{"id":557857,"date":"2026-09-09T16:07:51","date_gmt":"2026-09-09T14:07:51","guid":{"rendered":"https:\/\/yerbador.com\/medovicovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat\/"},"modified":"2026-09-14T23:13:46","modified_gmt":"2026-09-14T21:13:46","slug":"medovicovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat","status":"publish","type":"post","link":"https:\/\/yerbador.com\/cs\/medovicovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat\/","title":{"rendered":"Medovicov\u00fd Med \u2013 Vlastnosti, Slo\u017een\u00ed a Jak Ho Rozpoznat"},"content":{"rendered":"

Medovicov\u00fd med nepoch\u00e1z\u00ed z kv\u011bt\u016f. V\u010dely ho sb\u00edraj\u00ed z medovice, sladk\u00e9 v\u00fdm\u011b\u0161ku m\u0161ic a \u010dervc\u016f \u017eiv\u00edc\u00edch se na jehli\u010d\u00ed jedl\u00ed, smrk\u016f a borovic, proto se mu n\u011bkdy \u0159\u00edk\u00e1 lesn\u00ed med nebo jehli\u010dnanov\u00fd med. Chutn\u00e1 \u00fapln\u011b jinak ne\u017e kv\u011btov\u00e9 medy: intenzivn\u011b, prysky\u0159i\u010dnat\u011b, s lehce slan\u00fdm t\u00f3nem v pozad\u00ed, a ve sklenici je znateln\u011b tmav\u0161\u00ed ne\u017e kv\u011btov\u00fd nebo ak\u00e1tov\u00fd med. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd Medovicov\u00fd Med z jehli\u010dnanov\u00e9 medovice od Yerbador: odkud poch\u00e1z\u00ed jeho barva a chu\u0165, \u010d\u00edm se li\u0161\u00ed od nektarov\u00fdch med\u016f a jak ho pou\u017e\u00edt.<\/p>\n

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

Medovice nen\u00ed strom pot\u00edc\u00ed se m\u00edza, ale v\u00fdm\u011b\u0161ek hmyzu. M\u0161ice a \u010dervci se \u017eiv\u00ed \u0161\u0165\u00e1vou z jehli\u010d\u00ed jehli\u010dnan\u016f a p\u0159ebyte\u010dn\u00e9 cukry, kter\u00e9 nedok\u00e1\u017eou str\u00e1vit, vylu\u010duj\u00ed jako lepkavou, sladkou tekutinu usazuj\u00edc\u00ed se na jehli\u010d\u00ed a v\u011btvi\u010dk\u00e1ch. V\u010dely sb\u00edraj\u00ed tuto medovici stejn\u011b jako nektar z kv\u011bt\u016f a p\u0159em\u011b\u0148uj\u00ed ji v med. Samotn\u00fd proces z\u00e1vis\u00ed na po\u010das\u00ed: medovice se objevuje hlavn\u011b v tepl\u00fdch a such\u00fdch l\u00e9tech, proto je medovicov\u00fd med vz\u00e1cn\u011bj\u0161\u00ed a dra\u017e\u0161\u00ed ne\u017e medy kv\u011btov\u00e9, a v n\u011bkter\u00fdch sez\u00f3n\u00e1ch ho v\u010dela\u0159i v\u016fbec neskl\u00edzej\u00ed.<\/p>\n

Syrov\u00fd Medovicov\u00fd Med Yerbador poch\u00e1z\u00ed z v\u010del\u00edn\u016f v Z\u00e1padopomo\u0159ansk\u00e9m vojvodstv\u00ed, obklopen\u00fdch lesy a poli, kde maj\u00ed v\u010dely p\u0159\u00edstup k jehli\u010dnan\u016fm v okruhu n\u011bkolika kilometr\u016f od \u00fal\u016f. Med se vyr\u00e1b\u00ed bez tepeln\u00e9 \u00fapravy a bez \u0159ed\u011bn\u00ed, v mal\u00fdch, \u0159emesln\u00fdch d\u00e1vk\u00e1ch.<\/p>\n

\"Sklenice<\/figure>\n

\u010c\u00edm se medovicov\u00fd med li\u0161\u00ed od med\u016f kv\u011btov\u00fdch<\/h2>\n

Prvn\u00ed rozd\u00edl je viditeln\u00fd pouh\u00fdm okem: barva. Medovicov\u00fd med je tmav\u00fd, ve sklenici \u010dasto t\u00e9m\u011b\u0159 \u010dern\u00fd, proti sv\u011btlu nab\u00fdv\u00e1 odst\u00ednu tmav\u00e9ho jantaru nebo mahagonu. Druh\u00fd rozd\u00edl spo\u010d\u00edv\u00e1 v miner\u00e1ln\u00edm slo\u017een\u00ed. Medovicov\u00e9 medy obsahuj\u00ed v\u00edce miner\u00e1ln\u00edch l\u00e1tek ne\u017e medy nektarov\u00e9, co\u017e se projevuje vy\u0161\u0161\u00ed elektrickou vodivost\u00ed, jedn\u00edm z parametr\u016f, podle nich\u017e normy pro med (v\u010detn\u011b evropsk\u00e9 sm\u011brnice o medu) form\u00e1ln\u011b odli\u0161uj\u00ed medovicov\u00fd med od kv\u011btov\u00e9ho. V praxi to znamen\u00e1 v\u00fdrazn\u011bj\u0161\u00ed, miner\u00e1ln\u00ed chu\u0165, mnohem m\u00e9n\u011b sladkou ne\u017e u sv\u011btl\u00fdch med\u016f.<\/p>\n

Z etikety Syrov\u00e9ho Medovicov\u00e9ho Medu Yerbador (hodnoty na 100 g): energetick\u00e1 hodnota 1336 kJ (319 kcal), tuky 0 g, sacharidy 78 g, z toho cukry 68 g, b\u00edlkoviny 0,3 g, s\u016fl 0 g. Jedn\u00e1 se o typick\u00e9 slo\u017een\u00ed pro syrov\u00fd med, prakticky \u010distou energii z jednoduch\u00fdch a slo\u017eit\u00fdch cukr\u016f, bez tuku a bez v\u00fdznamn\u00e9ho mno\u017estv\u00ed b\u00edlkovin. Medovicov\u00e9 medy jsou tradi\u010dn\u011b spojov\u00e1ny s podporou d\u00fdchac\u00edho syst\u00e9mu, i kdy\u017e se jedn\u00e1 sp\u00ed\u0161e o lidov\u00e9 pozorov\u00e1n\u00ed ne\u017e prok\u00e1zanou l\u00e9\u010divou vlastnost, proto to berte jako chutn\u00e9 zpest\u0159en\u00ed j\u00eddeln\u00ed\u010dku, nikoli n\u00e1hradu l\u00e9\u010dby.<\/p>\n

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

Syrov\u00fd med je med, kter\u00fd nepro\u0161el pasterizac\u00ed ani zah\u0159\u00edv\u00e1n\u00edm na vysokou teplotu, tak\u017ee si zachov\u00e1v\u00e1 v\u010del\u00ed enzymy a p\u0159\u00edrodn\u00ed miner\u00e1ln\u00ed l\u00e1tky v nezm\u011bn\u011bn\u00e9 podob\u011b. Medy prod\u00e1van\u00e9 v b\u011b\u017en\u00fdch obchodech b\u00fdvaj\u00ed obvykle zah\u0159\u00edv\u00e1ny, aby z\u016fstaly tekut\u00e9 d\u00e9le na pult\u011b, ale tento proces ni\u010d\u00ed \u010d\u00e1st enzym\u016f a t\u011bkav\u00fdch aromatick\u00fdch l\u00e1tek, \u010d\u00edm\u017e se chu\u0165 st\u00e1v\u00e1 jednotv\u00e1rn\u011bj\u0161\u00ed. 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

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

Medovicov\u00fd med nej\u010dast\u011bji kon\u010d\u00ed v ko\u0161\u00edc\u00edch lid\u00ed hledaj\u00edc\u00edch v\u00fdrazn\u011bj\u0161\u00ed, m\u00e9n\u011b sladk\u00fd med ne\u017e klasick\u00fd kv\u011btov\u00fd mix, a tak\u00e9 t\u011bch, kte\u0159\u00ed sahaj\u00ed po medu na podzim a v zim\u011b k p\u0159id\u00e1n\u00ed do tepl\u00e9ho \u010daje \u010di ml\u00e9ka. Jeho miner\u00e1ln\u00ed, prysky\u0159i\u010dn\u00e1 chu\u0165 se tak\u00e9 skv\u011ble snoub\u00ed se zraj\u00edc\u00edmi s\u00fdry a tmav\u00fdm chlebem, kde se jemn\u011bj\u0161\u00ed kv\u011btov\u00e9 medy prost\u011b ztr\u00e1cej\u00ed. Je to v\u0161ak dopln\u011bk stravy, nikoli l\u00e9k, proto ho berte jako sou\u010d\u00e1st ka\u017edodenn\u00ed stravy, nikoli zp\u016fsob l\u00e9\u010dby nachlazen\u00ed \u010di ka\u0161le.<\/p>\n

D\u016fle\u017eit\u00e9 bezpe\u010dnostn\u00ed upozorn\u011bn\u00ed:<\/strong> \u017e\u00e1dn\u00fd med, v\u010detn\u011b medovicov\u00e9ho medu, 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. Jedn\u00e1 se o standardn\u00ed pediatrick\u00e9 doporu\u010den\u00ed, bez ohledu na zna\u010dku \u010di kvalitu medu.<\/p>\n

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

Nejjednodu\u0161\u0161\u00ed zp\u016fsob je l\u017ei\u010dka medu rozpu\u0161t\u011bn\u00e1 v tro\u0161ce vla\u017en\u00e9, nikoli hork\u00e9, vody nebo ml\u00e9ka. Teplota nad 40 stup\u0148\u016f ni\u010d\u00ed v\u010del\u00ed enzymy, tak\u017ee p\u0159id\u00e1v\u00e1n\u00ed medu do vrouc\u00ed vody m\u00edj\u00ed \u00fa\u010dinkem, pokud v\u00e1m z\u00e1le\u017e\u00ed na zachov\u00e1n\u00ed jeho vlastnost\u00ed: lep\u0161\u00ed je zam\u00edchat ho, a\u017e se n\u00e1poj trochu zchlad\u00ed. D\u00edky sv\u00e9 miner\u00e1ln\u00ed, m\u00e9n\u011b sladk\u00e9 chuti se medovicov\u00fd med hod\u00ed i do slan\u00fdch pokrm\u016f, nap\u0159\u00edklad jako sou\u010d\u00e1st marin\u00e1dy na pe\u010denou ko\u0159enovou zeleninu, glazury na vep\u0159ovou krkovi\u010dku nebo dresinku na b\u00e1zi ho\u0159\u010dice a balsamikov\u00e9ho octa, kde jeho hloubka chuti p\u011bkn\u011b vyva\u017euje kyselost.<\/p>\n

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

Balen\u00ed 400 g Syrov\u00e9ho Medovicov\u00e9ho Medu vyd\u00e1 t\u00e9m\u011b\u0159 56 porc\u00ed p\u0159i obvykl\u00e9 porci l\u017ei\u010dky o hmotnosti asi 7 g. Cena za porci je vy\u0161\u0161\u00ed ne\u017e u sv\u011btlej\u0161\u00edch kv\u011btov\u00fdch med\u016f, ale medovice se sb\u00edr\u00e1 jen v n\u011bkter\u00fdch letech a v men\u0161\u00edm mno\u017estv\u00ed ne\u017e nektar, tak\u017ee cena odr\u00e1\u017e\u00ed skute\u010dnou vz\u00e1cnost suroviny, nikoli jen pr\u00e9miov\u00e9 postaven\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 Medovicov\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 Medovicov\u00fd Med \u2013 400 g<\/a> (zjist\u011bte aktu\u00e1ln\u00ed cenu)<\/strong><\/p>\n

2. Syrov\u00fd Medovicov\u00fd Med D\u00e1rkov\u00e1 Sada<\/h3>\n

Dv\u011b 400g sklenice medovicov\u00e9ho medu, hotov\u00fd d\u00e1rek bez nutnosti dal\u0161\u00edho balen\u00ed.<\/p>\n

Pod\u00edvejte se na produkt: Syrov\u00fd Medovicov\u00fd Med D\u00e1rkov\u00e1 Sada<\/a> (zjist\u011bte aktu\u00e1ln\u00ed cenu)<\/strong><\/p>\n

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

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

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

Krystalizuje medovicov\u00fd med?<\/strong>
Pomaleji ne\u017e v\u011bt\u0161ina kv\u011btov\u00fdch med\u016f, proto\u017ee obsahuje slo\u017eit\u011bj\u0161\u00ed cukry a m\u00e9n\u011b gluk\u00f3zy, kter\u00e1 je zodpov\u011bdn\u00e1 za rychlou krystalizaci. Syrov\u00fd medovicov\u00fd med m\u016f\u017ee z\u016fstat tekut\u00fd p\u0159es rok, a jakmile zkrystalizuje, vytv\u00e1\u0159\u00ed jemn\u00e9, rovnom\u011brn\u00e9 krystaly.<\/p>\n

Jak rozeznat prav\u00fd medovicov\u00fd med od pad\u011blku?<\/strong>
Prav\u00fd syrov\u00fd medovicov\u00fd med m\u00e1 tmavou, t\u00e9m\u011b\u0159 \u010dernou barvu, miner\u00e1ln\u00ed, prysky\u0159i\u010dn\u00e9 aroma a znateln\u011b m\u00e9n\u011b sladkou chu\u0165 ne\u017e kv\u011btov\u00e9 medy. Medy \u0159ed\u011bn\u00e9 gluk\u00f3zo-frukt\u00f3zov\u00fdm sirupem jsou obvykle sv\u011btlej\u0161\u00ed, jednorozm\u011brn\u011b sladk\u00e9 a postr\u00e1daj\u00ed tu jemn\u011b slanou notu v dochuti.<\/p>\n

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

Jak skladovat medovicov\u00fd med?<\/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 nutn\u00e1 a m\u016f\u017ee dokonce urychlit krystalizaci, proto je lep\u0161\u00ed uchov\u00e1vat med v b\u011b\u017en\u00e9 kuchy\u0148sk\u00e9 sk\u0159\u00ed\u0148ce.<\/p>\n

Medovicov\u00fd med nenahrad\u00ed rann\u00ed l\u017ei\u010dku medu z lu\u010dn\u00edch kv\u011bt\u016f, kdy\u017e chcete m\u00edrnou sladkost, ale kdy\u017e hled\u00e1te n\u011bco siln\u011bj\u0161\u00edho a miner\u00e1ln\u011bj\u0161\u00edho, a\u0165 u\u017e do zimn\u00edho \u010daje nebo marin\u00e1dy na pe\u010deni, mezi polsk\u00fdmi medy jen t\u011b\u017eko najdete lep\u0161\u00ed volbu.<\/p>\n

V\u00edce o samotn\u00e9 medovici a o tom, jak vznik\u00e1, se dozv\u00edte v \u010dl\u00e1nku o medovici na Wikipedii<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Medovicov\u00fd med nepoch\u00e1z\u00ed z kv\u011bt\u016f. V\u010dely ho sb\u00edraj\u00ed z medovice, sladk\u00e9 v\u00fdm\u011b\u0161ku m\u0161ic a \u010dervc\u016f \u017eiv\u00edc\u00edch se na jehli\u010d\u00ed jedl\u00ed, smrk\u016f a borovic, proto se mu n\u011bkdy \u0159\u00edk\u00e1 lesn\u00ed med nebo jehli\u010dnanov\u00fd med. Chutn\u00e1 \u00fapln\u011b jinak ne\u017e kv\u011btov\u00e9 medy: intenzivn\u011b, prysky\u0159i\u010dnat\u011b, s lehce slan\u00fdm t\u00f3nem v pozad\u00ed, a ve sklenici je znateln\u011b tmav\u0161\u00ed ne\u017e kv\u011btov\u00fd…<\/p>\n","protected":false},"author":0,"featured_media":479951,"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-557857","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\/2025\/10\/aranz_1-1024x617.webp",1024,617,true],"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\/557857","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=557857"}],"version-history":[{"count":0,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557857\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media\/479951"}],"wp:attachment":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media?parent=557857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/categories?post=557857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/tags?post=557857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}