{"id":93915,"date":"2021-02-19T21:29:24","date_gmt":"2021-02-19T20:29:24","guid":{"rendered":"https:\/\/macingova.com\/?p=93915"},"modified":"2022-05-17T15:54:24","modified_gmt":"2022-05-17T13:54:24","slug":"bez-enzymu-sa-ani-strava-nepohne","status":"publish","type":"post","link":"https:\/\/macingova.com\/cs\/bez-enzymu-sa-ani-strava-nepohne\/","title":{"rendered":"Bez enz\u00fdmu sa ani strava nepohne"},"content":{"rendered":"\t\t
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Proces tr\u00e1venia patr\u00ed medzi tie najzlo\u017eitej\u0161ie v na\u0161om tele. Skuto\u010dnos\u0165, \u017ee to na poh\u013ead v\u00e1bne, chu\u0165ovo skvel\u00e9 jedlo obsahuje \u017eiviny, ktor\u00e9 pom\u00e1haj\u00fa fungova\u0165 na\u0161im org\u00e1nom a dod\u00e1vaj\u00fa n\u00e1m energiu vykon\u00e1va\u0165 na\u0161e ka\u017edodenn\u00e9 povinnosti, je ohromuj\u00faca. No na to, aby tento proces spr\u00e1vne fungoval, potrebuje na\u0161e telo enz\u00fdmy. Preto sa dnes pozrieme na tie, ktor\u00e9 sa nach\u00e1dzaj\u00fa v na\u0161ej tr\u00e1viacej s\u00fastave a pom\u00e1haj\u00fa n\u00e1m rozklada\u0165 prij\u00edman\u00fa potravu na \u017eiviny.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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V\u0161etko sa za\u010d\u00edna v \u00fastach<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pri pojme \u201ctr\u00e1venie\u201d si v\u00e4\u010d\u0161ina z n\u00e1s predstav\u00ed m\u00e4kk\u00e9 vn\u00fatorn\u00e9 org\u00e1ny ako \u017eal\u00fadok, \u017el\u010dn\u00edk, tenk\u00e9 alebo hrub\u00e9 \u010drevo. Pravdou ale je, \u017ee proces tr\u00e1venia za\u010d\u00edna u\u017e v momente, kedy si do \u00fast vlo\u017e\u00edme prv\u00e9 s\u00fasto. Zuby<\/strong> sl\u00fa\u017eia ako prirodzen\u00e9 \u201cmlyn\u010deky\u201d, ktor\u00e9 jedlo rozdrvia na men\u0161ie k\u00fasky.<\/p>

N\u00e1sledne \u0161tafetu preberaj\u00fa sliny<\/strong>, ktor\u00e9 ich za\u010dn\u00fa rozklada\u0165. Ako? Pr\u00e1ve pomocou enz\u00fdmov ako amyl\u00e1za, ktor\u00e1 rozklad\u00e1 \u0161krob a sacharidy na cukry, a lingu\u00e1lna lip\u00e1za, ktor\u00e1 tr\u00e1vi tuky. Mo\u017eno n\u00e1m pripad\u00e1 t\u00e1to f\u00e1za tr\u00e1venia zanedbate\u013en\u00e1, no d\u00f4raz na spr\u00e1vne pre\u017e\u00favanie jedla sa nekladie len tak pre ni\u010d – za ni\u010d. Pr\u00e1ve kvalita tohto procesu rozhoduje o tom, ak\u00e9 jednoduch\u00e9 (alebo n\u00e1ro\u010dn\u00e9) bude pre n\u00e1\u0161 \u017eal\u00fadok a tenk\u00e9 \u010drevo n\u00e1sledn\u00e9 tr\u00e1venie. Nane\u0161\u0165astie, v dne\u0161nej upon\u00e1h\u013eanej dobe na spr\u00e1vne pre\u017e\u00favanie mnohokr\u00e1t zab\u00fadame a jedlo do seba len tak \u201cnah\u00e1d\u017eeme\u201d. T\u00fdm si privod\u00edme \u00fanavu, bolesti \u010di dokonca k\u0155\u010de. Preto je lep\u0161ie dopria\u0165 si \u010das a vychutna\u0165 si jedlo tak, aby z neho mal osoh aj zvy\u0161ok n\u00e1\u0161ho tr\u00e1viaceho traktu. Probl\u00e9m sa zvy\u0161uje a \u017eal\u00fadok a \u010drev\u00e1 dvojn\u00e1sobne za\u0165a\u017euje, ak konzumujeme preva\u017ene priemyselne spracovan\u00e9 polotovary a e\u0161te aj tie do seba \u201cnah\u00e1d\u017eeme\u201d.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u010eal\u0161ia zast\u00e1vka - \u017eal\u00fadok<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tu \u010dakaj\u00fa na potravu enz\u00fdmy. Prv\u00fd z nich, peps\u00edn, je zodpovedn\u00fd za \u0161tiepenie ve\u013ek\u00fdch molek\u00fal na men\u0161ie, \u010d\u00edm ich pripravuje na spracovanie \u010fal\u0161\u00edmi enz\u00fdmami. Tieto molekuly sa menia na aminokyseliny, z ktor\u00fdch si telo vytv\u00e1ra kosti, poko\u017eku, svalstvo \u010di \u0161\u013eachy. To, do akej miery je peps\u00edn akt\u00edvny, z\u00e1vis\u00ed od kyseliny so\u013enej<\/strong> (tie\u017e zn\u00e1mej pod n\u00e1zvom chlorovod\u00edkov\u00e1) v \u017eal\u00fadku. Pom\u00e1ha n\u00e1m tr\u00e1vi\u0165 bielkoviny a uvo\u013e\u0148uje v\u00e1pnik a \u017eelezo. Ak je jej nedostatok, na enzymatickej \u00farovni sp\u00f4sobuje probl\u00e9m so spracovan\u00edm vysokobielkovinov\u00fdch pokrmov. Zo zdravotn\u00e9ho h\u013eadiska b\u00fdva pr\u00ed\u010dinou an\u00e9mie, alergie \u010di rakoviny. H\u00e1\u010dik je v tom, \u017ee jej deficit sa prejavuje rovnako ako jej nadbytok – p\u00e1len\u00edm z\u00e1hy<\/strong>. Preto lieky, ktor\u00e9 sa predpisuj\u00fa na redukciu kyseliny v \u017eal\u00fadku, nie v\u017edy zaberaj\u00fa. Nemus\u00edme v\u0161ak ve\u0161a\u0165 hlavu – probl\u00e9my s tr\u00e1ven\u00edm n\u00e1m pom\u00f4\u017ee vyrie\u0161i\u0165 vhodne upraven\u00e1 strava, ktorou predch\u00e1dzame nadmern\u00e9mu vytv\u00e1raniu \u017eal\u00fado\u010dn\u00fdch \u0161tiav. Preto s\u00fa moje knihy pln\u00e9 receptov zlo\u017een\u00fdch z t\u00fdchto vhodn\u00fdch kombin\u00e1ci\u00ed. Ochutna\u0165 ich m\u00f4\u017eete aj v\u010faka don\u00e1\u0161ke<\/a>, ktor\u00fa pon\u00fakam aj v bezlepkovej a vegetari\u00e1nskej verzii.<\/p>

\u010eal\u0161\u00edm enz\u00fdmom, ktor\u00fd je v \u017eal\u00fadku zodpovedn\u00fd za tr\u00e1venie, je renn\u00edn<\/strong>. Jeho \u00falohou je vyzr\u00e1\u017ea\u0165 mlieko, n\u00e1sledkom \u010doho bielkovina kaze\u00edn zmen\u00ed svoju \u0161trukt\u00faru a stane sa pr\u00edstupnej\u0161ou pre ostatn\u00e9 enz\u00fdmy, ktor\u00e9 tr\u00e1via bielkoviny. Ak chceme podpori\u0165 jeho \u00fa\u010dinnos\u0165 a pred\u00eds\u0165 intolerancii kaze\u00ednu a postupn\u00fdm vytvoren\u00edm probl\u00e9mov s tr\u00e1ven\u00edm, je d\u00f4le\u017eit\u00e9 nau\u010di\u0165 sa konzumova\u0165 mlie\u010dne v\u00fdrobky samostatne, maxim\u00e1lne v kombin\u00e1cii so zeleninou.<\/p>

Tret\u00edm \u201cvojakom v poli\u201d je lip\u00e1za<\/strong>. Rozklad\u00e1 tuky na glycerol a mastn\u00e9 kyseliny. Tuky mnoh\u00ed vn\u00edmame ako n\u00e1\u0161ho nepriate\u013ea, ktor\u00fd n\u00e1m sp\u00f4sobuje r\u00f4zne zdravotn\u00e9 a estetick\u00e9 probl\u00e9my. V skuto\u010dnosti s\u00fa v\u0161ak nevyhnutn\u00e9 pre spr\u00e1vne fungovanie n\u00e1\u0161ho organizmu – udr\u017euj\u00fa na\u0161e bunky zdrav\u00e9, z\u00e1sobuj\u00fa n\u00e1s energiou a u \u017eien sa v nich produkuje aj ur\u010dit\u00e9 mno\u017estvo estrog\u00e9nu. Probl\u00e9mov\u00fdmi sa st\u00e1vaj\u00fa, ak ich kombinujeme s cukrami. Zv\u00fd\u0161en\u00fdm pr\u00edjmom cukrov si m\u00f4\u017eeme privodi\u0165 pankreatit\u00eddu ke\u010f\u017ee na\u0161e telo potrebuje produkova\u0165 nadmern\u00e9 mno\u017estvo inzul\u00ednu. Skladba stravy, ktor\u00fa odpor\u00fa\u010dam, predch\u00e1dza probl\u00e9mom s pankreasom. D\u00f4kazom je aj pokles chuti na sladk\u00e9, u\u017e po prvom mesiaci 28-\u010dky. Preto hovor\u00edm o tom, \u017ee 28-\u010dka je za\u010diatok zmeny.<\/p>

Nespr\u00e1vny v\u00fdber a kombin\u00e1cia potrav\u00edn postupne nar\u00fa\u0161a funkciu \u017el\u010dn\u00edka. To br\u00e1ni sprv\u00e1nej produkcii lip\u00e1zy, ktor\u00e1 p\u00f4sob\u00ed v \u010fal\u0161\u00edch tr\u00e1viacich org\u00e1noch, okrem in\u00e9ho aj v tenkom \u010dreve. Preto by sme sa mali vyvarova\u0165 di\u00e9tam, ktor\u00e9 s\u00fa zalo\u017een\u00e9 na \u00faplnom obmedzen\u00ed konzum\u00e1cie tuku<\/strong> a rad\u0161ej zvoli\u0165 trpezliv\u00fa, postupn\u00fa, zdrav\u00fa met\u00f3du chudnutia, ktor\u00e1 n\u00e1m neu\u0161kod\u00ed.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ani tenk\u00e9 \u010drevo nezah\u00e1\u013ea<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dva z enz\u00fdmov v tenkom \u010dreve – prote\u00e1za<\/strong> a tryps\u00edn<\/strong> – s\u00fa zodpovedn\u00e9 za \u0161tiepenie bielkov\u00edn. T\u00fdm zabezpe\u010duj\u00fa n\u00e1\u0161mu organizmu dostatok aminokysel\u00edn, ktor\u00e9 s\u00fa zodpovedn\u00e9 za tvorbu svalov a ur\u00fdch\u013eovanie regener\u00e1cie buniek. Tret\u00edm enz\u00fdmom v tenkom \u010dreve je malt\u00e1za<\/strong>, ktor\u00e1, pre zmenu, premie\u0148a sladov\u00fd cukor na hroznov\u00fd.<\/p>

V\u0161etk\u00fdm t\u00fdmto fascinuj\u00facim procesom m\u00f4\u017eeme by\u0165 v\u010fa\u010dn\u00ed za to, \u017ee na\u0161e telo funguje. Nane\u0161\u0165astie, nespr\u00e1vne stravovanie b\u00fdva d\u00f4vodom, pre ktor\u00e9 v\u00e4\u010d\u0161ina popul\u00e1cie \u010del\u00ed nielen za\u017e\u00edvac\u00edm, ale aj in\u00fdm zdravotn\u00fdm \u0165a\u017ekostiam. Za\u017e\u00edvacie \u0165a\u017ekosti n\u00e1m ukazuj\u00fa, \u017ee v tele vznik\u00e1, alebo u\u017e je vytvoren\u00fd probl\u00e9m.<\/p>

Rie\u0161en\u00edm na ne je pr\u00e1ve \u00faprava stravy<\/strong>, ktorej sa venujem u\u017e vy\u0161e dvadsa\u0165 rokov. Pr\u00e1ve t\u00e1 je najschodnej\u0161ou a telu najprirodzenej\u0161ou cestou prij\u00edmania v\u0161etk\u00fdch \u017eiv\u00edn, ktor\u00e9 potrebujeme. Treba v\u0161ak za\u010da\u0165. A ak chceme zmenu, mali by sme za\u010da\u0165 robi\u0165 veci inak. Preto som vytvorila syst\u00e9m stravovania, ktor\u00e9ho za\u010diatkom je 28-d\u0148ov\u00fd stravovac\u00ed program<\/strong><\/a>, ktor\u00fd pom\u00e1ha telu zbavi\u0165 sa \u0161kodliv\u00fdch l\u00e1tok, a z\u00e1rove\u0148 mu doda\u0165 potrebn\u00e9 vitam\u00edny a \u017eiviny. Je to prv\u00fd krok k v\u00e1\u0161mu lep\u0161iemu ja<\/strong> – fyzick\u00e9mu aj psychick\u00e9mu. Ak sa raz toti\u017e rozhodnete zobra\u0165 svoje zdravie do vlastn\u00fdch r\u00fak, uchopte ho pevne a u\u017e sa ho nepustite. Moje knihy Najedzte sa do \u0161t\u00edhlosti 1, 2 a 3 v\u00e1m v tom pom\u00f4\u017eu. Zhrnula som v nich v\u0161etko, \u010do by ste mali pri trvalej zmene stravovania vedie\u0165. Na\u010falej v\u0161ak vym\u00fd\u0161\u013eam nov\u00e9 recepty, ktor\u00e9 s\u00fa chutn\u00e9 a z\u00e1rove\u0148 zdrav\u00e9. Tie najnov\u0161ie n\u00e1jdete v Di\u00e1ri ro\u010dnej premeny<\/strong>, ktor\u00fd si m\u00f4\u017eete objedna\u0165 tu<\/strong><\/a>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Recept<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dnes v\u00e1m prin\u00e1\u0161am recept na \u201c\u017eiv\u00e9\u201d – (lebo poh\u00e1nku nevar\u00edme) poh\u00e1nkov\u00e9 rizoto, v ktorom sa stret\u00e1vaj\u00fa lahodn\u00e9 v\u00fdrazn\u00e9 chute a z\u00e1rove\u0148 zdraviu ve\u013emi prospe\u0161n\u00e9 potraviny. Napr\u00edklad tak\u00e1 hliva ustricov\u00e1 \u010di Hokkaido tekvica, alebo poh\u00e1nka vytvoria fantastick\u00fa chu\u0165, ktor\u00e1 bude lahodn\u00e1 nielen pre chu\u0165ov\u00e9 bunky, ale hlavne odbremen\u00ed tr\u00e1viaci trakt.<\/p>

Suroviny:<\/strong><\/p>

  • \u010dajov\u00fd hrn\u010dek surovej poh\u00e1nky<\/li>
  • 250 g hlivy ustricovej<\/li>
  • 3 str\u00fa\u010diky cesnaku<\/li>
  • \u00bd \u010dervenej papriky<\/li>
  • p\u00f3r – asi 10 cm<\/li>
  • 300 g o\u010distenej tekvice Hokkaido<\/li>
  • 3 PL masla Ghee alebo rastlinn\u00fd olej<\/li>
  • so\u013e, \u010dierne korenie a kurkumu pod\u013ea chuti<\/li><\/ul>

    Postup:<\/strong><\/p>

    Poh\u00e1nku opl\u00e1chneme a nech\u00e1me cez noc napu\u010da\u0165 v trojn\u00e1sobnom mno\u017estve vody. Na posolenom masle Ghee alebo na oleji orestujeme natenko nakr\u00e1jan\u00fa hlivu a jemn\u00e9 k\u00fasky papriky. Prid\u00e1me na tenk\u00e9 pl\u00e1tky nakr\u00e1jan\u00fd cesnak a na hrubom str\u00fahadle nakr\u00e1jan\u00fa tekvicu Hokkaido. Podlejeme 1 dl vody a pod pokrievkou dus\u00edme. Ke\u010f je hliva m\u00e4kk\u00e1, prid\u00e1me sceden\u00fa poh\u00e1nku a premie\u0161ame.<\/p>

    Pod\u00e1vame s \u010derstv\u00fdm zeleninov\u00fdm \u0161al\u00e1tom. Nakr\u00e1jan\u00fa zeleninu zalejeme olejom a osol\u00edme.<\/p>

    Ak m\u00e1te radi kysl\u00fa chu\u0165, m\u00f4\u017eete si \u0161al\u00e1t pokvapka\u0165 citr\u00f3novou \u0161\u0165avou.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Proces tr\u00e1venia patr\u00ed medzi tie najzlo\u017eitej\u0161ie v na\u0161om tele. Skuto\u010dnos\u0165, \u017ee to na poh\u013ead v\u00e1bne, chu\u0165ovo skvel\u00e9 jedlo obsahuje \u017eiviny, ktor\u00e9 pom\u00e1haj\u00fa fungova\u0165 na\u0161im org\u00e1nom a dod\u00e1vaj\u00fa n\u00e1m energiu vykon\u00e1va\u0165 na\u0161e ka\u017edodenn\u00e9 povinnosti, je ohromuj\u00faca. No na to, aby tento proces spr\u00e1vne fungoval, potrebuje na\u0161e telo enz\u00fdmy. Preto sa dnes pozrieme na tie, ktor\u00e9 sa […]<\/p>\n","protected":false},"author":1,"featured_media":94486,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[197],"class_list":["post-93915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-sk","tag-newsletter"],"acf":[],"featured_image_src":"https:\/\/macingova.com\/wp-content\/uploads\/2021\/03\/products-and-ingredients-as-source-dietary-fiber.jpg","excerpt_clean":"Proces tr\u00e1venia patr\u00ed medzi tie najzlo\u017eitej\u0161ie v na\u0161om tele. Skuto\u010dnos\u0165, \u017ee to na poh\u013ead v\u00e1bne, chu\u0165ovo skvel\u00e9 jedlo obsahuje \u017eiviny, ktor\u00e9 pom\u00e1haj\u00fa fungova\u0165 na\u0161im org\u00e1nom a dod\u00e1vaj\u00fa n\u00e1m energiu vykon\u00e1va\u0165 na\u0161e ka\u017edodenn\u00e9 povinnosti, je ohromuj\u00faca. No na to, aby tento proces spr\u00e1vne fungoval, potrebuje na\u0161e telo enz\u00fdmy. Preto sa dnes pozrieme na tie, ktor\u00e9 sa [\u2026]","title_clean":"Bez enz\u00fdmu sa ani strava nepohne","_links":{"self":[{"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/posts\/93915"}],"collection":[{"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/comments?post=93915"}],"version-history":[{"count":1,"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/posts\/93915\/revisions"}],"predecessor-version":[{"id":120929,"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/posts\/93915\/revisions\/120929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/media\/94486"}],"wp:attachment":[{"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/media?parent=93915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/categories?post=93915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/macingova.com\/cs\/wp-json\/wp\/v2\/tags?post=93915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}