[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.ochmt.cz\/brezovy-cili-drevny-cukr\/#Article","mainEntityOfPage":"https:\/\/www.ochmt.cz\/brezovy-cili-drevny-cukr\/","headline":"B\u0159ezov\u00fd \u010dili d\u0159evn\u00fd cukr","name":"B\u0159ezov\u00fd \u010dili d\u0159evn\u00fd cukr","description":"B\u0159ezov\u00fd cukr je p\u0159\u00edrodn\u00ed krystalick\u00fd sacharid b\u00edl\u00e9 barvy. Sv\u00fdm vzhledem, chut\u00ed i sladkost\u00ed se velmi podob\u00e1 b\u011b\u017en\u00e9mu \u0159epn\u00e9mu \u010di t\u0159tinov\u00e9mu krystalov\u00e9mu cukru (\u010dili sachar\u00f3ze), ale z hlediska p\u016fsoben\u00ed na lidsk\u00fd organismus je naprosto odli\u0161n\u00fd. P\u0159i konzumaci b\u0159ezov\u00e9ho cukru nemus\u00edte o\u010dek\u00e1vat p\u0159\u00edr\u016fstek na v\u00e1ze (jeho kalorick\u00e1 hodnota je asi o polovinu ni\u017e\u0161\u00ed ne\u017e u b\u011b\u017en\u00e9ho cukru), […]","datePublished":"2020-06-21","dateModified":"2023-05-06","author":{"@type":"Person","@id":"https:\/\/www.ochmt.cz\/author\/#Person","name":"","url":"https:\/\/www.ochmt.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/16435f0a6c9262449b9ebb39f63178cd65c54b09f931b6f84682f48086e3d763?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/16435f0a6c9262449b9ebb39f63178cd65c54b09f931b6f84682f48086e3d763?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"ochmt.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.ochmt.cz\/wp-content\/uploads\/nature-5346386_960_720.jpg","url":"https:\/\/www.ochmt.cz\/wp-content\/uploads\/nature-5346386_960_720.jpg","height":0,"width":0},"url":"https:\/\/www.ochmt.cz\/brezovy-cili-drevny-cukr\/","wordCount":408,"articleBody":"       B\u0159ezov\u00fd cukr je p\u0159\u00edrodn\u00ed krystalick\u00fd sacharid b\u00edl\u00e9 barvy. Sv\u00fdm vzhledem, chut\u00ed i sladkost\u00ed se velmi podob\u00e1 b\u011b\u017en\u00e9mu \u0159epn\u00e9mu \u010di t\u0159tinov\u00e9mu krystalov\u00e9mu cukru (\u010dili sachar\u00f3ze), ale z hlediska p\u016fsoben\u00ed na lidsk\u00fd organismus je naprosto odli\u0161n\u00fd. P\u0159i konzumaci b\u0159ezov\u00e9ho cukru nemus\u00edte o\u010dek\u00e1vat p\u0159\u00edr\u016fstek na v\u00e1ze (jeho kalorick\u00e1 hodnota je asi o polovinu ni\u017e\u0161\u00ed ne\u017e u b\u011b\u017en\u00e9ho cukru), nem\u00e1 \u0161kodliv\u00fd vliv na zuby (netvo\u0159\u00ed se kyselina a v \u00fastech se udr\u017euje stabiln\u00ed pH), je m\u00edrn\u011b z\u00e1sadit\u00fd, tud\u00ed\u017e nep\u0159ekyseluje organismus, ale naopak sp\u00ed\u0161 p\u0159isp\u00edv\u00e1 k jeho \u010di\u0161t\u011bn\u00ed; k jeho p\u0159em\u011bn\u011b nen\u00ed zapot\u0159eb\u00ed inzulin a s\u00e1m pom\u00e1h\u00e1 urychlit tr\u00e1vic\u00ed proces, je lehce straviteln\u00fd. Nav\u00edc m\u00e1 antibakteri\u00e1ln\u00ed \u00fa\u010dinky (zabra\u0148uje tvorb\u011b bakteri\u00ed v \u00fastech) a efektivn\u011b potla\u010duje pocit hladu. A to zdaleka nen\u00ed v\u0161echno. Soustavn\u00fd p\u0159\u00edjem b\u011b\u017en\u00e9ho cukru, jen\u017e je obsa\u017een t\u00e9m\u011b\u0159 ve v\u0161ech potravin\u00e1ch, zvy\u0161uje hladinu krevn\u00edho cukru, co\u017e podporuje, mj., i chu\u0165 k j\u00eddlu. B\u0159ezov\u00fd cukr dok\u00e1\u017ee udr\u017eet hladinu cukru stabiln\u00ed. Je tedy velice vhodn\u00fd jako alternativa ke klasick\u00e9mu cukru. Krom\u011b slazen\u00ed lze b\u0159ezov\u00fd cukr pou\u017e\u00edvat i v kuchyni, a to jak tepl\u00e9, tak i studen\u00e9.Zd\u00e1 se tedy, \u017ee b\u0159ezov\u00fd cukr \u2013 co\u017e je z chemick\u00e9ho hlediska vlastn\u011b xylitol, kter\u00fd se rovn\u011b\u017e vyskytuje v n\u011bkter\u00fdch druz\u00edch ovoce a zeleniny a tak\u00e9 v kuku\u0159ici \u2013 pat\u0159\u00ed k p\u0159\u00edrodn\u00edm l\u00e1tk\u00e1m, kter\u00e9 mohou b\u00fdt pro na\u0161e t\u011blo p\u0159\u00ednosem. Hod\u00ed se jak pro d\u011bti a dosp\u011bl\u00e9, tak i pro diabetiky, nebo\u0165 m\u00e1 n\u00edzk\u00fd glykemick\u00fd index.O b\u0159\u00edze jako takov\u00e9 je zn\u00e1mo od nepam\u011bti, \u017ee v\u0161echny jej\u00ed \u010d\u00e1sti jsou l\u00e9\u010div\u00e9, a\u0165 to jsou pupeny, listy, v\u011btvi\u010dky, anebo m\u00edza. Obsahuje miner\u00e1ly, esenci\u00e1ln\u00ed oleje, flavonoidy, t\u0159\u00edsloviny a saponiny, glykosidy a tak\u00e9 betulin, kter\u00fd m\u00e1 antimikrobi\u00e1ln\u00ed vlastnosti.Xylitol se vyr\u00e1b\u00ed hydrogenac\u00ed xyl\u00f3zy, kter\u00e1 se z\u00edsk\u00e1v\u00e1 z d\u0159evn\u00ed hmoty, v n\u00ed\u017e je obsa\u017eena ve form\u011b polysacharid\u016f. N\u011bkdy k v\u00fdrob\u011b slou\u017e\u00ed tak\u00e9 stvoly kuku\u0159ice.B\u0159ezov\u00fd cukr u\u017e\u00edvejte s m\u00edrou, v nadm\u011brn\u00fdch d\u00e1vk\u00e1ch m\u016f\u017ee p\u016fsobit proj\u00edmav\u011b.                                                                                                                                                                                                                                                                                                                                                                                          4.5\/5 - (15 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"B\u0159ezov\u00fd \u010dili d\u0159evn\u00fd cukr","item":"https:\/\/www.ochmt.cz\/brezovy-cili-drevny-cukr\/#breadcrumbitem"}]}]