[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.komplex3m.cz\/neni-olej-jako-olej-aneb-jaky-olej-do-kuchyne\/#Article","mainEntityOfPage":"https:\/\/www.komplex3m.cz\/neni-olej-jako-olej-aneb-jaky-olej-do-kuchyne\/","headline":"Nen\u00ed olej jako olej, aneb jak\u00fd olej do kuchyn\u011b?","name":"Nen\u00ed olej jako olej, aneb jak\u00fd olej do kuchyn\u011b?","description":"Za prv\u00e9 bychom si m\u011bli n\u011bco pov\u011bd\u011bt o tom, jak\u00fd je rozd\u00edl mezi olejem rafinovan\u00fdm a t\u00edm lisovan\u00fdm za studena. Rafinace oleje je proces, kter\u00fd jej \u010dist\u00ed od nebezpe\u010dn\u00fdch l\u00e1tek ze zne\u010di\u0161t\u011bn\u00e9ho \u017eivotn\u00edho prost\u0159ed\u00ed. M\u00e1 to ale h\u00e1\u010dek. P\u0159i rafinaci sou\u010dasn\u011b s\u00a0ne\u017e\u00e1douc\u00edmi l\u00e1tkami tak\u00e9 miz\u00ed z\u00a0olej\u016f i l\u00e1tky pot\u0159ebn\u00e9. Nerafinovan\u00fd, za studena lisovan\u00fd olej, toti\u017e […]","datePublished":"2025-03-06","dateModified":"2025-03-06","author":{"@type":"Person","@id":"https:\/\/www.komplex3m.cz\/author\/#Person","name":"","url":"https:\/\/www.komplex3m.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/dcb1aeb5e7d95014cdc92e76cf3c72f6b456579bf773ad0081803a6569ffc19c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/dcb1aeb5e7d95014cdc92e76cf3c72f6b456579bf773ad0081803a6569ffc19c?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"komplex3m.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.komplex3m.cz\/wp-content\/uploads\/img_a308276_w2447_t1519405745.jpg","url":"https:\/\/www.komplex3m.cz\/wp-content\/uploads\/img_a308276_w2447_t1519405745.jpg","height":0,"width":0},"url":"https:\/\/www.komplex3m.cz\/neni-olej-jako-olej-aneb-jaky-olej-do-kuchyne\/","wordCount":492,"articleBody":"\tZa prv\u00e9 bychom si m\u011bli n\u011bco pov\u011bd\u011bt o tom, jak\u00fd je rozd\u00edl mezi olejem rafinovan\u00fdm a t\u00edm lisovan\u00fdm za studena. Rafinace oleje je proces, kter\u00fd jej \u010dist\u00ed od nebezpe\u010dn\u00fdch l\u00e1tek ze zne\u010di\u0161t\u011bn\u00e9ho \u017eivotn\u00edho prost\u0159ed\u00ed. M\u00e1 to ale h\u00e1\u010dek. P\u0159i rafinaci sou\u010dasn\u011b s\u00a0ne\u017e\u00e1douc\u00edmi l\u00e1tkami tak\u00e9 miz\u00ed z\u00a0olej\u016f i l\u00e1tky pot\u0159ebn\u00e9. Nerafinovan\u00fd, za studena lisovan\u00fd olej, toti\u017e obsahuje mnohem v\u00edce p\u0159irozen\u00fdch v\u00fd\u017eivov\u00fdch prvk\u016f, p\u0159edev\u0161\u00edm vitam\u00edn\u016f, enzym\u016f a miner\u00e1ln\u00edch l\u00e1tek. Rafinac\u00ed se ztr\u00e1c\u00ed a\u017e dv\u011b t\u0159etiny vitam\u00edn\u016f rozpustn\u00fdch v\u00a0tuc\u00edch.\tZ\u00a0hlediska v\u00fd\u017eivov\u00fdch hodnot jsou na tom jednozna\u010dn\u011b l\u00e9pe panensk\u00e9 nerafinovan\u00e9 oleje. Maj\u00ed tak\u00e9 lep\u0161\u00ed chu\u0165 i v\u016fni. Ov\u0161em rafinac\u00ed nedojde k\u00a0\u00fapln\u00e9 devastaci hodnoty oleje, mastn\u00e9 kyseliny z\u016fst\u00e1vaj\u00ed zachov\u00e1ny –\u00a0 t\u00edmto procesem se jich ni\u010d\u00ed pouh\u00e1 2 procenta.\tA tak se nej\u010dast\u011bji panensk\u00e9 oleje vyu\u017e\u00edvaj\u00ed ve studen\u00e9 kuchyni na p\u0159\u00edpravu sal\u00e1t\u016f a rafinovan\u00e9 oleje, kter\u00e9 jsou tak\u0159ka bez chuti a z\u00e1pachu, najdou vyu\u017eit\u00ed p\u0159i p\u0159\u00edprav\u011b j\u00eddel \u010desk\u00e9 kuchyn\u011b. Jin\u00fd n\u00e1zor na to ale maj\u00ed odborn\u00edci na zdravou v\u00fd\u017eivu, kte\u0159\u00ed jednozna\u010dn\u011b doporu\u010duj\u00ed panensk\u00e9, za studena lisovan\u00e9 oleje.\tV\u00a0olej\u00edch je t\u0159eba se tak\u00e9 vyznat. N\u011bkter\u00e9 jsou vhodn\u00e9 na sma\u017een\u00ed, n\u011bkter\u00e9 sp\u00ed\u0161e jen na va\u0159en\u00ed, n\u011bkter\u00e9 maj\u00ed slo\u017een\u00ed mastn\u00fdch kyselin nevhodn\u00e9 pro na\u0161e zdrav\u00ed.\tLn\u011bn\u00fd olej\tSkladujte jej v\u00fdhradn\u011b v\u00a0chladni\u010dce, proto\u017ee velmi rychle \u017elukne. M\u00e1 v\u0161ak v\u00fdrazn\u00fd nadbytek omega-3 mastn\u00fdch kyselin, kter\u00e9 v\u00a0na\u0161em j\u00eddeln\u00ed\u010dku chyb\u00ed. Pom\u011br Omega-3 v\u016f\u010di Omega-6, kter\u00fdch je v\u00a0na\u0161\u00ed strav\u011b nadbytek, by m\u011bl b\u00fdt v\u00a0ide\u00e1ln\u00edm p\u0159\u00edpad\u011b 1:4.\tOlivov\u00fd olej\tHod\u00ed se pro studenou i teplou kuchyni, m\u016f\u017eete na n\u011bm i sma\u017eit. Ov\u0161em m\u00e1 specifickou v\u00fdraznou p\u0159\u00edchu\u0165, kter\u00e1 nemus\u00ed ka\u017ed\u00e9mu vyhovovat. Olivov\u00fd olej maj\u00ed p\u0159ekvapiv\u011b r\u00e1dy ko\u010dky, m\u016f\u017eete jim p\u00e1r kapek ob\u010das dop\u0159\u00e1t.\t\u0158epkov\u00fd olej\tPozor, mus\u00ed to b\u00fdt olej zbaven\u00fd kyseliny erukov\u00e9, tedy ten kuchy\u0148sk\u00fd, nikoliv technick\u00fd. Jeho v\u00fdhodou je optim\u00e1ln\u00ed pom\u011br zmi\u0148ovan\u00fdch Omega-3 v\u016f\u010di Omega-6 a hod\u00ed se do v\u0161ech druh\u016f slan\u00fdch i sladk\u00fdch j\u00eddel. M\u016f\u017eete jej pou\u017e\u00edt do sal\u00e1t\u016f za studena, i pro sma\u017een\u00ed.\tSlune\u010dnicov\u00fd olej\tTen najde vyu\u017eit\u00ed zejm\u00e9na pro p\u0159\u00edpravu j\u00eddel za studena, jeho pou\u017e\u00edv\u00e1n\u00ed v\u0161ak nep\u0159eh\u00e1n\u011bjte, nebo\u0165 m\u00e1 p\u0159\u00edli\u0161 mnoho Omega-6 mastn\u00fdch kyselin, kter\u00e9 p\u0159i\u00a0absenci Omega-3 kyselin mohou zp\u016fsobovat v\u00a0t\u011ble z\u00e1n\u011btliv\u00e9 reakce a ohro\u017eovat imunitn\u00ed syst\u00e9m.                                                                                                                                                                                                                                                                                                                                                                                                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