[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.heitec.cz\/pozitiva-a-negativa-bileho-peciva\/#Article","mainEntityOfPage":"https:\/\/www.heitec.cz\/pozitiva-a-negativa-bileho-peciva\/","headline":"Pozitiva a negativa b\u00edl\u00e9ho pe\u010diva","name":"Pozitiva a negativa b\u00edl\u00e9ho pe\u010diva","description":"B\u00edl\u00e9 pe\u010divo m\u00e1 vysok\u00fd glykemick\u00fd index. Z tohoto d\u016fvodu si na n\u011bho n\u00e1\u0161 mozek nejl\u00e9pe zvyk\u00e1, ale nejh\u016f\u0159e si od n\u011bho odvyk\u00e1. To je pr\u00e1v\u011b d\u016fvod, pro\u010d lidem toto pe\u010divo tak chutn\u00e1. B\u00edl\u00e1 mouka, ze kter\u00e9 se toto pe\u010divo vyr\u00e1b\u00ed, se \u0159ad\u00ed mezi takzvan\u00e9 b\u00edl\u00e9 jedy. Do t\u00e9to skupiny pat\u0159\u00ed nap\u0159\u00edklad i s\u016fl, cukr a […]","datePublished":"2025-02-27","dateModified":"2023-05-02","author":{"@type":"Person","@id":"https:\/\/www.heitec.cz\/author\/#Person","name":"","url":"https:\/\/www.heitec.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/f3f77307dfb7a1a6ad06d8ef95ed6ed296a0507575d3814dc8c8630c3a7fa477?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/f3f77307dfb7a1a6ad06d8ef95ed6ed296a0507575d3814dc8c8630c3a7fa477?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"heitec.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.heitec.cz\/wp-content\/uploads\/img_a292490_w2084_t1504901556.jpg","url":"https:\/\/www.heitec.cz\/wp-content\/uploads\/img_a292490_w2084_t1504901556.jpg","height":0,"width":0},"url":"https:\/\/www.heitec.cz\/pozitiva-a-negativa-bileho-peciva\/","wordCount":407,"articleBody":"B\u00edl\u00e9 pe\u010divo m\u00e1 vysok\u00fd glykemick\u00fd index. Z tohoto d\u016fvodu si na n\u011bho n\u00e1\u0161 mozek nejl\u00e9pe zvyk\u00e1, ale nejh\u016f\u0159e si od n\u011bho odvyk\u00e1. To je pr\u00e1v\u011b d\u016fvod, pro\u010d lidem toto pe\u010divo tak chutn\u00e1. B\u00edl\u00e1 mouka, ze kter\u00e9 se toto pe\u010divo vyr\u00e1b\u00ed, se \u0159ad\u00ed mezi takzvan\u00e9 b\u00edl\u00e9 jedy. Do t\u00e9to skupiny pat\u0159\u00ed nap\u0159\u00edklad i s\u016fl, cukr a n\u011bkter\u00e9 druhy ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. Jedn\u00e1 se toti\u017e o kyselinotvorn\u00e9 l\u00e1tky, kter\u00e9 maj\u00ed na organismus nep\u0159\u00edzniv\u00fd vliv. Je\u0161t\u011b nav\u00edc vedou k oslaben\u00ed imunity a tak\u00e9 \u00fanav\u011b. Pro lidsk\u00e9 t\u011blo jsou nevhodn\u00e9 i z t\u011bchto d\u016fvod\u016f:Nedostatek kvalitn\u00edch \u017eivinVe\u0161ker\u00e9 b\u00edl\u00e9 pe\u010divo se vyr\u00e1b\u00ed ze zpracovan\u00fdch zrn. Ta tak p\u0159ich\u00e1zej\u00ed o svoji v\u00fd\u017eivovou hodnotu, nebo\u0165 se p\u0159i jejich zpracov\u00e1n\u00ed ztr\u00e1c\u00ed vl\u00e1knina, vitaminy, ale tak\u00e9 miner\u00e1ly.Barven\u00edB\u011bhem zpracov\u00e1v\u00e1n\u00ed zrna ztr\u00e1c\u00ed svoji barvu, tak\u017ee se mouka dobarvuje s pomoc\u00ed um\u011bl\u00fdch barviv, aby m\u011bla kr\u00e1snou b\u00edlou barvu.OchucovadlaMimo barviv se do b\u00edl\u00e9 mouky p\u0159id\u00e1vaj\u00ed i ochucovadla, zrovna tak ve velk\u00e9m mno\u017estv\u00ed i b\u00edl\u00fd cukr a s\u016fl.AlergieB\u00edl\u00e9 pe\u010divo m\u016f\u017ee tak\u00e9 zp\u016fsobovat alergie, nebo\u0165 obsahuje lepek. Tato neblaze proslul\u00e1 l\u00e1tka podporuje uvol\u0148ov\u00e1n\u00ed histaminu, kter\u00fd ve v\u011bt\u0161\u00edm mno\u017estv\u00ed m\u016f\u017ee zp\u016fsobit alergickou reakci.Zhor\u0161en\u00e9 tr\u00e1ven\u00edZ d\u016fvodu obsahu lepku je obt\u00ed\u017en\u00e9 b\u00edl\u00e9 pe\u010divo str\u00e1vit. Podle v\u011bdc\u016f se nap\u0159\u00edklad p\u0161eni\u010dn\u00e9 t\u011bstoviny tr\u00e1v\u00ed n\u011bkolik t\u00fddn\u016f.P\u0159ekyselen\u00ed organismuZrna obil\u00ed jsou velmi kysel\u00e1, zejm\u00e9na p\u0161enice. Jakmile jsou zrna zpracov\u00e1v\u00e1na, stanou se je\u0161t\u011b mnohem kyselej\u0161\u00ed. Pokud je lidsk\u00fd organismus p\u0159ekyselen\u00fd, potom je to vhodn\u00e9 prost\u0159ed\u00ed pro v\u00fdskyt bakteri\u00ed, kvasinek a pl\u00edsn\u00ed.Zahlen\u011bn\u00edZahlen\u011bn\u00ed organismu je jeho p\u0159irozen\u00e1 reakce na p\u0159ekyselen\u00ed. Tvorba hlenu souvis\u00ed tak\u00e9 se zhor\u0161en\u00fdm tr\u00e1ven\u00edm, probl\u00e9my s dutinami a pl\u00edcemi. Zahlen\u011bn\u00ed m\u00e1 dokonce zabra\u0148ovat odchodu toxin\u016f z\u00a0t\u011bla.\tDobr\u00e9 bakterieP\u0159es toto v\u0161e v\u0161ak b\u00edl\u00e9 pe\u010divo vyvol\u00e1v\u00e1 a podporuje tvorbu pozitivn\u00edch bakteri\u00ed v t\u011ble, kter\u00e9 maj\u00ed mobilizovat imunitn\u00ed syst\u00e9m.                                                                                                                                                                                                                                                                                                                                                                                        3.8\/5 - (10 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Pozitiva a negativa b\u00edl\u00e9ho pe\u010diva","item":"https:\/\/www.heitec.cz\/pozitiva-a-negativa-bileho-peciva\/#breadcrumbitem"}]}]