{"id":4074,"date":"2012-08-29T22:24:56","date_gmt":"2012-08-29T21:24:56","guid":{"rendered":"http:\/\/narodnilijek.com\/web\/?p=4074"},"modified":"2012-08-29T22:24:56","modified_gmt":"2012-08-29T21:24:56","slug":"ljut-ali-neizbjezan","status":"publish","type":"post","link":"https:\/\/www.narodnilijek.com\/web\/ljut-ali-neizbjezan\/","title":{"rendered":"Ljut ali neizbje\u017ean"},"content":{"rendered":"

\"\"Luk, odnosno crveni luk, svima nam je itekako dobro poznata namirnica. Skoro da i nema jela, pirjanog, kuhanog ili pe\u010denog, u koje ne ide i luk, a tek kad se sjetimo so\u010dnih pe\u010denki i mladog luka uz njih…<\/h3>\n

Luk su uzgajali jo\u0161 Egip\u0107ani prije 4000 godina, a kod njih je bio posebno cijenjen. Stari zapisi o luku mogu se na\u0107i i na glinenim plo\u010dicama s podrucja Mezopotamije, \u0161to dokazuje njegovo azijsko porijeklo. Od po\u010detaka uzgajanja luk nikad nije gubio na popularnosti. Po legendi, u srednjem su ga vijeku vitezovi nosili ispod oklopa, kao za\u0161titu od zle sre\u0107e.<\/p>\n

Kad kupujete luk, pripazite; glavice trebaju biti \u010diste, dobro oblikovane, bez o\u0161te\u0107enja i plijesni, a vanjska ljuska mora biti suha. Luk se \u010duva na sobnoj temperaturi, na prozra\u010dnom i tamnom mjestu.<\/p>\n

Rezanje luka ve\u0107ini nas tjera suze na o\u010di. No, iritiranje mo\u017eete izbje\u0107i. Sat vremena prije rezanja, stavite luk u hladnjak. Suza ne\u0107e biti, jer niska temperatura usporava aktivnost enzima koji proizvodi alil- sulfat, supstancu koja nadra\u017euje o\u010di. Izuzetno je bogat antioksidansima, a ispitivanje ekstrakata deset vrsta crvenog luka pokazalo je da su one najja\u010deg ukusa i najja\u010di antioksidansi, \u0161to zna\u010di da najbolje uni\u0161tavaju slobodne radikale koji pove\u0107avaju rizik od razli\u010ditih bolesti. Za jelo se koristi uglavnom podzemni dio stabljike luka, a kod mladih sadnica i listovi. Dnevnu potrebu za vitaminom C zadovoljava ve\u0107 samo 90 g svje\u017eeg li\u0161\u0107a mladog luka. Zato listove ne bacajte, nego ih pripremite za salatu. Osobe osjetljivog \u017eeluca li\u0161\u0107e luka trebaju skuhati, jer ih sirovo nadra\u017euje.<\/p>\n","protected":false},"excerpt":{"rendered":"

Luk, odnosno crveni luk, svima nam je itekako dobro poznata namirnica. Skoro da i nema jela, pirjanog, kuhanog ili pe\u010denog, u koje ne ide i luk, a tek kad se sjetimo so\u010dnih pe\u010denki i mladog luka uz njih… Luk su uzgajali jo\u0161 Egip\u0107ani prije 4000 godina, a kod njih je bio posebno cijenjen. Stari zapisi […]<\/p>\n","protected":false},"author":1,"featured_media":4075,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[1],"tags":[985,247,242,236],"class_list":{"0":"post-4074","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-zdravlje","8":"tag-antioksidansi","9":"tag-ishrana-2","10":"tag-luk","11":"tag-povrce"},"yoast_head":"\nLjut ali 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