{"id":1085,"date":"2026-05-03T09:20:03","date_gmt":"2026-05-03T09:20:03","guid":{"rendered":"https:\/\/svetkulturistiky.cz\/?p=1085"},"modified":"2026-04-05T09:25:22","modified_gmt":"2026-04-05T09:25:22","slug":"soja-neni-syrovatka","status":"publish","type":"post","link":"https:\/\/svetkulturistiky.cz\/index.php\/2026\/05\/03\/soja-neni-syrovatka\/","title":{"rendered":"S\u00f3ja nen\u00ed syrov\u00e1tka"},"content":{"rendered":"<h2><strong>Jak moc \u0161lape s\u00f3jov\u00fd protein na paty syrov\u00e1tkov\u00e9mu, kdy\u017e p\u0159ijde \u0159e\u010d na budov\u00e1n\u00ed svalov\u00e9 hmoty?<\/strong><\/h2>\n<p>\u201eTa mu na paty ani nevid\u00ed, nato\u017e aby tam \u0161lapala,\u201c oz\u00fdv\u00e1 se te\u010f nejsp\u00ed\u0161 ze strany \u010dten\u00e1\u0159\u016f. A v\u011bdci jen p\u0159ikyvuj\u00ed, proto\u017ee jim v\u00fdsledky jejich v\u00fdzkum\u016f jasn\u011b ukazuj\u00ed, \u017ee syrov\u00e1tka stimuluje proteosynt\u00e9zu o 20-30 % v\u00edce ne\u017e b\u00edlkovina s\u00f3jov\u00e1. Je to d\u00e1no p\u0159edev\u0161\u00edm samotn\u00fdm zdrojem b\u00edlkovin. Syrov\u00e1tkov\u00fd protein je \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu, obsahuje tedy v\u0161echny esenci\u00e1ln\u00ed aminokyseliny ve velmi p\u0159\u00edzniv\u00e9m profilu. Oproti tomu proteiny rostlinn\u00e9 b\u00fdvaj\u00ed \u010dasto nekompletn\u00ed \u2013 ur\u010dit\u00e9 esenci\u00e1ln\u00ed aminokyseliny jim chyb\u00ed nebo jsou zastoupeny pouze v\u00a0mal\u00fdch d\u00e1vk\u00e1ch.<\/p>\n<h3><strong>Syrov\u00e1tka vs. s\u00f3ja \u2013 v\u00a0\u010dem se od sebe li\u0161\u00ed?<\/strong><\/h3>\n<p><strong>Syrov\u00e1tka<\/strong> je vedlej\u0161\u00ed produkt vznikaj\u00edc\u00ed p\u0159i v\u00fdrob\u011b s\u00fdra z ml\u00e9ka. Syrov\u00e1tkov\u00e1 b\u00edlkovina proto vynik\u00e1 sv\u00fdm aminokyselinov\u00fdm profilem a je bohat\u00e1 na esenci\u00e1ln\u00ed aminokyseliny (EAA) \u2013 hlavn\u011b leucin, izoleucin a valin (tzv. BCAA), kter\u00e9 jsou kl\u00ed\u010dov\u00e9 pro svalovou proteosynt\u00e9zu po tr\u00e9ninku.<\/p>\n<p><strong>S\u00f3ja<\/strong> poch\u00e1z\u00ed z\u00a0\u0159\u00ed\u0161e rostlin, navzdory tomu je ov\u0161em pova\u017eov\u00e1na za <em>kompletn\u00ed protein<\/em> \u2013 tedy obsahuje v\u0161echny EAA. M\u00e1 ale jin\u00e9 pom\u011bry aminokyselin a t\u011blo ji tr\u00e1v\u00ed jinak ne\u017e syrov\u00e1tku.<\/p>\n<p>Kvalita b\u00edlkoviny se tedy hodnot\u00ed nejenom prost\u0159ednictv\u00edm aminokyselinov\u00e9ho profilu, ale tak\u00e9 z\u00a0hlediska stravitelnosti.<\/p>\n<p><strong>PDCAAS \u2013 ud\u00e1v\u00e1 kvalitu b\u00edlkoviny<\/strong><br \/>\nP\u0159i hodnocen\u00ed b\u00edlkovin pracuj\u00ed odborn\u00edci s\u00a0veli\u010dinou zn\u00e1mkou jako PDCAAS sk\u00f3re (Protein Digestibility-Corrected Amino Acid Score), kter\u00e9 hodnot\u00ed kvalitu proteinu na z\u00e1klad\u011b obsahu a stravitelnosti aminokyselin.<\/p>\n<table>\n<thead>\n<tr>\n<td><strong>Protein<\/strong><\/td>\n<td><strong>PDCAAS<\/strong><\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Syrov\u00e1tka<\/td>\n<td>1.00<\/td>\n<\/tr>\n<tr>\n<td>Vaje\u010dn\u00fd protein<\/td>\n<td>1.00<\/td>\n<\/tr>\n<tr>\n<td>S\u00f3jov\u00fd protein<\/td>\n<td>1.00<\/td>\n<\/tr>\n<tr>\n<td>Hov\u011bz\u00ed<\/td>\n<td>0.92<\/td>\n<\/tr>\n<tr>\n<td>S\u00f3jov\u00e9 boby<\/td>\n<td>0.91<\/td>\n<\/tr>\n<tr>\n<td>Cizrna<\/td>\n<td>0.78<\/td>\n<\/tr>\n<tr>\n<td>\u010cern\u00e9 fazole<\/td>\n<td>0.75<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Z t\u00e9to tabulky vypl\u00fdv\u00e1, \u017ee syrov\u00e1tkov\u00fd, s\u00f3jov\u00fd a vaje\u010dn\u00fd protein pat\u0159\u00ed mezi kompletn\u00ed zdroje aminokyselin s\u00a0nejlep\u0161\u00ed mo\u017enou stravitelnost\u00ed. P\u0159esto i mezi nimi najdeme rozd\u00edly v\u00a0obsahu jednotliv\u00fdch aminokyselin. V\u00fdrazn\u00fd kontrast sledujeme pr\u00e1v\u011b mezi syrov\u00e1tkov\u00fdm a s\u00f3jov\u00fdm proteinem. Syrov\u00e1tkov\u00fd m\u00e1 skoro dvojn\u00e1sobn\u00e9 mno\u017estv\u00ed L-threoninu a o 25 % v\u00edce aminokyselin s\u00a0rozv\u011btven\u00fdm \u0159et\u011bzcem (v\u010detn\u011b leucinu) ne\u017e s\u00f3ja. T\u00e9 naopak nem\u016f\u017eeme up\u0159\u00edt dvojn\u00e1sobn\u00fd obsah L-argininu v\u00a0porovn\u00e1n\u00ed se syrov\u00e1tkou.<\/p>\n<h3><strong>Zam\u011b\u0159eno na r\u016fst sval\u016f<\/strong><\/h3>\n<p>V\u00a0roce 2009 byla na McMaster University provedena studie, kter\u00e1 jasn\u011b uk\u00e1zala, \u017ee pod\u00e1n\u00edm syrov\u00e1tkov\u00e9ho proteinu doch\u00e1z\u00ed k\u00a0proteosynt\u00e9ze, kter\u00e1 je o skoro 30 % intenzivn\u011bj\u0161\u00ed, ne\u017e kdyby byl pod\u00e1n protein s\u00f3jov\u00fd. Za t\u00edmto stimula\u010dn\u00edm \u00fa\u010dinkem podle v\u0161eho stoj\u00ed obsah leucinu.<\/p>\n<h3><strong>\u010c\u00edm je leucin v\u00fdjime\u010dn\u00fd<\/strong><\/h3>\n<p>Leucin je aminokyselina kl\u00ed\u010dov\u00e1 pro spu\u0161t\u011bn\u00ed svalov\u00e9 proteosynt\u00e9zy. Syrov\u00e1tka m\u00e1 v\u00a0jednom gramu b\u00edlkoviny o 25\u201330 % v\u00edce leucinu ne\u017e s\u00f3ja. A pr\u00e1v\u011b tenhle rozd\u00edl je p\u0159i tr\u00e9ninku d\u016fle\u017eit\u00fd. Pro maximalizaci proteosynt\u00e9zy pot\u0159ebujete m\u00edt v\u00a0jedn\u00e9 d\u00e1vce proteinu 2-3 gramy leucinu. V\u00a0p\u0159\u00edpad\u011b syrov\u00e1tkov\u00e9 b\u00edlkoviny se dost\u00e1v\u00e1te v\u011bt\u0161inou nad tuto hranici, zat\u00edmco b\u00edlkovina s\u00f3jov\u00e1 \u010dasto z\u016fst\u00e1v\u00e1 t\u011bsn\u011b pod n\u00ed, p\u0159\u00edpadn\u011b vysko\u010d\u00ed jen mal\u00fd kousek nad.<\/p>\n<h3><strong>Roli hraje i stravitelnost<\/strong><\/h3>\n<p>Syrov\u00e1tka se tr\u00e1v\u00ed rychleji ne\u017e s\u00f3ja, co\u017e znamen\u00e1 rychlej\u0161\u00ed zv\u00fd\u0161en\u00ed hladiny EAA po tr\u00e9ninku. T\u00edm p\u00e1dem m\u016f\u017ee b\u00fdt l\u00e9pe vyu\u017eito tzv. \u201eanabolick\u00e9 okno\u201c, kdy svaly nejintenzivn\u011bji vst\u0159eb\u00e1vaj\u00ed aminokyseliny.<\/p>\n<p><strong>Vyb\u00edr\u00e1me z\u00a0aktu\u00e1ln\u00edch v\u00fdzkum\u016f<\/strong><\/p>\n<p>V posledn\u00edm desetilet\u00ed se objevilo n\u011bkolik studi\u00ed, kter\u00e9 potvrzuj\u00ed, \u017ee:<\/p>\n<ul>\n<li><strong>Syrov\u00e1tkov\u00e1 b\u00edlkovina stimuluje n\u00e1r\u016fst svalov\u00e9 hmoty a s\u00edly v\u00edc ne\u017e s\u00f3jov\u00fd protein,<\/strong>\u00a0 zejm\u00e9na u tr\u00e9novan\u00fdch sportovc\u016f.<\/li>\n<li><strong>Izol\u00e1t s\u00f3jov\u00e9ho proteinu je sice kvalitn\u011bj\u0161\u00ed ne\u017e s\u00f3jov\u00fd koncentr\u00e1t<\/strong>, ale st\u00e1le m\u00e9n\u011b efektivn\u00ed ne\u017e izol\u00e1t syrov\u00e1tkov\u00fd.<\/li>\n<li><strong>Rostlinn\u00e9 proteinov\u00e9 sm\u011bsi (hr\u00e1ch + r\u00fd\u017ee + dal\u0161\u00ed)<\/strong> zlep\u0161uj\u00ed profil EAA a p\u0159ibli\u017euj\u00ed se syrov\u00e1tce, ale \u010dasto vy\u017eaduj\u00ed pod\u00e1n\u00ed vy\u0161\u0161\u00ed d\u00e1vky.<\/li>\n<\/ul>\n<h3><strong>Tak\u017ee je s\u00f3ja k ni\u010demu?<\/strong><\/h3>\n<p>Zdaleka ne. S\u00f3ja m\u00e1 sv\u00e9 v\u00fdhody:<\/p>\n<p>\u2714 je rostlinn\u00e1 \u2013 tzn. dobr\u00e1 volba pro vegany;<\/p>\n<p>\u2714 obvykle levn\u011bj\u0161\u00ed ne\u017e syrov\u00e1tka;<br \/>\n\u2714 obsahuje zdrav\u00ed prosp\u011b\u0161n\u00e9 izoflavony;<br \/>\n\u2714 jedn\u00e1 se o kompletn\u00ed protein.<\/p>\n<p>Ale pokud <strong>je tv\u00fdm c\u00edlem maximalizovat r\u016fst sval\u016f a s\u00edly<\/strong>, syrov\u00e1tka je ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f lep\u0161\u00ed volba d\u00edky:<\/p>\n<ul>\n<li>vy\u0161\u0161\u00edmu obsahu leucinu;<\/li>\n<li>rychlej\u0161\u00edmu tr\u00e1ven\u00ed;<\/li>\n<li>v\u00fdrazn\u011bj\u0161\u00ed stimulaci proteosynt\u00e9zy po tr\u00e9ninku.<\/li>\n<\/ul>\n<p>Syrov\u00e1tka si tedy st\u00e1le dr\u017e\u00ed prvenstv\u00ed jako <strong>nejefektivn\u011bj\u0161\u00ed protein pro r\u016fst sval\u016f<\/strong>. S\u00f3ja je kvalitn\u00ed rostlinnou alternativou, ale jej\u00ed vliv na r\u016fst sval\u016f je p\u0159i stejn\u00e9m d\u00e1vkov\u00e1n\u00ed ni\u017e\u0161\u00ed. Pokud chce\u0161 z ka\u017ed\u00e9ho tr\u00e9ninku vyt\u011b\u017eit maximum, vyplat\u00ed se s\u00e1hnout po syrov\u00e1tce \u2013 nebo kombinovat rostlinn\u00e9 zdroje tak, aby jejich aminokyselinov\u00e9 profily l\u00e9pe odpov\u00eddaly n\u00e1rok\u016fm na budov\u00e1n\u00ed svalov\u00e9 hmoty.<\/p>\n<p><strong>Zdroje: <\/strong><\/p>\n<p><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/33971994\/\">https:\/\/pubmed.ncbi.nlm.nih.gov\/33971994\/<\/a><\/p>\n<p><a href=\"https:\/\/www.researchgate.net\/publication\/370672052_Review_Comparison_of_the_effect_of_whey_protein_and_soy_protein_supplementation_combined_with_resistance_training\">https:\/\/www.researchgate.net\/publication\/370672052_Review_Comparison_of_the_effect_of_whey_protein_and_soy_protein_supplementation_combined_with_resistance_training<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jak moc \u0161lape s\u00f3jov\u00fd protein na paty syrov\u00e1tkov\u00e9mu, kdy\u017e p\u0159ijde \u0159e\u010d na budov\u00e1n\u00ed svalov\u00e9 hmoty? \u201eTa mu na paty ani nevid\u00ed, nato\u017e aby tam \u0161lapala,\u201c oz\u00fdv\u00e1 se te\u010f nejsp\u00ed\u0161 ze strany \u010dten\u00e1\u0159\u016f. A v\u011bdci jen p\u0159ikyvuj\u00ed, proto\u017ee jim v\u00fdsledky jejich v\u00fdzkum\u016f jasn\u011b ukazuj\u00ed, \u017ee syrov\u00e1tka stimuluje proteosynt\u00e9zu o 20-30 % v\u00edce ne\u017e b\u00edlkovina s\u00f3jov\u00e1. Je to d\u00e1no p\u0159edev\u0161\u00edm samotn\u00fdm zdrojem b\u00edlkovin. Syrov\u00e1tkov\u00fd protein je \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu, obsahuje tedy v\u0161echny esenci\u00e1ln\u00ed aminokyseliny ve velmi p\u0159\u00edzniv\u00e9m profilu. Oproti tomu proteiny rostlinn\u00e9 b\u00fdvaj\u00ed \u010dasto nekompletn\u00ed \u2013 ur\u010dit\u00e9 esenci\u00e1ln\u00ed aminokyseliny jim chyb\u00ed nebo jsou zastoupeny pouze v\u00a0mal\u00fdch d\u00e1vk\u00e1ch. Syrov\u00e1tka vs. s\u00f3ja \u2013 v\u00a0\u010dem se od sebe li\u0161\u00ed? Syrov\u00e1tka je vedlej\u0161\u00ed produkt vznikaj\u00edc\u00ed p\u0159i v\u00fdrob\u011b s\u00fdra z ml\u00e9ka. Syrov\u00e1tkov\u00e1 b\u00edlkovina proto vynik\u00e1 sv\u00fdm aminokyselinov\u00fdm profilem a je bohat\u00e1 na esenci\u00e1ln\u00ed aminokyseliny (EAA) \u2013 hlavn\u011b leucin, izoleucin a valin (tzv. BCAA), kter\u00e9 jsou kl\u00ed\u010dov\u00e9 pro svalovou proteosynt\u00e9zu po tr\u00e9ninku. S\u00f3ja poch\u00e1z\u00ed z\u00a0\u0159\u00ed\u0161e rostlin, navzdory tomu je ov\u0161em pova\u017eov\u00e1na za kompletn\u00ed protein \u2013 tedy obsahuje v\u0161echny EAA. M\u00e1 ale jin\u00e9 pom\u011bry aminokyselin a t\u011blo ji tr\u00e1v\u00ed jinak ne\u017e syrov\u00e1tku. Kvalita b\u00edlkoviny se tedy hodnot\u00ed nejenom prost\u0159ednictv\u00edm aminokyselinov\u00e9ho profilu, ale tak\u00e9 z\u00a0hlediska stravitelnosti. PDCAAS \u2013 ud\u00e1v\u00e1 kvalitu b\u00edlkoviny P\u0159i hodnocen\u00ed b\u00edlkovin pracuj\u00ed odborn\u00edci s\u00a0veli\u010dinou zn\u00e1mkou jako PDCAAS sk\u00f3re (Protein Digestibility-Corrected Amino Acid Score), kter\u00e9 hodnot\u00ed kvalitu proteinu na z\u00e1klad\u011b obsahu a stravitelnosti aminokyselin. Protein PDCAAS Syrov\u00e1tka 1.00 Vaje\u010dn\u00fd protein 1.00 S\u00f3jov\u00fd protein 1.00 Hov\u011bz\u00ed 0.92 S\u00f3jov\u00e9 boby 0.91 Cizrna 0.78 \u010cern\u00e9 fazole 0.75 Z t\u00e9to tabulky vypl\u00fdv\u00e1, \u017ee syrov\u00e1tkov\u00fd, s\u00f3jov\u00fd a vaje\u010dn\u00fd protein pat\u0159\u00ed mezi kompletn\u00ed zdroje aminokyselin s\u00a0nejlep\u0161\u00ed mo\u017enou stravitelnost\u00ed. P\u0159esto i mezi nimi najdeme rozd\u00edly v\u00a0obsahu jednotliv\u00fdch aminokyselin. V\u00fdrazn\u00fd kontrast sledujeme pr\u00e1v\u011b mezi syrov\u00e1tkov\u00fdm a s\u00f3jov\u00fdm proteinem. Syrov\u00e1tkov\u00fd m\u00e1 skoro dvojn\u00e1sobn\u00e9 mno\u017estv\u00ed L-threoninu a o 25 % v\u00edce aminokyselin s\u00a0rozv\u011btven\u00fdm \u0159et\u011bzcem (v\u010detn\u011b leucinu) ne\u017e s\u00f3ja. T\u00e9 naopak nem\u016f\u017eeme up\u0159\u00edt dvojn\u00e1sobn\u00fd obsah L-argininu v\u00a0porovn\u00e1n\u00ed se syrov\u00e1tkou. Zam\u011b\u0159eno na r\u016fst sval\u016f V\u00a0roce 2009 byla na McMaster University provedena studie, kter\u00e1 jasn\u011b uk\u00e1zala, \u017ee pod\u00e1n\u00edm syrov\u00e1tkov\u00e9ho proteinu doch\u00e1z\u00ed k\u00a0proteosynt\u00e9ze, kter\u00e1 je o skoro 30 % intenzivn\u011bj\u0161\u00ed, ne\u017e kdyby byl pod\u00e1n protein s\u00f3jov\u00fd. Za t\u00edmto stimula\u010dn\u00edm \u00fa\u010dinkem podle v\u0161eho stoj\u00ed obsah leucinu. \u010c\u00edm je leucin v\u00fdjime\u010dn\u00fd Leucin je aminokyselina kl\u00ed\u010dov\u00e1 pro spu\u0161t\u011bn\u00ed svalov\u00e9 proteosynt\u00e9zy. Syrov\u00e1tka m\u00e1 v\u00a0jednom gramu b\u00edlkoviny o 25\u201330 % v\u00edce leucinu ne\u017e s\u00f3ja. A pr\u00e1v\u011b tenhle rozd\u00edl je p\u0159i tr\u00e9ninku d\u016fle\u017eit\u00fd. Pro maximalizaci proteosynt\u00e9zy pot\u0159ebujete m\u00edt v\u00a0jedn\u00e9 d\u00e1vce proteinu 2-3 gramy leucinu. V\u00a0p\u0159\u00edpad\u011b syrov\u00e1tkov\u00e9 b\u00edlkoviny se dost\u00e1v\u00e1te v\u011bt\u0161inou nad tuto hranici, zat\u00edmco b\u00edlkovina s\u00f3jov\u00e1 \u010dasto z\u016fst\u00e1v\u00e1 t\u011bsn\u011b pod n\u00ed, p\u0159\u00edpadn\u011b vysko\u010d\u00ed jen mal\u00fd kousek nad. Roli hraje i stravitelnost Syrov\u00e1tka se tr\u00e1v\u00ed rychleji ne\u017e s\u00f3ja, co\u017e znamen\u00e1 rychlej\u0161\u00ed zv\u00fd\u0161en\u00ed hladiny EAA po tr\u00e9ninku. T\u00edm p\u00e1dem m\u016f\u017ee b\u00fdt l\u00e9pe vyu\u017eito tzv. \u201eanabolick\u00e9 okno\u201c, kdy svaly nejintenzivn\u011bji vst\u0159eb\u00e1vaj\u00ed aminokyseliny. Vyb\u00edr\u00e1me z\u00a0aktu\u00e1ln\u00edch v\u00fdzkum\u016f V posledn\u00edm desetilet\u00ed se objevilo n\u011bkolik studi\u00ed, kter\u00e9 potvrzuj\u00ed, \u017ee: Syrov\u00e1tkov\u00e1 b\u00edlkovina stimuluje n\u00e1r\u016fst svalov\u00e9 hmoty a s\u00edly v\u00edc ne\u017e s\u00f3jov\u00fd protein,\u00a0 zejm\u00e9na u tr\u00e9novan\u00fdch sportovc\u016f. Izol\u00e1t s\u00f3jov\u00e9ho proteinu je sice kvalitn\u011bj\u0161\u00ed ne\u017e s\u00f3jov\u00fd koncentr\u00e1t, ale st\u00e1le m\u00e9n\u011b efektivn\u00ed ne\u017e izol\u00e1t syrov\u00e1tkov\u00fd. Rostlinn\u00e9 proteinov\u00e9 sm\u011bsi (hr\u00e1ch + r\u00fd\u017ee + dal\u0161\u00ed) zlep\u0161uj\u00ed profil EAA a p\u0159ibli\u017euj\u00ed se syrov\u00e1tce, ale \u010dasto vy\u017eaduj\u00ed pod\u00e1n\u00ed vy\u0161\u0161\u00ed d\u00e1vky. Tak\u017ee je s\u00f3ja k ni\u010demu? Zdaleka ne. S\u00f3ja m\u00e1 sv\u00e9 v\u00fdhody: \u2714 je rostlinn\u00e1 \u2013 tzn. dobr\u00e1 volba pro vegany; \u2714 obvykle levn\u011bj\u0161\u00ed ne\u017e syrov\u00e1tka; \u2714 obsahuje zdrav\u00ed prosp\u011b\u0161n\u00e9 izoflavony; \u2714 jedn\u00e1 se o kompletn\u00ed protein. Ale pokud je tv\u00fdm c\u00edlem maximalizovat r\u016fst sval\u016f a s\u00edly, syrov\u00e1tka je ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f lep\u0161\u00ed volba d\u00edky: vy\u0161\u0161\u00edmu obsahu leucinu; rychlej\u0161\u00edmu tr\u00e1ven\u00ed; v\u00fdrazn\u011bj\u0161\u00ed stimulaci proteosynt\u00e9zy po tr\u00e9ninku. Syrov\u00e1tka si tedy st\u00e1le dr\u017e\u00ed prvenstv\u00ed jako nejefektivn\u011bj\u0161\u00ed protein pro r\u016fst sval\u016f. S\u00f3ja je kvalitn\u00ed rostlinnou alternativou, ale jej\u00ed vliv na r\u016fst sval\u016f je p\u0159i stejn\u00e9m d\u00e1vkov\u00e1n\u00ed ni\u017e\u0161\u00ed. Pokud chce\u0161 z ka\u017ed\u00e9ho tr\u00e9ninku vyt\u011b\u017eit maximum, vyplat\u00ed se s\u00e1hnout po syrov\u00e1tce \u2013 nebo kombinovat rostlinn\u00e9 zdroje tak, aby jejich aminokyselinov\u00e9 profily l\u00e9pe odpov\u00eddaly n\u00e1rok\u016fm na budov\u00e1n\u00ed svalov\u00e9 hmoty. Zdroje: https:\/\/pubmed.ncbi.nlm.nih.gov\/33971994\/ https:\/\/www.researchgate.net\/publication\/370672052_Review_Comparison_of_the_effect_of_whey_protein_and_soy_protein_supplementation_combined_with_resistance_training<\/p>\n","protected":false},"author":2,"featured_media":1086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[30,39,76,20,11,27,21,61,28,81],"class_list":["post-1085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vyziva","tag-bilkoviny","tag-dieta","tag-energie","tag-posilovani","tag-regenerace","tag-suplementy","tag-trenink","tag-vyziva","tag-vyzivy","tag-zdravi"],"acf":[],"_links":{"self":[{"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/posts\/1085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/comments?post=1085"}],"version-history":[{"count":1,"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/posts\/1085\/revisions"}],"predecessor-version":[{"id":1087,"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/posts\/1085\/revisions\/1087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/media\/1086"}],"wp:attachment":[{"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/media?parent=1085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/categories?post=1085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/svetkulturistiky.cz\/index.php\/wp-json\/wp\/v2\/tags?post=1085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}