[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.zrrlz.sk\/nezabudajte-na-probiotika\/#Article","mainEntityOfPage":"https:\/\/www.zrrlz.sk\/nezabudajte-na-probiotika\/","headline":"Nezab\u00fadajte na probiotik\u00e1!","name":"Nezab\u00fadajte na probiotik\u00e1!","description":"N\u00e1\u0161 organizmus pre spr\u00e1vne fungovanie potrebuje na\u017e\u00edva\u0165 v symbi\u00f3ze s ve\u013ek\u00fdm mno\u017estvom bakt\u00e9ri\u00ed, ktor\u00e9 sa nach\u00e1dzaj\u00fa v \u010drevnej mikrofl\u00f3re. U ka\u017ed\u00e9ho je jej zlo\u017eenie jedine\u010dn\u00e9 a s inou aktivitou. Z fyziologick\u00e9ho h\u013eadiska zlo\u017eenie \u010drevnej mikrofl\u00f3ry zabezpe\u010duje jej rovnov\u00e1hu. K poru\u0161eniu tejto rovnov\u00e1hy doch\u00e1dza na z\u00e1klade r\u00f4znych okolnosti: porucha metabolizmu infek\u010dn\u00e9 a neinfek\u010dn\u00e9 ochorenia opakovan\u00e9 stresov\u00e9 […]","datePublished":"2018-12-28","dateModified":"2018-12-28","author":{"@type":"Person","@id":"https:\/\/www.zrrlz.sk\/author\/#Person","name":"","url":"https:\/\/www.zrrlz.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/4c6f4cec51e1a1b20d9361c6367b917eb8db239c023f88502d2833b745a358d4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4c6f4cec51e1a1b20d9361c6367b917eb8db239c023f88502d2833b745a358d4?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"zrrlz.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.zrrlz.sk\/wp-content\/uploads\/img_a297513_w16729_t1551370069.png","url":"https:\/\/www.zrrlz.sk\/wp-content\/uploads\/img_a297513_w16729_t1551370069.png","height":0,"width":0},"url":"https:\/\/www.zrrlz.sk\/nezabudajte-na-probiotika\/","wordCount":377,"articleBody":" N\u00e1\u0161 organizmus pre spr\u00e1vne fungovanie potrebuje na\u017e\u00edva\u0165 v symbi\u00f3ze s ve\u013ek\u00fdm mno\u017estvom bakt\u00e9ri\u00ed, ktor\u00e9 sa nach\u00e1dzaj\u00fa v \u010drevnej mikrofl\u00f3re. U ka\u017ed\u00e9ho je jej zlo\u017eenie jedine\u010dn\u00e9 a s inou aktivitou. Z fyziologick\u00e9ho h\u013eadiska zlo\u017eenie \u010drevnej mikrofl\u00f3ry zabezpe\u010duje jej rovnov\u00e1hu. K poru\u0161eniu tejto rovnov\u00e1hy doch\u00e1dza na z\u00e1klade r\u00f4znych okolnosti: porucha metabolizmu infek\u010dn\u00e9 a neinfek\u010dn\u00e9 ochorenia opakovan\u00e9 stresov\u00e9 situ\u00e1cie di\u00e9tna chyba \u010dast\u00e1 antibiotick\u00e1 lie\u010dba V zdravom organizme bakt\u00e9rie pr\u00edtomn\u00e9 v tr\u00e1viacom trakte tvoria neust\u00e1le sa meniace spolo\u010denstvo. Tu maj\u00fa rozhoduj\u00faci vplyv tzv. dobr\u00e9 bakt\u00e9rie, medzi ktor\u00e9 m\u00f4\u017eeme zaradi\u0165 hlavne bakt\u00e9rie mlie\u010dneho kvasenia. Toto pomenovanie dostali pod\u013ea ich schopnosti premeni\u0165 lakt\u00f3zu a mnoh\u00e9 \u010fal\u0161ie cukry na kyselinu mlie\u010dnu a r\u00f4zne organick\u00e9 zl\u00fa\u010deniny. Produkciou kyseliny mlie\u010dnej sa zni\u017euje pH prostredia a t\u00fdm sa dost\u00e1va do kyslej oblasti, \u010do sp\u00f4sobuje ni\u010denie patog\u00e9nnych a hnilobn\u00fdch bakt\u00e9ri\u00ed. Okrem toho mlie\u010dne bakt\u00e9rie produkuj\u00fa vitam\u00edn K, \u010d\u00edm doch\u00e1dza k obmedzeniu premeny \u017el\u010dov\u00fdch kysel\u00edn na fek\u00e1lne. D\u00f4le\u017eit\u00e9 je aj to \u017ee vytv\u00e1raj\u00fa bakterioc\u00edny \u2013 pept\u00eddy \u010di prote\u00edny s antibiotick\u00fdmi vlastnos\u0165ami. A teda priamo chr\u00e1nia \u010drevn\u00fa sliznicu. Ako ich dostaneme do n\u00e1\u0161ho tela? Jedna z mo\u017enosti je z\u00e1js\u0165 do lek\u00e1rne a zak\u00fapi\u0165 si ich tam v r\u00f4znej forme. U\u017e\u00edvaj\u00fa sa pod\u013ea postupu, ktor\u00fd je uveden\u00fd v prilo\u017eenom let\u00e1ku. \u010eal\u0161\u00edm prirodzenej\u0161\u00edm zdrojom m\u00f4\u017ee by\u0165 konzum\u00e1cia potrav\u00edn, ktor\u00e9 ich obsahuj\u00fa. Tieto n\u00e1m poskytuj\u00fa okrem prospe\u0161n\u00fdch bakt\u00e9ri\u00ed aj pre telo potrebn\u00fa v\u00fd\u017eivu. Ak chcete vyu\u017e\u00edva\u0165 tieto benefity zara\u010fte do svojho jed\u00e1lni\u010dka kef\u00edr, acidofiln\u00e9 mlieko, kysl\u00fa kapustu, jogurt, zrej\u00faci syr, bryndzu, kombuchu, Natto, jabl\u010dn\u00fd ocot, kvasen\u00e9 uhorky, Tempeh, Miso. D\u00f4le\u017eit\u00e9 je myslie\u0165 aj na prebiotik\u00e1, \u010do je vlastne pre ne potrava a stimulant k ich mno\u017eeniu. Tak\u017ee nezabudnite na probiotik\u00e1 a tie sa V\u00e1m ur\u010dite za to odv\u010fa\u010dia.                                                                                                                                                                                                                                                                                                                                                                                                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