{"id":557855,"date":"2026-09-09T07:10:32","date_gmt":"2026-09-09T05:10:32","guid":{"rendered":"https:\/\/yerbador.com\/pohankovy-med-vlastnosti-slozeni-a-jak-ho-poznat\/"},"modified":"2026-09-14T23:13:46","modified_gmt":"2026-09-14T21:13:46","slug":"pohankovy-med-vlastnosti-slozeni-a-jak-ho-poznat","status":"publish","type":"post","link":"https:\/\/yerbador.com\/cs\/pohankovy-med-vlastnosti-slozeni-a-jak-ho-poznat\/","title":{"rendered":"Pohankov\u00fd Med \u2013 Vlastnosti, Slo\u017een\u00ed a Jak Ho Poznat"},"content":{"rendered":"

Pohankov\u00fd med pozn\u00e1te na prvn\u00ed pohled podle barvy: je nejtmav\u0161\u00ed ze v\u0161ech polsk\u00fdch med\u016f, ve sklenici t\u00e9m\u011b\u0159 \u010dern\u00fd a proti sv\u011btlu jantarov\u00fd. Stejn\u011b v\u00fdraznou m\u00e1 i chu\u0165, m\u00edrn\u011b ostrou na pat\u0159e, zcela odli\u0161nou od jemn\u00e9ho ak\u00e1tov\u00e9ho \u010di kv\u011btov\u00e9ho medu. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd Pohankov\u00fd Med od Yerbadoru: odkud poch\u00e1z\u00ed jeho barva a chu\u0165, co skute\u010dn\u011b odli\u0161uje pohankov\u00fd med od ostatn\u00edch odr\u016fd a jak ho pou\u017e\u00edvat, abyste nep\u0159i\u0161li o jeho vlastnosti.<\/p>\n

Pohankov\u00fd med \u2013 odkud poch\u00e1z\u00ed<\/h2>\n

Pohanka obecn\u00e1, latinsky Fagopyrum esculentum, kvete drobn\u00fdmi b\u00edl\u00fdmi kv\u011bty, kter\u00e9 vypadaj\u00ed nen\u00e1padn\u011b, ale vyd\u00e1vaj\u00ed intenzivn\u00ed, nasl\u00e1dlou v\u016fni znatelnou z d\u00e1lky. Pr\u00e1v\u011b tato siln\u00e1 v\u016fn\u011b p\u0159itahuje v\u010dely, i kdy\u017e samotn\u00fd kv\u011bt pohanky toho zase tolik nenab\u00edz\u00ed. Rostlina poch\u00e1z\u00ed z Asie, ale v Polsku se p\u011bstuje ji\u017e stalet\u00ed, hlavn\u011b kv\u016fli kroup\u00e1m, tak\u017ee kvetouc\u00ed pohankov\u00e9 pole je pro v\u010dela\u0159e p\u0159irozen\u00fdm a dob\u0159e zn\u00e1m\u00fdm zdrojem nektaru.<\/p>\n

Syrov\u00fd Pohankov\u00fd Med Yerbador poch\u00e1z\u00ed ze v\u010del\u00edn\u016f v Z\u00e1padopomo\u0159ansk\u00e9m vojvodstv\u00ed, obklopen\u00fdch poli a divokou p\u0159\u00edrodou, kde maj\u00ed v\u010dely p\u0159\u00edstup k nektaru z pohanky, v\u0159esu, zlatob\u00fdlu a l\u00edpy v z\u00e1vislosti na obdob\u00ed sez\u00f3ny. Med je vyr\u00e1b\u011bn bez tepeln\u00e9 \u00fapravy a bez \u0159ed\u011bn\u00ed, v mal\u00fdch, \u0159emesln\u00fdch d\u00e1vk\u00e1ch.<\/p>\n

\"Sklenice<\/a><\/figure>\n

\u010c\u00edm se pohankov\u00fd med li\u0161\u00ed od ostatn\u00edch med\u016f<\/h2>\n

Tmav\u00e1 barva je nejrozpoznateln\u011bj\u0161\u00edm znakem pohankov\u00e9ho medu, ale skr\u00fdv\u00e1 se za n\u00ed i specifick\u00e9 slo\u017een\u00ed. Tmav\u00e9 medy, v\u010detn\u011b pohankov\u00e9ho, pat\u0159\u00ed mezi odr\u016fdy s vy\u0161\u0161\u00edm obsahem polyfenolick\u00fdch slou\u010denin a flavonoid\u016f ve srovn\u00e1n\u00ed se sv\u011btl\u00fdmi kv\u011btov\u00fdmi medy, jako je ak\u00e1tov\u00fd, jak potvrzuj\u00ed studie polsk\u00fdch odr\u016fdov\u00fdch med\u016f. Pr\u00e1v\u011b tyto slou\u010deniny jsou zodpov\u011bdn\u00e9 za antioxida\u010dn\u00ed \u00fa\u010dinek, tedy neutralizaci voln\u00fdch radik\u00e1l\u016f v t\u011ble. Pohankov\u00fd med je tak\u00e9 \u010dasto zmi\u0148ov\u00e1n jako jeden z bohat\u0161\u00edch zdroj\u016f \u017eeleza mezi medy, a\u010dkoli ve srovn\u00e1n\u00ed s masn\u00fdmi v\u00fdrobky nebo lu\u0161t\u011bninami st\u00e1le p\u0159edstavuje jen mal\u00fd pod\u00edl denn\u00ed pot\u0159eby.<\/p>\n

Chu\u0165 je stejn\u011b v\u00fdrazn\u00e1: intenzivn\u00ed, ko\u0159en\u011bn\u00e1, s m\u00edrn\u011b brniv\u00fdm, t\u00e9m\u011b\u0159 sladovo-karamelov\u00fdm n\u00e1dechem v dochuti. Je to odr\u016fda, kter\u00e1 vyvol\u00e1v\u00e1 extr\u00e9mn\u00ed n\u00e1zory \u2014 n\u011bkdo miluje jej\u00ed s\u00edlu, jin\u00fd d\u00e1v\u00e1 p\u0159ednost jemn\u011bj\u0161\u00edm kv\u011btov\u00fdm nebo lipov\u00fdm med\u016fm.<\/p>\n

Co znamen\u00e1 \u201esurov\u00fd\u201c u Surov\u00fdch Polsk\u00fdch Med\u016f Yerbador<\/h2>\n

Surov\u00fd med je med, kter\u00fd nepro\u0161el pasterizac\u00ed ani zah\u0159\u00edv\u00e1n\u00edm p\u0159i vysok\u00e9 teplot\u011b, tak\u017ee si zachov\u00e1v\u00e1 v\u010del\u00ed enzymy, vitaminy skupiny B a vitamin C, stejn\u011b jako miner\u00e1ly: ho\u0159\u010d\u00edk, drasl\u00edk, \u017eelezo a v\u00e1pn\u00edk. Medy prod\u00e1van\u00e9 ve velk\u00e9m v supermarketech jsou obvykle zah\u0159\u00edv\u00e1ny, aby z\u016fstaly d\u00e9le tekut\u00e9 na pult\u011b, ale tento proces ni\u010d\u00ed \u010d\u00e1st enzym\u016f a t\u011bkav\u00fdch aromatick\u00fdch slou\u010denin. Medy Yerbador jsou ne\u0159ed\u011bn\u00e9 a vyr\u00e1b\u011bn\u00e9 ru\u010dn\u011b, v omezen\u00fdch d\u00e1vk\u00e1ch, bez p\u0159idan\u00e9ho cukru \u010di sirup\u016f.<\/p>\n

\"Sklenice<\/figure>\n

Pro koho je pohankov\u00fd med obzvl\u00e1\u0161\u0165 vhodn\u00fd<\/h2>\n

Pohankov\u00fd med si nej\u010dast\u011bji najde cestu do ko\u0161\u00edku lid\u00ed, kte\u0159\u00ed hledaj\u00ed intenzivn\u00ed chu\u0165, nejen sladkost, a t\u011bch, kte\u0159\u00ed dbaj\u00ed na p\u0159\u00edjem \u017eeleza ve strav\u011b, nap\u0159\u00edklad p\u0159i rostlinn\u00e9 strav\u011b s n\u00edzk\u00fdm obsahem masa. Skv\u011ble se hod\u00ed tak\u00e9 na podzim a v zim\u011b, kdy se po medu sah\u00e1 \u010dast\u011bji ne\u017e v l\u00e9t\u011b, nap\u0159\u00edklad do vla\u017en\u00e9ho \u2014 ne hork\u00e9ho \u2014 \u010daje s citronem. Nicm\u00e9n\u011b jde o dopln\u011bk stravy, nikoli o l\u00e9k, tak\u017ee jej berte jako podporu va\u0161\u00ed ka\u017edodenn\u00ed stravy, nikoli jako zp\u016fsob l\u00e9\u010dby nachlazen\u00ed \u010di an\u00e9mie.<\/p>\n

D\u016fle\u017eit\u00e9 bezpe\u010dnostn\u00ed upozorn\u011bn\u00ed:<\/strong> \u017e\u00e1dn\u00fd med, v\u010detn\u011b pohankov\u00e9ho, by nem\u011bl b\u00fdt pod\u00e1v\u00e1n d\u011btem do 1 roku v\u011bku. Med m\u016f\u017ee obsahovat spory bakterie Clostridium botulinum, kter\u00e9 jsou ne\u0161kodn\u00e9 pro star\u0161\u00ed d\u011bti a dosp\u011bl\u00e9, ale u kojenc\u016f mohou zp\u016fsobit d\u011btsk\u00fd botulismus. Jde o standardn\u00ed pediatrick\u00e9 doporu\u010den\u00ed, bez ohledu na zna\u010dku \u010di kvalitu medu.<\/p>\n

Jak pou\u017e\u00edvat pohankov\u00fd med ka\u017ed\u00fd den<\/h2>\n

Nejjednodu\u0161\u0161\u00ed zp\u016fsob je l\u017ei\u010dka medu r\u00e1no, p\u0159\u00edmo ze sklenice nebo rozpu\u0161t\u011bn\u00e1 v tro\u0161ce vla\u017en\u00e9, ne hork\u00e9 vody. Teploty nad 40 stup\u0148\u016f ni\u010d\u00ed v\u010del\u00ed enzymy, tak\u017ee p\u0159id\u00e1v\u00e1n\u00ed medu do vrouc\u00ed vody pop\u00edr\u00e1 smysl, pokud chcete zachovat jeho vlastnosti \u2014 lep\u0161\u00ed je zam\u00edchat jej do \u010daje, a\u017e trochu vychladne. Pohankov\u00fd med se tak\u00e9 skv\u011ble hod\u00ed na chleba, do b\u00edl\u00e9ho jogurtu s ovocem nebo jako p\u0159\u00eddavek do ovesn\u00e9 ka\u0161e. D\u00edky sv\u00e9 intenzivn\u00ed, ko\u0159en\u011bn\u00e9 chuti se tak\u00e9 skv\u011ble hod\u00ed ke slan\u00fdm pokrm\u016fm: v\u00fdborn\u011b funguje v marin\u00e1d\u00e1ch na zv\u011b\u0159inu, kachnu nebo pe\u010denou vep\u0159ovou krkovi\u010dku, kde se jeho s\u00edla neztrat\u00ed mezi ostatn\u00edmi surovinami.<\/p>\n

Kolik to stoj\u00ed na jednu porci<\/h2>\n

Balen\u00ed 400 g Syrov\u00e9ho Pohankov\u00e9ho Medu v\u00e1m vysta\u010d\u00ed na t\u00e9m\u011b\u0159 57 porc\u00ed p\u0159i typick\u00e9 d\u00e1vce jedn\u00e9 \u010dajov\u00e9 l\u017ei\u010dky asi 7 g, tak\u017ee cena za porci je velmi skromn\u00e1. To je m\u00e9n\u011b, ne\u017e mnoh\u00e9 dopl\u0148ky do rann\u00ed k\u00e1vy, s t\u00edm rozd\u00edlem, \u017ee pohankov\u00fd med se m\u00edsto rozpu\u0161t\u011bn\u00ed beze stopy zap\u00ed\u0161e v\u00fdraznou, nezapomenutelnou chut\u00ed.<\/p>\n

Produkty, se kter\u00fdmi se vyplat\u00ed za\u010d\u00edt<\/h2>\n

Dv\u011b mo\u017enosti z na\u0161\u00ed \u0159ady Syrov\u00fdch Polsk\u00fdch Med\u016f podle toho, zda hled\u00e1te jednu sklenici na ka\u017ed\u00fd den, nebo d\u00e1rek.<\/p>\n

1. Syrov\u00fd Pohankov\u00fd Med \u2013 400 g<\/h3>\n

Z\u00e1klad tohoto \u010dl\u00e1nku, jeden druh medu v pln\u00e9m balen\u00ed, bez tepeln\u00e9 \u00fapravy a bez p\u0159idan\u00e9ho cukru.<\/p>\n

Pod\u00edvejte se na produkt: Syrov\u00fd Pohankov\u00fd Med \u2013 400 g<\/a><\/strong><\/p>\n

2. D\u00e1rkov\u00e1 sada Syrov\u00e9ho Pohankov\u00e9ho Medu<\/h3>\n

Dv\u011b sklenice pohankov\u00e9ho medu spolu s bukovou l\u017ei\u010dkou na med, hotov\u00fd d\u00e1rek bez nutnosti dal\u0161\u00edho balen\u00ed.<\/p>\n

Pod\u00edvejte se na produkt: D\u00e1rkov\u00e1 sada Syrov\u00e9ho Pohankov\u00e9ho Medu<\/a><\/strong><\/p>\n

\"D\u00e1rkov\u00e1<\/a><\/figure>\n

\u010casto kladen\u00e9 ot\u00e1zky o pohankov\u00e9m medu<\/h2>\n

M\u016f\u017ee se pohankov\u00fd med d\u00e1vat d\u011btem?<\/strong>
Pouze po dosa\u017een\u00ed 1 roku v\u011bku d\u00edt\u011bte. U kojenc\u016f med, bez ohledu na odr\u016fdu, nese riziko d\u011btsk\u00e9ho botulismu kv\u016fli mo\u017en\u00e9 p\u0159\u00edtomnosti spor Clostridium botulinum.<\/p>\n

Krystalizuje pohankov\u00fd med?<\/strong>
Ano, a je to p\u0159irozen\u00fd proces, nikoli zn\u00e1mka zka\u017een\u00ed. Surov\u00fd, nez\u0159ed\u011bn\u00fd med krystalizuje rychleji ne\u017e medy zah\u0159\u00edvan\u00e9 p\u0159i hromadn\u00e9 v\u00fdrob\u011b. Pokud chcete obnovit tekutou konzistenci, vlo\u017ete sklenici do misky s teplou, ne horkou vodou pod 40 stup\u0148\u016f.<\/p>\n

Jak poznat prav\u00fd surov\u00fd pohankov\u00fd med od pad\u011blku?<\/strong>
Prav\u00fd surov\u00fd pohankov\u00fd med m\u00e1 tmavou, t\u00e9m\u011b\u0159 \u010dernou barvu, intenzivn\u00ed, ko\u0159en\u011bn\u00e9 aroma a \u010dasem krystalizuje. Medy \u0159ed\u011bn\u00e9 gluk\u00f3zo-frukt\u00f3zov\u00fdm sirupem \u010dasto z\u016fst\u00e1vaj\u00ed tekut\u00e9 po cel\u00fd rok a maj\u00ed slab\u0161\u00ed, jednotv\u00e1rn\u011bj\u0161\u00ed chu\u0165.<\/p>\n

D\u00e1 se s pohankov\u00fdm medem va\u0159it?<\/strong>
D\u00e1, ale vysok\u00e9 teploty ni\u010d\u00ed \u010d\u00e1st enzym\u016f a vitamin\u016f. Pokud chcete zachovat jeho vlastnosti, p\u0159id\u00e1vejte med ke konci va\u0159en\u00ed nebo do pokrm\u016f a n\u00e1poj\u016f, kter\u00e9 ji\u017e vychladly.<\/p>\n

Jak by se m\u011bl pohankov\u00fd med skladovat?<\/strong>
P\u0159i pokojov\u00e9 teplot\u011b, v pevn\u011b uzav\u0159en\u00e9 sklenici, mimo dosah slune\u010dn\u00edho z\u00e1\u0159en\u00ed. Ledni\u010dka nen\u00ed pot\u0159eba, dokonce urychluje krystalizaci, tak\u017ee je lep\u0161\u00ed uchov\u00e1vat med v b\u011b\u017en\u00e9 kuchy\u0148sk\u00e9 sk\u0159\u00ed\u0148ce.<\/p>\n

Pohankov\u00fd med nen\u00ed med na ka\u017edou p\u0159\u00edle\u017eitost, proto\u017ee jeho v\u00fdrazn\u00e1 chu\u0165 m\u016f\u017ee p\u0159ehlu\u0161it jemn\u011bj\u0161\u00ed pokrmy. Ale v\u0161ude tam, kde je pot\u0159eba v\u00fdrazn\u00fd, ko\u0159en\u011bn\u00fd akcent, a\u0165 u\u017e v \u010daji za zimn\u00edho ve\u010dera nebo v marin\u00e1d\u011b na pe\u010den\u00e9 maso, je mezi polsk\u00fdmi medy t\u011b\u017ek\u00e9 naj\u00edt lep\u0161\u00ed volbu.<\/p>\n

V\u00edce o samotn\u00e9 rostlin\u011b a jej\u00edm p\u011bstov\u00e1n\u00ed najdete v \u010dl\u00e1nku o pohance obecn\u00e9 na Wikipedii<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pohankov\u00fd med pozn\u00e1te na prvn\u00ed pohled podle barvy: je nejtmav\u0161\u00ed ze v\u0161ech polsk\u00fdch med\u016f, ve sklenici t\u00e9m\u011b\u0159 \u010dern\u00fd a proti sv\u011btlu jantarov\u00fd. Stejn\u011b v\u00fdraznou m\u00e1 i chu\u0165, m\u00edrn\u011b ostrou na pat\u0159e, zcela odli\u0161nou od jemn\u00e9ho ak\u00e1tov\u00e9ho \u010di kv\u011btov\u00e9ho medu. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd Pohankov\u00fd Med od Yerbadoru: odkud poch\u00e1z\u00ed jeho barva…<\/p>\n","protected":false},"author":0,"featured_media":57617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-557855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"taxonomy_info":{"category":[{"value":1,"label":"Uncategorised"}]},"featured_image_src_large":["https:\/\/yerbador.com\/wp-content\/uploads\/2023\/11\/gryka.webp",540,540,false],"author_info":{"display_name":"","author_link":"https:\/\/yerbador.com\/cs\/author\/"},"comment_info":0,"category_info":[{"term_id":1,"name":"Uncategorised","slug":"uncategorised","term_group":0,"term_taxonomy_id":1,"taxonomy":"category","description":"","parent":0,"count":130,"filter":"raw","cat_ID":1,"category_count":130,"category_description":"","cat_name":"Uncategorised","category_nicename":"uncategorised","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/comments?post=557855"}],"version-history":[{"count":0,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557855\/revisions"}],"wp:attachment":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media?parent=557855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/categories?post=557855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/tags?post=557855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}