u00e1ch m\u00e4sa. Tak\u00e9to jedl\u00e1 chutia skvelo, s\u00fdto a v\u00fdrazne, preto\u017ee v\u010faka zlo\u017eeniu stimuluj\u00fa chu\u0165ov\u00e9 poh\u00e1riky. S\u00fa v\u0161ak extr\u00e9mne kaloricky bohat\u00e9, ale nutri\u010dne pr\u00e1zdne. <\/p>\n\n\n\n
Je v\u0161etko, \u010do vy\u0161lo z tov\u00e1rne na v\u00fdrobu potrav\u00edn, automaticky zl\u00e9? M\u00e1me si v\u0161etko kupova\u0165 na farm\u00e1ch, trhoch, alebo vyr\u00e1ba\u0165 doma? Pr\u00edpadne, ke\u010f m\u00e1 produkt n\u00e1lepku \u201ebio\u201c na etikete, zaru\u010duje to zdravotn\u00e9 benefity? Odpove\u010f je komplexnej\u0161ia, ako by sa na prv\u00fd poh\u013ead mohlo zda\u0165. Priemyselne spracovan\u00e9 potraviny, v porovnan\u00ed s t\u00fdmi ultra spracovan\u00fdmi \u2013 teda tak\u00e9, ktor\u00e9 s\u00edce pre\u0161li technologick\u00fdm spracovan\u00edm, ale st\u00e1le obsahuj\u00fa ur\u010dit\u00e9 prirodzen\u00e9 zlo\u017eky (ako s\u00fa napr\u00edklad konzervovan\u00e9 strukoviny, mrazen\u00e1 zelenina, pasterizovan\u00e9 mlieko \u010di celozrnn\u00e9 cestoviny) \u2013 s\u00fa takto vyr\u00e1ban\u00e9 s cie\u013eom zabezpe\u010di\u0165 ni\u017e\u0161iu cenu v\u00fdrobku, dlh\u0161iu trvanlivos\u0165 a u\u013eah\u010di\u0165 konzum\u00e1ciu bez z\u00e1sadnej straty kvality, ako aj zlep\u0161i\u0165 vlastnosti produktu. M\u00f4\u017eu s\u00edce obsahova\u0165 pridan\u00e9 soli alebo cukry, ale zvy\u010dajne v men\u0161\u00edch mno\u017estv\u00e1ch ako pri ultra spracovan\u00fdch potravin\u00e1ch. Jedno si v\u0161ak na obaloch v\u0161etk\u00fdch potrav\u00edn treba st\u00e1le v\u0161\u00edma\u0165. A t\u00fdm je zlo\u017eenie, ktor\u00e9 n\u00e1m vie ve\u013ea napoveda\u0165 o kvalite v\u00fdrobku. <\/p>\n\n\n\n
Odpe\u0148ova\u010de, taviace soli alebo rad\u0161ej zvv\u00fdraz\u0148ova\u010de?<\/strong><\/p>\n\n\n\n
Adit\u00edva, teda pr\u00eddavn\u00e9 l\u00e1tky, ktor\u00e9 tieto vy\u0161\u0161ie spomenut\u00e9 benefity zabezpe\u010duj\u00fa a s\u00fa zap\u00edsan\u00e9 v zlo\u017een\u00ed, nie s\u00fa prirodzenou zlo\u017ekou produktov, nepou\u017e\u00edvaj\u00fa sa samostatne ako potravina ani ako charakteristick\u00e1 potravinov\u00e1 zlo\u017eka. V procese v\u00fdroby, spracovania a pr\u00edpravy sa musia dodr\u017eiava\u0165 ich maxim\u00e1lne stanoven\u00e9 mno\u017estv\u00e1 ods\u00fahlasen\u00e9 a schv\u00e1len\u00e9 in\u0161tit\u00faciami ako Svetov\u00e1 zdravotn\u00edcka organiz\u00e1cia, Organiz\u00e1cia OSN pre v\u00fd\u017eivu a po\u013enohospod\u00e1rstvo, Eur\u00f3pska komisia. Pre zjednodu\u0161enie a lep\u0161ie porozumenie, v zozname povolen\u00fdch a nepovolen\u00fdch adit\u00edv sa orientujeme pod\u013ea p\u00edsmen E, tzv. \u00c9\u010dok, ktor\u00e9 m\u00f4\u017eu ma\u0165 syntetick\u00fa, ale aj pr\u00edrodn\u00fa podobu a nie v\u0161etky predstavuj\u00fa zdravotn\u00e9 riziko pri konzum\u00e1cii. Pod\u013ea funkci\u00ed, ktor\u00e9 adit\u00edva v produkte plnia, ich zara\u010fujeme do r\u00f4znych funk\u010dn\u00fdch skup\u00edn: farbiv\u00e1 do potrav\u00edn, n\u00e1hradn\u00e9 sladidl\u00e1, konzerva\u010dn\u00e9 l\u00e1tky, antioxidanty, kyseliny, regul\u00e1tory kyslosti, taviace soli, kypriace l\u00e1tky, zahus\u0165ovadl\u00e1, \u017eel\u00edruj\u00face l\u00e1tky, stabiliz\u00e1tory, emulg\u00e1tory, odpe\u0148ova\u010de, zv\u00fdraz\u0148ova\u010de chuti, hnac\u00ed plyn, baliaci plyn a pod. (Zdroj: Winstitut). Zoznam pr\u00eddavn\u00fdch l\u00e1tok v potravin\u00e1ch<\/a> si m\u00f4\u017eete pre\u0161tudova\u0165 na uvedenom linku. <\/p>\n\n\n\n
Lacn\u00e9, ale vysoko n\u00e1vykov\u00e9<\/strong><\/p>\n\n\n\n
Napriek tomu, \u017ee vysoko priemyselne spracovan\u00e9 potraviny s\u00fa cenovo dostupnej\u0161ie v porovnan\u00ed so spracovan\u00fdmi a e\u0161te v\u00fdraznej\u0161ie s remeseln\u00fdmi potravinami a aj ve\u013emi jednoduch\u00e9 na pr\u00edpravu, experti upozor\u0148uj\u00fa na v\u00fdznamn\u00e9 riziko pre zdravie spojen\u00e9 s ich nadmernou konzum\u00e1ciou. Medzi tie najv\u00fdraznej\u0161ie patr\u00ed obezita, cukrovka 2. typu a srdcovo-cievne ochorenia, ale aj onkologick\u00e9 ochorenia, pr\u00edpadne alergie, hyperaktivita, migr\u00e9ny a pod. V\u00fdskum publikovan\u00fd v British Medical Journal uv\u00e1dza, \u017ee 14 % dospel\u00fdch a 12 % det\u00ed je z\u00e1visl\u00fdch od vysoko spracovan\u00fdch potrav\u00edn, ako s\u00fa \u010dokol\u00e1dov\u00e9 ty\u010dinky. T\u00e1to z\u00e1vislos\u0165 sa prejavuje podobne ako z\u00e1vislos\u0165 od alkoholu, nikot\u00ednu alebo koka\u00ednu. [Zdroj: The Guardian<\/a>]<\/p>\n\n\n\n
\u0160t\u00fadia publikovan\u00e1 v \u010dasopise The Lancet analyzovala \u00fadaje od viac ne\u017e 260-tis\u00edc \u013eud\u00ed z deviatich eur\u00f3pskych kraj\u00edn po\u010das viac ako 11 rokov a poskytuje d\u00f4kazy o negat\u00edvnom vplyve ultra spracovan\u00fdch potrav\u00edn na zdravie a tie\u017e zd\u00f4raz\u0148uje v\u00fdznam zamerania sa na kvalitu a stupe\u0148 spracovania potrav\u00edn v r\u00e1mci prevent\u00edvnych zdravotn\u00fdch opatren\u00ed. [Zdroj: The Lancet<\/a><\/a>]<\/p>\n\n\n\n
V\u00fdskum Harvardovej univerzity odhalil s\u00favislos\u0165 medzi pravidelnou konzum\u00e1ciou sladen\u00fdch nealkoholick\u00fdch n\u00e1pojov a zv\u00fd\u0161en\u00fdm rizikom srdcovo-cievnych ochoren\u00ed, cukrovky 2. typu a probl\u00e9mov s pe\u010de\u0148ou.\u00a0[Zdroj: <\/a>Harvard Health<\/a><\/a>]<\/p>\n\n\n\n
V\u00fdsledky v\u00fdskumov, publikovan\u00e9 britsk\u00fdm denn\u00edkom The Guardian, sp\u00e1jaj\u00fa priemyselne spracovan\u00e9 potraviny s 32 \u0161kodliv\u00fdmi \u00fa\u010dinkami na zdravie, vr\u00e1tane zv\u00fd\u0161en\u00e9ho rizika srdcov\u00fdch ochoren\u00ed, rakoviny, cukrovky 2. typu, du\u0161evn\u00fdch por\u00fach a pred\u010dasn\u00e9ho \u00famrtia.\u00a0[Zdroj: <\/a><\/a>The Guardian<\/a><\/a>]<\/p>\n\n\n\n
Preto je d\u00f4le\u017eit\u00e9 bra\u0165 stravu aj ako n\u00e1stroj na prevenciu a stravovacie n\u00e1vyky zaklada\u0165 na \u010derstv\u00fdch a menej spracovan\u00fdch potravin\u00e1ch s vy\u0161\u0161ou nutri\u010dnou hodnotou, medzi ktor\u00e9 patria aj tie remeseln\u00e9. Ak ste niekedy ochutnali kv\u00e1skov\u00fd chlieb, nepasterizovan\u00e9 syry, dom\u00e1ce m\u00e4sov\u00e9 v\u00fdrobky, vaj\u00ed\u010dka \u201eod susedov\u201c, kol\u00e1\u010diky z malej lok\u00e1lnej pek\u00e1rne \u010di med priamo od v\u010del\u00e1ra, asi viete, \u017ee chutia inak, autenticky. Maj\u00fa zvy\u010dajne jednoduch\u0161ie zlo\u017eenie, ktor\u00e9mu rozumieme, svoj pr\u00edbeh a najm\u00e4 vy\u0161\u0161iu v\u00fd\u017eivov\u00fa hodnotu, lep\u0161ie zas\u00fdtia. V takomto pr\u00edpade v\u00fdroba prebieha ru\u010dne alebo s minim\u00e1lnym technologick\u00fdm z\u00e1sahom.<\/p>\n\n\n\n
Pr\u00e1zdne kal\u00f3rie aj dopady na ekosyst\u00e9m<\/strong><\/h4>\n\n\n\n
Okrem toho, \u017ee vysoko priemyselne spracovan\u00e9 potraviny obsahuj\u00fa m\u00e1lo vl\u00e1kniny, miner\u00e1lov a vitam\u00ednov, a na druhej strane maj\u00fa vysok\u00fd obsah pr\u00e1zdnych kal\u00f3ri\u00ed, soli, cukru a nezdrav\u00fdch tukov, m\u00f4\u017eu negat\u00edvne ovplyvni\u0165 \u010drevn\u00fa mikrofl\u00f3ru, sp\u00f4sobi\u0165 podv\u00fd\u017eivu a dokonca aj z\u00e1vislosti a probl\u00e9my s psychikou. <\/p>\n\n\n\n
Zdravie v\u0161ak nie je jedin\u00fdm negat\u00edvnym faktorom. Potravin\u00e1rsky priemysel m\u00e1 aj v\u00fdznamn\u00fd ekologick\u00fd dopad, ktor\u00fd sa t\u00fdka viacer\u00fdch oblast\u00ed, vr\u00e1tane po\u013enohospod\u00e1rskej v\u00fdroby, spracovania potrav\u00edn, distrib\u00facie a odpadu. Od zne\u010dis\u0165ovania vody a p\u00f4dy v s\u00favislosti s pou\u017e\u00edvan\u00edm pestic\u00eddov a umel\u00fdch hnoj\u00edv na po\u013enohospod\u00e1rske \u00fa\u010dely, cez nadmern\u00e9 vyu\u017e\u00edvanie p\u00f4dy na \u00fakor biodiverzity, \u010do m\u00f4\u017ee vies\u0165 k er\u00f3zii a degrad\u00e1cii p\u00f4dy, cez enormn\u00e9 emisie sklen\u00edkov\u00fdch plynov najm\u00e4 pre intenz\u00edvnu \u017eivo\u010d\u00ed\u0161nu v\u00fdrobu, produkuj\u00facu ve\u013ek\u00e9 mno\u017estvo met\u00e1nu.<\/p>\n\n\n\n
Rovnako tak v\u00fdroba vysoko spracovan\u00fdch potrav\u00edn, pon\u00fakan\u00fdch ako alternat\u00edva k m\u00e4su a mlie\u010dnym v\u00fdrobkom, vy\u017eaduje spotrebu obrovsk\u00e9ho mno\u017estva pr\u00edrodn\u00fdch zdrojov \u2013 od vody po energie, a z\u00e1rove\u0148 obrovsk\u00e9 kvantum obalov\u00fdch materi\u00e1lov.<\/p>\n\n\n\n
K emisii sklen\u00edkov\u00fdch plynov prispieva aj energetick\u00e1 n\u00e1ro\u010dnos\u0165 spracovania potrav\u00edn a prepravy na ve\u013ek\u00e9 vzdialenosti. Dovozov\u00e9 potraviny (v\u0161eobecne) maj\u00fa preto prirodzene i vy\u0161\u0161iu uhl\u00edkov\u00fa stopu.<\/p>\n\n\n\n
Potravin\u00e1rsky priemysel je tie\u017e jedn\u00fdm z hlavn\u00fdch prispievate\u013eov k vzniku plastov\u00e9ho odpadu. Mnoh\u00e9 produkty, najm\u00e4 ultra spracovan\u00e9 potraviny, s\u00fa balen\u00e9 v plastoch, ktor\u00e9 sa \u0165a\u017eko recykluj\u00fa. A k tomu prir\u00e1tajme pribli\u017ene tretinu v\u0161etk\u00fdch potrav\u00edn vyprodukovan\u00fdch na svete, ktor\u00e9 sa zbyto\u010dne vyhadzuj\u00fa, \u010d\u00edm sa zbyto\u010dne vy\u010derp\u00e1vaj\u00fa pr\u00edrodn\u00e9 zdroje a tie\u017e prispievaj\u00fa k emisii sklen\u00edkov\u00fdch plynov, ak kon\u010dia na skl\u00e1dkach.<\/p>\n\n\n\n
Ako uvedomel\u00ed a potravinovo gramotn\u00ed spotrebitelia by sme sa mali zauj\u00edma\u0165 a uprednost\u0148ova\u0165 v\u00fdrobky od firiem, ktor\u00e9 implementuj\u00fa udr\u017eate\u013en\u00e9 praktiky vo v\u00fdrobnom procese, ktor\u00e9 s\u00fa s\u00edce be\u017ene prirodzenej\u0161ie pre mal\u00e9 v\u00fdrobne a spracovne, no nie nerealizovate\u013en\u00e9 v potravin\u00e1rskom priemysle.<\/p>\n\n\n\n
Konzum\u00e1cia ultra spracovan\u00fdch potrav\u00edn na Slovensku je, \u017eia\u013e, rast\u00facim trendom, tak ako inde vo svete, \u010do vyvol\u00e1va obavy o bud\u00face zdravie popul\u00e1cie, ale aj o \u017eivotn\u00e9 prostredie. M\u00f4\u017ee by\u0165 v ur\u010dit\u00fdch situ\u00e1ci\u00e1ch pohodln\u00e1 a cenovo dostupn\u00e1, m\u00f4\u017ee pom\u00f4c\u0165 predl\u017eova\u0165 trvanlivos\u0165 \u010derstv\u00fdch produktov, \u010d\u00edm s\u00edce pom\u00e1ha eliminova\u0165 potravinov\u00fd odpad, ale na druhej strane zvy\u0161uje odpad z potravinov\u00fdch obalov.<\/p>\n<\/div>\n<\/div>\n\n\n
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Ilustra\u010dn\u00e9 foto: Pexels
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Moc v ruk\u00e1ch spotrebite\u013ea <\/strong><\/h4>\n\n\n\n
Tie najkvalitnej\u0161ie potraviny s\u00fa plnohodnotn\u00e9, \u010derstv\u00e9, \u010do najviac lok\u00e1lne, sez\u00f3nne a jednozlo\u017ekov\u00e9 alebo \u010do najjednoduch\u0161ieho zlo\u017eenia, ktor\u00e9mu je jednoduch\u00e9 porozumie\u0165. Ide o takzvan\u00e9 prirodzen\u00e9 suroviny a potraviny. Tieto s\u00fa pln\u00e9 \u017eiv\u00edn, vitam\u00ednov, miner\u00e1lov, ktor\u00e9 ka\u017ed\u00fd jeden organizmus potrebuje pre svoje zdravie, prevenciu civiliza\u010dn\u00fdch ochoren\u00ed a podporu imunity. Nie s\u00fa priemyselne spracovan\u00e9 a za ich v\u00fdrobou \u010dasto stoj\u00ed konkr\u00e9tny pr\u00edbeh \u010dloveka alebo zna\u010dky. Maj\u00fa svoju nezamenite\u013en\u00fa hodnotu v spolo\u010dnosti.<\/p>\n\n\n\n
Aj preto m\u00e1me my spotrebitelia v ruk\u00e1ch ve\u013ek\u00fa moc, ako m\u00f4\u017eeme ovplyvni\u0165 potravinov\u00fd syst\u00e9m k lep\u0161iemu. Napr\u00edklad tak, \u017ee budeme preferova\u0165 kvalitn\u00e9 lok\u00e1lne a sez\u00f3nne plnohodnotn\u00e9 potraviny pred t\u00fdmi ultra priemyselne spracovan\u00fdmi. Sna\u017eme sa minimalizova\u0165 riziko pr\u00edsunu ne\u017eiaducich l\u00e1tok do tela, aj ke\u010f vieme, \u017ee kysl\u00e9 da\u017ede padaj\u00fa v\u0161ade rovnako.<\/p>\n\n\n\n
Tipy, ako obmedzi\u0165 priemyselne spracovan\u00e9 potraviny v \u017eivotospr\u00e1ve<\/strong><\/h4>\n\n\n\n
Ke\u010f\u017ee jedlo ovplyv\u0148uje nielen na\u0161e fyzick\u00e9 a psychick\u00e9 zdravie, ale aj \u017eivotn\u00e9 prostredie, je d\u00f4le\u017eit\u00e9 pochopi\u0165, odkia\u013e poch\u00e1dza, ako sa pestuje \u010di vyr\u00e1ba, a bra\u0165 ho ako s\u00fa\u010das\u0165 prevencie a cesty za zdrav\u00edm. \u010co m\u00f4\u017eeme pre to urobi\u0165?<\/p>\n\n\n\n
1. V\u0161\u00edmajte si etiketu, aby ste sa o produkte dozvedeli \u010do najviac inform\u00e1ci\u00ed. Obal m\u00e1 s\u00edce ochrann\u00fa funkciu, ale takisto zabezpe\u010duje trvanlivos\u0165 produktu, ktor\u00fa maj\u00fa pr\u00e1ve vysoko priemyselne spracovan\u00e9 potraviny v\u00e4\u010d\u0161iu v\u010faka obsahu konzervantov a \u010fal\u0161\u00edch adit\u00edv. A teraz si porovnajte, ako chut\u00ed polievka z \u010derstvej zeleniny v porovnan\u00ed s instantnou.<\/p>\n\n\n\n
2. \u010c\u00edm viac textu v zlo\u017een\u00ed produktu, t\u00fdm v\u00e4\u010d\u0161ia pravdepodobnos\u0165, \u017ee bude obsahova\u0165 ne\u017eelan\u00e9 l\u00e1tky. \u010co by mal obsahova\u0165 napr\u00edklad jogurt? Mlieko, pr\u00edpadne smotanu a jogurtov\u00e9 kult\u00fary. <\/p>\n\n\n\n
3. Vedeli ste, \u017ee na prvom mieste v zlo\u017een\u00ed produktu s\u00fa ingrediencie, ktor\u00e9 s\u00fa v produkte zast\u00fapen\u00e9 najviac? Ke\u010f si chcem k\u00fapi\u0165 smotanov\u00fd nanuk, na prvom mieste ur\u010dite nem\u00e1 by\u0165 v zlo\u017een\u00ed cukor, ale smotana.<\/p>\n\n\n\n
4. Ak \u010d\u00edtate zlo\u017eenie produktu a nerozumiete mu, tento produkt rad\u0161ej nekupujte. Pr\u00e1ve remeseln\u00e9 a kvalitn\u00e9 potraviny maj\u00fa zlo\u017eenie kr\u00e1tke, \u010do spotrebite\u013eovi nazna\u010duje, \u017ee dan\u00fd produkt obsahuje len z\u00e1kladn\u00e9 zlo\u017eky surov\u00edn bez chemick\u00fdch adit\u00edv. Nie s\u00fa toti\u017e gumen\u00e9 \u017eelat\u00ednov\u00e9 cukr\u00edky ako cukr\u00edky. H\u013eadajte ten najlep\u0161\u00ed mo\u017en\u00fd variant.<\/p>\n\n\n\n
5. Slovo alebo ozna\u010denie \u201eBio\u201c nemus\u00ed by\u0165 zaru\u010denou vo\u013ebou dokonalosti a ochrany pred ne\u017eelan\u00fdm v\u00fdrobkom. Dbajte na prezeranie etikiet a \u010d\u00edtajte zlo\u017eenie produktov. \u010cipsy ostan\u00fa v\u017edy len ma\u0161krtou.<\/p>\n\n\n\n
6. Jedzte \u010do najmenej farben\u00fdch balen\u00fdch potravin\u00e1rskych v\u00fdrobkov a \u010do najviac prirodzen\u00fdch z\u00e1kladn\u00fdch potrav\u00edn (obilniny, strukoviny, ovocie, zeleninu, ryby, \u010derstv\u00e9 kvalitn\u00e9 m\u00e4so, prirodzene kvasen\u00e9 a kvalitn\u00e9 mlie\u010dne produkty, nefarben\u00e9 a neochuten\u00e9 n\u00e1poje a miner\u00e1lky a pod.). Strava m\u00e1 by\u0165 pestr\u00e1, ale vo svojej podstate jednoduch\u00e1.<\/p>\n\n\n\n
7. Vyh\u00fdbajte sa \u00fadenin\u00e1m, produktom s umel\u00fdmi farbivami (cukrovinky, limon\u00e1dy), umel\u00fdmi sladidlami, zv\u00fdraz\u0148ova\u010dmi chuti. Ma\u0161krty s\u00fa s\u00fa\u010das\u0165ou potravinovej pyram\u00eddy a\u017e na \u00faplnom vrchole a maj\u00fa sa konzumova\u0165 len pr\u00edle\u017eitostne a s mierou.<\/p>\n\n\n\n
8. Obmedzte trvanliv\u00e9 v\u00fdrobky, ktor\u00e9 musia by\u0165 konzervovan\u00e9 adit\u00edvami, pr\u00edpadne o\u0161etren\u00e9 UHT, napr\u00edklad mlieko zohrievan\u00e9 na vysok\u00fa teplotu, \u010d\u00edm prich\u00e1dza o obsah niektor\u00fdch \u017eiv\u00edn a sp\u00f4sobuje zmenu v chuti v porovnan\u00ed s \u010derstv\u00fdm variantom. Dlh\u00e1 trvanlivos\u0165 \u010dasto znamen\u00e1 ve\u013ea adit\u00edv alebo ve\u013ek\u00fa mieru spracovania.<\/p>\n\n\n\n
 Ako jes\u0165 kvalitne a zdravo aj bez ve\u013ek\u00e9ho rozpo\u010dtu<\/strong><\/h4>\n\n\n\n
    \n
  • Nakupujte sez\u00f3nne potraviny a spracujte ich do z\u00e1soby. V zime sa vyhnete drah\u00fdm nesez\u00f3nnym potravin\u00e1m.<\/li>\n\n\n\n
  • M\u00e4so kupujte vcelku a porciujte si ho doma. Vyu\u017e\u00edvajte aj vn\u00fatornosti \u2013 s\u00fa v\u00fd\u017eivn\u00e9 a lacnej\u0161ie.<\/li>\n\n\n\n
  • M\u00e4so a spracovan\u00e9 v\u00fdrobky netreba jes\u0165 ka\u017ed\u00fd de\u0148. Nahra\u010fte ich strukovinami.<\/li>\n\n\n\n
  • Nekupujte balast ako chipsy \u010di sladkosti \u2013 doma ich priprav\u00edte lep\u0161ie aj lacnej\u0161ie.<\/li>\n\n\n\n
  • Skladujte potraviny spr\u00e1vne \u2013 zn\u00ed\u017eite plytvanie a vyhadzovanie jedla.<\/li>\n\n\n\n
  • Uprednostnite z\u00e1kladn\u00e9 kvalitn\u00e9 suroviny pred nepotrebn\u00fdmi.<\/li>\n<\/ul>\n\n\n
    \n
    \"\"<\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n
    \n
    <\/div>\n\n\n\n
    \n
    \n\n\n
    \n    
    20. M\u00c1J 2025<\/p>\n
    Text: Anetta Vacul\u00edkov\u00e1<\/strong>
    \nIlustr\u00e1cie: <\/strong>Pexels
    \n<\/strong><\/p>\n
     <\/p>\n<\/div><\/div>\n<\/div>\n\n\n
    \n    
    \n
     <\/p>\n<\/div>\n\n\n
    \n
    <\/div>\n\n\n\n
    \n
    Partneri<\/p>\n<\/div>\n\n\n\n
    <\/div>\n<\/div>\n\n\n\n
    \n
    <\/div>\n\n\n\n
    \n    
    \"\"<\/p>\n
     <\/p>\n<\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
    Postupnou zmenou \u017eivotn\u00e9ho \u0161t\u00fdlu sa trh nas\u00fdtil r\u00f4znymi polotovarmi a vysokospracovan\u00fdmi potravinami a tak\u00e9to neplnohodnotn\u00e9 potraviny sa st\u00e1vaj\u00fa st\u00e1le prirodzenej\u0161ou s\u00fa\u010das\u0165ou na\u0161ich dn\u00ed. Ale potrebujeme ich v strave? Dok\u00e1\u017eeme bez nich fungova\u0165? Pre\u010do si vlastne prerazili cestu do na\u0161ich chladni\u010diek a \u0161pajz\u00ed?\u00a0<\/p>","protected":false},"author":2,"featured_media":22729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"autor":[410],"vydanie":[341],"partner":[],"class_list":["post-22727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezaradene","autor-anetta-vaculikova","vydanie-cycle-up"],"acf":[],"yoast_head":"\nPln\u00e1 chladni\u010dka, pr\u00e1zdna v\u00fd\u017eiva. Pr\u00edbeh ultraspracovan\u00fdch potrav\u00edn - CTZN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ctzn.punkt.sk\/en\/plna-chladnicka-prazdna-vyziva-pribeh-ultraspracovanych-potravin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pln\u00e1 chladni\u010dka, pr\u00e1zdna v\u00fd\u017eiva. Pr\u00edbeh ultraspracovan\u00fdch potrav\u00edn - CTZN\" \/>\n<meta property=\"og:description\" content=\"Postupnou zmenou \u017eivotn\u00e9ho \u0161t\u00fdlu sa trh nas\u00fdtil r\u00f4znymi polotovarmi a vysokospracovan\u00fdmi potravinami a tak\u00e9to neplnohodnotn\u00e9 potraviny sa st\u00e1vaj\u00fa st\u00e1le prirodzenej\u0161ou s\u00fa\u010das\u0165ou na\u0161ich dn\u00ed. Ale potrebujeme ich v strave? Dok\u00e1\u017eeme bez nich fungova\u0165? 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