{"id":557859,"date":"2026-09-10T07:10:22","date_gmt":"2026-09-10T05:10:22","guid":{"rendered":"https:\/\/yerbador.com\/akatovy-med-vlastnosti-slozeni-a-jak-ho-poznat\/"},"modified":"2026-09-14T23:13:46","modified_gmt":"2026-09-14T21:13:46","slug":"akatovy-med-vlastnosti-slozeni-a-jak-ho-poznat","status":"publish","type":"post","link":"https:\/\/yerbador.com\/cs\/akatovy-med-vlastnosti-slozeni-a-jak-ho-poznat\/","title":{"rendered":"Ak\u00e1tov\u00fd Med \u2013 Vlastnosti, Slo\u017een\u00ed a Jak Ho Poznat"},"content":{"rendered":"

Ak\u00e1tov\u00fd med pozn\u00e1te na prvn\u00ed pohled podle barvy: je t\u00e9m\u011b\u0159 pr\u016fhledn\u00fd, syt\u011b sl\u00e1mov\u00e9 barvy, naprosto odli\u0161n\u00fd od tmav\u00e9ho, hust\u00e9ho pohankov\u00e9ho medu. Tato \u010dirost nen\u00ed n\u00e1hoda \u2013 je v\u00fdsledkem specifick\u00e9ho slo\u017een\u00ed cukr\u016f, kter\u00e9 tak\u00e9 zp\u016fsobuje, \u017ee tento med z\u016fst\u00e1v\u00e1 tekut\u00fd po mnoho m\u011bs\u00edc\u016f, zat\u00edmco jin\u00e9 druhy krystalizuj\u00ed u\u017e b\u011bhem n\u011bkolika t\u00fddn\u016f. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd Ak\u00e1tov\u00fd Med od Yerbadoru: odkud se bere jeho \u010dirost, co skute\u010dn\u011b odli\u0161uje ak\u00e1tov\u00fd med od ostatn\u00edch druh\u016f a jak ho pou\u017e\u00edvat.<\/p>\n

Ak\u00e1tov\u00fd med \u2013 odkud poch\u00e1z\u00ed<\/h2>\n

To, co v Polsku naz\u00fdv\u00e1me \u201eak\u00e1tem\u201c, je botanicky trnovn\u00edk ak\u00e1t (Robinia pseudoacacia), zn\u00e1m\u00fd tak\u00e9 jako neprav\u00fd ak\u00e1t \u2013 skute\u010dn\u00fd ak\u00e1t je zcela jin\u00fd rod strom\u016f, rostouc\u00ed p\u0159edev\u0161\u00edm v Africe a Austr\u00e1lii. Trnovn\u00edk ak\u00e1t v Polsku obvykle kvete na p\u0159elomu kv\u011btna a \u010dervna, b\u00edl\u00fdmi, visut\u00fdmi hrozny kv\u011bt\u016f s intenzivn\u00ed, sladkou v\u016fn\u00ed, a kvete kr\u00e1tce, nej\u010dast\u011bji 10 a\u017e 14 dn\u00ed. Toto obdob\u00ed je k\u0159ehk\u00e9: de\u0161tiv\u00e9 nebo p\u0159\u00edli\u0161 chladn\u00e9 po\u010das\u00ed v tuto dobu m\u016f\u017ee zni\u010dit celou sez\u00f3nn\u00ed sklize\u0148, a proto m\u016f\u017ee b\u00fdt ak\u00e1tov\u00fd med v n\u011bkter\u00fdch letech h\u016f\u0159e k sehn\u00e1n\u00ed ne\u017e medy kv\u011btov\u00e9.<\/p>\n

Syrov\u00fd Ak\u00e1tov\u00fd Med Yerbador poch\u00e1z\u00ed ze v\u010del\u00edn\u016f v Z\u00e1padopomo\u0159ansk\u00e9m vojvodstv\u00ed, kde rostou aleje a h\u00e1je trnovn\u00edku ak\u00e1tu. Med se vyr\u00e1b\u00ed bez zah\u0159\u00edv\u00e1n\u00ed a bez \u0159ed\u011bn\u00ed, v mal\u00fdch \u0161ar\u017e\u00edch, stejn\u011b jako ostatn\u00ed druhy z \u0159ady Surov\u00e9 Polsk\u00e9 Medy.<\/p>\n

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

Co odli\u0161uje ak\u00e1tov\u00fd med od ostatn\u00edch med\u016f<\/h2>\n

Ak\u00e1tov\u00fd med m\u00e1 jeden z nejvy\u0161\u0161\u00edch pom\u011br\u016f frukt\u00f3zy ke gluk\u00f3ze mezi odr\u016fdov\u00fdmi medy. Pr\u00e1v\u011b tento pom\u011br cukr\u016f m\u00e1 na sv\u011bdom\u00ed jeho dva nejcharakteristi\u010dt\u011bj\u0161\u00ed rysy: velmi sv\u011btlou, t\u00e9m\u011b\u0159 pr\u016fhlednou barvu a v\u00fdjime\u010dn\u011b pomalou krystalizaci, m\u011b\u0159enou v m\u011bs\u00edc\u00edch, nikoli v t\u00fddnech jako u \u0159epkov\u00e9ho nebo kv\u011btov\u00e9ho medu. Vysok\u00fd obsah frukt\u00f3zy je tak\u00e9 d\u016fvodem, pro\u010d je ak\u00e1tov\u00fd med \u010dasto popisov\u00e1n jako jeden z \u0161etrn\u011bj\u0161\u00edch med\u016f pro hladinu krevn\u00edho cukru, i kdy\u017e st\u00e1le jde o vysoce cukernat\u00fd produkt a i tak by m\u011bl b\u00fdt konzumov\u00e1n s m\u00edrou.<\/p>\n

Chu\u0165 je stejn\u011b v\u00fdrazn\u00e1 jako barva: jemn\u00e1, kv\u011btinov\u00e1, s sotva znateln\u00fdm n\u00e1dechem vanilky, bez ostr\u00e9 intenzity, kterou m\u00e1 pohankov\u00fd med. To d\u011bl\u00e1 z ak\u00e1tov\u00e9ho medu druh, kter\u00fd nej\u010dast\u011bji preferuj\u00ed d\u011bti a lid\u00e9, kte\u0159\u00ed obecn\u011b nemaj\u00ed r\u00e1di siln\u011b chutnaj\u00edc\u00ed medy.<\/p>\n

\"Sklenice<\/figure>\n

Tmav\u00e9 medy, jako pohankov\u00fd nebo medovicov\u00fd, maj\u00ed vy\u0161\u0161\u00ed obsah polyfenolick\u00fdch slou\u010denin zodpov\u011bdn\u00fdch za antioxida\u010dn\u00ed aktivitu, ale to neznamen\u00e1, \u017ee je ak\u00e1tov\u00fd med m\u00e9n\u011bcenn\u00fd \u2013 je prost\u011b jin\u00fd. Obsahuje mimo jin\u00e9 chrysin, flavonoid typick\u00fd pro sv\u011btl\u00e9 medy, a jeho hodnota spo\u010d\u00edv\u00e1 jinde: ve v\u0161estrannosti chuti a v tom, \u017ee nep\u0159ehlu\u0161\u00ed jemn\u011bj\u0161\u00ed ingredience pokrmu, jak by to mohl ud\u011blat v\u00fdrazn\u011bj\u0161\u00ed druh.<\/p>\n

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

Syrov\u00fd med neproch\u00e1z\u00ed pasterizac\u00ed ani zah\u0159\u00edv\u00e1n\u00edm na vysok\u00e9 teploty, co\u017e znamen\u00e1, \u017ee si zachov\u00e1v\u00e1 v\u010del\u00ed enzymy i vitaminy a miner\u00e1ly p\u0159irozen\u011b p\u0159\u00edtomn\u00e9 v nektaru. Hromadn\u011b vyr\u00e1b\u011bn\u00e9 medy jsou \u010dasto zah\u0159\u00edv\u00e1ny, aby si na reg\u00e1lu obchodu d\u00e9le udr\u017eely tekutou konzistenci, 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, ru\u010dn\u011b vyr\u00e1b\u011bn\u00e9 v omezen\u00fdch \u0161ar\u017e\u00edch, bez p\u0159idan\u00e9ho cukru nebo sirup\u016f \u2013 co\u017e je obzvl\u00e1\u0161t\u011b d\u016fle\u017eit\u00e9 u ak\u00e1tov\u00e9ho medu, nebo\u0165 jeho jemnost a \u010distota chuti jsou jeho nejv\u011bt\u0161\u00ed p\u0159ednost\u00ed a snadno je zni\u010d\u00ed tepeln\u00e1 \u00faprava.<\/p>\n

Pro koho je ak\u00e1tov\u00fd med obzvl\u00e1\u0161t\u011b vhodn\u00fd<\/h2>\n

Ak\u00e1tov\u00fd med si nej\u010dast\u011bji vyb\u00edraj\u00ed lid\u00e9, kte\u0159\u00ed hledaj\u00ed univerz\u00e1ln\u00ed med \u2013 takov\u00fd, kter\u00fd nep\u0159ebije chu\u0165 j\u00eddla nebo n\u00e1poje, do kter\u00e9ho ho p\u0159idaj\u00ed. Skv\u011ble se hod\u00ed pro rodiny s d\u011btmi star\u0161\u00edmi 1 roku, pro lidi, kte\u0159\u00ed nemaj\u00ed r\u00e1di intenzivn\u00ed, pikantn\u00ed medy, a v\u0161ude tam, kde chcete, aby med z\u016fstal d\u00e9le tekut\u00fd, bez nutnosti oh\u0159\u00edvat ztvrdlou sklenici. Je to ale dopln\u011bk stravy, ne l\u00e9k \u2013 berte ho jako podporu va\u0161eho ka\u017edodenn\u00edho j\u00eddeln\u00ed\u010dku, ne jako zp\u016fsob l\u00e9\u010dby nachlazen\u00ed \u010di jin\u00fdch pot\u00ed\u017e\u00ed.<\/p>\n

D\u016fle\u017eit\u00e9 bezpe\u010dnostn\u00ed upozorn\u011bn\u00ed:<\/strong> \u017e\u00e1dn\u00fd med, v\u010detn\u011b ak\u00e1tov\u00e9ho, by se nem\u011bl pod\u00e1vat d\u011btem mlad\u0161\u00edm 1 roku. 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 miminek 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 ak\u00e1tov\u00fd med ka\u017ed\u00fd den<\/h2>\n

D\u00edky jemn\u00e9 chuti se ak\u00e1tov\u00fd med nejl\u00e9pe hod\u00ed do situac\u00ed, kdy nechcete, aby chu\u0165 medu v pokrmu dominovala. Skv\u011ble se snoub\u00ed s \u010dajem (p\u0159idejte ho, a\u017e n\u00e1lev trochu vychladne, proto\u017ee teploty nad 40 stup\u0148\u016f ni\u010d\u00ed v\u010del\u00ed enzymy), s b\u00edl\u00fdm jogurtem, ovesnou ka\u0161\u00ed nebo sladk\u00fdm tvarohem. Ve slan\u00fdch pokrmech se hod\u00ed na glazov\u00e1n\u00ed jemn\u00e9 dr\u016fbe\u017ee nebo ko\u0159enov\u00e9 zeleniny, kde nep\u0159ebije ostatn\u00ed suroviny tak, jako by to ud\u011blal pohankov\u00fd nebo medovicov\u00fd med. Dob\u0159e funguje tak\u00e9 jako sladidlo v dom\u00e1c\u00edch vinaigretteech nebo marin\u00e1d\u00e1ch, kde z\u00e1le\u017e\u00ed sp\u00ed\u0161 na jemnosti ne\u017e na s\u00edle chuti.<\/p>\n

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

400g sklenice Syrov\u00e9ho Ak\u00e1tov\u00e9ho Medu vydr\u017e\u00ed dlouho. P\u0159i typick\u00e9 porci l\u017ei\u010dky kolem 7 g z n\u00ed z\u00edsk\u00e1te p\u0159ibli\u017en\u011b 57 porc\u00ed, tak\u017ee jedna porce v\u00e1s vyjde velmi levn\u011b. D\u00edky pomal\u00e9 krystalizaci m\u016f\u017ee tato odr\u016fda le\u017eet ve va\u0161\u00ed sp\u00ed\u017ei m\u011bs\u00edce, ani\u017e by ztvrdla, ne\u017e ji stihnete spot\u0159ebovat.<\/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 Ak\u00e1tov\u00fd Med \u2013 400 g<\/h3>\n

Z\u00e1klad tohoto \u010dl\u00e1nku, jemn\u00fd, lehk\u00fd med bez tepeln\u00e9 \u00fapravy a bez p\u0159idan\u00e9ho cukru.<\/p>\n

Pod\u00edvejte se na produkt: Syrov\u00fd Ak\u00e1tov\u00fd Med \u2013 400 g<\/a> (aktu\u00e1ln\u00ed cena)<\/strong><\/p>\n

\"Mu\u017e<\/a><\/figure>\n

2. Syrov\u00fd Ak\u00e1tov\u00fd Med D\u00e1rkov\u00e1 Sada<\/h3>\n

Dv\u011b sklenice ak\u00e1tov\u00e9ho medu spolu s bukovou nab\u011bra\u010dkou na med, hotov\u00fd d\u00e1rek bez nutnosti dal\u0161\u00edho balen\u00ed.<\/p>\n

Pod\u00edvejte se na produkt: Syrov\u00fd Ak\u00e1tov\u00fd Med D\u00e1rkov\u00e1 Sada<\/a> (aktu\u00e1ln\u00ed cena)<\/strong><\/p>\n

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

\u010casto kladen\u00e9 ot\u00e1zky o ak\u00e1tov\u00e9m medu<\/h2>\n

M\u016f\u017ee se ak\u00e1tov\u00fd med pod\u00e1vat d\u011btem?<\/strong>
A\u017e po dovr\u0161en\u00ed 1 roku. U kojenc\u016f p\u0159edstavuje med, bez ohledu na odr\u016fdu, riziko d\u011btsk\u00e9ho botulismu kv\u016fli mo\u017en\u00e9 p\u0159\u00edtomnosti spor Clostridium botulinum.<\/p>\n

Krystalizuje ak\u00e1tov\u00fd med?<\/strong>
Ano, ale mnohem pomaleji ne\u017e jin\u00e9 medy \u2013 d\u00edky vysok\u00e9mu obsahu frukt\u00f3zy m\u016f\u017ee z\u016fstat tekut\u00fd i v\u00edce ne\u017e rok. Pokud nakonec zkrystalizuje, jde o p\u0159irozen\u00fd proces, nikoli o zn\u00e1mku zka\u017een\u00ed.<\/p>\n

Jak poznat prav\u00fd syrov\u00fd ak\u00e1tov\u00fd med od pad\u011blku?<\/strong>
Prav\u00fd syrov\u00fd ak\u00e1tov\u00fd med m\u00e1 sv\u011btlou, t\u00e9m\u011b\u0159 pr\u016fzra\u010dnou barvu, jemnou kv\u011btinovou v\u016fni a dlouho z\u016fst\u00e1v\u00e1 tekut\u00fd. Medy \u0159ed\u011bn\u00e9 gluk\u00f3zo-frukt\u00f3zov\u00fdm sirupem mohou b\u00fdt n\u011bkdy dokonce je\u0161t\u011b sv\u011btlej\u0161\u00ed, ale maj\u00ed plochou, nev\u00fdraznou chu\u0165 a chyb\u00ed jim p\u0159irozen\u00e9 kv\u011btinov\u00e9 aroma.<\/p>\n

Hod\u00ed se ak\u00e1tov\u00fd med na pe\u010den\u00ed?<\/strong>
Ano, a vlastn\u011b l\u00e9pe ne\u017e intenzivn\u011bj\u0161\u00ed odr\u016fdy, proto\u017ee jeho jemn\u00e1 chu\u0165 nep\u0159ebije kol\u00e1\u010d ani pern\u00edk. Vysok\u00e9 teploty pe\u010den\u00ed stejn\u011b zni\u010d\u00ed \u010d\u00e1st enzym\u016f, tak\u017ee pokud v\u00e1m z\u00e1le\u017e\u00ed na jejich zachov\u00e1n\u00ed, p\u0159idejte med i syrov\u00fd, nap\u0159\u00edklad jako polevu na ji\u017e upe\u010den\u00fd kol\u00e1\u010d.<\/p>\n

Jak skladovat ak\u00e1tov\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, naopak urychluje krystalizaci, proto je lep\u0161\u00ed uchov\u00e1vat med v b\u011b\u017en\u00e9 kuchy\u0148sk\u00e9 sk\u0159\u00ed\u0148ce.<\/p>\n

Ak\u00e1tov\u00fd med nen\u00ed typem medu, kter\u00fd by dob\u00fdval chu\u0165ov\u00e9 bu\u0148ky silou \u2013 to je jeho p\u0159ednost, ne slabina. Tam, kde je pot\u0159eba jemnost, tekut\u00e1 konzistence po mnoho m\u011bs\u00edc\u016f a chu\u0165, kter\u00e1 nep\u0159ebije zbytek pokrmu, je mezi polsk\u00fdmi medy t\u011b\u017ek\u00e9 naj\u00edt lep\u0161\u00ed volbu.<\/p>\n

V\u00edce o samotn\u00e9m stromu a jeho historii v Polsku najdete v \u010dl\u00e1nku o ak\u00e1tu na Wikipedii<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ak\u00e1tov\u00fd med pozn\u00e1te na prvn\u00ed pohled podle barvy: je t\u00e9m\u011b\u0159 pr\u016fhledn\u00fd, syt\u011b sl\u00e1mov\u00e9 barvy, naprosto odli\u0161n\u00fd od tmav\u00e9ho, hust\u00e9ho pohankov\u00e9ho medu. Tato \u010dirost nen\u00ed n\u00e1hoda \u2013 je v\u00fdsledkem specifick\u00e9ho slo\u017een\u00ed cukr\u016f, kter\u00e9 tak\u00e9 zp\u016fsobuje, \u017ee tento med z\u016fst\u00e1v\u00e1 tekut\u00fd po mnoho m\u011bs\u00edc\u016f, zat\u00edmco jin\u00e9 druhy krystalizuj\u00ed u\u017e b\u011bhem n\u011bkolika t\u00fddn\u016f. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee…<\/p>\n","protected":false},"author":0,"featured_media":551062,"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-557859","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\/2026\/09\/miod-akacjowy-sloik-yerbador.webp",800,801,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\/557859","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=557859"}],"version-history":[{"count":0,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557859\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media\/551062"}],"wp:attachment":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media?parent=557859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/categories?post=557859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/tags?post=557859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}