{"id":14424,"date":"2016-08-20T05:09:28","date_gmt":"2016-08-20T03:09:28","guid":{"rendered":"http:\/\/master.hudo.com\/si\/2015\/08\/08\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/"},"modified":"2016-08-29T13:05:46","modified_gmt":"2016-08-29T11:05:46","slug":"zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo","status":"publish","type":"post","link":"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/","title":{"rendered":"Zakaj je olivno olje pri peki ali cvrtju \u0161kodljivo?"},"content":{"rendered":"
\n\t\t\t\t\t
Foto: Thinkstock<\/figcaption><\/figure>\n

Olivno olje je edino olje masovne proizvodnje, ki je na\u010deloma nerafinirano, seveda pod pogojem, da je tako tudi ozna\u010deno na embala\u017ei, npr. kot “devi\u0161ko, ekstra devi\u0161ko, to pa zato ker se za proizvodnjo olivnega olja uporabljajo sade\u017ei (olive), ne pa ko\u0161\u010dice.\u00a0Olivno olje je eden od temeljev zdrave mediteranske prehrane, vsebuje obilico koristnih hranil in sicer, povpre\u010dno 10% omega 6 ma\u0161\u010dobnih kislin, 75% omega 9 ma\u0161\u010dobnih kislin, (obe nenasi\u010deni), pa pribli\u017eno 12% nasi\u010denih ma\u0161\u010dobnih kislin.\u00a0Okoli 2% sestave olivnega olja, predstavljajo hranila, ki imajo velik vpliv na zdravje, kot Beta karoten (pro-vitamin A), vitamin E, magnezij, fitosteroli, polifenoli in \u0161e mnogo drugih manj pomembnih, vendar koristnih substanc.<\/p>\n

Hladno stiskana in polna nerafinirana olja so na dolgi rok zaradi peke ali cvrtja \u0161kodljiva!<\/h2>\n

Ko se olivno olje uporablja za peko ali cvrtje, \u00a0je izpostavljeno svojim trem najhuj\u0161im sovra\u017enikom: kisiku, svetlobi in toploti, ki \u0161e posebej skupaj, hitro uni\u010dijo olje.
\nBolj, kot je olje segreto, hitreje se ma\u0161\u010dobne kisline, antioksidanti, minerali in druge koristne snovi uni\u010dijo, ter spreminjajo v toksi\u010dne, nekatere molekule, pa se spremenijo na na\u010din, na katerega na\u0161e telo ni sposobno pravilno regirati.\u00a0Tako spremenjene in toksi\u010dne substance motijo bio-kemi\u010dne procese v telesu,\u00a0ki nato na dolgi rok degenerirajo celice, kar povzro\u010da degenerativne bolezni.\u00a0Prav tako segrevanje olja tvori proste radikale, ki povzro\u010dajo degeneracijo in staranje celic, zato telo potrebuje zadostno koli\u010dino antioksidantov, da te proste radikale polovi, ker pa visoka temperatura antioksidante v olivnem olju (Beta-karoten,vitamin E) uni\u010di, ta namesto, da bi antioksidante prispevalo, jih nasprotno, jemlje iz drugih virov.<\/p>\n

Olivno olje, ter druga podobna, sve\u017ea, hladno stiskana in polna nerafinirana olja niso primerna za peko ali cvrtje, na dolgi rok so \u0161kodljiva, zato se temu izognite, \u010de \u017eelite slediti na\u010delom zdravega prehranjevanja.\u00a0Prav tako se ognite rafiniranim oljem, kot so razne Zvijezde in Cekini, ker to niso ve\u010d olja,\u00a0temve\u010d samo teko\u010dina za peko, ki je obenem zdravju \u0161kodljiva tudi zaradi prisotnosti kemikalij.<\/p>\n

Kaj pa je potem zdravju primerno?<\/h2>\n

Vsekakor tudi olivno olje, \u010de ga dodate \u017elico, potem ko je jed \u017ee na kro\u017eniku.\u00a0Najbolj primerne vrste ma\u0161\u010dobe za peko pa so: kokosova, palmina, ghee , svinjska mast; te namre\u010d vsebujejo dolge nasi\u010dene ma\u0161\u010dobne kisline, kar pomeni, da so bolj obstojne pri visokih temperaturah ter zato dosti manj \u0161kodljive. Ker olivnemu olju \u0161kodita svetloba in toplota je najbolje, da kupujemo tistega, ki je shranjen v zaprti, za svetlobo neprepustni embala\u017ei \u00a0ter ga shranjujemo v hladnem temnem prostoru, tako bo tudi ohranilo poln okus.<\/p>\n

\u0160e zanimivost: dostikrat sem \u017ee sli\u0161al o\u010ditek, da zakaj potem meditranski narodi pe\u010dejo na olivnem olju, mediteranska dieta pa velja za eno najbolj zdravih. Nenazadnje ga tudi Jamie Oliver najraje uporablja pri peki. Pri prvem primeru velja, da ima mediteranski na\u010din prehrane \u0161tevilne pozitivne lastnosti, zato si o\u010ditno s tem ne \u0161kodujejo preve\u010d, pri drugem primeru bi pa lahko rekli, da je na\u010deloma pri ve\u010dini kuharjev v ospredju okus.<\/p>\n

Brane Bogdanovi\u010d, avtor prispevka, je poznavalec prehrane, prehranskih dopolnil ter samou\u010de\u010di nutricionist. Njegova\u00a0filozofija je sinergija inteligentne prehrane in telesne aktivnosti.<\/strong><\/p>\n

Za \u00a0nasvete je dosegljiv na mail\u00a0nebra11@icloud.com<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Na\u0161 strokovnjak Brane Bogdanovi\u010d pojasnjuje, kako se, sicer zdravo olivno olje, pri pe\u010denju ali cvrtju cvrtju spreminja v toksi\u010dnega.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1468],"source":[1335,1336,1334],"supertag":[],"acf":[],"yoast_head":"\nZakaj je olivno olje pri peki ali cvrtju \u0161kodljivo? - Hudo Slovenija<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zakaj je olivno olje pri peki ali cvrtju \u0161kodljivo? - Hudo Slovenija\" \/>\n<meta property=\"og:description\" content=\"Na\u0161 strokovnjak Brane Bogdanovi\u010d pojasnjuje, kako se, sicer zdravo olivno olje, pri pe\u010denju ali cvrtju cvrtju spreminja v toksi\u010dnega.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/\" \/>\n<meta property=\"og:site_name\" content=\"Hudo Slovenija\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/hudo.si\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-20T03:09:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-08-29T11:05:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hudo.com\/si\/wp-content\/uploads\/sites\/2\/2016\/04\/img-457087057.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"725\" \/>\n\t<meta property=\"og:image:height\" content=\"484\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"hudo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@hudo_si\" \/>\n<meta name=\"twitter:site\" content=\"@hudo_si\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"hudo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/\"},\"author\":{\"name\":\"hudo\",\"@id\":\"https:\/\/hudo.com\/si\/#\/schema\/person\/601cf3379633985b20f7e50f2bb47707\"},\"headline\":\"Zakaj je olivno olje pri peki ali cvrtju \u0161kodljivo?\",\"datePublished\":\"2016-08-20T03:09:28+00:00\",\"dateModified\":\"2016-08-29T11:05:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/\"},\"wordCount\":554,\"publisher\":{\"@id\":\"https:\/\/hudo.com\/si\/#organization\"},\"keywords\":[\"Brane Bogdanovi\u010d\"],\"articleSection\":[\"Zdrav duh & telo\"],\"inLanguage\":\"sl-SI\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/\",\"url\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/zakaj-je-olivno-olje-pri-peki-ali-cvrtju-skodljivo\/\",\"name\":\"Zakaj je olivno olje pri peki ali cvrtju \u0161kodljivo? 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