{"id":1130,"date":"2016-07-19T13:42:48","date_gmt":"2016-07-19T20:42:48","guid":{"rendered":"https:\/\/ziva-voda.com\/blog\/?p=1130"},"modified":"2018-12-29T00:42:09","modified_gmt":"2018-12-28T22:42:09","slug":"koliko-sladko-strupena-je-kri","status":"publish","type":"post","link":"https:\/\/ziva-voda.com\/blog\/koliko-sladko-strupena-je-kri\/","title":{"rendered":"Koliko sladko-strupena je na\u0161a kri?"},"content":{"rendered":"<p>Glukoza je tako priljubljena hrana na\u0161ih celic, ker jo lahko hitro predelajo v energijo (ATP), pa tudi zlahka jo telo pridobi iz \u0161krobnatih ali sladkih \u017eivil. A prav ta hitra uporabljivost glukoze je za na\u0161 organizem tudi nevarna, saj reagira z molekulami v na\u0161em telesu. Najbolj pogosto se spoji z beljakovinami.<\/p>\n<p>Procesu pravimo glikacija, nastalim beljakovinam pa glicirane beljakovine. Te beljakovine niso le okvarjene, temve\u010d tudi zelo nevarne, saj, kot ugotavlja dr. David Perlmutter v knjigi Po\u017egani mo\u017egani, glicirane beljakovine ustvarjajo 50-krat ve\u010d prostih radikalov (najnevarnej\u0161e oblike strupov) kot neglicirane.<\/p>\n<div id=\"attachment_1133\" style=\"width: 444px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/ziva-voda.com\/blog\/koliko-sladko-strupena-je-kri\/\"><img decoding=\"async\" aria-describedby=\"caption-attachment-1133\" class=\"wp-image-1133 size-full lazyload\" data-src=\"https:\/\/ziva-voda.com\/blog\/wp-content\/uploads\/hemoglobin-cloveski-Hb-proteinska-molekula.jpg\" alt=\"Hemoglobin (\u010dlove\u0161ki, Hb) proteinska molekula\" width=\"434\" height=\"277\" data-srcset=\"https:\/\/ziva-voda.com\/blog\/wp-content\/uploads\/hemoglobin-cloveski-Hb-proteinska-molekula.jpg 434w, https:\/\/ziva-voda.com\/blog\/wp-content\/uploads\/hemoglobin-cloveski-Hb-proteinska-molekula-300x191.jpg 300w\" data-sizes=\"(max-width: 434px) 100vw, 434px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 434px; --smush-placeholder-aspect-ratio: 434\/277;\" \/><\/a><p id=\"caption-attachment-1133\" class=\"wp-caption-text\">Hemoglobin (\u010dlove\u0161ki, Hb) proteinska molekula<\/p><\/div>\n<p>Glikaciji beljakovin se ne moremo povsem izogniti, celo z najbolj zdravim na\u010dinom \u017eivljenja ne. Enostaven na\u010din merjenja stopnje glikacije v telesu je merjenje ravni gliciranega hemoglobina A1C (ozna\u010dujejo ga tudi HbA1C).<\/p>\n<p>Raziskava med mladimi zdravimi osebami je pokazala, da je celo pri njih pribli\u017eno 5% hemoglobina gliciranega.<\/p>\n<p>\u010ceprav je z zdravni\u0161kega vidika to stanje normalno, je z objektivnega vidika zaskrbljujo\u010de. To namre\u010d pomeni, da imajo celo mladi z zdravim na\u010dinom \u017eivljenja kar 5% hemoglobina <strong>strupenega<\/strong>.<\/p>\n<p>Seveda pa se z vezavo na glukozo sprevra\u010dajo v strup tudi mnoge druge beljakovine v na\u0161em telesu: zlasti \u00bbslabi\u00ab holesterol LDL, kolagen (v na\u0161i ko\u017ei in stenah \u017eil) itd. Skratka, tudi \u010de \u017eivimo povsem zdravo, nas glicirane beljakovine skozi desetletja vztrajno in neizbe\u017eno na\u010denjajo, se odlagajo v sklepe, mo\u017egane, ledvice, o\u010di &#8230; da smo na starost bolj okorni, slab\u0161e vidimo, pozabljamo, kje so klju\u010di in o\u010dala &#8230;.<\/p>\n<p>Problem 21. stoletja pa je, da se je s pove\u010dano porabo sladkorja splo\u0161na raven gliciranih beljakovin v krvi prebivalstva zelo pove\u010dala. Leta 2012 je bilo v ZDA \u017ee kar 62% odraslih prebivalcev, ki so imeli raven A1C vi\u0161jo od 6,0%. V to skupino sodijo vsi, ki imajo preddiabetes ali diabetes.<\/p>\n<p>Raziskava na \u0160vedskem je pokazala, da je A1C sladkornih bolnikov v povpre\u010dju 7,7%. To pomeni, da imajo diabetiki v povpre\u010dju kar 54% vi\u0161jo raven strupenega hemoglobina kot zdravi. Z zvi\u0161evanjem A1C nad normalo se pove\u010duje tveganje za nastanek ateroskleroze, Alzheimerjeve bolezni in drugih oblik starostne demence, te\u017eav z vidom, te\u017eav z jetri in ledvicami in drugih bolezni, med drugim tudi raka.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-572 alignright lazyload\" data-src=\"https:\/\/ziva-voda.com\/blog\/wp-content\/uploads\/2014\/07\/vec-energije-pri-starejsih.jpg\" alt=\"Ve\u010d energije pri starej\u0161ih\" width=\"243\" height=\"162\" data-srcset=\"https:\/\/ziva-voda.com\/blog\/wp-content\/uploads\/2014\/07\/vec-energije-pri-starejsih.jpg 424w, https:\/\/ziva-voda.com\/blog\/wp-content\/uploads\/2014\/07\/vec-energije-pri-starejsih-300x200.jpg 300w\" data-sizes=\"(max-width: 243px) 100vw, 243px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 243px; --smush-placeholder-aspect-ratio: 243\/162;\" \/><br \/>\nModro je torej, \u010de si damo izmeriti raven A1C, da dobimo informacijo o ravni gliko-toksemije. Pri sladkornih bolnikih je testiranje tega hemoglobina rutinska preiskava, saj iz ravni A1C zdravnik ugotavlja dolgoro\u010dno (3-4 mese\u010dno) raven sladkorja v krvi.<\/p>\n<p><a href=\"https:\/\/www.synlab.si\/si\/home\/\"><img decoding=\"async\" class=\"alignleft wp-image-1134 size-full lazyload\" data-src=\"https:\/\/ziva-voda.com\/blog\/wp-content\/uploads\/adrialab.png\" alt=\"adrialab\" width=\"147\" height=\"75\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 147px; --smush-placeholder-aspect-ratio: 147\/75;\" \/><\/a>Preiskavo pa lahko naro\u010dimo tudi samopla\u010dni\u0161ko. V Ljubljani je to mo\u017eno naro\u010diti brez zdravni\u0161kega pregleda pri Adrialab (<a href=\"https:\/\/www.synlab.si\/\" target=\"_blank\" rel=\"noopener\">www.synlab.si<\/a>). Preiskava stane le kakih 10 evrov. Uradne referen\u010dne vrednosti A1C so od 4,8% do 6,0%. A to so dokaj \u0161iroki okviri. Dr. David Perlmutter priporo\u010da, naj ohranjamo A1C med 4,8% in 5,4%.<\/p>\n<p>Gliko-toksemijo je mo\u017eno zmanj\u0161ati na razne na\u010dine, med drugim tudi z u\u017eivanjem FHES.<\/p>\n<pre>Vir: <a href=\"https:\/\/ziva-voda.com\/novice\/Prijateljem_najboljse_MAJ-2016.pdf\" target=\"_blank\" rel=\"noopener\">PRIJATELJEM NAJBOLJ\u0160E!\r\nNovice za uporabnike FHES, OKA (angl. MAP) in probiotikov EM,\r\nMaj 2016, Dr. Iztok Ostan<\/a><\/pre>\n","protected":false},"excerpt":{"rendered":"<p>Glukoza je tako priljubljena hrana na\u0161ih celic, ker jo lahko hitro predelajo v energijo (ATP), pa tudi zlahka jo telo pridobi iz \u0161krobnatih ali sladkih \u017eivil. A prav ta hitra uporabljivost glukoze je za na\u0161 organizem tudi nevarna, saj reagira z molekulami v na\u0161em telesu. Najbolj pogosto se spoji z beljakovinami. Procesu pravimo glikacija, nastalim [&hellip;]<\/p>\n","protected":false},"author":88889,"featured_media":1133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[274,8],"tags":[63,318,247,293,107],"class_list":["post-1130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fhes","category-raziskave","tag-atp","tag-dr-david-perlmutter","tag-glukoza","tag-hemoglobin","tag-holesterol","et-has-post-format-content","et_post_format-et-post-format-standard"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kako sladko-strupena je na\u0161a kri?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ziva-voda.com\/blog\/koliko-sladko-strupena-je-kri\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kako sladko-strupena je na\u0161a kri?\" \/>\n<meta property=\"og:description\" content=\"Glukoza je tako priljubljena hrana na\u0161ih celic, ker jo lahko hitro predelajo v energijo (ATP), pa tudi zlahka jo telo pridobi iz \u0161krobnatih ali sladkih \u017eivil. A prav ta hitra uporabljivost glukoze je za na\u0161 organizem tudi nevarna, saj reagira z molekulami v na\u0161em telesu. Najbolj pogosto se spoji z beljakovinami. 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