[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.agyno.cz\/jakym-cukrem-si-osladit-zivot\/#Article","mainEntityOfPage":"https:\/\/www.agyno.cz\/jakym-cukrem-si-osladit-zivot\/","headline":"Jak\u00fdm cukrem si osladit \u017eivot","name":"Jak\u00fdm cukrem si osladit \u017eivot","description":"Bez cukru si \u017eivot snad neum\u00edme p\u0159edstavit, i zast\u00e1nci v\u0161emo\u017en\u00fdch diet n\u011bkdy zh\u0159e\u0161\u00ed, a daj\u00ed si n\u011bco sladk\u00e9ho, n\u011bkdo si slad\u00ed k\u00e1vu, \u010daj, d\u011btem dop\u0159ejeme sladkosti, \u0159\u00edk\u00e1 se, \u017ee bez soli to nejde, ono ale ani bez cukru to n\u011bkdy","datePublished":"2026-02-24","dateModified":"2026-02-24","author":{"@type":"Person","@id":"https:\/\/www.agyno.cz\/author\/#Person","name":"","url":"https:\/\/www.agyno.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/64d58fab86512053c8bb518a6563e7284bb4a3422dc9af0106c3f39575364c7b?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/64d58fab86512053c8bb518a6563e7284bb4a3422dc9af0106c3f39575364c7b?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"agyno.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.agyno.cz\/wp-content\/uploads\/img_a289597_w2229_t1501012619.jpg","url":"https:\/\/www.agyno.cz\/wp-content\/uploads\/img_a289597_w2229_t1501012619.jpg","height":0,"width":0},"url":"https:\/\/www.agyno.cz\/jakym-cukrem-si-osladit-zivot\/","wordCount":515,"articleBody":"Bez cukru si \u017eivot snad neum\u00edme p\u0159edstavit, i zast\u00e1nci v\u0161emo\u017en\u00fdch diet n\u011bkdy zh\u0159e\u0161\u00ed, a daj\u00ed si n\u011bco sladk\u00e9ho, n\u011bkdo si slad\u00ed k\u00e1vu, \u010daj, d\u011btem dop\u0159ejeme sladkosti, \u0159\u00edk\u00e1 se, \u017ee bez soli to nejde, ono ale ani bez cukru to n\u011bkdy nen\u00ed ono. V dne\u0161n\u00ed dob\u011b m\u00e1me na v\u00fdb\u011br krom\u011b b\u00edl\u00e9ho cukru i z dal\u0161\u00edch, zdrav\u011bj\u0161\u00edch variant.B\u00edl\u00fd cukr:–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ten se u n\u00e1s vyr\u00e1b\u00ed v\u00fdhradn\u011b z cukrov\u00e9 \u0159epy, p\u0159itom bulvy cukrov\u00e9 \u0159epy jsou ze semen ze zahrani\u010d\u00ed, je to proto, \u017ee rostlina se na semena p\u011bstuje a\u017e druh\u00fdm rokem, a v na\u0161ich podm\u00ednk\u00e1ch by zimu bohu\u017eel nep\u0159e\u017eila, celkov\u00e1 v\u00fdroba je zdlouhav\u00fd proces, ne\u017e si m\u016f\u017eete hodit kostku cukru do k\u00e1vy, bohu\u017eel u v\u00fdroby b\u00edl\u00e9ho cukru se zbavuje l\u00e1tek, kter\u00e9 by naru\u0161ily jeho b\u011blost, a to jsou l\u00e1tky, kter\u00e9 by na\u0161e t\u011blo pr\u00e1v\u011b oceniloT\u0159tinov\u00fd cukr:–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tento cukr je tzv. \u201ene\u0159epn\u00fd\u201c, vyr\u00e1b\u00ed sez cukrov\u00e9 t\u0159tiny, co\u017e je vlastn\u011b vysok\u00e1, zhruba kolem 2 metr\u016f, tr\u00e1va. T\u0159tina se sek\u00e1, n\u00e1sledn\u011b je umlet\u00e1 a odstaven\u00e1 \u2013 t\u00edm vznikne hust\u00e1 lepkav\u00e1 l\u00e1tka, kter\u00e1 se nech\u00e1 vykrystalizovat a pak vznik\u00e1 t\u0159tinov\u00fd cukr. T\u0159tinov\u00fd cukr obsahuje i melasu (p\u016fsob\u00ed jako prevence proti mnoha chorob\u00e1m), ale jen v mal\u00e9m mno\u017estv\u00ed \u2013 cca do 5 procent. D\u00e1le t\u0159tinov\u00fd cukr obsahuje Sacharidy, b\u00edlkoviny, vitam\u00edn B3, kyselinu listovou, kyselinu pantotenovou, v\u00e1pn\u00edk, cholin, \u017eelezo, fosfor, drasl\u00edk, ho\u0159\u010d\u00edk, sod\u00edk, mangan, selen, tak\u017ee pro ty, kte\u0159\u00ed se bez cukru prost\u011b neobejdou, je t\u0159tinov\u00fd cukr \u201ezdrav\u011bj\u0161\u00ed variantou\u201cPalmov\u00fd a kokosov\u00fd cukr:–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 palmov\u00fd cukr je ze \u0161\u0165\u00e1vy kmen\u016f strom\u016f, kokosov\u00fd cukr je z kv\u011bt\u016f a m\u00e1 o n\u011bco vy\u0161\u0161\u00ed obsah p\u0159irozen\u00fdch \u017eivin. Oba druhy obsahuj\u00ed zejm\u00e9na sachar\u00f3zu, vedle cukr\u016f maj\u00ed i n\u011bjak\u00e9 miner\u00e1ln\u00ed l\u00e1tky, nap\u0159\u00edklad \u017eelezo, zinek, v\u00e1pn\u00edk a drasl\u00edk, n\u011bkolik mastn\u00fdch kyselin kr\u00e1tk\u00e9ho \u0159et\u011bzce, maj\u00ed v\u0161ak t\u00e9m\u011b\u0159 stejn\u00fd obsah kalori\u00ed jako cukr b\u00edl\u00fdSt\u00e9vie:–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 st\u00e9vie je ve sv\u00e9 p\u0159irozen\u00e9 podob\u011b rostlina, listy st\u00e9vie po stalet\u00ed pou\u017e\u00edvaly v r\u016fzn\u00fdch kultur\u00e1ch Ji\u017en\u00ed Ameriky jako sladidlo, listy jsou bez kalori\u00ed a chu\u0165ov\u011b m\u016f\u017eou b\u00fdt a\u017e 300x slad\u0161\u00ed ne\u017e cukr. St\u00e9vie jako sladidlo je pom\u011brn\u011b nov\u00fd produkt. D\u00edky tomu nen\u00ed k dispozici dostatek relevantn\u00edch v\u00fdzkum\u016f. V\u00ed se, \u017ee byla po stalet\u00ed pou\u017e\u00edv\u00e1na v mnoha civilizac\u00edch jako sladidlo, bez n\u011bjak\u00fdch vedlej\u0161\u00edch \u0161kodliv\u00fdch \u00fa\u010dink\u016f. V Japonsku se konzumuje u\u017e p\u0159ibli\u017en\u011b 30 let, ale v relativn\u011b mal\u00e9m mno\u017estv\u00ed. Ot\u00e1zkou je, co s t\u011blem ud\u011bl\u00e1 konzumace st\u00e9vie ve stejn\u00e9m mno\u017estv\u00ed, jako se dnes konzumuje cukr ve v\u0161ech jeho podob\u00e1ch.                                                                                                                                                                                                                                                                                                                                                                                                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