{"id":482,"date":"2025-08-08T04:25:18","date_gmt":"2025-08-08T04:25:18","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=482"},"modified":"2025-08-08T04:25:18","modified_gmt":"2025-08-08T04:25:18","slug":"pastorize_sut_saglikli_mi","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/pastorize_sut_saglikli_mi\/","title":{"rendered":"Past\u00f6rize S\u00fct Sa\u011fl\u0131kl\u0131 m\u0131 ?"},"content":{"rendered":"

Past\u00f6rize S\u00fct Sa\u011fl\u0131kl\u0131 m\u0131 ?<\/h1>\n
Past\u00f6rize S\u00fct\u00fcn Zaralar\u0131<\/figcaption><\/figure>\n

Taze s\u00fct, \u00e7i\u011f olarak i\u00e7ildi\u011fi zaman tam protein besin olmas\u0131na ra\u011fmen i\u00e7inde ya\u011f da bar\u0131nd\u0131rd\u0131\u011f\u0131ndan dolay\u0131 ba\u015fka bir besin maddesi ile kar\u0131\u015fma olas\u0131l\u0131\u011f\u0131 d\u00fc\u015f\u00fckt\u00fcr.\u00a0B\u00f6yle oldu\u011fu\u00a0bilinmesine ra\u011fmen hala \u00a0yeti\u015fkin\u00a0insanlar bile\u00a0di\u011fer yiyecekleri so\u011fuk s\u00fct ile y\u0131kamaya devam ediyorlar. Taze \u00e7i\u011f s\u00fct midemize indi\u011fi anda\u00a0kesilir ve \u00f6nceden yedi\u011fimiz di\u011fer\u00a0\u00a0yiyecek maddeleri var ise kesilmi\u015f s\u00fct taneleri di\u011fer yiyecek par\u00e7ac\u0131klar\u0131n\u0131 sararak p\u0131ht\u0131la\u015fma yapar ve\u00a0mide \u00f6z suyundan uzakla\u015ft\u0131rarak midedeki\u00a0sindirim\u00a0i\u015flemini aksat\u0131r. \u00c7\u00fcr\u00fcmeye neden olur. Bunu d\u00fc\u015f\u00fcnerek s\u00fct kullanman\u0131n alt\u0131n kural\u0131 \u00a0“S\u00fct\u00fc ta tek ba\u015f\u0131na i\u00e7, ya da hi\u00e7 s\u00fct i\u00e7me.<\/strong>” \u015feklindedir.
\nS\u00fct, past\u00f6rizasyonun i\u015flemi ile daha da sindirilemez duruma girer \u00e7\u00fcnk\u00fc\u00a0i\u00e7indeki do\u011fal enzimleri yok olmu\u015f ve \u00e7ok nazik olan\u00a0proteinleri de\u011fi\u015ftirmi\u015ftir.
\nTaze \u00e7i\u011f s\u00fct, s\u00fct\u00fcn sindirimi\u00a0kolayla\u015ft\u0131ran\u00a0laktaz ve lipaz enzimleri\u00a0bulundurur. Bu enzimler aktiftir.\u00a0Past\u00f6rize s\u00fctlerde bulunan aktif olmayan enzimleri bizim yeti\u015fkin midelerimiz sindiremezler.<\/p>\n

\u0130\u015fte, pastorize s\u00fct\u00fcn sa\u011fl\u0131\u011fa zararlar\u0131<\/a>!<\/p>\n

Cerrahpa\u015fa T\u0131p Fak\u00fcltesi’nden Prof. Dr. Ahmet Ayd\u0131n, s\u00fct\u00fcn, \u00e7ok faydal\u0131 bir i\u00e7ecekken past\u00f6rizasyon, y\u00fcksek \u0131s\u0131 uygulamas\u0131 (UHT) ve homojenizasyonla \u00e7ok zararl\u0131 bir \u00fcr\u00fcn haline geldi\u011fini s\u00f6yledi. Hangi s\u00fct\u00fc i\u00e7elim? S\u00fct\u00fc nas\u0131l t\u00fcketmeliyiz?
\nProf. Dr. Ahmet Ayd\u0131n, AA muhabirine yapt\u0131\u011f\u0131 a\u00e7\u0131klamada, s\u00fct\u00fcn raf \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in yap\u0131lan past\u00f6rizasyon ve UHT’nin baz\u0131 hastal\u0131k yapan bakterileri ortadan kald\u0131r\u0131rken, faydal\u0131 bakterileri de yok etti\u011fini s\u00f6yledi.<\/p>\n

S\u00fct\u00fcn i\u00e7indeki faydal\u0131 bakterilerin hastal\u0131k yapmad\u0131klar\u0131 gibi, bir\u00e7ok hastal\u0131\u011f\u0131 da \u00f6nledi\u011fini, s\u00fct\u00fcn kesilmesini ve ek\u015fimesini sa\u011flad\u0131\u011f\u0131n\u0131 ifade eden Ayd\u0131n, ”S\u00fct, \u00e7ok faydal\u0131 bir i\u00e7ecekken past\u00f6rizasoyon, UHT ve homojenizasyonla \u00e7ok zararl\u0131 bir \u00fcr\u00fcn haline geliyor” g\u00f6r\u00fc\u015f\u00fcn\u00fc dile getirdi.<\/p>\n

A\"\"hmet Ayd\u0131n, past\u00f6rizasyonun, s\u00fct\u00fcn vitamin ve mineralle zenginle\u015fmesini engelledi\u011fini, sindirim enzimlerini tahrip etti\u011fini ileri s\u00fcrerek, ”Tahrip olan ve sindirilmeyen protein par\u00e7ac\u0131klar\u0131, ba\u011f\u0131rsaktan kan\u0131m\u0131za ge\u00e7iyor, v\u00fccut da bunlar\u0131 d\u00fc\u015fman olarak alg\u0131l\u0131yor ve ba\u011f\u0131\u015f\u0131kl\u0131k sistemini tahrip ediyor. \u0130nsan v\u00fccudu tahrip oluyor ve alerjik hastal\u0131klara, ba\u011f\u0131\u015f\u0131kl\u0131k sistemi hastal\u0131klar\u0131na, romatizmal hastal\u0131klara neden oluyor. \u00c7ocuklarda g\u00f6r\u00fclen kronik orta kulak iltihab\u0131n\u0131n alt\u0131nda da s\u00fct kullan\u0131m\u0131 vard\u0131r” diye konu\u015ftu.<\/p>\n

Homojenizasyon s\u0131ras\u0131nda uygulanan bas\u0131nc\u0131n s\u00fct proteinlerinin molek\u00fcler yap\u0131s\u0131n\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde de\u011fi\u015ftirdi\u011fini kaydeden Ayd\u0131n, molek\u00fcl yap\u0131s\u0131 de\u011fi\u015fmi\u015f proteinlerin imm\u00fcn sistemini a\u015f\u0131r\u0131 uyard\u0131\u011f\u0131n\u0131 ve \u00e7ocu\u011fun ileride diyabet, ast\u0131m ve multiplskleroz gibi ”otoimm\u00fcn-kendi dokular\u0131n\u0131 tahrip edici” hastal\u0131klara yakalanmas\u0131na yol a\u00e7t\u0131\u011f\u0131n\u0131 iddia etti.<\/p>\n

Prof. Dr. Ayd\u0131n, s\u00fct\u00fcn iyi bir kalsiyum kayna\u011f\u0131 olmad\u0131\u011f\u0131n\u0131 savunarak, ”Bizim gibi \u00fclkelerde laktaz eksikli\u011fi \u00e7ok fazlad\u0131r. Bu nedenle bizim gibi \u00fclkeler yo\u011furdu bilir, yo\u011furt ihtiya\u00e7tan do\u011fmu\u015ftur. Bat\u0131 \u00fclkeleri yo\u011furdu bilmez, \u00e7\u00fcnk\u00fc onlar s\u00fct \u015fekerine daha e\u011filimlidirler” dedi.<\/p>\n

S\u00dcT, SA\u011eLAM KEM\u0130KLER\u0130 SA\u011eLAMLA\u015eTIRI MI?<\/p>\n

Ayd\u0131n, ”S\u00fct, sa\u011flam kemiklere neden olur” yarg\u0131s\u0131n\u0131n da k\u0131r\u0131lmas\u0131 gerekti\u011fini belirterek, s\u00fct\u00fcn kemikleri sa\u011flamla\u015ft\u0131rmad\u0131\u011f\u0131n\u0131, tahrip etti\u011fini savundu.<\/p>\n

S\u00fct\u00fcn kalsiyum miktar\u0131n\u0131n y\u00fcksek oldu\u011funu, ama iyi emilebilmesi i\u00e7in yeterli kalsiyum-fosfor dengesini tutturamad\u0131\u011f\u0131n\u0131 ifade eden Ayd\u0131n, \u015f\u00f6yle konu\u015ftu:<\/p>\n

”\u00c7\u00fcnk\u00fc kalsiyumun emilebilmesi i\u00e7in fosforla belli bir oran\u0131 tutturmas\u0131 gerekiyor. Maalesef s\u00fctte bire bir gibi oran vard\u0131r ve kalsiyum, fosfor iyi emilmez. \u0130yi emilmedi\u011fi zaman da kana ge\u00e7mez. En \u00e7ok s\u00fct t\u00fcketen \u00fclke ABD’dir, y\u0131lda ki\u015fi ba\u015f\u0131na 130 litre s\u00fct t\u00fcketimi vard\u0131r. Ve en \u00e7ok da kemik k\u0131r\u0131klar\u0131 ve kemik erimesi burada g\u00f6r\u00fcl\u00fcr. Meksikal\u0131 ve siyahlar fazla s\u00fct t\u00fcketmezler, bunlarda kemik k\u0131r\u0131klar\u0131 son derece derece azd\u0131r.”
\nDereotu ve rokada, s\u00fctten daha fazla kalsiyum bulundu\u011funu anlatan Ahmet Ayd\u0131n, ”Kalsiyum pek \u00e7ok ye\u015fil yaprakl\u0131da var. Bunlar ayr\u0131ca bir y\u0131\u011f\u0131n vitamin sa\u011fl\u0131yor. Hele de bunlar\u0131 taze taze t\u00fcketirseniz. Emilim a\u00e7\u0131s\u0131ndan kalsiyum, fosfor oranlar\u0131 da \u00e7ok iyi. Ye\u015fil yaprakl\u0131lar kemiklerin kuvvetlenmesi i\u00e7in gerekli olan potasyum, magnezyum a\u00e7\u0131s\u0131ndan da zengin. Kemiklerin g\u00fc\u00e7l\u00fc olmas\u0131 i\u00e7in ye\u015fil yaprakl\u0131lar\u0131n t\u00fcketilmesine \u00f6nem verilmeli” dedi.
\nS\u00dcT \u00dcR\u00dcN\u00dc T\u00dcKET\u0130N
\nS\u00fct\u00fc s\u00fct olarak de\u011fil, s\u00fct \u00fcr\u00fcn\u00fc olarak kullanman\u0131n daha do\u011fru olaca\u011f\u0131n\u0131 dile getiren Ayd\u0131n, \u015fu \u00f6nerilerde bulundu:
\n”M\u00fcmk\u00fcnse g\u00fcnl\u00fck mandra s\u00fct\u00fc t\u00fcketilmelidir. S\u00fct\u00fc al\u0131nan hayvan\u0131n meralarda otlamas\u0131na ve suni yem yememesine dikkat edilmeli. Temiz oldu\u011funa g\u00fcveniliyorsa, sokak s\u00fct\u00e7\u00fcs\u00fcnden de s\u00fct al\u0131nabilir. \u015eehirdeki en iyi se\u00e7enek, g\u00fcnl\u00fck past\u00f6rize \u015fi\u015fe s\u00fctleridir. Uzun \u00f6m\u00fcrl\u00fc homojenize kutu s\u00fctlerini kesinlikle kullanmay\u0131n. Sadece ek\u015fiyen veya kesilen s\u00fct ve yo\u011furtlar\u0131 yiyiniz. S\u00fct\u00fc s\u00fct olarak de\u011fil, mayalanm\u0131\u015f olarak yo\u011furt, kefir, peynir olarak kullan\u0131n. B\u00f6ylece olunca kaynatmaktan dolay\u0131 kaybedilen vitamin, mineral ve enzimlerin bir k\u0131sm\u0131n\u0131 geri kazan\u0131l\u0131r.”
\nTGDF G\u00d6R\u00dc\u015e\u00dc
\nT\u00fcrk g\u0131da ve i\u00e7ecek sekt\u00f6r\u00fcnde faaliyet g\u00f6steren 23 ayr\u0131 sekt\u00f6rel derne\u011fin bir araya gelerek olu\u015fturdu\u011fu T\u00fcrkiye G\u0131da ve \u0130\u00e7ecek Sanayi Dernekleri Federasyonu (TGDF) Genel Ba\u015fkan\u0131 \u015eemsi Kopuz da s\u00fct\u00fcn, ”bile\u015fimindeki protein, karbonhidrat, mineral ve vitaminler a\u00e7\u0131s\u0131ndan dengeli beslenmede \u00f6nemi tart\u0131\u015f\u0131lmaz do\u011fal bir g\u0131da oldu\u011funu” bildirdi.<\/p>\n

Topuz, past\u00f6rizasyon ve UHT i\u015fleminin, ”\u00e7i\u011f s\u00fctte bulunan ‘patojen-hastal\u0131k yap\u0131c\u0131’ mikroorganizmalardan kaynaklanacak olas\u0131 sa\u011fl\u0131k risklerini ortadan kald\u0131rmak amac\u0131yla, s\u00fct\u00fcn besin de\u011ferlerini en y\u00fcksek derecede koruyacak s\u0131cakl\u0131k ve s\u00fcrede optimize edilmi\u015f \u0131s\u0131l i\u015flemleri oldu\u011funu” anlatarak, ”UHT tekni\u011fi ile \u00fcretilen s\u00fctlere uygulanan bu \u0131s\u0131l i\u015flemlerin aksine sokak s\u00fctlerine evde uygulanan geleneksel kaynatma i\u015fleminde s\u00fct\u00fcn i\u00e7erisindeki mikroorganizmalar tam olarak yok edilemedi\u011fi gibi s\u00fct\u00fcn i\u00e7erisindeki besin de\u011ferleri de kayba u\u011framaktad\u0131r” dedi.<\/p>\n

Homojenizasyonun, ”s\u00fct i\u00e7erisinde bulunan ya\u011f damlac\u0131klar\u0131n\u0131n s\u00fct\u00fcn her taraf\u0131na homojen bir \u015fekilde da\u011f\u0131lmas\u0131n\u0131 sa\u011flamak ve \u00fcst y\u00fczeyde toplanmas\u0131n\u0131 engellemek” amac\u0131yla uyguland\u0131\u011f\u0131n\u0131 kaydeden Topuz, homojenizasyon i\u015flemi ile s\u00fct ya\u011f\u0131n\u0131n homojen da\u011f\u0131l\u0131m\u0131n\u0131n sa\u011fland\u0131\u011f\u0131n\u0131, s\u00fct ya\u011f glob\u00fcllerinin daha k\u00fc\u00e7\u00fck par\u00e7alara b\u00f6l\u00fcnmesiyle s\u00fct ya\u011f\u0131n\u0131n sindiriminin kolayla\u015ft\u0131r\u0131ld\u0131\u011f\u0131n\u0131 bildirdi.<\/p>\n

S\u00fct\u00fcn past\u00f6rizasyon<\/a> ve uht ile baz\u0131 de\u011fi\u015fiklikler ge\u00e7irerek bir tak\u0131m faydalar\u0131n\u0131 kaybetti\u011fi do\u011fru mu<\/a>?<\/p>\n

Past\u00f6orize ve uzun \u00f6m\u00fcrl\u00fc s\u00fctler maksimum hijyen ko\u015fullar\u0131nda \u00fcretilen ve s\u00fcrekli olarak analiz edilen \u00fcr\u00fcnlerdir. Past\u00f6rize ve uzun \u00f6m\u00fcrl\u00fc s\u00fctler \u0131s\u0131l i\u015fleme (past\u00f6rizasyona) tabi tutulduklar\u0131 ve tamamen kapal\u0131 \u00fcretim ortamlar\u0131nda i\u015flendikleri i\u00e7in son derece sa\u011fl\u0131kl\u0131d\u0131r. Past\u00f6rizasyon ve UHT y\u00f6ntemi, \u00e7i\u011f s\u00fct<\/a>te bulunan \u2019patojen-hastal\u0131k yap\u0131c\u0131\u2019 mikroorganizmalardan kaynaklanacak olas\u0131 sa\u011fl\u0131k risklerini ortadan kald\u0131rmak amac\u0131yla, s\u00fct\u00fcn besin de\u011ferlerini en y\u00fcksek derecede koruyacak s\u0131cakl\u0131k ve s\u00fcrede optimize edilmi\u015f \u0131s\u0131l i\u015flemlerdir. UHT tekni\u011fi ile \u00fcretilen s\u00fctlere uygulanan bu \u0131s\u0131l i\u015flemlerin aksine sokak s\u00fctlerine evde uygulanan geleneksel kaynatma i\u015fleminde s\u00fct\u00fcn i\u00e7erisindeki mikroorganizmalar tam olarak yok edilemedi\u011fi gibi s\u00fct\u00fcn i\u00e7erisindeki besin de\u011ferleri de kayba u\u011framaktad\u0131r.<\/p>\n

Past\u00f6rize s\u00fctler, kaynama derecesinin alt\u0131nda belli bir s\u0131cakl\u0131kta, s\u00fct\u00fcn do\u011fal niteliklerinde de\u011fi\u015fiklikler olu\u015fturmadan, hastal\u0131k yapan etmenlerinden tamamen, di\u011fer etmenlerden de \u00e7o\u011funlukla ar\u0131nd\u0131r\u0131lm\u0131\u015f olur. So\u011fukta muhafaza edilmek \u015fart\u0131yla dayanma s\u00fcreleri be\u015f g\u00fcnd\u00fcr.<\/p>\n

Uzun \u00f6m\u00fcrl\u00fc s\u00fctler, t\u00fcketici taraf\u0131ndan sterilize, kutu ve UHT olarak da tan\u0131mlan\u0131rlar. \u00d6zel bir teknolojik i\u015flemle 135-150\u00baC de 2-4 saniye tutularak i\u00e7lerinde s\u00fct\u00fcn bozulmas\u0131na neden olan ve hastal\u0131k yapan etkenlerin t\u00fcm\u00fc imha olmu\u015f bir i\u00e7me s\u00fct\u00fc \u00e7e\u015fididir.<\/p>\n

S\u00fct\u00fcn i\u00e7erdi\u011fi proteinlerin %80\u2019i kazeindir ve kazein \u00fczerinde UHT i\u015fleminin hi\u00e7bir etkisi yoktur. Geri kalan %20 oran\u0131ndaki protein ise, serum proteini, yani kesilmi\u015f s\u00fct suyu proteinidir. Ancak serum proteinlerinin do\u011fal yap\u0131s\u0131ndaki kay\u0131p, proteinin fiziksel durumunda meydana gelir; yani suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00f6zelli\u011fini kaybeder. Bu ise, besin de\u011ferinden bir kay\u0131p anlam\u0131na gelmez, tersine sindirimi kolayla\u015ft\u0131r\u0131r.<\/p>\n

S\u00fct\u00fcn past\u00f6rize edilmesi ve UHT i\u015flemi s\u0131ras\u0131nda y\u00fcksek s\u0131cakl\u0131\u011fa maruz kald\u0131\u011f\u0131 i\u00e7in i\u00e7indeki vitaminleri kaybeder inan\u0131\u015f\u0131 yanl\u0131\u015ft\u0131r. S\u00fct past\u00f6rize i\u015flemi s\u0131ras\u0131nda sadece birka\u00e7 saniye y\u00fcksek \u0131s\u0131ya maruz kal\u0131yor ve bu sayede i\u00e7indeki mikroplar \u00f6l\u00fcr. Vitaminlerde \u00e7ok az kay\u0131p olur ancak s\u00fct past\u00f6rize veya sterilize edilmedi\u011fi takdirde tehlike \u00e7ok daha b\u00fcy\u00fckt\u00fcr. \u00c7\u00fcnk\u00fc \u00fclkemizde hayvandan insana ge\u00e7en brusella, t\u00fckerkiloz gibi hastal\u0131klar\u0131n ge\u00e7me riski \u00e7ok daha y\u00fcksektir. T\u00fcrkiye\u2019de h\u00e2l\u00e2 sokak s\u00fct\u00fc t\u00fcketilmektedir. Bu sokak s\u00fctleri \u00e7i\u011f olarak t\u00fcketilirse \u00f6l\u00fcmle sonu\u00e7lanabilecek hastal\u0131klar\u0131 ta\u015f\u0131maktad\u0131r. Sokak s\u00fct\u00fcn\u00fc t\u00fcketenler, s\u00fct\u00fc uzun bir s\u00fcre kaynatmaktad\u0131r. Vitaminler i\u015fte as\u0131l o zaman kaybolmaktad\u0131r. Yine evlerde kontroll\u00fc \u0131s\u0131tma yap\u0131lamad\u0131\u011f\u0131 i\u00e7in ve hatta kaynat\u0131ld\u0131\u011f\u0131 i\u00e7in s\u00fctte vit B1, B6, B12, folik asit, vit C kayb\u0131, renk ve lezzet de\u011fi\u015fiklikleri olur. 15 dakikal\u0131k kaynatma B1 vitaminlerinde %88 kay\u0131p olu\u015fturur.<\/p>","protected":false},"excerpt":{"rendered":"

Past\u00f6rize S\u00fct Sa\u011fl\u0131kl\u0131 m\u0131 ? Taze s\u00fct, \u00e7i\u011f olarak i\u00e7ildi\u011fi zaman tam protein besin olmas\u0131na ra\u011fmen i\u00e7inde ya\u011f da bar\u0131nd\u0131rd\u0131\u011f\u0131ndan dolay\u0131 ba\u015fka bir besin maddesi ile kar\u0131\u015fma olas\u0131l\u0131\u011f\u0131 d\u00fc\u015f\u00fckt\u00fcr.\u00a0B\u00f6yle oldu\u011fu\u00a0bilinmesine ra\u011fmen hala \u00a0yeti\u015fkin\u00a0insanlar bile\u00a0di\u011fer yiyecekleri so\u011fuk s\u00fct ile y\u0131kamaya devam ediyorlar. Taze \u00e7i\u011f s\u00fct midemize indi\u011fi anda\u00a0kesilir ve \u00f6nceden yedi\u011fimiz di\u011fer\u00a0\u00a0yiyecek maddeleri var ise kesilmi\u015f … Okumaya devam et “Past\u00f6rize S\u00fct Sa\u011fl\u0131kl\u0131 m\u0131 ?”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[94,7,58,95,98,46,113,133],"class_list":["post-482","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-gunluk-pastorize-sut","tag-gunluk-sut","tag-pastorizasyon","tag-pastorize-sut","tag-sokak-sutu","tag-sut","tag-sut-uretimi","tag-uht-sut"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=482"}],"version-history":[{"count":4,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/482\/revisions"}],"predecessor-version":[{"id":489,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/482\/revisions\/489"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=482"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}