<\/p>\r\n
Rostlinn\u00e9 tuky v\u00a0cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch<\/p>\r\n
St\u00e1le v\u00edce spot\u0159ebitel\u016f vol\u00ed potraviny, kter\u00e9 neobsahuj\u00ed slo\u017eky \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu. Tyto volby jsou diktov\u00e1ny touhou chr\u00e1nit \u017eivotn\u00ed prost\u0159ed\u00ed, potravinov\u00fdmi alergiemi nebo intoleranc\u00ed lakt\u00f3zy. Margar\u00edny nebo oleje na b\u00e1zi rostlinn\u00fdch tuk\u016f se v cukr\u00e1\u0159stv\u00ed pou\u017e\u00edvaj\u00ed ji\u017e dlouhou dobu. Cukr\u00e1\u0159i je oce\u0148uj\u00ed hlavn\u011b kv\u016fli jejich funk\u010dn\u00edm vlastnostem. Dnes se na n\u011b tak\u00e9 mus\u00edme pod\u00edvat z jin\u00e9 perspektivy. Rostlinn\u00e9 tuky jsou podle vegansk\u00e9 definice ide\u00e1ln\u00ed pro p\u0159\u00edpravu v\u00fdrobk\u016f pro rostouc\u00ed skupinu spot\u0159ebitel\u016f, kte\u0159\u00ed se vzd\u00e1vaj\u00ed konzumace \u017eivo\u010di\u0161n\u00fdch produkt\u016f.<\/p>\r\n
\u00a0Ve vegansk\u00fdch produktech se mus\u00edme vzd\u00e1t m\u00e1sla, smetany nebo s\u00e1dla, kter\u00e9 se \u010dasto nach\u00e1zej\u00ed v tradi\u010dn\u00edch receptech. Na\u0161t\u011bst\u00ed je nab\u00eddka rostlinn\u00fdch cukr\u00e1\u0159sk\u00fdch tuk\u016f velmi \u0161irok\u00e1 a naj\u00edt n\u00e1hra\u017eky t\u011bchto produkt\u016f nen\u00ed problematick\u00e9. Stoj\u00ed v\u0161ak za to roz\u0161\u00ed\u0159it sv\u00e9 znalosti v t\u00e9to oblasti – tak\u00e9 o suroviny v tradi\u010dn\u00edch cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch \u010dasto p\u0159ehl\u00ed\u017een\u00e9 – a vytvo\u0159it tak \u0161irokou nab\u00eddku i pro vegany.<\/p>\r\n
<\/p>\r\n
Vegansk\u00e9 tuky pou\u017e\u00edvan\u00e9 v cukr\u00e1\u0159stv\u00ed<\/p>\r\n
<\/p>\r\n
Margar\u00edn – na pe\u010den\u00ed, do nepe\u010den\u00fdch korpus\u016f , kr\u00e9m\u016f a polev<\/strong><\/p>\r\n Margar\u00edn je cukr\u00e1\u0159sk\u00e1 klasika. Je cen\u011bn pro sv\u00e9 funk\u010dn\u00ed vlastnosti a velmi \u0161irokou \u0161k\u00e1lu aplikac\u00ed. D\u016fle\u017eit\u00e9 je, \u017ee je tak\u00e9 vhodn\u00fd pro vegany a lidi, kte\u0159\u00ed dodr\u017euj\u00ed jinou vylu\u010dovac\u00ed dietu. Je nositelem chuti, udr\u017euje vlhkost, dod\u00e1v\u00e1 spr\u00e1vnou konzistenci a texturu. Margar\u00edn je univerz\u00e1ln\u00ed produkt se \u0161irokou \u0161k\u00e1lou aplikac\u00ed. Je to nejobl\u00edben\u011bj\u0161\u00ed tuk na pe\u010den\u00ed, kter\u00fd je tak\u00e9 ide\u00e1ln\u00ed pro v\u00fdrobu kr\u00e9m\u016f, hmot nebo polev. Tento multifunk\u010dn\u00ed tuk lze pou\u017e\u00edt v\u0161ude tam, kde recept obsahuje m\u00e1slo (v pom\u011bru 1: 1) – jak do pe\u010den\u00fdch tak nepe\u010den\u00fdch v\u00fdrobk\u016f. Nab\u00eddka zahrnuje v\u00fdrobky s \u0161irok\u00fdm aplika\u010dn\u00edm profilem a nebo ur\u010den\u00e9 pro konkr\u00e9tn\u00ed produkt, nap\u0159. margar\u00edn na pe\u010den\u00ed, na v\u00fdrobu listov\u00fdch t\u011bst \u00a0nebo kr\u00e9m\u016f. Mo\u017enosti jejich aplikace z\u00e1vis\u00ed na slo\u017een\u00ed margar\u00edn\u016f a dal\u0161\u00edch profesion\u00e1ln\u00edch tuk\u016f. To plat\u00ed jak u tukov\u00fdch slo\u017eek , tak funk\u010dn\u00edch p\u0159\u00edsad.<\/p>\r\n Margar\u00edny ur\u010den\u00e9 k v\u00fdrob\u011b nap\u0159. laminovan\u00fdch a \u00a0k\u0159ehk\u00fdch t\u011bst maj\u00ed \u00a0vysok\u00fd obsah tuk\u016f s vysokou teplotou t\u00e1n\u00ed; je to nutn\u00e9 z technologick\u00fdch d\u016fvod\u016f. V sou\u010dasn\u00e9 dob\u011b se pro n\u011b nej\u010dast\u011bji pou\u017e\u00edv\u00e1 palmov\u00fd tuk. Spot\u0159ebitel\u00e9 zaznamen\u00e1vaj\u00ed p\u0159\u00edtomnost transmastn\u00fdch kyselin v margar\u00ednech, kter\u00e9 jsou zdrav\u00ed nep\u0159\u00edzniv\u00e9. Pr\u016fmyslov\u011b byly vyr\u00e1b\u011bny ve velk\u00e9m mno\u017estv\u00ed v d\u016fsledku pou\u017eit\u00e9 v\u00fdrobn\u00ed technologie – \u010d\u00e1ste\u010dn\u00e9mu ztu\u017een\u00ed. Mnoho produkt\u016f v t\u00e9to skupin\u011b dnes v\u016fbec neobsahuje ne\u017e\u00e1douc\u00ed transmastn\u00e9 kyseliny a nebo je jejich hladina jen velmi n\u00edzk\u00e1. Podle Na\u0159\u00edzen\u00ed Evropsk\u00e9 komise 2019\/649 by hladina transmastn\u00fdch kyselin nem\u011bla p\u0159ekro\u010dit 2 g \/ 100 g tuku, krom\u011b \u017eivo\u010di\u0161n\u00fdch tuk\u016f, ve kter\u00fdch se vyskytuj\u00ed p\u0159irozen\u011b. N\u011bkter\u00e9 margar\u00edny jsou obohaceny o tuky, jako jsou \u0159epkov\u00e9 a slune\u010dnicov\u00e9 oleje a oleje z odr\u016fd s vysok\u00fdm obsahem oleje, obsahuj\u00edc\u00ed mono- a polynenasycen\u00e9 mastn\u00e9 kyseliny, kter\u00e9 jsou prosp\u011b\u0161n\u00e9 pro zdrav\u00ed. Abyste si v\u011bdom\u011b vybrali ze \u0161irok\u00e9 nab\u00eddky margar\u00edn\u016f, m\u011bli byste si pe\u010dliv\u011b p\u0159e\u010d\u00edst slo\u017een\u00ed. Z\u00a0etikety se mimo jin\u00e9 dozv\u00edme z jak\u00fdch rostlinn\u00fdch olej\u016f je margar\u00edn vyroben, zda je \u010di nen\u00ed ztu\u017een\u00fd, jestli obsahuje palmov\u00fd olej a pokud ano, zda tento \u00a0poch\u00e1z\u00ed z certifikovan\u00fdch zdroj\u016f.<\/p>\r\n M\u011bli byste tak\u00e9 pamatovat na to, \u017ee n\u011bkter\u00e9 margar\u00edny mohou obsahovat mal\u00e9 mno\u017estv\u00ed \u017eivo\u010di\u0161n\u00fdch produkt\u016f, a proto je \u010dten\u00ed etikety tak d\u016fle\u017eit\u00e9.<\/p>\r\n <\/p>\r\n Tuh\u00e9 rostlinn\u00e9 tuky – perfektn\u00ed pojivo a nejen to <\/strong><\/p>\r\n Vlastnosti rostlinn\u00fdch tuk\u016f z\u00e1vis\u00ed na jejich slo\u017een\u00ed mastn\u00fdch kyselin. Vysok\u00fd obsah nasycen\u00fdch mastn\u00fdch kyselin d\u00e1v\u00e1 tuhou konzistenci, vysok\u00fd obsah nenasycen\u00fdch mastn\u00fdch kyselin \u00a0naopak tekutou konzistenci. Tuh\u00e9 rostlinn\u00e9 tuky lze \u00fasp\u011b\u0161n\u011b pou\u017e\u00edt jako n\u00e1hradu za \u017eivo\u010di\u0161n\u00e9 tuky. Jejich v\u00fdhodou je , \u017ee neobsahuj\u00ed \u00a0cholesterol. Tuh\u00e9 tuky jsou vhodn\u00e9 jako pojivo sypk\u00fdch p\u0159\u00edsad. Rozsah pou\u017eit\u00ed jednotliv\u00fdch olej\u016f je v\u0161ak mnohem \u0161ir\u0161\u00ed.<\/p>\r\n <\/p>\r\n Rafinovan\u00fd kokosov\u00fd olej <\/strong><\/p>\r\n Tento tuk bez z\u00e1pachu a chuti m\u00e1 p\u0159i pokojov\u00e9 teplot\u011b pevnou konzistenci. Vyzna\u010duje se velmi \u0161irok\u00fdm uplatn\u011bn\u00edm. Je vhodn\u00fd na pe\u010den\u00ed, p\u0159\u00edpravu kr\u00e9m\u016f i na sma\u017een\u00ed, nap\u0159. koblih, l\u00edvanc\u016f nebo donut\u016f (bod zakou\u0159en\u00ed je cca 205 \u00b0 C). Rafinovan\u00fd kokosov\u00fd olej bude dob\u0159e fungovat v k\u0159ehk\u00e9m t\u011bst\u011b (lepkov\u00e9m i bezlepkov\u00e9m), kynut\u00fdch v\u00fdrobc\u00edch, brownies a b\u00e1bovk\u00e1ch. P\u0159i p\u0159\u00edprav\u011b kynut\u00e9ho t\u011bsta by p\u0159ed p\u0159id\u00e1n\u00edm k ostatn\u00edm p\u0159\u00edsad\u00e1m m\u011bl b\u00fdt olej rozpu\u0161t\u011bn a ochlazen. Tot\u00e9\u017e je t\u0159eba ud\u011blat p\u0159i pou\u017eit\u00ed oleje k p\u0159\u00edprav\u011b kr\u00e9mu, nap\u0159\u00edklad o\u0159echov\u00e9ho.<\/p>\r\n D\u00edky pou\u017eit\u00ed tohoto tuku m\u016f\u017eeme vyr\u00e1b\u011bt sladk\u00e9 v\u00fdrobky s pevnou, hutnou konzistenc\u00ed. Rozpu\u0161t\u011bn\u00fd kokosov\u00fd olej spojte se sypk\u00fdmi produkty, prom\u00edchejte hmotu a dejte j\u00ed po\u017eadovan\u00fd tvar, nap\u0159.\u00a0 korpusu nebo kuli\u010dek, pot\u00e9 ji ochla\u010fte. Po vychladnut\u00ed bude hmota stejnom\u011brn\u00e1, kompaktn\u00ed a udr\u017e\u00ed si tvar. Proto\u017ee rafinovan\u00fd kokosov\u00fd olej nem\u00e1 v\u016fni ani chu\u0165, nebude dominovat ostatn\u00edm slo\u017ek\u00e1m.<\/p>\r\n Tento tuk se dob\u0159e kombinuje s \u010dokol\u00e1dou. Vyplat\u00ed se ho pou\u017e\u00edt p\u0159i p\u0159\u00edprav\u011b pudink\u016f nebo \u010dokol\u00e1dov\u00e9 hmoty. D\u00edky p\u0159id\u00e1n\u00ed tuku budou zvlh\u010den\u00e9, chutn\u011bj\u0161\u00ed a z\u00edskaj\u00ed sametov\u011bj\u0161\u00ed texturu.<\/p>\r\n Kokosov\u00fd olej (rafinovan\u00fd i nerafinovan\u00fd) se pou\u017e\u00edv\u00e1 jako pojivo v\u00a0raw \/ nepe\u010den\u00fdch\/ korpusech. D\u00edky n\u011bmu korpusy po vychladnut\u00ed absorbuj\u00ed m\u00e9n\u011b vlhkosti z hmoty, kterou na n\u011b nalijeme, nenavlhnou a z\u016fstanou k\u0159ehk\u00e9. Pou\u017eit\u00edm kokosov\u00e9ho oleje jako n\u00e1hra\u017eky m\u00e1sla nem\u011bn\u00edme mno\u017estv\u00ed tuku v receptu. Nahrazujeme je v pom\u011bru 1: 1.<\/p>\r\n <\/p>\r\n Oleje lisovan\u00e9 za studena <\/strong><\/p>\r\n Spot\u0159ebitel\u00e9, kter\u00fdm z\u00e1le\u017e\u00ed na zdrav\u00e9m stravov\u00e1n\u00ed, v\u010detn\u011b vegan\u016f a osob na keto diet\u011b, dychtiv\u011b sahaj\u00ed po olej\u00edch lisovan\u00fdch za studena, tedy po olej\u00edch, kter\u00e9 se v \u017e\u00e1dn\u00e9 f\u00e1zi procesu zpracov\u00e1n\u00ed nezah\u0159\u00edvaj\u00ed. Tyto v\u00fdrobky pat\u0159\u00ed do skupiny vazebn\u00fdch tuk\u016f a maj\u00ed pevnou konzistenci. Maj\u00ed p\u0159\u00edzniv\u00fd pom\u011br zdrav\u00fdch mastn\u00fdch kyselin, jsou bohat\u00e9 na vitam\u00edny a cenn\u00e9 mikroelementy. Tuky se lisuj\u00ed za studena z r\u016fzn\u00fdch rostlin, v cukr\u00e1\u0159stv\u00ed se nejv\u00edce pou\u017e\u00edv\u00e1 nerafinovan\u00fd kokosov\u00fd olej a bambuck\u00e9 m\u00e1slo.<\/p>\r\n <\/p>\r\n Nerafinovan\u00fd kokosov\u00fd olej <\/strong><\/p>\r\n Surov\u00fd kokosov\u00fd olej m\u00e1 p\u0159\u00edjemnou kokosovou p\u0159\u00edchu\u0165 a \u010dasto tak\u00e9 obsahuje \u010d\u00e1stice kokosov\u00e9 du\u017einy. Dob\u0159e poj\u00ed korpusy (nap\u0159. o\u0159echov\u00e9) nebo v\u00fdrobky typu ty\u010dinek \u010di energetick\u00fdch kuli\u010dek. Krom\u011b toho stabilizuje kr\u00e9my (nap\u0159. o\u0159echov\u00fd nebo kokosov\u00fd). Mal\u00e9 mno\u017estv\u00ed nerafinovan\u00e9ho kokosov\u00e9ho oleje stoj\u00ed za to p\u0159idat do dezert\u016f s chia nebo tapiokou. D\u00edky oleji budou trochu tu\u017e\u0161\u00ed, co\u017e usnadn\u00ed pokl\u00e1d\u00e1n\u00ed ovocn\u00fdch vrstev. Nerafinovan\u00fd kokosov\u00fd olej funguje nejen jako pojivo, ale tak\u00e9 zvlh\u010duje, tak\u017ee je vhodn\u00fd do raw v\u00fdrobk\u016f. Skv\u011ble se hod\u00ed i k j\u00e1hlov\u00e9mu kr\u00e9mu. Kombinace j\u00e1hel, ml\u00e9ka, kokosov\u00e9ho oleje a ag\u00e1vov\u00e9ho sirupu n\u00e1m umo\u017en\u00ed vytvo\u0159it nad\u00fdchan\u00fd kokosov\u00fd kr\u00e9m.<\/p>\r\n <\/p>\r\n Bambuck\u00e9 m\u00e1slo <\/strong><\/p>\r\n Tento tuk bez z\u00e1pachu poch\u00e1z\u00ed z Afriky. Je \u0161iroce pou\u017e\u00edv\u00e1n v\u00a0kosmetick\u00e9m pr\u016fmyslu, ale bambuck\u00e9 m\u00e1slo se pou\u017e\u00edv\u00e1 tak\u00e9 v\u00a0cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch. M\u00e1 podobnou strukturu jako m\u00e1slo – p\u0159i pokojov\u00e9 teplot\u011b je pevn\u00fd, ale nen\u00ed tvrd\u00fd. Zah\u0159\u00e1t\u00edm na 35 \u00b0 C (ve vodn\u00ed l\u00e1zni) z\u00edsk\u00e1 tekutou konzistenci. Bambuck\u00e9 m\u00e1slo je ide\u00e1ln\u00ed na k\u0159ehk\u00e1 t\u011bsta, raw korpusy a studen\u00e9 kr\u00e9my. Bambuck\u00e9 m\u00e1slo se pou\u017e\u00edv\u00e1 v cukr\u00e1\u0159stv\u00ed jako ekvivalent kakaov\u00e9ho m\u00e1sla v \u010dokol\u00e1d\u00e1ch a lze ho p\u0159idat a\u017e do 5% hmotnosti v\u00fdrobku.<\/p>\r\n <\/p>\r\n Kakaov\u00e9 m\u00e1slo <\/strong><\/p>\r\n Dal\u0161\u00ed tuk pou\u017e\u00edvan\u00fd v\u00a0cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch, kter\u00fd m\u00e1 p\u0159i pokojov\u00e9 teplot\u011b tuhou konzistenci. Kakaov\u00e9 m\u00e1slo se st\u00e1v\u00e1 tekut\u00fdm p\u0159i teplot\u011b asi 50 \u00b0 C (rozpu\u0161t\u011bn\u00edm ve vodn\u00ed l\u00e1zni). Charakteristick\u00fdm znakem tohoto tuku je vysok\u00e1 tvrdost po ztuhnut\u00ed (mnohem vy\u0161\u0161\u00ed ne\u017e u kokosov\u00e9ho oleje). Mal\u00e9 mno\u017estv\u00ed by proto m\u011blo b\u00fdt pou\u017eito na raw korpusy nebo ty\u010dinky. Kakaov\u00e9 m\u00e1slo lze tak\u00e9 p\u0159idat do \u010dokol\u00e1dov\u00fdch hmot (asi 5 %). D\u00edky p\u0159id\u00e1n\u00ed tohoto tuku bude \u010dokol\u00e1dov\u00e1 hmota tekut\u011bj\u0161\u00ed a plasti\u010dt\u011bj\u0161\u00ed. Nej\u010dast\u011bji se pou\u017e\u00edv\u00e1 kakaov\u00e9 m\u00e1slo k\u00a0v\u00fdrob\u011b barevn\u00fdch polev. Rozpu\u0161t\u011bn\u00e9 a sm\u00edchan\u00e9 s barvivem barvu velmi p\u011bkn\u011b rozt\u00edr\u00e1.<\/p>\r\n <\/p>\r\n Tekut\u00e9 oleje – ide\u00e1ln\u00ed pro sma\u017een\u00ed a zvlh\u010den\u00ed v\u00fdrobk\u016f \u00a0<\/strong><\/p>\r\n Tekut\u00e9 tuky, nap\u0159\u00edklad \u0159epkov\u00fd nebo slune\u010dnicov\u00fd olej, se b\u011b\u017en\u011b pou\u017e\u00edvaj\u00ed ke sma\u017een\u00ed. \u0158epkov\u00fd olej a zejm\u00e9na fritovac\u00ed oleje ur\u010den\u00e9 k\u00a0hlubok\u00e9mu sma\u017een\u00ed , se pou\u017e\u00edvaj\u00ed k sma\u017een\u00ed koblih nebo donut\u016f. Rostlinn\u00e9 oleje v\u0161ak maj\u00ed i jin\u00e9 vyu\u017eit\u00ed. Funguj\u00ed p\u0159edev\u0161\u00edm jako \u201ezvlh\u010dova\u010de\u201c. Stoj\u00ed za to po nich s\u00e1hnout p\u0159i p\u0159\u00edprav\u011b mrkvov\u00e9ho t\u011bsta nebo brownies. Jsou tak\u00e9 ide\u00e1ln\u00ed pro j\u00e1hlov\u00e9 pudinky.<\/p>\r\n D\u00edky p\u0159id\u00e1n\u00ed olej\u016f je mnohem snaz\u0161\u00ed rozm\u011blnit ka\u0161i a vytvo\u0159it z n\u00ed homogenn\u00ed hmotu. Rafinovan\u00fd \u0159epkov\u00fd nebo slune\u010dnicov\u00fd olej m\u016f\u017ee tak\u00e9 nahradit rafinovan\u00fd kokosov\u00fd olej v receptu na kynut\u00e9 t\u011bsto.<\/p>\r\n <\/p>\r\n Fritovac\u00ed oleje – vegansk\u00e9 sma\u017een\u00ed <\/strong><\/p>\r\n Fritovac\u00ed oleje jsou \u00a0tuky ur\u010den\u00e9 speci\u00e1ln\u011b pro hlubok\u00e9 sma\u017een\u00ed. Maj\u00ed optim\u00e1ln\u00ed funk\u010dn\u00ed parametry – zejm\u00e9na vysok\u00fd bod zakou\u0159en\u00ed \u00a0(dokonce i 235 \u00b0 C), jsou vysoce efektivn\u00ed, stabiln\u00ed a bezpe\u010dn\u00e9. Na rozd\u00edl od s\u00e1dla nezanech\u00e1vaj\u00ed na hotov\u00fdch produktech nechutnou b\u00edlou vrstvu ztuhl\u00e9ho tuku a jsou samoz\u0159ejm\u011b vhodn\u00e9 pro sma\u017een\u00ed vegansk\u00fdch v\u00fdrobk\u016f. V\u011bt\u0161ina fritovac\u00edch olej\u016f m\u00e1 neutr\u00e1ln\u00ed chu\u0165, tak\u017ee neovliv\u0148uje chu\u0165 sma\u017een\u00fdch v\u00fdrobk\u016f. Hlubok\u00e9 sma\u017een\u00ed tak\u00e9 umo\u017e\u0148uje men\u0161\u00ed absorpci tuku, d\u00edky \u010demu\u017e jsou v\u00fdrobky leh\u010d\u00ed a nad\u00fdchan\u011bj\u0161\u00ed. P\u0159i v\u00fdb\u011bru fritovac\u00edho oleje stoj\u00ed za to v\u011bnovat pozornost skute\u010dnosti, aby neobsahoval ztu\u017een\u00e9 tuky, GMO slo\u017eky, transmastn\u00e9 kyseliny a um\u011bl\u00e9 antioxidanty.<\/p>\r\n <\/p>\r\n Kokosov\u00e1 smetana \u2013 ide\u00e1ln\u00ed n\u00e1hrada \u017eivo\u010di\u0161n\u00e9 smetany<\/strong><\/p>\r\n Nejv\u011bt\u0161\u00ed v\u00fdzvou v cukr\u00e1\u0159stv\u00ed je naj\u00edt perfektn\u00ed n\u00e1hradu za \u017eivo\u010di\u0161nou smetanu – z\u00e1klad mnoha hmot a kr\u00e9m\u016f. \u0158e\u0161en\u00edm tohoto probl\u00e9mu jsou smetany rostlinn\u00e9,\u00a0 nejlep\u0161\u00edm \u0159e\u0161en\u00edm je kokosov\u00e1. Aby se dob\u0159e \u0161lehala, m\u011bla by obsahovat co nejv\u00edce tuku (nap\u0159. 22%) a du\u017einy (cca 95%). P\u0159ed \u0161leh\u00e1n\u00edm je t\u0159eba smetanu d\u016fkladn\u011b vychladit. Nen\u00ed t\u0159eba do n\u00ed p\u0159id\u00e1vat \u017e\u00e1dn\u00e9 stabiliz\u00e1tory. Siln\u011b na\u0161lehan\u00e1 bude m\u00edt ide\u00e1ln\u00ed strukturu a dokonalou kokosovou chu\u0165.<\/p>\r\n <\/p>","protected":false},"excerpt":{"rendered":" Rostlinn\u00e9 tuky v\u00a0cukr\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch St\u00e1le v\u00edce spot\u0159ebitel\u016f vol\u00ed potraviny, kter\u00e9 neobsahuj\u00ed slo\u017eky \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu. Tyto volby jsou diktov\u00e1ny touhou […]<\/p>\n","protected":false},"author":5,"featured_media":12100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12099"}],"version-history":[{"count":3,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12099\/revisions"}],"predecessor-version":[{"id":13285,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12099\/revisions\/13285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12100"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}