{"id":18232,"date":"2024-07-09T07:10:30","date_gmt":"2024-07-09T05:10:30","guid":{"rendered":"https:\/\/mariolab.hr\/najsilnejsie-probiotika-na-svete-zjedz-toto-a-nikdy-neochores\/"},"modified":"2025-11-26T16:03:51","modified_gmt":"2025-11-26T15:03:51","slug":"najsilnejsie-probiotika-na-svete-zjedz-toto-a-nikdy-neochores","status":"publish","type":"post","link":"https:\/\/mariolab.hr\/sk\/najsilnejsie-probiotika-na-svete-zjedz-toto-a-nikdy-neochores\/","title":{"rendered":"Najsilnej\u0161ie probiotik\u00e1 na svete! Zjedz toto a nikdy neochore\u0161&#8230;"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"wpbf-responsive-embed\"><iframe title=\"Najja\u010di svjetski PROBIOTICI! Ovo jedite i nikada ne\u0107ete biti bolesni...\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/YKMoXof8RiI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div><figcaption class=\"wp-element-caption\">  Konzum\u00e1cia potrav\u00edn bohat\u00fdch na probiotik\u00e1 je skvel\u00fd sp\u00f4sob, ako podpori\u0165 tr\u00e1venie, odstr\u00e1ni\u0165 tox\u00edny z tela, zn\u00ed\u017ei\u0165 z\u00e1pal a posilni\u0165 imunitu. H\u013eadajte organick\u00e9, surov\u00e9, kultivovan\u00e9 mlie\u010dne v\u00fdrobky ako kef\u00edr, jogurt a kultivovan\u00e1 zelenina, ktor\u00e9 m\u00f4\u017eu v\u00e1\u0161mu telu doda\u0165 bakt\u00e9rie a kvasinky potrebn\u00e9 na jeho zdravie. Tu s\u00fa niektor\u00e9 z najlep\u0161\u00edch typov &#8220;priate\u013esk\u00fdch&#8221; \u010drevn\u00fdch bakt\u00e9ri\u00ed, ktor\u00e9 va\u0161e telo potrebuje&#8230; Lactobacillus acidophilus, Lactobacillus bulgari, Lactobacillus reuteri, Streptococcus thermophilus, Saccharomyces boulardii, Bifidobacterium bifidum, Bacillus subtilis. Najlep\u0161ie probiotik\u00e1 prirodzene obsahuj\u00fa tieto akt\u00edvne kult\u00fary. Je d\u00f4le\u017eit\u00e9, aby i\u0161lo o \u017eiv\u00e9 a akt\u00edvne kult\u00fary, ktor\u00e9 najviac prospej\u00fa v\u00e1\u0161mu \u010drevu, tak\u017ee ak sa rozhodnete pre probiotick\u00e9 doplnky, uistite sa, \u017ee ich maj\u00fa.  <br><br>Toto s\u00fa najlep\u0161ie vedom\u00e9 probiotik\u00e1:<br><br>Kef\u00edr<br>Kef\u00edr je fermentovan\u00fd probiotick\u00fd mlie\u010dny n\u00e1poj. Vyr\u00e1ba sa pridan\u00edm kef\u00edrov\u00fdch z\u0155n do kravsk\u00e9ho alebo kozieho mlieka. Kef\u00edrov\u00e9 obilniny nie s\u00fa obilniny, ale kult\u00fary kyseliny mlie\u010dnej a kvasiniek, ktor\u00e9 vyzeraj\u00fa trochu ako karfiol. Kef\u00edrov\u00e9 zrn\u00e1 interaguj\u00fa s mliekom a vytv\u00e1raj\u00fa \u013eahko fermentovan\u00fd n\u00e1poj, ktor\u00fd m\u00f4\u017eu zvy\u010dajne pi\u0165 aj \u013eudia s intoleranciou lakt\u00f3zy. Tento n\u00e1poj sa d\u00e1 pripravi\u0165 takmer z ak\u00e9hoko\u013evek druhu mlieka, napr\u00edklad koziego, ov\u010dieho, kravsk\u00e9ho, s\u00f3jov\u00e9ho, ry\u017eov\u00e9ho alebo kokosov\u00e9ho. D\u00e1 sa dokonca pripravi\u0165 aj z kokosovej vody.<br>Z vedeck\u00e9ho h\u013eadiska kef\u00edrov\u00e9 zrn\u00e1 obsahuj\u00fa komplexn\u00fa mikrobi\u00e1lnu symbiotick\u00fa zmes kyseliny mlie\u010dnej a kvasinkov\u00fdch bakt\u00e9ri\u00ed v polysacharidovo-prote\u00ednovej matrici. Tento probiotick\u00fd n\u00e1poj sa pou\u017e\u00edva u\u017e tis\u00edce rokov v mnoh\u00fdch kult\u00farach po celom svete, najm\u00e4 vo v\u00fdchodnej Eur\u00f3pe. Odvoden\u00e9 z tureck\u00e9ho slova keyif, teda &#8220;c\u00edti\u0165 sa dobre&#8221;, poch\u00e1dza z v\u00fdchodoeur\u00f3pskych Kaukazsk\u00fdch h\u00f4r. Predpoklad\u00e1 sa, \u017ee ho prv\u00fdkr\u00e1t objavili chovatelia dobytka, ktor\u00ed omylom fermentovali mlieko v ko\u017een\u00fdch f\u013ea\u0161iach. Sila a siln\u00e9 \u00fa\u010dinky tejto zmesi sa \u010doskoro roz\u0161\u00edrili po celom kmeni a nesk\u00f4r ju prevzali rusk\u00ed lek\u00e1ri, ktor\u00ed sa dozvedeli o jej legend\u00e1rnych lie\u010div\u00fdch \u00fa\u010dinkoch a pou\u017e\u00edvali ju na lie\u010dbu chor\u00f4b ako tuberkul\u00f3za v 19. storo\u010d\u00ed. Dnes sa kef\u00edr stal celosvetov\u00fdm fenom\u00e9nom. V skuto\u010dnosti sa do roku 2027 o\u010dak\u00e1va, \u017ee glob\u00e1lny trh s kef\u00edrom dosiahne 1,84 miliardy dol\u00e1rov. Av\u0161ak, hoci je tento popul\u00e1rny probiotick\u00fd n\u00e1poj \u0161iroko dostupn\u00fd a existuje mnoho mo\u017enost\u00ed, kde k\u00fapi\u0165 kef\u00edr, m\u00f4\u017eete si ho pripravi\u0165 aj vo vlastnej kuchyni. V skuto\u010dnosti existuje mnoho receptov, ako pripravi\u0165 kef\u00edrov\u00e9 zrn\u00e1, a zauj\u00edmav\u00e9 sp\u00f4soby, ako ich pou\u017ei\u0165 v polievkach, dusen\u00fdch jedl\u00e1ch, smoothie, pe\u010dive a \u010fal\u0161\u00edch veciach.        <br><br>Kysl\u00e1 kapusta<br>Kysl\u00e1 kapusta je jemne nastr\u00fahan\u00e1 kapusta, ktor\u00e1 bola fermentovan\u00e1 s bakt\u00e9riami kyseliny mlie\u010dnej. Je to jedno z najstar\u0161\u00edch tradi\u010dn\u00fdch jed\u00e1l a je ob\u013e\u00faben\u00e9 v mnoh\u00fdch krajin\u00e1ch, najm\u00e4 vo v\u00fdchodnej Eur\u00f3pe. M\u00e1 kyslo, slan\u00fa chu\u0165 a d\u00e1 sa skladova\u0165 mesiace v vzduchotesnej n\u00e1dobe. Okrem svojich probiotick\u00fdch vlastnost\u00ed je kysl\u00e1 kapusta bohat\u00e1 na vl\u00e1kninu, vitam\u00edny C a K. Je tie\u017e bohat\u00e1 na sod\u00edk a obsahuje \u017eelezo a drasl\u00edk. <br><br>Tempeh<br>Tempeh je fermentovan\u00fd s\u00f3jov\u00fd produkt. Vytv\u00e1ra pevn\u00fa placku, ktorej chu\u0165 bola op\u00edsan\u00e1 ako orie\u0161kov\u00e1, zemit\u00e1 alebo podobn\u00e1 hub\u00e1m. Tempeh poch\u00e1dza z Indon\u00e9zie, ale stal sa popul\u00e1rnym po celom svete ako n\u00e1hrada m\u00e4sa s vysok\u00fdm obsahom bielkov\u00edn. Proces ferment\u00e1cie m\u00e1 v skuto\u010dnosti prekvapiv\u00e9 \u00fa\u010dinky na jeho nutri\u010dn\u00fd profil. S\u00f3ja je zvy\u010dajne bohat\u00e1 na fytov\u00fa kyselinu, rastlinn\u00fa zl\u00fa\u010deninu, ktor\u00e1 zhor\u0161uje vstreb\u00e1vanie miner\u00e1lov ako \u017eelezo a zinok. <br><br>Kimchi<br>Kimchi je fermentovan\u00e1, pikantn\u00e1 k\u00f3rejsk\u00e1 pr\u00edloha. Kapusta je zvy\u010dajne hlavnou ingredienciou, ale m\u00f4\u017ee by\u0165 vyroben\u00e1 aj z inej zeleniny. Kimchi sa ochut\u00ed zmesou koren\u00edn, ako s\u00fa \u010derven\u00e9 p\u00e1liv\u00e9 vlo\u010dky, cesnak, z\u00e1zvor, skaliona a so\u013e. Obsahuje bakt\u00e9rie kyseliny mlie\u010dnej (Lactobacillus kimchii), ako aj \u010fal\u0161ie bakt\u00e9rie kyseliny mlie\u010dnej, ktor\u00e9 m\u00f4\u017eu prospie\u0165 tr\u00e1viacemu zdraviu. <br><br>Miso<br>Miso je japonsk\u00e9 korenie. Tradi\u010dne sa vyr\u00e1ba ferment\u00e1ciou s\u00f3jov\u00fdch b\u00f4bov so so\u013eou a druhom huby naz\u00fdvanej koji. Miso sa d\u00e1 pripravi\u0165 aj zmie\u0161an\u00edm s\u00f3jov\u00fdch b\u00f4bov s in\u00fdmi ingredienciami, ako je ja\u010dme\u0148, ry\u017ea a ra\u017e. T\u00e1to pasta sa naj\u010dastej\u0161ie pou\u017e\u00edva v miso polievke, ob\u013e\u00fabenom ra\u0148ajkovom jedle v Japonsku. Miso je zvy\u010dajne slan\u00e9. M\u00f4\u017eete ho k\u00fapi\u0165 v mnoh\u00fdch variantoch, ako s\u00fa biela, \u017elt\u00e1, \u010derven\u00e1 a hned\u00e1. Miso je dobr\u00fd zdroj bielkov\u00edn a vl\u00e1kniny. Je tie\u017e bohat\u00fd na r\u00f4zne vitam\u00edny, miner\u00e1ly a rastlinn\u00e9 zl\u00fa\u010deniny, vr\u00e1tane vitam\u00ednu K, mang\u00e1nu a medi. Miso je fermentovan\u00e1 pasta vyroben\u00e1 zo s\u00f3je (alebo s\u00f3je fermentovanej s ja\u010dme\u0148om alebo ry\u017eou) a morskej soli s pridan\u00edm sp\u00fa\u0161\u0165acieho enz\u00fdmu &#8220;koji&#8221;. V Japonsku je od staroveku uzn\u00e1van\u00fd ako jeden z najcennej\u0161\u00edch potrav\u00edn na udr\u017eiavanie dobr\u00e9ho zdravia, a to ako pre svoje v\u00fd\u017eivov\u00e9, tak aj lie\u010div\u00e9 hodnoty. Obsahuje \u017eiv\u00e9 enz\u00fdmy, ktor\u00e9 pom\u00e1haj\u00fa tr\u00e1veniu, posil\u0148uj\u00fa krv a zabezpe\u010duj\u00fa rovnov\u00e1hu komplexn\u00fdch sacharidov, esenci\u00e1lnych tukov, bielkov\u00edn, vitam\u00ednov a miner\u00e1lov. Miso sa vyr\u00e1ba tradi\u010dnou japonskou technikou ferment\u00e1cie trvaliek. Tak\u00e9to miso priamo pom\u00e1ha tr\u00e1veniu potravy a z\u00e1rove\u0148 stimuluje vylu\u010dovanie tr\u00e1viacich \u0161tiavov v \u017eal\u00fadku.        <br><br>Kombucha<br>Kombucha je fermentovan\u00fd n\u00e1poj z \u010dierneho alebo zelen\u00e9ho \u010daju. Tento ob\u013e\u00faben\u00fd \u010daj fermentuje priate\u013esk\u00e1 kol\u00f3nia bakt\u00e9ri\u00ed a kvasiniek. Konzumuje sa v mnoh\u00fdch \u010dastiach sveta, najm\u00e4 v \u00c1zii. Je to huba, z ktorej sa vyr\u00e1ba fermentovan\u00fd n\u00e1poj, ktor\u00fd m\u00f4\u017eete bezpe\u010dne konzumova\u0165 ka\u017ed\u00fd de\u0148. Kombucha poch\u00e1dza z \u00c1zie a do Nemecka pri\u0161la cez Rusko.  <br><br>Kokosov\u00fd kef\u00edr<br>Vyroben\u00e1 ferment\u00e1ciou \u0161\u0165avy z mlad\u00fdch kokosov s kef\u00edrov\u00fdmi zrnami, t\u00e1to mo\u017enos\u0165 obsahuje niektor\u00e9 rovnak\u00e9 probiotik\u00e1 ako tradi\u010dn\u00e1 verzia, ale zvy\u010dajne nie je tak\u00e1 bohat\u00e1 na probiotik\u00e1. Napriek tomu existuje nieko\u013eko odr\u00f4d, ktor\u00e9 s\u00fa prospe\u0161n\u00e9 pre va\u0161e zdravie. Kokosov\u00fd kef\u00edr chut\u00ed skvele a m\u00f4\u017eete prida\u0165 aj trochu st\u00e9vie, vody a limetkovej \u0161\u0165avy, aby ste vytvorili chutn\u00fd, osvie\u017euj\u00faci n\u00e1poj. <br><br>Natto<br>Popul\u00e1rne jedlo v Japonsku pozost\u00e1vaj\u00face z fermentovan\u00fdch s\u00f3jov\u00fdch b\u00f4bov, natto obsahuje mimoriadne siln\u00e9 probiotikum Bacillus subtilis, ktor\u00e9 preuk\u00e1zate\u013ene posil\u0148uje imunitn\u00fd syst\u00e9m, podporuje kardiovaskul\u00e1rne zdravie a zlep\u0161uje tr\u00e1venie vitam\u00ednu K2. Natto tie\u017e obsahuje siln\u00fd protiz\u00e1palov\u00fd enz\u00fdm naz\u00fdvan\u00fd nattokin\u00e1za, ktor\u00fd preuk\u00e1zate\u013ene zabra\u0148uje zr\u00e1\u017eaniu krvi a je nabit\u00fd bielkovinami, v\u010faka \u010domu sa umiest\u0148uje na prvom mieste medzi probiotick\u00fdmi potravinami.<br><br>Jabl\u010dn\u00fd ocot<br>Je jabl\u010dn\u00fd ocot dobr\u00fdm zdrojom probiot\u00edk? Okrem kontroly krvn\u00e9ho tlaku, zni\u017eovania hladiny cholesterolu, zlep\u0161enia citlivosti na inzul\u00edn a dokonca zv\u00fd\u0161enia chudnutia m\u00f4\u017ee jabl\u010dn\u00fd ocot tie\u017e pom\u00f4c\u0165 zv\u00fd\u0161i\u0165 pr\u00edjem probiot\u00edk. Pite trochu ka\u017ed\u00fd de\u0148 alebo ho pou\u017e\u00edvajte ako z\u00e1lievku na \u0161al\u00e1t, aby ste maximalizovali v\u00fdsledky.  <br><br>Nakladan\u00e1 zelenina<br>Uhorky (zn\u00e1me aj ako uhorky) s\u00fa uhorky konzervovan\u00e9 v roztoku soli a vody. Nech\u00e1vaj\u00fa sa nejak\u00fd \u010das fermentova\u0165, pri\u010dom sa pou\u017e\u00edvaj\u00fa vlastn\u00e9 prirodzene sa vyskytuj\u00face bakt\u00e9rie kyseliny mlie\u010dnej. Tento proces ich zhor\u0161uje. Nakladan\u00e9 uhorky s\u00fa vynikaj\u00facim zdrojom zdrav\u00fdch probiotick\u00fdch bakt\u00e9ri\u00ed, ktor\u00e9 m\u00f4\u017eu zlep\u0161i\u0165 tr\u00e1viace zdravie. Maj\u00fa tie\u017e n\u00edzky obsah kal\u00f3ri\u00ed a s\u00fa dobr\u00fdm zdrojom vitam\u00ednu K, ktor\u00fd je nevyhnutnou \u017eivinou pre zr\u00e1\u017eanie krvi. Majte na pam\u00e4ti, \u017ee nakladan\u00e9 uhorky maj\u00fa tie\u017e vysok\u00fd obsah sod\u00edka. Je d\u00f4le\u017eit\u00e9 poznamena\u0165, \u017ee nakladan\u00e9 uhorky vyroben\u00e9 s octom neobsahuj\u00fa \u017eiv\u00e9 probiotik\u00e1.  <\/figcaption><\/figure>\n\n<h2 class=\"wp-block-heading has-text-align-center has-white-color has-text-color has-background has-link-color wp-elements-893b197dbd42f18c94977eaac1a2b9e5\" style=\"background-color:#044363\"><strong><a href=\"https:\/\/www.youtube.com\/watch?v=YKMoXof8RiI&amp;ab_channel=MarioLAB\" data-type=\"link\" data-id=\"https:\/\/www.youtube.com\/watch?v=YKMoXof8RiI&amp;ab_channel=MarioLAB\">PRE VIAC INFORM\u00c1CI\u00cd SI POZRITE VIDEO<\/a><\/strong><\/h2>\n","protected":false},"excerpt":{"rendered":"<p>PRE VIAC INFORM\u00c1CI\u00cd SI POZRITE VIDEO<\/p>\n","protected":false},"author":2,"featured_media":18233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[2741],"tags":[2772,3005],"class_list":["post-18232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vyziva","tag-prirodny-liek","tag-probiotika","wpbf-post"],"_links":{"self":[{"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/posts\/18232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/comments?post=18232"}],"version-history":[{"count":0,"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/posts\/18232\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/media\/18233"}],"wp:attachment":[{"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/media?parent=18232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/categories?post=18232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mariolab.hr\/sk\/wp-json\/wp\/v2\/tags?post=18232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}