{"id":81,"date":"2007-07-08T12:05:19","date_gmt":"2007-07-08T11:05:19","guid":{"rendered":"http:\/\/pixy.cz\/pixynergia\/2007\/neco-o-bezlepkove-diete-a-jako-privazek-recept-na-pohankovy-nikoli-nutne-bezlepkovy-chleb\/"},"modified":"2008-04-11T15:15:10","modified_gmt":"2008-04-11T14:15:10","slug":"neco-o-bezlepkove-diete-a-jako-privazek-recept-na-pohankovy-nikoli-nutne-bezlepkovy-chleb","status":"publish","type":"post","link":"https:\/\/www.pixy.cz\/pixynergia\/2007\/07\/08\/neco-o-bezlepkove-diete-a-jako-privazek-recept-na-pohankovy-nikoli-nutne-bezlepkovy-chleb","title":{"rendered":"N\u011bco o bezlepkov\u00e9 diet\u011b a jako p\u0159\u00edva\u017eek recept na pohankov\u00fd, nikoli nutn\u011b bezlepkov\u00fd chl\u00e9b"},"content":{"rendered":"\n

U\u017e jsem na sebe n\u011bkolikr\u00e1t prozradil, \u017ee se mus\u00edm vyh\u00fdbat lepku. Lepek,\nneboli gluten, je b\u00edlkovina obsa\u017een\u00e1 v\u00a0p\u0161enici, \u017eit\u011b, je\u010dmeni a mo\u017en\u00e1\ni\u00a0v\u00a0ovsu (v\u00a0\u00fa\u010dinc\u00edch aveninu nemaj\u00ed v\u011bdci je\u0161t\u011b \u00fapln\u011b jasno, ovsu se\nale v\u011bt\u0161inou preventivn\u011b doporu\u010duje vyh\u00fdbat taky). Jin\u00e9 obiloviny a\npodobn\u00e9 plodiny, jako proso, r\u00fd\u017ee, kuku\u0159ice, pohanka, amaranth a dal\u0161\u00ed\nlepek neobsahuj\u00ed. N\u011bkte\u0159\u00ed lid\u00e9 jsou na lepek citliv\u00ed a m\u016f\u017ee jim\nzp\u016fsobovat zdravotn\u00ed komplikace. Nesn\u00e1\u0161enlivost lepku (nejedn\u00e1 se\no\u00a0alergii) se projevuje bu\u010fto p\u0159\u00edmo, tr\u00e1vic\u00edmi probl\u00e9my\u00a0\u2013 to je nemoc\nzvan\u00e1 celiakie<\/a>\u00a0\u2013 anebo\nnep\u0159\u00edmo, jin\u00fdmi obt\u00ed\u017eemi, ani\u017e by doty\u010dn\u00fd n\u011bjak\u00e9 za\u017e\u00edvac\u00ed probl\u00e9my\npozoroval, nap\u0159\u00edklad vleklou vyr\u00e1\u017ekou. Tak jako tak trp\u00ed st\u0159evn\u00ed\nsliznice, kter\u00e1 se \u00fa\u010dinky nestr\u00e1ven\u00e9ho lepku postupn\u011b ni\u010d\u00ed a roste\nriziko v\u00e1\u017en\u011bj\u0161\u00edch nemoc\u00ed. Odborn\u00edci odhaduj\u00ed, \u017ee lepek ve skute\u010dnosti\nnesn\u00e1\u0161\u00ed v\u00fdrazn\u011b v\u011bt\u0161\u00ed procento populace, ne\u017e je ta hrstka t\u011bch,\nkte\u0159\u00ed to o\u00a0sob\u011b v\u011bd\u00ed. \u00da\u010dinky jsou bohu\u017eel skryt\u00e9 a mohou se projevit\na\u017e po mnoha desetilet\u00edch. \u017d\u00e1dn\u00e1 l\u00e9\u010dba dosud neexistuje, jedinou obranou\nje celo\u017eivotn\u00ed bezlepkov\u00e1\u00a0dieta.<\/p>\n\n

Poh\u0159\u00edchu lepek je pr\u00e1v\u011b ta l\u00e1tka, kter\u00e1 z\u00a0mouky d\u011bl\u00e1 tak v\u00fdborn\u00e9\npojivo. L\u00e1tka, kter\u00e1 t\u011bsto d\u011bl\u00e1 pru\u017en\u00e9. Kdy\u017e si vezmete hrnek\np\u0161eni\u010dn\u00e9 mouky a trochu vody, uhn\u011btete z\u00a0toho t\u011bsto, je\u017e dok\u00e1\u017eete\nvyt\u00e1hnout na tenk\u00fd korpus pizzy, na pr\u016fsvitn\u00fd pl\u00e1tek na z\u00e1vin, vyv\u00e1let na\nnejten\u010d\u00ed nudle. Kdy\u017e z\u00a0t\u00e9 mouky odstran\u00edte lepek, vznikne v\u00e1m t\u011bsto\nkonzistence malty, ze kter\u00e9ho horko t\u011b\u017eko uhn\u011btete neforemnou mazlavou\nkouli. T\u011bsto bez lepku p\u0159i pe\u010den\u00ed prask\u00e1, p\u0159i va\u0159en\u00ed se snadno rozpad\u00e1,\npe\u010divo se drob\u00ed. Ale lep\u0161\u00ed n\u011bco ne\u017e nic, v\u011bda d\u011bl\u00e1 pokroky a dnes se\nd\u00e1 koupit mnoho \u010d\u00edm d\u00e1l lep\u0161\u00edch n\u00e1hra\u017eek i\u00a0hotov\u00fdch v\u00fdrobk\u016f. Jsou\nale velmi drah\u00e9 a ne v\u0161ude se daj\u00ed koupit. Skv\u011bl\u00fd je na to Globus<\/a>, kde je velk\u00fd v\u00fdb\u011br\nbezlepkov\u00e9ho pe\u010diva, surovin, su\u0161enek a oplatek, dokonce maj\u00ed bezlepkov\u00e9\ni\u00a0v\u0161echny uzeniny. Sice t\u0159eba proti Skandin\u00e1vii, kde koup\u00edte bezlepkov\u00e9\nj\u00eddlo skoro v\u0161ude a vhodn\u00e9 menu maj\u00ed i\u00a0ve v\u011bt\u0161in\u011b restaurac\u00ed, je to\nb\u00edda, ale mezi \u010desk\u00fdmi obchody je to t\u00e9m\u011b\u0159 luxusn\u00ed nab\u00eddka. Jinak je\n\u010dlov\u011bk odk\u00e1z\u00e1n na specializovan\u00e9 obch\u016fdky, kter\u00e9 si v\u00a0zastr\u010den\u00fdch\nuli\u010dk\u00e1ch mus\u00ed ka\u017ed\u00fd naj\u00edt s\u00e1m, p\u0159\u00edpadn\u011b n\u011bkolik m\u00e1lo internetov\u00fdch\nobchod\u016f (1<\/a>, 2<\/a>, 3<\/a>). A\u00a0nesm\u00edm zapomenout na l\u00e9k\u00e1rny,\nv\u00a0t\u011bch v\u011bt\u0161\u00edch m\u016f\u017eeme aspo\u0148 z\u00e1kladn\u00ed suroviny tak\u00e9 nal\u00e9zt.\nV\u00a0ka\u017ed\u00e9m p\u0159\u00edpad\u011b je bezlepkov\u00e1 dieta hodn\u011b drah\u00e1 sranda (pro neznal\u00e9:\nkoupili byste si deset pl\u00e1tk\u016f veky za 60\u00a0korun? Bal\u00ed\u010dek kol\u00ednek za stovku?\nKilo mouky za osmdes\u00e1t?)\u2026<\/p>\n\n

Bezlepkov\u00e9 va\u0159en\u00ed<\/h3>\n\n

Existuj\u00ed bezlepkov\u00e9 sm\u011bsi, v\u011bt\u0161inou z\u00a0kuku\u0159i\u010dn\u00fdch, bramborov\u00fdch a\nr\u00fd\u017eov\u00fdch muk a \u0161krob\u016f, na pohled nerozeznateln\u00e9 od hladk\u00e9 p\u0161eni\u010dn\u00e9\nmouky. Jsou p\u0159\u00edrodn\u00ed suroviny, kter\u00e9 lze m\u00edsto obiln\u00e9 mouky pou\u017e\u00edt\u00a0\u2013\nka\u017ed\u00e1 m\u00e1 ov\u0161em jin\u00e9 vlastnosti a asi jen dostate\u010dn\u011b dlouh\u00fdm\nexperimentov\u00e1n\u00edm se d\u00e1 dosp\u011bt ke vhodn\u00fdm kombinac\u00edm a ide\u00e1ln\u00edmu v\u00fdb\u011bru\npro konkr\u00e9tn\u00ed pot\u0159ebu.<\/p>\n\n

Kuku\u0159i\u010dn\u00e1 mouka je dobr\u00e1, i\u00a0kdy\u017e chu\u0165ov\u011b v\u00fdrazn\u00e1, je vhodn\u011bj\u0161\u00ed\nna sladk\u00e9 pe\u010divo, ale ze v\u0161eho nejm\u00e9n\u011b dr\u017e\u00ed pohromad\u011b; t\u011bsto\nz\u00a0kuku\u0159i\u010dn\u00e9 mouky je jen matlav\u00e9 bl\u00e1t\u00ed\u010dko. R\u00fd\u017eov\u00e1 mouka je prav\u00fd\nopak, t\u011bsto je pevn\u00e9, v\u00a0mnoha ohledech podobn\u00e9 tomu ze p\u0161eni\u010dn\u00e9 mouky,\ni\u00a0kdy\u017e ne tak pru\u017en\u00e9. Vyt\u00e1hnete z\u00a0n\u011bj tenou\u010dk\u00fd pl\u00e1tek, vyv\u00e1l\u00edte\nnudle, ve vod\u011b se nerozpadne. Ale m\u00e1 zase nezvyklou chu\u0165 a p\u0159edev\u0161\u00edm\nv\u00fdsledek pom\u011brn\u011b snadno ztvrdne. Upe\u010dte si boch\u00e1nek z\u00a0r\u00fd\u017eov\u00e9 mouky a\nm\u00e1te trpasli\u010d\u00ed\nchleba<\/a> jak vy\u0161it\u00fd, i\u00a0zub si na n\u011bm zlom\u00edte. Sojov\u00e1 mouka je hodn\u011b\nv\u00fdrazn\u00e1 a nen\u00ed moc zdrav\u00e1, pohankov\u00e1 je samotn\u00e1 velmi siln\u00e9 chuti, ale\njako p\u0159\u00eddavek dod\u00e1 dojem \u017eitn\u00e9 \u010di celozrnn\u00e9 mouky a tak d\u00e1le. J\u00e1 u\u017e\ns\u00a0t\u00edm v\u0161\u00edm experimentuju p\u00e1r let, tak\u017ee u\u017e m\u00e1m jist\u00fd p\u0159ehled a\np\u0159ibli\u017en\u011b v\u00edm, co od kter\u00e9 sm\u011bsi o\u010dek\u00e1vat a kde je lep\u0161\u00ed co\npou\u017e\u00edt.<\/p>\n\n

\n\t
Zahu\u0161\u0165ov\u00e1n\u00ed<\/dt>\n\n\t
\u0160krob namo\u010den\u00fd ve vod\u011b jako na \u010d\u00ednu, pokud nevad\u00ed rosolovit\u00e1\n\tkonzistence typick\u00e1 pr\u00e1v\u011b pro \u010d\u00ednsk\u00e1 j\u00eddla; na j\u00ed\u0161ku a pro hladk\u00e9\n\tom\u00e1\u010dky rad\u011bji bezlepkov\u00e9 sm\u011bsi obsahuj\u00edc\u00ed m\u00e9n\u011b r\u00fd\u017eov\u00e9 mouky a\n\t\u0161krobu, tedy takov\u00e9, co jsou jinak m\u00e9n\u011b vhodn\u00e9 na chleba a jin\u00e9 kynut\u00e9\n\tt\u011bsto. Velmi se mi osv\u011bd\u010dila t\u0159eba Jizerka<\/a>. Jen je t\u0159eba si d\u00e1t\n\tpozor na jednu z\u00e1ke\u0159nost: u\u00a0bezlepkov\u00e9 mouky se st\u00e1v\u00e1, \u017ee p\u016fvodn\u011b\n\textr\u00e9mn\u011b hust\u00e1 om\u00e1\u010dka \u010di pol\u00e9vka po n\u011bjak\u00e9 dob\u011b (nej\u010dast\u011bji po\n\tdal\u0161\u00edm zah\u0159\u00e1t\u00ed) zase ne\u010dekan\u011b z\u0159\u00eddne. Pokud je to mo\u017en\u00e9, je proto\n\tlep\u0161\u00ed takov\u00e9 j\u00eddlo sn\u00edst hned a znovu neoh\u0159\u00edvat. Anebo druh\u00fd den\n\tzahustit\u00a0znova.<\/dd>\n\n\t
Obalov\u00e1n\u00ed<\/dt>\n\n\t
M\u00edsto mouky prakticky jak\u00e1koli bezlepkov\u00e1 sm\u011bs a na z\u00e1v\u011bre\u010dn\u00e9\n\tobalen\u00ed kuku\u0159i\u010dn\u00e1 strouhanka. Ta se d\u00e1 koupit prakticky v\u0161ude tam, kde\n\tprod\u00e1vaj\u00ed bezlepkov\u00e9 v\u00fdrobky. Nejlep\u0161\u00ed se mi jev\u00ed hrub\u0161\u00ed strouhanka\n\ts\u00a0kousky, kter\u00e1 hodn\u011b p\u0159ipom\u00edn\u00e1 oby\u010dejnou strouhanku. Ale pozor,\n\tkuku\u0159i\u010dn\u00e1 strouhanka se sn\u00e1z p\u0159ipaluje a osmahl\u00e1 jen trochu v\u00edc za\u010dne\n\tb\u00fdt hodn\u011b v\u00fdrazn\u00e1 a ne moc\u00a0dobr\u00e1.<\/dd>\n\n\t
Lit\u00e1 t\u011bsta<\/dt>\n\n\t
Tady je to nejsnaz\u0161\u00ed, proto\u017ee lit\u00e1 t\u011bsta se i\u00a0norm\u00e1ln\u011b obejdou bez\n\tp\u0161eni\u010dn\u00e9 mouky, hlavn\u00edm pojivem jsou tady vaj\u00ed\u010dka. Prav\u00e9 francouzsk\u00e9\n\tcr\u00e8pes se d\u011blaj\u00ed z (velmi jemn\u011b mlet\u00e9) pohankov\u00e9 mouky, nad\u00fdchan\u00e1\n\tb\u00e1bovka se d\u00e1 vyrobit \u010dist\u011b jen ze \u0161krobu, sv\u00e9 m\u00edsto zde m\u00e1 hladk\u00e1\n\tkuku\u0159i\u010dn\u00e1 mouka. N\u00e1ro\u010dn\u011bj\u0161\u00ed to je, pokud m\u00e1 b\u00fdt t\u011bsto nad\u00fdchan\u00e9\n\t(pi\u0161kot, bublanina)\u00a0\u2013 s\u00a0m\u00e1lo pevn\u00fdmi moukami snadno po upe\u010den\u00ed spadne.\n\tZde je pot\u0159eba p\u0159idat i\u00a0\u010d\u00e1st \u201epevn\u011bj\u0161\u00ed\u201c, nap\u0159. r\u00fd\u017eov\u00e9 mouky a\n\tp\u00e9ct se mus\u00ed trochu d\u00e9le. Dobr\u00e9 je v\u00a0p\u016flce pe\u010den\u00ed prop\u00edchat \u0161pejl\u00ed\n\tvrchn\u00ed vrstvu\u00a0\u2013 sice to cel\u00e9 trochu spadne, ale do konce se to zase\n\tsprav\u00ed. V\u00a0opa\u010dn\u00e9m p\u0159\u00edpad\u011b toti\u017e extr\u00e9mn\u011b nad\u00fdchan\u00e9 t\u011bsto spadne a\u017e\n\tp\u0159i chladnut\u00ed, ale daleko razantn\u011bji a m\u016f\u017eeme skon\u010dit s\u00a0pe\u010den\u00fdm\n\tpudinkem.<\/dd>\n\n\t
Kynut\u00e1 t\u011bsta<\/dt>\n\n\t
Ta jsou naopak nejt\u011b\u017e\u0161\u00ed, chyb\u00ed lepek, kter\u00fd zadr\u017euje v\u00a0t\u011bst\u011b\n\tpru\u017en\u00e9 bublinky vzduchu a pota\u017emo i\u00a0vlhkost. Mus\u00edme se sm\u00ed\u0159it s\u00a0t\u00edm,\n\t\u017ee (dokud n\u011bkdo nevymysl\u00ed n\u011bco nov\u00e9ho) bezlepkov\u00e9 pe\u010divo bude v\u017edy\n\tsuch\u00e9 a drobiv\u00e9, nejlep\u0161\u00ed je \u010derstv\u00e9, u\u017e po p\u00e1r hodin\u00e1ch tvrdne a\/nebo\n\tse rozpad\u00e1. Kdy\u017e to jde, tak s\u00a0p\u0159ebytky rad\u011bji hned do mraz\u00e1ku (proto\u017ee\n\tbalen\u00ed do ochrann\u00e9 atmosf\u00e9ry doma asi m\u00e1lokdo zvl\u00e1dne). Bezlepkov\u00e9 t\u011bsto\n\tby taky nem\u011blo kynout v\u00edc ne\u017e jednou (vzduch z\u00a0prvn\u00edho kynut\u00ed nem\u00e1 co\n\tdr\u017eet, po po\u0159\u00e1dn\u00e9m zam\u00edch\u00e1n\u00ed zmiz\u00ed a podruh\u00e9 u\u017e t\u011bsto tolik\n\tnevykyne), tak\u017ee postupy se zde z\u00e1sadn\u011b li\u0161\u00ed od t\u011bch zaveden\u00fdch, kter\u00e9\n\tnajdeme v\u00a0ka\u017ed\u00e9 kucha\u0159ce nebo zn\u00e1me od sv\u00fdch babi\u010dek. Ide\u00e1ln\u00ed je\n\tpou\u017e\u00edt su\u0161en\u00e9 dro\u017ed\u00ed, kter\u00e9 se aktivuje a\u017e po styku s\u00a0vodou, tedy a\u017e\n\tpo zpracov\u00e1n\u00ed t\u011bsta. Bezlepkov\u00e9 t\u011bsto mus\u00edme co nejrychleji zpracovat,\n\tp\u0159em\u00edstit do formy nebo vytvarovat pot\u0159ebn\u00e9 tvary, nechat kynout a\u017e\n\tv\u00a0t\u00e9to fin\u00e1ln\u00ed podob\u011b a pak hned d\u00e1t p\u00e9ct. A\u00a0proto\u017ee bezlepkov\u00e9 t\u011bsto\n\tse \u0161patn\u011b zpracov\u00e1v\u00e1, h\u016f\u0159 tvaruje a \u010d\u00edm je tu\u017e\u0161\u00ed, t\u00edm h\u016f\u0159 vykyne,\n\tpoprask\u00e1 a v\u00fdsledek je drobiv\u011bj\u0161\u00ed, je lep\u0161\u00ed d\u011blat ho sp\u00ed\u0161 \u0159id\u0161\u00ed a\n\tp\u00e9ct ve form\u011b, ne\u017e jej n\u011bjak tvarovat.<\/dd>\n<\/dl>\n\n

Pohankov\u00fd chl\u00e9b<\/h3>\n\n

J\u00e1 si pom\u011brn\u011b \u010dasto pe\u010du bezlepkov\u00fd chleba, na kter\u00fd u\u017e jsem si\nna\u0161el ide\u00e1ln\u00ed kombinaci. Je pom\u011brn\u011b pevn\u00fd, nedrob\u00ed se a chut\u00e1 jako\ncelozrn\u00e9 pe\u010divo. Konzistence je pevn\u011bj\u0161\u00ed a hutn\u011bj\u0161\u00ed (asi jako finsk\u00fd\nchl\u00e9b), ale je to rozumn\u00fd kompromis. Pe\u010du v\u00a0dom\u00e1c\u00ed pek\u00e1rn\u011b, postup bez\nn\u00ed nem\u00e1m nijak ov\u011b\u0159en. Do dom\u00e1c\u00ed pek\u00e1rny se d\u00e1vaj\u00ed nejprve tekut\u00e9\nsuroviny a na n\u011b ty sypk\u00e9, po\u0159ad\u00ed je proto d\u016fle\u017eit\u00e9. V\u00fdhodou je, \u017ee\nkdy\u017e se nahoru nasype such\u00e9 dro\u017ed\u00ed, z\u016fst\u00e1v\u00e1 v\u00a0suchu, dokud se sm\u011bs\nneza\u010dne m\u00edchat, tak\u017ee je mo\u017en\u00e9 si suroviny p\u0159ipravit p\u0159edem a na\u010dasovat\npe\u010den\u00ed na pozd\u011bj\u0161\u00ed\u00a0dobu.<\/p>\n\n

500\u00a0ml vody, l\u017ei\u010dka soli, l\u017ei\u010dka chlebov\u00e9ho ko\u0159en\u00ed (km\u00edn, koriandr,\nfenykl), 3\u00a0l\u017e\u00edce oleje (pou\u017e\u00edv\u00e1m olivov\u00fd), 3\u00a0l\u017e\u00edce octa, 250\u00a0g\npohankov\u00e9 mouky, nebo ide\u00e1ln\u011b pohankov\u00fdch vlo\u010dek, 250\u00a0g bezlepkov\u00e9\n\u201emouky\u201c (nejrad\u011bji pou\u017e\u00edv\u00e1m Unimix), bal\u00ed\u010dek su\u0161en\u00e9ho dro\u017ed\u00ed.\nPodle chuti n\u011bkdy p\u0159id\u00e1v\u00e1m slune\u010dnicov\u00e1 a\/nebo d\u00fd\u0148ov\u00e1 sem\u00ednka.\nZap\u00edn\u00e1m b\u011b\u017en\u00fd program pe\u010den\u00ed (t\u0159\u00edhodinov\u00fd), kter\u00fd t\u011bsto asi deset\nminut m\u00edch\u00e1, pak nech\u00e1 chv\u00edli odpo\u010dinout a nas\u00e1knout mouku vodou, pak\nznovu m\u00edch\u00e1, p\u0159es hodinu nech\u00e1v\u00e1 kynout s\u00a0ob\u010dasn\u00fdm lehk\u00fdm\nprom\u00edchnut\u00edm a hodinu pe\u010de. Kdybych m\u011bl postupovat bez pek\u00e1rny, tak bych\nasi volil postup podobn\u00fd: nejprve v\u0161e dob\u0159e sm\u00edchat, zpracovat t\u011bsto,\np\u0159el\u00edt do formy (asi bych pou\u017eil hranat\u00fd \u201esrn\u010d\u00ed h\u0159bet\u201c), nechat asi\nhodinu kynout, v\u00a0polovin\u011b bych siln\u011b kynouc\u00ed t\u011bsto malinko srazil a dal\np\u00e9ct\u00a0\u2013 \u0159ekl bych, \u017ee tak na 180\u00a0\u00b0C.<\/p>\n\n

A\u00a0pochopiteln\u011b pokud nemus\u00edte, sta\u010d\u00ed nahradit tu bezlepkovou mouku\nmoukou p\u0161eni\u010dnou \u010di \u017eitnou.<\/p>\n","protected":false},"excerpt":{"rendered":"

U\u017e jsem na sebe n\u011bkolikr\u00e1t prozradil, \u017ee se mus\u00edm vyh\u00fdbat lepku. Lepek, neboli gluten, je b\u00edlkovina obsa\u017een\u00e1 v\u00a0p\u0161enici, \u017eit\u011b, je\u010dmeni a mo\u017en\u00e1 i\u00a0v\u00a0ovsu (v\u00a0\u00fa\u010dinc\u00edch aveninu nemaj\u00ed v\u011bdci je\u0161t\u011b \u00fapln\u011b jasno, ovsu se ale v\u011bt\u0161inou preventivn\u011b doporu\u010duje vyh\u00fdbat taky). Jin\u00e9 obiloviny a podobn\u00e9 plodiny, jako proso, r\u00fd\u017ee, kuku\u0159ice, pohanka, amaranth a dal\u0161\u00ed lepek neobsahuj\u00ed. N\u011bkte\u0159\u00ed lid\u00e9 … Pokra\u010dov\u00e1n\u00ed textu N\u011bco o bezlepkov\u00e9 diet\u011b a jako p\u0159\u00edva\u017eek recept na pohankov\u00fd, nikoli nutn\u011b bezlepkov\u00fd chl\u00e9b<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[16,26,11,28],"class_list":["post-81","post","type-post","status-publish","format-standard","hentry","category-od-plotny","tag-peceni","tag-pecivo","tag-postupy","tag-suroviny"],"_links":{"self":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts\/81","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":0,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}