{"id":3577,"date":"2019-03-12T15:30:43","date_gmt":"2019-03-12T13:30:43","guid":{"rendered":"https:\/\/www.kaunokolegija.lt\/tf\/?p=3577"},"modified":"2019-03-12T15:30:43","modified_gmt":"2019-03-12T13:30:43","slug":"perdirbto-maisto-pavojus-sveikatai-maisto-technologes-komentaras","status":"publish","type":"post","link":"https:\/\/www.kaunokolegija.lt\/tf\/perdirbto-maisto-pavojus-sveikatai-maisto-technologes-komentaras\/","title":{"rendered":"Perdirbto maisto pavojus sveikatai: maisto technolog\u0117s komentaras"},"content":{"rendered":"<p>Skubantys \u017emon\u0117s ie\u0161ko sprendim\u0173, kaip sutaupyti laik\u0105 net maitinantis: pasirenkami greitai paruo\u0161iami, bet nemaistingi labai perdirbti maisto produktai. TV3 \u017eini\u0173 reporta\u017ee teigiama, kad pranc\u016bz\u0173 mokslininkai paskelb\u0117 septyneri\u0173 met\u0173 (2009\u20132017 m.) tyrimo rezultatus. Tyr\u0117jai steb\u0117jo 45 t\u016bkst. dalyvi\u0173 mityb\u0105 ir nustat\u0117, kad \u017emogaus organizme 10 proc. padidinus labai perdirbto maisto vartojim\u0105, paai\u0161k\u0117ja, kad tai statisti\u0161kai susij\u0119 su 14 proc. padid\u0117jusiu mirtingumu.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3583\" src=\"https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/03\/spc.jpg?resize=400%2C225&#038;ssl=1\" alt=\"\" width=\"400\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/03\/spc.jpg?resize=400%2C225&amp;ssl=1 400w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/03\/spc.jpg?resize=768%2C432&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/03\/spc.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/03\/spc.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/www.kaunokolegija.lt\/kk_wp_content\/uploads\/sites\/7\/2019\/03\/spc.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/>Nepaisant to, kad perdirbtuose maisto produktuose maistini\u0173 med\u017eiag\u0173 esama labai ma\u017eai, jie tarp lietuvi\u0173 vis populiar\u0117ja. Kauno kolegijos Technologij\u0173 fakulteto Maisto technologij\u0173 katedros d\u0117stytoja Irina Koscelkovskien\u0117 teigia, kad pried\u0173 kiekis priklauso nuo gaminio. Perdirbtame produkte pried\u0173 kiekis\u00a0 gali b\u016bti skirtas pagerinti produkto juslines savybes ir i\u0161laikyti jo strukt\u016br\u0105, o netinkamas jo paruo\u0161imas gali dar labiau suma\u017einti tinkam\u0173 med\u017eiag\u0173 kiek\u012f. Ypa\u010d ruo\u0161iant jau adoruotus arba apdorotus ir u\u017e\u0161aldytus produktus, vietoj paruo\u0161imo aliejuje reikia rinktis ruo\u0161im\u0105 orkait\u0117je. Renkantis valgyti apdorotus produktus, j\u0173 vartojim\u0105 reik\u0117t\u0173 kombinuoti su \u0161vie\u017eiomis dar\u017eov\u0117mis \u2013 taip padid\u0117t\u0173 maistini\u0173 med\u017eiag\u0173 kiekis (pavyzd\u017eiui, \u0161aldytus paniruotus vi\u0161tienos kepsnelius kepti orkait\u0117je ir juos valgyti su \u0161vie\u017ei\u0173 dar\u017eovi\u0173 salotomis nenaudojant riebi\u0173 pada\u017e\u0173).<\/p>\n<p>Daugiau \u2013 <a href=\"https:\/\/tvplay.tv3.lt\/tv3-zinios\/tv3-zinios-10311330\/\">TV3 \u017eini\u0173 reporta\u017ee<\/a> nuo 06:25 iki 12:20.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Skubantys \u017emon\u0117s ie\u0161ko sprendim\u0173, kaip sutaupyti laik\u0105 net maitinantis: pasirenkami greitai paruo\u0161iami, bet nemaistingi labai perdirbti maisto produktai. TV3 \u017eini\u0173 reporta\u017ee teigiama, kad pranc\u016bz\u0173 mokslininkai paskelb\u0117 septyneri\u0173 met\u0173 (2009\u20132017 m.) tyrimo rezultatus. Tyr\u0117jai steb\u0117jo 45 t\u016bkst. dalyvi\u0173 mityb\u0105 ir nustat\u0117, kad \u017emogaus organizme 10 proc. padidinus labai perdirbto maisto vartojim\u0105, paai\u0161k\u0117ja, kad tai statisti\u0161kai susij\u0119 [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":3584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[68],"class_list":["post-3577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-naujienos","tag-ziniasklaida"],"_links":{"self":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts\/3577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/comments?post=3577"}],"version-history":[{"count":2,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts\/3577\/revisions"}],"predecessor-version":[{"id":3585,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/posts\/3577\/revisions\/3585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/media\/3584"}],"wp:attachment":[{"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/media?parent=3577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/categories?post=3577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kaunokolegija.lt\/tf\/wp-json\/wp\/v2\/tags?post=3577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}