{"id":37246,"date":"2022-06-22T12:57:52","date_gmt":"2022-06-22T10:57:52","guid":{"rendered":"https:\/\/www.mzone.cz\/?p=37246"},"modified":"2022-06-22T12:57:53","modified_gmt":"2022-06-22T10:57:53","slug":"jak-se-meni-chute-s-vekem-mozna-budete-prekvapeni","status":"publish","type":"post","link":"https:\/\/www.mzone.cz\/en\/jak-se-meni-chute-s-vekem-mozna-budete-prekvapeni\/","title":{"rendered":"Jak se m\u011bn\u00ed chut\u011b s v\u011bkem? Mo\u017en\u00e1 budete p\u0159ekvapeni!"},"content":{"rendered":"

Kopr, olivy a tu\u010dn\u011bj\u0161\u00ed nebo syrov\u00e9 maso nepat\u0159\u00ed mezi d\u011btsk\u00fdmi str\u00e1vn\u00edky zrovna k nejv\u011bt\u0161\u00edm favorit\u016fm. Jak se tedy stane, \u017ee si o p\u00e1r let pozd\u011bji pochutn\u00e1v\u00e1me na kulajd\u011b a prorostl\u00e9m steaku? \u010clov\u011bk na\u0161t\u011bst\u00ed zraje jako v\u00edno a s n\u00edm i jeho chu\u0165ov\u00e9 preference, proto postupn\u011b za\u010d\u00edn\u00e1me oce\u0148ovat to, co jsme d\u0159\u00edv necht\u011bli ani vid\u011bt. Tento v\u00fdvoj koresponduje s na\u0161\u00edm v\u011bkem, zku\u0161enostmi i aktu\u00e1ln\u00edmi pot\u0159ebami. Jak n\u00e1s chut\u011b prov\u00e1z\u00ed \u017eivotem?<\/strong><\/p>
\n\n\n\n

U\u017e odmala se chu\u0165 st\u00e1v\u00e1 na\u0161\u00edm ochr\u00e1ncem a pr\u016fvodcem. Jej\u00edm prost\u0159ednictv\u00edm n\u00e1m mozek vys\u00edl\u00e1 sign\u00e1ly, co m\u00e1me \u010di nem\u00e1me j\u00edst. Proto maj\u00ed nap\u0159\u00edklad mal\u00e9 d\u011bti zv\u00fd\u0161enou citlivost na ho\u0159kou chu\u0165, kter\u00e1 m\u016f\u017ee signalizovat, \u017ee j\u00eddlo obsahuje \u0161kodliv\u00e9 toxiny. A tak\u00e9 na kyselou, kter\u00e1 indikuje rozklad a zka\u017een\u00e9 j\u00eddlo.<\/p>\n\n\n\n

Teprve a\u017e s rostouc\u00edm v\u011bkem a nabyt\u00fdmi zku\u0161enostmi d\u011bti samy rozli\u0161\u00ed, co je pro n\u011b bezpe\u010dn\u00e9 ke konzumaci. Do t\u00e9 doby je z evolu\u010dn\u00edho hlediska ohl\u00edd\u00e1 chu\u0165. Stejn\u00fdm zp\u016fsobem si m\u016f\u017eeme vysv\u011btlit jejich oblibu sladk\u00e9ho a nadlimitn\u00ed konzumaci v\u0161eho, co obsahuje cukr.<\/p><\/blockquote>\n\n\n\n

D\u011bti spot\u0159ebuj\u00ed spoustu energie jenom t\u00edm, \u017ee rostou, vyv\u00edj\u00ed se a pozn\u00e1vaj\u00ed sv\u011bt, a tak jejich mozek p\u0159irozen\u011b vyhled\u00e1v\u00e1 energeticky bohat\u00e9 potraviny. S trochou nads\u00e1zky by se tedy dalo \u0159\u00edct, \u017ee alespo\u0148 z tohoto d\u016fvodu je pro d\u011btsk\u00fd mozek zmrzlina k sn\u00eddani, ob\u011bdu i ve\u010de\u0159i perfektn\u00ed stravou.<\/p>
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\"D\u00edt\u011b<\/figure>
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Chu\u0165 jako zdroj po\u017eitku<\/h2>\n\n\n\n

S p\u0159ib\u00fdvaj\u00edc\u00edmi l\u00e9ty a zku\u0161enostmi do hry vstupuj\u00ed hormony a v\u011bdom\u00e1 v\u016fle, a my tak postupn\u011b za\u010d\u00edn\u00e1me objevovat chu\u0165 jako zdroj po\u017eitku. Pln\u011b rozv\u00edj\u00edme p\u011bt z\u00e1kladn\u00edch chut\u00ed: sladkou, slanou, kyselou, ho\u0159kou a umami (n\u011bkte\u0159\u00ed v\u011bdci dokonce navrhuj\u00ed roz\u0161\u00ed\u0159it jejich v\u00fd\u010det o chu\u0165 mastnou) \u2013 a s nimi i v\u0161echny z\u00e1\u017eitky, kter\u00e9 n\u00e1m p\u0159in\u00e1\u0161\u00ed. Proto\u017ee na rozd\u00edl od zraku nebo sluchu p\u0159edstavuje chu\u0165 komplexn\u00ed z\u00e1\u017eitek, kter\u00fd nevn\u00edm\u00e1me jen jedn\u00edm smyslem, ale skl\u00e1d\u00e1me ho ze v\u0161ech p\u011bti smysl\u016f dohromady. Okem zhodnot\u00edme, jak j\u00eddlo vypad\u00e1, p\u0159i jeho konzumaci kombinujeme \u010dich, chu\u0165 a n\u011bkdy i sluch (nap\u0159\u00edklad jak j\u00eddlo k\u0159upe) a d\u00edky hmatu si u\u017eijeme jeho texturu a teplotu. <\/p>\n\n\n\n

V produktivn\u00edm dosp\u011bl\u00e9m v\u011bku ovliv\u0148uje chu\u0165 zejm\u00e9na na\u0161e \u017eivotn\u00ed situace a zam\u011bstn\u00e1n\u00ed. \u010cel\u00edme velk\u00e9mu mno\u017estv\u00ed zm\u011bn a stresov\u00fdch situac\u00ed, kter\u00e9 ovliv\u0148uj\u00ed nejen to, co j\u00edme, ale i jak j\u00edme. Okolo 40. roku na\u0161eho \u017eivota doch\u00e1z\u00ed je\u0161t\u011b k jednomu mezn\u00edku. Na\u0161e chu\u0165ov\u00e9 bu\u0148ky dos\u00e1hnou sv\u00e9ho vrcholu a bohu\u017eel postupn\u011b za\u010dnou ztr\u00e1cet svou schopnost regenerace.<\/p><\/blockquote>\n\n\n\n

I proto je d\u016fle\u017eit\u00e9 ve star\u0161\u00edm v\u011bku pou\u017e\u00edvat dostatek soli a ko\u0159en\u00ed, proto\u017ee na\u0161e chu\u0165 u\u017e zdaleka nen\u00ed v takov\u00e9 form\u011b, jako b\u00fdvala. Dobr\u00e1 zpr\u00e1va je, \u017ee n\u00e1\u0161 \u010dich se naopak s p\u0159ib\u00fdvaj\u00edc\u00edmi l\u00e9ty m\u016f\u017ee zdokonalovat, jak potvrzuj\u00ed v\u00fdzkumy. Nap\u0159\u00edklad v\u011bdci zkoumali mozky lid\u00ed,\u00a0kte\u0159\u00ed m\u00edchaj\u00ed parf\u00e9my. Zjistili, \u017ee jejich olfaktorick\u00e9 schopnosti se s p\u0159ib\u00fdvaj\u00edc\u00edmi roky zlep\u0161uj\u00ed. Tak\u017ee ub\u00fdvaj\u00edc\u00ed chu\u0165 m\u016f\u017eeme alespo\u0148 \u010d\u00e1ste\u010dn\u011b kompenzovat t\u00edm, \u017ee budeme tr\u00e9novat sv\u016fj nos.<\/p>
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\"I<\/figure>
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Ide\u00e1ln\u00ed n\u00e1stroj k tr\u00e9niku chuti: v\u00edno<\/h2>\n\n\n\n

Pr\u016fm\u011brn\u00fd dosp\u011bl\u00fd \u010dlov\u011bk dostane do v\u00ednku okolo 10 000 chu\u0165ov\u00fdch bun\u011bk, zhruba \u0161estina populace s extr\u00e9mn\u011b citliv\u00fdm jaz\u00fd\u010dkem jich m\u00e1 a\u017e dvojn\u00e1sobek. Po\u010det sv\u00fdch chu\u0165ov\u00fdch bun\u011bk neroz\u0161\u00ed\u0159\u00edme, ani kdybychom ochutnali v\u0161echno j\u00eddlo sv\u011bta. Naopak je m\u016f\u017eeme je\u0161t\u011b v\u00edce zredukovat nap\u0159\u00edklad vydatn\u00fdm kou\u0159en\u00edm. Lze ale pracovat s na\u0161\u00ed paletou chu\u0165ov\u00fdch vjem\u016f, kterou si m\u016f\u017eeme postupn\u011b vybudovat. Nap\u0159\u00edklad t\u00edm, \u017ee budeme neust\u00e1le zkou\u0161et nov\u00e1 j\u00eddla, v\u0161\u00edmat si jejich v\u016fn\u011b, vychutn\u00e1vat si je a p\u0159em\u00fd\u0161let o nich. Jedna z kr\u00e1lovsk\u00fdch discipl\u00edn, kde d\u00e1me sv\u00e9 chu\u0165ov\u00e9 palet\u011b opravdu vyniknout, je degustace v\u00edna. Ale ne\u017e se v\u016fbec m\u016f\u017eeme vrhnout na z\u00e1sady degustace, je t\u0159eba se k v\u00ednu po\u0159\u00e1dn\u011b prop\u00edt, aby n\u00e1m za\u010dalo chutnat a ocenili jsme jeho nuance.<\/p>\n\n\n\n

Obvykl\u00e1 cesta za\u010d\u00ednaj\u00edc\u00edho konzumenta vede od sladk\u00fdch v\u00edn k such\u00fdm a od b\u00edl\u00fdch k \u010derven\u00fdm.\u00a0<\/p><\/blockquote>\n\n\n\n

\u201eV\u011bt\u0161ina \u010cech\u016f m\u00e1 r\u00e1da tro\u0161ku zbytkov\u00e9ho cukru, tak\u017ee p\u0159ev\u00e1\u017en\u011b pij\u00ed v\u00edna b\u00edl\u00e1, polosuch\u00e1. B\u00edl\u00e1 v\u00edna jsou tak\u00e9 mnohem srozumiteln\u011bj\u0161\u00ed. Nav\u00edc jsme v oblasti s v\u00fdznamnou produkc\u00ed a dlouholetou tradic\u00ed takov\u00fdch v\u00edn. J\u00e1 osobn\u011b r\u00e1d kombinuji a st\u0159\u00edd\u00e1m, abych se vyhnul jednotv\u00e1rnosti. Z\u00e1le\u017e\u00ed na p\u0159\u00edle\u017eitosti, n\u00e1lad\u011b a samoz\u0159ejm\u011b i na j\u00eddle. Nicm\u00e9n\u011b typick\u00fd milovn\u00edk v\u00edna se \u010dasem v\u011bt\u0161inou propije k \u010derven\u00e9mu, a sp\u00ed\u0161e su\u0161\u0161\u00edmu v\u00ednu. Ani j\u00e1 nejsem v tomto ohledu v\u00fdjimkou,\u201c podot\u00fdk\u00e1 Jan P\u00e1nek, sommelier z online vinot\u00e9ky Vinozarchivu.cz<\/a>. O tom, \u017ee si z\u00e1kazn\u00edci svou cestu k v\u00ednu \u010dasto je\u0161t\u011b hledaj\u00ed, sv\u011bd\u010d\u00ed i v\u00fdsledky pr\u016fzkumu, kter\u00e9ho se z\u00fa\u010dastnilo 700 spot\u0159ebitel\u016f. \u201e50 % lid\u00ed star\u0161\u00edch 60 let se p\u0159i v\u00fdb\u011bru v\u00edna \u0159\u00edd\u00ed p\u0159edchoz\u00ed zku\u0161enost\u00ed a nej\u010dast\u011bji kupuj\u00ed to, co znaj\u00ed a maj\u00ed ozkou\u0161en\u00e9. U mlad\u0161\u00edch ro\u010dn\u00edk\u016f je tento trend m\u00e9n\u011b znateln\u00fd, c\u00edt\u00edm u nich chu\u0165 experimentovat a objevovat, co jim vyhovuje,\u201c vysv\u011btluje Jan P\u00e1nek.<\/p>
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\"Pit\u00ed<\/figure>
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Z blacklistu mezi favority<\/h2>\n\n\n\n

Podle odborn\u00edk\u016f z v\u011bdeck\u00e9 instituce Monell Chemical Senses Center nen\u00ed a\u017e takov\u00fd z\u00e1zrak, \u017ee si najednou zamilujeme n\u011bco, co n\u00e1m d\u0159\u00edve v\u016fbec nechutnalo. Jejich v\u00fdzkumy poukazuj\u00ed na to, \u017ee s p\u0159ib\u00fdvaj\u00edc\u00edmi l\u00e9ty m\u00e9n\u011b z\u00e1le\u017e\u00ed na tom, co se odehr\u00e1v\u00e1 v \u00fastech \u2013 ale sp\u00ed\u0161 na tom, co se d\u011bje v na\u0161\u00ed hlav\u011b. Kdy\u017e tedy chceme p\u0159ekonat averzi k n\u011bjak\u00e9 potravin\u011b nebo se nap\u0159\u00edklad nau\u010dit p\u00edt v\u00edno, zvl\u00e1dneme to rozhodn\u011b l\u00e9pe ve zral\u00e9m ne\u017e v mlad\u0161\u00edm v\u011bku. V\u00edce ne\u017e chu\u0165ov\u00e9 vjemy tu hraje roli na\u0161e v\u016fle, motivace, okoln\u00ed prost\u0159ed\u00ed a tak\u00e9 zku\u0161enosti. S nads\u00e1zkou tak m\u016f\u017eeme \u0159\u00edct, \u017ee neexistuje j\u00eddlo, kter\u00e9 by n\u00e1m nechutnalo, leda takov\u00e9, kter\u00e9 jsme je\u0161t\u011b neza\u010dali m\u00edt r\u00e1di.<\/p>
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\"\"<\/a><\/figure>
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Tohle jsou obl\u00edben\u00e9 p\u0159\u00edchut\u011b \u010cech\u016f a Slov\u00e1k\u016f! P\u0159ekvapil mentol<\/a><\/h4>
\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Kopr, olivy a tu\u010dn\u011bj\u0161\u00ed nebo syrov\u00e9 maso nepat\u0159\u00ed mezi d\u011btsk\u00fdmi str\u00e1vn\u00edky zrovna k nejv\u011bt\u0161\u00edm favorit\u016fm. Jak se tedy stane, \u017ee si o p\u00e1r let pozd\u011bji pochutn\u00e1v\u00e1me na kulajd\u011b a prorostl\u00e9m steaku? \u010clov\u011bk na\u0161t\u011bst\u00ed zraje jako v\u00edno a s n\u00edm i jeho chu\u0165ov\u00e9 preference, proto postupn\u011b za\u010d\u00edn\u00e1me oce\u0148ovat to, co jsme d\u0159\u00edv necht\u011bli ani vid\u011bt. Tento […]<\/p>\n","protected":false},"author":4,"featured_media":37249,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"kk_blocks_editor_width":"","_kiokenblocks_attr":"","_kiokenblocks_dimensions":"","footnotes":""},"categories":[63,29,25],"tags":[379,1035,595,1648,17,372,1025,490,1372,1103,1538],"class_list":["post-37246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jidlo","category-lifestyle","category-style","tag-chut","tag-chute","tag-jidlo","tag-jidlo-a-piti","tag-lifestyle","tag-potraviny","tag-preference","tag-style","tag-vek","tag-vyvoj","tag-zajimavosti"],"yoast_head":"\nJak se m\u011bn\u00ed chut\u011b s v\u011bkem? Mo\u017en\u00e1 budete p\u0159ekvapeni! - Mzone<\/title>\n<meta name=\"description\" content=\"Kopr, olivy a tu\u010dn\u011bj\u0161\u00ed nebo syrov\u00e9 maso nepat\u0159\u00ed mezi d\u011btsk\u00fdmi str\u00e1vn\u00edky zrovna k nejv\u011bt\u0161\u00edm favorit\u016fm. Jak se tedy stane, \u017ee si o p\u00e1r let pozd\u011bji pochutn\u00e1v\u00e1me na kulajd\u011b a prorostl\u00e9m steaku?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mzone.cz\/en\/jak-se-meni-chute-s-vekem-mozna-budete-prekvapeni\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jak se m\u011bn\u00ed chut\u011b s v\u011bkem? 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