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<\/p>\nP\u00ebrgatiti Besnik Ismailati<\/p>\n
“Natyr\u00eb Libohove”<\/p>\n
VLERAT SH\u00cbNDET\u00cbSORE T\u00cb KOKRRAVE T\u00cb ULLIRIT<\/p>\n
Pema e ullirit (Olea europaea) \u00ebsht\u00eb nj\u00eb bim\u00eb me jet\u00ebgjat\u00ebsi ekstreme “nun sicca mai”, (nuk thahet kurr\u00eb) e familjes Olaceae, me gjelb\u00ebrim gjith\u00ebvjetor, i cili rritet n\u00eb t\u00eb gjitha vendet me klim\u00eb t\u00eb but\u00eb, ve\u00e7an\u00ebrisht n\u00eb Mesdhe. Pema e ullirit jeton shum\u00eb gjat\u00eb. Jet\u00ebgjat\u00ebsia e tij mund t\u00eb shkoj\u00eb mbi 3000 vjet. Ulliri me mosh\u00ebn m\u00eb t\u00eb madhe n\u00eb bot\u00eb, pothuajse 4000 vje\u00e7are ndodhet n\u00eb ishullin e Kret\u00ebs n\u00eb Greqi. Q\u00eb n\u00eb koh\u00ebt e lashta frutat e ullirit kan\u00eb patur nj\u00eb r\u00ebnd\u00ebsi t\u00eb madhe ushqyese p\u00ebr njeriun, shum\u00eb m\u00eb p\u00ebrpara se t\u00eb prodhonin vajin e tij. Paraardh\u00ebsit tan\u00eb e konsumonin ullirin si nj\u00eb burim i shk\u00eblqyer ushqimi, relativisht i leht\u00eb p\u00ebr t’u gjetur dhe p\u00ebr t\u2019u ruajtur. Ka shum\u00eb d\u00ebshmi historike dhe arkeologjike p\u00ebr k\u00ebt\u00eb tem\u00eb. Eksperti i madh romak i bujq\u00ebsis\u00eb Kolumela (shekulli I pas Krishtit), dha receta p\u00ebr p\u00ebrgatitjen e ullinjve t\u00eb grimcuar dhe t\u00eb aromatizuar me p\u00ebrb\u00ebr\u00ebs t\u00eb shumt\u00eb si: musht, uthull, fara kopre, etj. Ulliri do t\u00eb thot\u00eb kultur\u00eb, ekonomi, territor, peizazh, lidhje mes popujve. Ai \u00ebsht\u00eb simbol i paqes dhe tipar i p\u00ebrbashk\u00ebt mes popujve t\u00eb Mesdheut.
\nDita Bot\u00ebrore e Ullirit e vendosur nga UNESCO festohet m\u00eb 26 n\u00ebntor t\u00eb \u00e7do viti. Ajo ka n\u00eb qend\u00ebr t\u00eb v\u00ebmendjes vajin e ullirit, nj\u00eb ushqim unik, i paimituesh\u00ebm, i sh\u00ebndetsh\u00ebm, nj\u00eb komponent themelor i diet\u00ebs mesdhetare.
\nUllinjt\u00eb p\u00ebrb\u00ebjn\u00eb nj\u00eb simbol t\u00eb v\u00ebrtet\u00eb si ushqim me shum\u00eb vlera , por n\u00eb m\u00ebnyr\u00eb t\u00eb ve\u00e7ant\u00eb ata na japin edhe vajin e ullirit dhe at\u00eb ekstra t\u00eb virgj\u00ebr t\u00eb vler\u00ebsuar e t\u00eb p\u00ebrdorur n\u00eb \u00e7do cep t\u00eb bot\u00ebs. Ullinjt\u00eb e zinj apo edhe ata t\u00eb gjelb\u00ebr p\u00ebrdoren n\u00eb shum\u00eb receta gatimi pa i bluar n\u00eb mulli, por edhe si l\u00ebnd\u00eb e par\u00eb p\u00ebr prodhimin e vajit t\u00eb ullirit dhe produkteve t\u00eb tjera n\u00eb sh\u00ebrbim t\u00eb sh\u00ebndetit t\u0113 njeriut.
\nKokrrat e ullirit kan\u00eb nj\u00eb p\u00ebrmbajtje t\u00eb lart\u00eb t\u00eb lipideve komplekse energjitike, t\u00eb quajtura trigliceride, yndyrna me efekte pozitive dhe shum\u00eb t\u00eb r\u00ebnd\u00ebsishme si\u00e7 jan\u00eb karbohidratet dhe proteinat. P\u00ebrb\u00ebrja e tyre karakterizohet nga mbizot\u00ebrimi i yndyrnave t\u00eb pangopurave t\u00eb cilat favorizojn\u00eb metabolizmin e kolesterolit dhe leht\u00ebsojn\u00eb ruajtjen e ushqimit, duke e b\u00ebr\u00eb at\u00eb shum\u00eb t\u00eb dobish\u00ebm edhe n\u00eb proceset e gatimit. Gjithashtu ato p\u00ebrmbajn\u00eb edhe nj\u00eb sasi t\u00eb mjaftueshme t\u00eb niacin\u00ebs, vitamin\u00ebs B3 ose PP , e cila duke u thithur nga ushqimi, transportohet nga gjaku n\u00eb qelizat e trupit dhe shnd\u00ebrrohet n\u00eb forma biologjikisht aktive mjaft t\u00eb dobishme p\u00ebr metabolizmin. P\u00ebrmbajtja e hekurit dhe kaliumit i b\u00ebn t\u00eb afta kokrrat e ullirit t\u00eb nxitin oreksin dhe tretjen e ushqimeve.
\nKokrrat e ullirit t\u00eb zi dhe t\u00eb atyre jeshil kan\u00eb p\u00ebrb\u00ebrje t\u00eb ndryshme si m\u00eb posht\u00eb:
\nUlliri i zi (100 g): rreth 69 g uj\u00eb; 25 g yndyr\u00eb; 1,6 g proteina; 0,8 g karbohidrate; 3.9 g fibra.
\nUlliri jeshil (100 g): rreth 77 g uj\u00eb; 15 g yndyr\u00eb; 0,8 g proteina; 1 g karbohidrate; 3 g fibra.
\nNd\u00ebrsa p\u00ebrmbajtja nga pik\u00ebpamja e mineraleve (kalium, natrium, hekur, kalcium, magnez, fosfor, zink, bak\u00ebr) dhe vitamina (A dhe E), \u00ebsht\u00eb e ngjajshme. Ullinjt\u00eb p\u00ebrmbajn\u00eb edhe antioksidant\u00eb t\u00eb shumt\u00eb, si: kuercetin\u00eb , oleuropein\u00eb, tyrosol, hydroxytyrosol , acide dhe aminoacide t\u00eb ndryshme. Sasia e kalorive \u00ebsht\u00eb rreth 115 kcal p\u00ebr 100 g.
\nVlerat sh\u00ebndet\u00ebsore t\u00eb ullirit:
\nFal\u00eb yndyrave t\u00eb tyre t\u00eb pangopura, ullinjt\u00eb ndihmojn\u00eb n\u00eb uljen e rrezikut t\u00eb aterioskleroz\u00ebs dhe jan\u00eb t\u00eb dobish\u00ebm p\u00ebr rritjen e kolesterolit t\u00eb mir\u00eb. Ata p\u00ebrmbajn\u00eb l\u00ebnd\u00eb ushqyese antioksidante (ve\u00e7an\u00ebrisht ullinjt\u00eb e zinj) q\u00eb ndihmojn\u00eb n\u00eb parandalimin e s\u00ebmundjeve t\u00eb zemr\u00ebs. Sipas disa ekspert\u00ebve, konsumi i kokrrave t\u00eb ullinjve favorizon r\u00ebnien n\u00eb pesh\u00eb, fal\u00eb p\u00ebrmbajtjes s\u00eb seretonin\u00ebs, e cila \u00e7on n\u00eb rritjen e ndjenj\u00ebs s\u00eb ngopjes; me vetit\u00eb e tyre antioksiduese dhe anti-inflamatore, ullinjt\u00eb ndihmojn\u00eb n\u00eb parandalimin e stresit kronik oksidativ, duke luajtur nj\u00eb rol t\u00eb r\u00ebnd\u00ebsish\u00ebm n\u00eb parandalimin e kancerit dhe inflamacionit kronik. Ullinjt\u00eb e zinj jan\u00eb t\u00eb pasur me vitamin\u00eb E , t\u00eb cil\u00ebt kan\u00eb aft\u00ebsin\u00eb t\u00eb neutralizojn\u00eb radikalet e lira n\u00eb yndyr\u00ebn e trupit, duke i b\u00ebr\u00eb proceset qelizore m\u00eb t\u00eb sigurta; vetit\u00eb analgjezike t\u00eb ullirit p\u00ebrftohen n\u00eb saje t\u00eb p\u00ebrmbajtjes t\u00eb nj\u00eb molekule t\u00eb quajtur olecanthal, e izoluar midis polifenoleve t\u00eb vajit t\u00eb ullirit ekstra t\u00eb virgj\u00ebr, q\u00eb e b\u00ebn vajin nj\u00eb anti-inflamator natyral t\u00eb shk\u00eblqyer, t\u00eb ngjash\u00ebm me ibuprofenin q\u00eb njihet si nj\u00eb substanc\u00eb kimiko-farmaceutike q\u00eb p\u00ebrdoret p\u00ebr t\u00eb qet\u00ebsuar shum\u00eb s\u00ebmundje, ve\u00e7an\u00ebrisht ato osteo-artikulare; mir\u00ebqenia e l\u00ebkur\u00ebs dhe flok\u00ebve me p\u00ebrdorimin e ullirit realizohet si rezultat i p\u00ebrmbajtjes s\u00eb acideve yndyrore, antioksidant\u00ebve dhe vitamin\u00ebs E. Ullinjt\u00eb e zinj parandalojn\u00eb plakjen e l\u00ebkur\u00ebs, hidratojn\u00eb, i mbrojn\u00eb ata nga rrezatimi ultravjollc\u00eb. Vaji i ullirit i p\u00ebrzier me uj\u00eb t\u00eb ngroht\u00eb p\u00ebrpara larjes normale t\u00eb flok\u00ebve , shton jet\u00ebgjat\u00ebsin\u00eb e flok\u00ebve; ullinjt\u00eb kan\u00eb efekt antihistaminik. Sipas k\u00ebrkimeve shkencore, konkludohet se ekstraktet e ullirit p\u00ebrmir\u00ebsojn\u00eb dhe rritin qarkullimin e gjakut, ulin efektet e s\u00ebmundjeve si astma, duke vepruar si antihistaminik\u00eb n\u00eb nivel qelizor; kokrrat e ullirit jan\u00eb nj\u00eb burim i shk\u00eblqyer i hekurit. N\u00ebse dikush vuan nga mungesa e hekurit, indet e trupit t\u00eb njeriut nuk thithin mjaftuesh\u00ebm oksigjen dhe p\u00ebr rrjedhoj\u00eb shpesh her\u00eb ai ndjehet shum\u00eb i dob\u00ebt. Prandaj, ngr\u00ebnia e ullinjve mund t\u00eb jet\u00eb nj\u00eb metod\u00eb e mir\u00eb p\u00ebr t\u00eb luftuar natyrsh\u00ebm k\u00ebt\u00eb problem; ullinjt\u00eb p\u00ebrmir\u00ebsojn\u00eb sh\u00ebndetin e syve fal\u00eb p\u00ebrmbajtjes t\u00eb vitamin\u00ebs A, e cila \u00ebsht\u00eb shum\u00eb e dobishme p\u00ebr sh\u00ebndetin e tyre kund\u00ebr kataraktit dhe s\u00ebmundjeve t\u00eb tjera t\u00eb tij q\u00eb lidhen me mosh\u00ebn.
\nVetit\u00eb sh\u00ebndet\u00ebsore t\u00eb gjetheve t\u00eb ullirit:
\nGjethet e ullirit kan\u00eb veti aktive kuruese kund\u00ebr mikroorganizmave patogjen\u00eb (viruse, baktere, k\u00ebrpudha, etj.) dhe p\u00ebr k\u00ebt\u00eb arsye jan\u00eb n\u00eb gjendje t\u00eb mbrojn\u00eb organizmin kund\u00ebr infeksioneve. Ato jan\u00eb n\u00eb gjendje t\u00eb mb\u00ebshtetin sistemin imunitar dhe t\u00eb veprojn\u00eb pozitivisht n\u00eb sistemin kardiovaskular duke p\u00ebrmir\u00ebsuar presionin e gjakut , por edhe duke ribalancuar vlerat e kolesterolit. Ato kan\u00eb efektete t\u00eb dobishme edhe n\u00eb zem\u00ebr , pasi p\u00ebrb\u00ebr\u00ebsit aktiv\u00eb q\u00eb p\u00ebrmbahen n\u00eb gjethen e ullirit jan\u00eb n\u00eb gjendje t\u00eb rritin elasticitetin e arterieve, p\u00ebrmir\u00ebsojn\u00eb qarkullimin dhe presionin e gjakut dhe p\u00ebr rrjedhoj\u00eb ulet edhe rreziku kardiovaskular. Veti t\u00eb tjera t\u00eb gjetheve t\u00eb ullirit jan\u00eb efektet antioksiduese, anti-inflamatore, energjike (p\u00ebrmir\u00ebsojn\u00eb lodhjen dhe astenin\u00eb), etheve (ulin temperatur\u00ebn) dhe diuretike. Disa k\u00ebrkime shkencore kan\u00eb treguar se ekstrakti i tyre \u00ebsht\u00eb i dobish\u00ebm kund\u00ebr diabetit (n\u00eb saj\u00eb t\u00eb veprimit hipoglicemik), por edhe s\u00ebmundjeve degjeneruese si Alzheimeri dhe kanceri.
\nSa ullinj duhet t\u00eb konsumojm\u00eb n\u00eb dit\u00eb?
\nPavar\u00ebsisht p\u00ebrfitimeve t\u00eb pamohueshme, v\u00ebmendje duhet t’i kushtohet konsumit t\u00eb ullinjve t\u00eb zi. Krahasuar me ullinjt\u00eb e gjelb\u00ebr, ullinjt\u00eb e zinj kan\u00eb rreth 235 kilokalori p\u00ebr 100 gram, prandaj ata jan\u00eb nj\u00eb ushqim me kalori q\u00eb duhen vler\u00ebsuar me kujdes n\u00eb dietat dob\u00ebsuese. Sh\u00ebllira e p\u00ebrdorur p\u00ebr kriposje m\u00eb pas rrit p\u00ebrmbajtjen e natriumit t\u00eb ullinjve t\u00eb zinj, prandaj edhe konsumi i tyre duhet t\u00eb jet\u00eb i moderuar dhe minimal nga njer\u00ebzit q\u00eb vuajn\u00eb nga hipertensioni arterial ose mosfunksionimi i veshkave.
\nP\u00ebr t’u ndjer\u00eb mir\u00eb dhe p\u00ebr t\u00eb mos patur problem, sh\u00ebndet\u00ebsore ekspert\u00ebt e t\u00eb ushqyerit k\u00ebshillojn\u00eb nj\u00eb racion ditor prej 1500 kalorish, nd\u00ebrsa marrja e ekuilibruar e vajit t\u00eb ullirit ekstra t\u00eb virgj\u00ebr \u00ebsht\u00eb 3 lug\u00eb \u00e7aji, e barabart\u00eb me 150 kcal.
\nN\u00ebse duam t\u00eb z\u00ebvend\u00ebsojm\u00eb ullinjt\u00eb me vaj, duhet t\u00eb kombinojm\u00eb nj\u00eb kok\u00ebrr n\u00eb \u00e7do 50 kcal; prandaj, sasia e sakt\u00eb e ullinjve t\u00eb zinj q\u00eb mund t\u00eb hahen n\u00eb nj\u00eb dit\u00eb \u00ebsht\u00eb 6 kokrra, t\u00eb cil\u00ebt mund t\u00eb hahen t\u00eb gjith\u00eb p\u00ebr drek\u00eb ose t\u00eb gjith\u00eb p\u00ebr dark\u00eb , ose t\u00eb ndar\u00eb n\u00eb 3 kokrra p\u00ebr drek\u00eb dhe 3 kokrra p\u00ebr dark\u00eb. Por konsumi i tyre nuk duhet t\u00eb kombinohet me vakte t\u00eb kripura, sepse jan\u00eb t\u00eb pasura me natrium.
\nKur b\u00ebjm\u00eb pyetjen:” a t\u00eb p\u00eblqejn\u00eb ullinjt\u00eb?”, duhet t\u00eb dim\u00eb se fruti i ullirit \u00ebsht\u00eb mjaft i \u00e7muar, sepse prej tij nxirret vaji ekstra verxhine , por edhe n\u00eb gjendje natyrale ai ka shum\u00eb vlera ushqyese dhe sh\u00ebndet\u00ebsore.
\nUlliri nuk konsumohet i papjekur, megjithat\u00eb ka shum\u00eb receta dhe metoda t\u00eb konservimit t\u00eb tij p\u00ebr ta b\u00ebr\u00eb at\u00eb t\u00eb konsumuesh\u00ebm nga organizmi i njeriut.
\nFrutat e ullirit konsiderohen nj\u00eb ushqim me shum\u00eb vlera p\u00ebr organizmin, pasi ata p\u00ebrmbajn\u00eb mjaft fitonutrient\u00eb ( ushqyes bimor\u00eb), antioksidant\u00eb dhe antiinflamator\u00eb.
\nN\u00eb 100 gram ullinj t\u00eb fresk\u00ebt p\u00ebrmbahen:
\n76.8 gram uj\u00eb, 148 gram kalori 0.8 gram proteina, 15 gram lipide, 0 gram kolesterol, 1 gram sheqerna, 3 gram fibra 64 mg kalcium, 14 mg fosfor, 1.6 mg hekur, Vitamin\u00eb A =48 mg, Vitamin\u00eb E= 1,65 mg.
\nNj\u00eb kok\u00ebrr ulliri peshon mesatarisht nga 4 n\u00eb 15-20 gram. 80% e frutit t\u00eb tij p\u00ebrmban uj\u00eb, nd\u00ebrsa 10-15% jan\u00eb yndyrna t\u00eb llojit acid oleik, i cili ndikon mjaft pozitivisht n\u00eb mbrojtjen kund\u00ebr s\u00ebmundjeve t\u00eb zemr\u00ebs.
\nAta p\u00ebrmbajn\u00eb pak karbohidrate, fibra dhe proteina, por p\u00ebrmbajn\u00eb shum\u00eb mikronutrient\u00eb si\u00e7 jan\u00eb vitamina E, hekuri fosfori dhe kalciumi.
\nUllinjt\u00eb jan\u00eb nj\u00eb ushqim i sigurt p\u00ebr tu konsumuar, por n\u00eb raste t\u00eb ve\u00e7anta ullinjt\u00eb e kripur shkaktojn\u00eb edhe alergji. Ullinjt\u00eb e sapovjel\u00eb nga pema nuk mund t\u00eb konsumohen, sepse ata kan\u00eb shijen e hidhur si rezultat i p\u00ebrmbajtjes s\u00eb oleorupin\u00ebs.
\nSi duhet ta kuptojm\u00eb termin p\u00ebr promovimin e vlerave t\u00eb vajit t\u00eb ullirit extravergine.
\nVaji i ullirit extravergine \u00ebsht\u00eb vaj i nj\u00eb cil\u00ebsie t\u00eb lart\u00eb q\u00eb nxirret nga linjat e p\u00ebrpunimit t\u00eb ullirit me uj\u00eb t\u00eb ftoht\u00eb. Quhet vaj ulliri extra vergine origjinal vet\u00ebm at\u00ebhere kur ai djeg dhe ka hidh\u00ebrimin karakteristik, kur p\u00ebrmban n\u00ebn 1 % aciditet dhe kur nxirret n\u00eb stin\u00ebn e vjesht\u00ebs.
\nKy lloj vaji me k\u00ebto cil\u00ebsi e ruan at\u00eb p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb nga oksidimi, duke ruajtur k\u00ebshtu m\u00eb s\u00eb miri edhe vlerat e tij. K\u00ebto cil\u00ebsi ruhen fal\u00eb p\u00ebrmbajtjes dhe veprimit t\u00eb polifenoleve dhe tokoferoleve n\u00eb produktin e vajit.
\nNd\u00ebrsa hidh\u00ebrimi fal\u00eb p\u00ebrmbajtjes s\u00eb sekoiridoideve e mbron vajin p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb nga plakja. Prandaj ky lloj vaji \u00ebsht\u00eb i garantuar n\u00eb p\u00ebrdorim dhe me shum\u00eb vlera n\u00eb ruajtjen e sh\u00ebndetit. Ndryshe ai quhet edhe miku i zemr\u00ebs, \u00ebsht\u00eb antikanceroz dhe aleat i ruajtjes t\u00eb zgjatjes s\u00eb jet\u00ebs.
\nEdhe n\u00eb zon\u00ebn ton\u00eb ulliri njihet si nj\u00eb pem\u00eb e kultivuar para 400- 450 vjet\u00ebve, me p\u00ebrfaq\u00ebsues kryesor ” Vaj\u00ebsi i Libohov\u00ebs”, “Kalinjoti” dhe llojet e reja t\u00eb mbjella gjat\u00eb 30 viteve t\u00eb fundit. Pavar\u00ebsisht mentaliteteve, pengesave dhe argumentave absolutisht jo shkencore , se kjo zon\u00eb nuk ka kushte t\u00eb p\u00ebrshtatshme p\u00ebr rritjen dhe kultivimin normal t\u00eb ullirit, realiteti \u00ebsht\u00eb krejt ndryshe. Zbatimi me fanatiz\u00ebm i sh\u00ebrbimeve vjetore agroteknike, bashk\u00ebpunimi me kultivuesit me p\u00ebrvoj\u00eb dhe specialist\u00ebt e fush\u00ebs, mbeten baza kryesore e kultivimit dhe p\u00ebrhapjes s\u00eb ullirit kudo n\u00eb pjes\u00ebn parakodrinore dhe kodrinore t\u00eb Libohov\u00ebs dhe zon\u00ebs t\u00eb saj p\u00ebrreth.<\/p>\n
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P\u00ebrgatiti Besnik Ismailati “Natyr\u00eb Libohove” VLERAT SH\u00cbNDET\u00cbSORE T\u00cb KOKRRAVE T\u00cb ULLIRIT Pema e ullirit (Olea europaea) \u00ebsht\u00eb nj\u00eb bim\u00eb me jet\u00ebgjat\u00ebsi ekstreme “nun sicca mai”, (nuk thahet kurr\u00eb) e familjes Olaceae, me gjelb\u00ebrim gjith\u00ebvjetor, i cili rritet n\u00eb t\u00eb gjitha vendet me klim\u00eb t\u00eb but\u00eb, ve\u00e7an\u00ebrisht n\u00eb Mesdhe. Pema e ullirit jeton shum\u00eb gjat\u00eb. Jet\u00ebgjat\u00ebsia […]<\/p>\n","protected":false},"author":2,"featured_media":64612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-64609","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-te-tjera"},"_links":{"self":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts\/64609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/comments?post=64609"}],"version-history":[{"count":2,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts\/64609\/revisions"}],"predecessor-version":[{"id":64615,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts\/64609\/revisions\/64615"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/media\/64612"}],"wp:attachment":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/media?parent=64609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/categories?post=64609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/tags?post=64609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}