{"id":557865,"date":"2026-09-11T16:07:43","date_gmt":"2026-09-11T14:07:43","guid":{"rendered":"https:\/\/yerbador.com\/repkovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat\/"},"modified":"2026-09-14T23:13:47","modified_gmt":"2026-09-14T21:13:47","slug":"repkovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat","status":"publish","type":"post","link":"https:\/\/yerbador.com\/cs\/repkovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat\/","title":{"rendered":"\u0158epkov\u00fd med \u2013 vlastnosti, slo\u017een\u00ed a jak ho rozpoznat"},"content":{"rendered":"

\u0158epkov\u00fd med pozn\u00e1te na prvn\u00ed pohled podle textury: je to jeden z m\u00e1la med\u016f, kter\u00e9 ve sklenici vypadaj\u00ed t\u00e9m\u011b\u0159 jako m\u00e1slo, hust\u00fd a kr\u00e9mov\u00fd, m\u00edsto aby tekl jako kv\u011btov\u00fd nebo lipov\u00fd med. D\u016fvod je prost\u00fd, \u0159epka krystalizuje rychleji ne\u017e t\u00e9m\u011b\u0159 jak\u00e1koli jin\u00e1 odr\u016fda. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd \u0158epkov\u00fd Med zna\u010dky Yerbador: odkud poch\u00e1z\u00ed tato rychl\u00e1 krystalizace, co skute\u010dn\u011b odli\u0161uje \u0159epkov\u00fd med od ostatn\u00edch med\u016f a jak ho pou\u017e\u00edvat, abyste nebyli p\u0159ekvapeni, kdy\u017e sklenice ztvrdne u\u017e po t\u00fddnu.<\/p>\n

\u0158epkov\u00fd med \u2013 odkud poch\u00e1z\u00ed<\/h2>\n

\u0158epka, latinsky Brassica napus, kvete v Polsku na p\u0159elomu dubna a kv\u011btna a m\u011bn\u00ed cel\u00e9 \u00faseky pol\u00ed v intenzivn\u011b \u017elut\u00e9 koberce viditeln\u00e9 z d\u00e1lky. Je to jedna z nejvydatn\u011bj\u0161\u00edch medonosn\u00fdch rostlin v na\u0161em klimatu, proto\u017ee v\u010dely dok\u00e1\u017eou z jednoho hektaru nasb\u00edrat mnohem v\u00edce nektaru ne\u017e z v\u011bt\u0161iny ostatn\u00edch plodin. D\u00edky tomu je \u0159epkov\u00fd med jednou z nejb\u011b\u017en\u011bj\u0161\u00edch odr\u016fd na polsk\u00e9m trhu, i kdy\u017e samotn\u00fd kv\u011bt \u0159epky nen\u00ed spojov\u00e1n s ni\u010d\u00edm zvl\u00e1\u0161tn\u00edm krom\u011b intenzivn\u00ed v\u016fn\u011b, kter\u00e1 se line nad poli v obdob\u00ed kv\u011btu.<\/p>\n

Med Yerbador Surov\u00fd \u0158epkov\u00fd Med poch\u00e1z\u00ed ze stejn\u00fdch v\u010del\u00edn\u016f jako ostatn\u00ed odr\u016fdy z \u0159ady Surov\u00e9 Polsk\u00e9 Medy, obklopen\u00fdch poli a p\u0159irozenou vegetac\u00ed, kde v\u010dely sb\u00edraj\u00ed nektar podle toho, co dan\u00fd m\u011bs\u00edc kvete. Med se vyr\u00e1b\u00ed bez tepeln\u00e9ho zpracov\u00e1n\u00ed a bez \u0159ed\u011bn\u00ed, v mal\u00fdch, \u0159emesln\u00fdch d\u00e1vk\u00e1ch.<\/p>\n

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

\u010c\u00edm se \u0159epkov\u00fd med li\u0161\u00ed od ostatn\u00edch med\u016f<\/h2>\n

Nejv\u00fdrazn\u011bj\u0161\u00ed vlastnost\u00ed \u0159epkov\u00e9ho medu je rychlost jeho krystalizace. M\u00e1 vysok\u00fd pom\u011br gluk\u00f3zy k frukt\u00f3ze, p\u0159i\u010dem\u017e pr\u00e1v\u011b gluk\u00f3za je zodpov\u011bdn\u00e1 za tvorbu krystal\u016f. V praxi to znamen\u00e1, \u017ee \u010derstv\u011b vyto\u010den\u00fd \u0159epkov\u00fd med m\u016f\u017ee ztvrdnout b\u011bhem n\u011bkolika dn\u00ed a\u017e t\u00fddn\u016f, mnohem rychleji ne\u017e ak\u00e1tov\u00fd med, kter\u00fd z\u016fst\u00e1v\u00e1 tekut\u00fd po m\u011bs\u00edce. Nejde o vadu, ale o p\u0159irozenou vlastnost t\u00e9to odr\u016fdy, a pr\u00e1v\u011b proto se \u0159epkov\u00fd med \u010dasto pou\u017e\u00edv\u00e1 jako z\u00e1klad pro kr\u00e9mov\u00e9 medy s hladkou, sametovou texturou.<\/p>\n

Barva je sv\u011btl\u00e1, od t\u00e9m\u011b\u0159 b\u00edl\u00e9 po sv\u011btle kr\u00e9movou, a chu\u0165 je jemn\u00e1 a jemn\u011b kv\u011btinov\u00e1, bez intenzity typick\u00e9 pro pohankov\u00fd nebo medovicov\u00fd med. Podle popisu produktu je \u0159epkov\u00fd med zdrojem kyseliny listov\u00e9 a vitamin\u016f skupiny B, obsahuje tak\u00e9 miner\u00e1ly jako v\u00e1pn\u00edk a ho\u0159\u010d\u00edk, kter\u00e9 podporuj\u00ed spr\u00e1vnou funkci kost\u00ed a sval\u016f.<\/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 na vysokou teplotu, d\u00edky \u010demu\u017e si zachov\u00e1v\u00e1 v\u010del\u00ed enzymy a vitaminy, kter\u00e9 zah\u0159\u00edv\u00e1n\u00ed \u010d\u00e1ste\u010dn\u011b ni\u010d\u00ed. Medy prod\u00e1van\u00e9 ve velk\u00e9m v supermarketech se obvykle zah\u0159\u00edvaj\u00ed, aby z\u016fstaly na pult\u011b d\u00e9le tekut\u00e9, co\u017e je pom\u011brn\u011b b\u011b\u017en\u00e1 praxe zejm\u00e9na u \u0159epkov\u00e9 odr\u016fdy, jeliko\u017e jej\u00ed p\u0159irozenou, rychlou krystalizaci si z\u00e1kazn\u00edci \u010dasto myln\u011b vykl\u00e1daj\u00ed jako zka\u017een\u00ed. Medy Yerbador jsou ne\u0159ed\u011bn\u00e9 a ru\u010dn\u011b vyr\u00e1b\u011bn\u00e9 v omezen\u00fdch d\u00e1vk\u00e1ch, bez p\u0159idan\u00e9ho cukru nebo sirup\u016f, tak\u017ee \u0159epkov\u00fd med krystalizuje tak, jak p\u0159irozen\u011b m\u00e1, m\u00edsto aby byl um\u011ble udr\u017eov\u00e1n v tekut\u00e9m stavu.<\/p>\n

Pro koho je \u0159epkov\u00fd med obzvl\u00e1\u0161\u0165 vhodn\u00fd<\/h2>\n

\u0158epkov\u00fd med si nej\u010dast\u011bji najde cestu do ko\u0161\u00edku t\u011bch, kdo hledaj\u00ed jemnou, univerz\u00e1ln\u00ed chu\u0165 bez v\u00fdrazn\u00fdch, ko\u0159en\u011bn\u00fdch t\u00f3n\u016f typick\u00fdch pro tmav\u00e9 medy. Skv\u011ble se hod\u00ed jako prvn\u00ed med pro d\u011bti po prvn\u00edm roce \u017eivota, pr\u00e1v\u011b d\u00edky sv\u00e9 jemn\u00e9 chuti, a jeho kr\u00e9mov\u00e1 textura se n\u00e1dhern\u011b rozt\u00edr\u00e1 na chl\u00e9b, ani\u017e by odkap\u00e1vala, jak to zn\u00e1 ka\u017ed\u00fd, kdo zkou\u0161el na chleba rozt\u00edrat tekut\u00fd med. Je to v\u0161ak dopln\u011bk stravy, nikoli l\u00e9k, tak\u017ee jej berte jako podporu va\u0161\u00ed ka\u017edodenn\u00ed stravy, nikoli jako l\u00e9k na nachlazen\u00ed.<\/p>\n

D\u016fle\u017eit\u00e9 bezpe\u010dnostn\u00ed upozorn\u011bn\u00ed:<\/strong> \u017e\u00e1dn\u00fd med, v\u010detn\u011b \u0159epkov\u00e9ho medu, by nem\u011bl b\u00fdt pod\u00e1v\u00e1n 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 mohou u kojenc\u016f 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 \u0159epkov\u00fd med ka\u017ed\u00fd den<\/h2>\n

Zkrystalizovan\u00fd \u0159epkov\u00fd med se nejpohodln\u011bji pou\u017e\u00edv\u00e1 p\u0159\u00edmo ze sklenice l\u017ei\u010dkou, podobn\u011b jako ara\u0161\u00eddov\u00e9 m\u00e1slo, jeliko\u017e jeho hust\u00e1 textura se kr\u00e1sn\u011b rozt\u00edr\u00e1 na chl\u00e9b, ani\u017e by odkap\u00e1vala. Pokud d\u00e1v\u00e1te p\u0159ednost tekut\u00e9 form\u011b, jednodu\u0161e vlo\u017ete sklenici do misky s teplou \u2014 nikoli horkou \u2014 vodou, pod 40 stup\u0148\u016f, aby nedo\u0161lo ke zni\u010den\u00ed v\u010del\u00edch enzym\u016f. \u0158epkov\u00fd med se tak\u00e9 skv\u011ble hod\u00ed do b\u00edl\u00e9ho jogurtu s ovocem, do ka\u0161e a jako p\u0159\u00edrodn\u00ed sladidlo do \u010daje, jakmile m\u00edrn\u011b vychladne, jeliko\u017e vrouc\u00ed voda tak\u00e9 ni\u010d\u00ed n\u011bkter\u00e9 jeho vlastnosti. D\u00edky sv\u00e9 jemn\u00e9 chuti nep\u0159ebije jemn\u011bj\u0161\u00ed pokrmy, a proto se \u010dasto vol\u00ed do pe\u010diva, nap\u0159\u00edklad do pern\u00edku nebo medov\u00e9ho dortu, kde na sladkosti z\u00e1le\u017e\u00ed v\u00edce ne\u017e na v\u00fdrazn\u00e9m aroma.<\/p>\n

\"Sklenice<\/figure>\n

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

400 g sklenice Surov\u00e9ho \u0158epkov\u00e9ho Medu vydr\u017e\u00ed dlouho. P\u0159i typick\u00e9 porci l\u017ei\u010dky asi 7 g z n\u00ed z\u00edsk\u00e1te t\u00e9m\u011b\u0159 57 porc\u00ed, tak\u017ee jedna porce vyjde velmi levn\u011b. D\u00edky kr\u00e9mov\u00e9 konzistenci se l\u017ei\u010dka \u0159epkov\u00e9ho medu obvykle nab\u00edr\u00e1 o n\u011bco pln\u011bj\u0161\u00ed ne\u017e u tekut\u00e9ho medu, p\u0159esto sklenice po\u0159\u00e1d obsahuje v\u00fdrazn\u011b v\u00edce porc\u00ed, ne\u017e se na prvn\u00ed pohled zd\u00e1.<\/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. Surov\u00fd \u0158epkov\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: Surov\u00fd \u0158epkov\u00fd Med \u2013 400 g<\/a> (zjist\u011bte aktu\u00e1ln\u00ed cenu)<\/strong><\/p>\n

2. D\u00e1rkov\u00e1 Sada Surov\u00fd \u0158epkov\u00fd Med<\/h3>\n

Dv\u011b sklenice \u0159epkov\u00e9ho medu spolu s bukovou medovou ty\u010dinkou, hotov\u00fd d\u00e1rek, kter\u00fd nepot\u0159ebuje \u017e\u00e1dn\u00e9 dal\u0161\u00ed balen\u00ed.<\/p>\n

Pod\u00edvejte se na produkt: D\u00e1rkov\u00e1 Sada Surov\u00fd \u0158epkov\u00fd Med<\/a> (zjist\u011bte aktu\u00e1ln\u00ed cenu)<\/strong><\/p>\n

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

\u010casto kladen\u00e9 ot\u00e1zky o \u0159epkov\u00e9m medu<\/h2>\n

Pro\u010d \u0159epkov\u00fd med tak rychle tuhne?<\/strong>
Jde o p\u0159irozen\u00fd proces zp\u016fsoben\u00fd vysok\u00fdm obsahem gluk\u00f3zy v \u0159epkov\u00e9m nektaru. Gluk\u00f3za krystalizuje rychleji ne\u017e frukt\u00f3za, a proto medy s p\u0159evahou gluk\u00f3zy, v\u010detn\u011b \u0159epkov\u00e9ho medu, tuhnou b\u011bhem dn\u00ed a\u017e t\u00fddn\u016f, na rozd\u00edl od ak\u00e1tov\u00e9ho medu, kter\u00fd je bohat\u00fd na frukt\u00f3zu.<\/p>\n

Je ztuhl\u00fd \u0159epkov\u00fd med zka\u017een\u00fd?<\/strong>
Ne, jde o norm\u00e1ln\u00ed f\u00e1zi krystalizace, ne o zn\u00e1mku zka\u017een\u00ed. Spr\u00e1vn\u011b skladovan\u00fd surov\u00fd \u0159epkov\u00fd med z\u016fst\u00e1v\u00e1 bezpe\u010dn\u00fd k j\u00eddlu dlouhou dobu, a\u0165 u\u017e je tekut\u00fd nebo zkrystalizovan\u00fd.<\/p>\n

M\u016f\u017ee se \u0159epkov\u00fd med pod\u00e1vat d\u011btem?<\/strong>
Pouze po dosa\u017een\u00ed v\u011bku 1 roku. U kojenc\u016f p\u0159edstavuje med jak\u00e9hokoli druhu riziko d\u011btsk\u00e9ho botulismu kv\u016fli mo\u017en\u00e9 p\u0159\u00edtomnosti spor Clostridium botulinum.<\/p>\n

Jak obnovit tekutou konzistenci \u0159epkov\u00e9ho medu?<\/strong>
Vlo\u017ete sklenici do misky s teplou, ne horkou vodou pod 40 stup\u0148\u016f, a po\u010dkejte, a\u017e se med rozpust\u00ed. Vy\u0161\u0161\u00ed teploty ni\u010d\u00ed v\u010del\u00ed enzymy a n\u011bkter\u00e9 vitaminy, proto je lep\u0161\u00ed b\u00fdt trp\u011bliv\u00fd, ne\u017e med oh\u0159\u00edvat v mikrovlnce.<\/p>\n

Jak by se m\u011bl \u0159epkov\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 nutn\u00e1 a ve skute\u010dnosti krystalizaci urychluje, proto je lep\u0161\u00ed med uchov\u00e1vat v b\u011b\u017en\u00e9 kuchy\u0148sk\u00e9 sk\u0159\u00ed\u0148ce.<\/p>\n

\u0158epkov\u00fd med nen\u00ed odr\u016fda, kter\u00e1 by ohromovala v\u00fdraznou chut\u00ed, ale jeho v\u00fdhoda spo\u010d\u00edv\u00e1 pr\u00e1v\u011b v t\u00e9to jemnosti a kr\u00e9mov\u00e9 textu\u0159e. Skv\u011ble se hod\u00ed tam, kde by jin\u00e9 medy mohly b\u00fdt p\u0159\u00edli\u0161 intenzivn\u00ed: do rann\u00ed d\u011btsk\u00e9 k\u00e1vy, na chleba bez odkap\u00e1v\u00e1n\u00ed, nebo do pe\u010den\u00ed, kde z\u00e1le\u017e\u00ed sp\u00ed\u0161e na sladkosti ne\u017e na dal\u0161\u00edm aroma.<\/p>\n

V\u00edce o samotn\u00e9 rostlin\u011b a jej\u00edm p\u011bstov\u00e1n\u00ed najdete v \u010dl\u00e1nku o \u0159epce na Wikipedii<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0158epkov\u00fd med pozn\u00e1te na prvn\u00ed pohled podle textury: je to jeden z m\u00e1la med\u016f, kter\u00e9 ve sklenici vypadaj\u00ed t\u00e9m\u011b\u0159 jako m\u00e1slo, hust\u00fd a kr\u00e9mov\u00fd, m\u00edsto aby tekl jako kv\u011btov\u00fd nebo lipov\u00fd med. D\u016fvod je prost\u00fd, \u0159epka krystalizuje rychleji ne\u017e t\u00e9m\u011b\u0159 jak\u00e1koli jin\u00e1 odr\u016fda. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd \u0158epkov\u00fd Med zna\u010dky Yerbador:…<\/p>\n","protected":false},"author":0,"featured_media":39968,"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-557865","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\/3-miod-miod-rzepakowy-certyfikowane-naturalne-bez-cukru-najlepszej-jakosci.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\/557865","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=557865"}],"version-history":[{"count":1,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557865\/revisions"}],"predecessor-version":[{"id":557869,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557865\/revisions\/557869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media\/39968"}],"wp:attachment":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media?parent=557865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/categories?post=557865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/tags?post=557865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}