No laila, gluten - kumu. mai ka lat. ʻO ka "glue", "gluten" kahi hui o nā protein palaoa. Nui nā poʻe (ʻo ia hoʻi, kēlā me kēia 133rd, e like me nā helu helu) i hoʻomohala i kahi intolerance iā ia, i kapa ʻia ʻo ka maʻi celiac. ʻO ka maʻi Celiac ka nele o kahi enzyme pancreatic e kōkua i ka hoʻoponopono ʻana i ka gluten. I nā huaʻōlelo ʻē aʻe, i ka poʻe maʻi me ka maʻi celiac, aia ka hewa o ka absorption o ka gluten i loko o ka ʻōpū.
ʻO Gluten i kona ʻano maʻemaʻe he ʻeleʻele paʻa hina, maʻalahi ke loaʻa inā hui ʻoe i ka palaoa palaoa a me ka wai i nā ʻāpana like, kāwili i ka palaoa paʻa a holoi ʻia ma lalo o ka wai anuanu a hiki i ka emi ʻana o nā manawa he nui. Ua kapa ʻia ka nui o ka hopena he seitan a i ʻole ʻiʻo palaoa. He protein maʻemaʻe - 70% i 100 grams.
Aia i hea ka gluten ma waho o ka palaoa? I nā cereals a pau i loaʻa mai ka palaoa: bulgur, couscous, semolina, spel, a me ka rai a me ka bale. A he mea pono e hoʻomaopopo i ka loaʻa ʻana o ka gluten ʻaʻole wale i ka palaoa palaoa premium, akā i loko o nā kīʻaha holoʻokoʻa.
Eia kekahi, hiki ke loaʻa ka gluten i loko o nā meaʻai i hoʻoponopono ʻia, nā meaʻai canned, yogurt, malt extract, mākaukau i hana ʻia, french fries (pinepine i kāpīpī ʻia me ka palaoa), ka cheese processed, mayonnaise, ketchup, soy sauce, marinades, sausage, breaded foods. , ice cream, syrups , oat bran, pia, vodka, meaʻono a me nā huahana ʻē aʻe. Eia kekahi, "huna" pinepine nā mea hana i ka haku mele ma lalo o nā inoa ʻē aʻe (dextrin, fermented grain extract, hydrolyzed malt extract, phytosphygnosin extract, tocopherol, hydrolyzate, maltodextrin, amino-peptide complex, yeast extract, modified food starch, hydrolyzed protein, caramel. kala a me nā mea ʻē aʻe).
E nānā kākou i nā hōʻailona nui o ka naʻau gluten. ʻO ka mea mua, hoʻokomo lākou i ka maʻi irritable bowel, bloating, diarrhea, constipation, nausea, rashes. Hiki nō hoʻi kēia mau kūlana (hiki ke hoʻoulu ʻia e nā maʻi like ʻole, me ka gluten intolerance): nā maʻi hoʻomau, nā maʻi noʻonoʻo, convulsions, makemake ʻole i ka ʻono, hopohopo, puʻuwai, migraines, autism, spasms, nausea, urticaria, rashes, ʻO ka hopu ʻana, ka ʻeha o ka umauma, ka inu waiu, ka ʻeha iwi, ka osteoporosis, ka nānā ʻana i ka deficit hyperactivity maʻi, ka waiʻona, ka maʻi kanesa, ka maʻi o Parkinson, nā maʻi autoimmune (diabetes, Hashimoto's thyroiditis, rheumatoid arthritis) a me nā mea ʻē aʻe. Inā loaʻa iā ʻoe kekahi o kēia mau kūlana, e hoʻāʻo e ʻoki i ka gluten no kekahi manawa ma hope o ke kamaʻilio ʻana me kāu kauka. Eia kekahi, no ka ʻike inā pili kou kino i ka gluten, hiki iā ʻoe ke hana i kahi hoʻokolohua kūikawā ma kahi maʻi outpatient.
ʻO David Perlmutter, MD, he neurologist hoʻomaʻamaʻa a he lālā o ka American Academy of Nutrition, ma kāna puke Food and the Brain, e kamaʻilio e pili ana i ka hopena maikaʻi ʻole o ka gluten ʻaʻole wale ma nā ʻōpū, akā ma nā ʻōnaehana kino ʻē aʻe. a me ka lolo.
Hōʻike nā haʻawina he nui i ka poʻe me ka maʻi celiac e hoʻopuka i nā radical manuahi ma kahi kiʻekiʻe kiʻekiʻe. A ma muli o ka hopena maikaʻi ʻole o ka gluten i ka ʻōnaehana pale, hoʻemi ʻia ka hiki o ke kino ke komo a hana i nā antioxidants. ʻO ka pane ʻana o ka ʻōnaehana pale i ka gluten e alakaʻi i ka hoʻoulu ʻana o nā cytokines, nā molekala e hōʻike ana i ka mumū. ʻO ka piʻi ʻana o ka cytokine i loko o ke koko kekahi o nā hōʻailona o ka maʻi Alzheimer e puka mai ana a me nā maʻi neurodegenerative ʻē aʻe (mai ke kaumaha a hiki i ka autism a me ka nalowale hoʻomanaʻo).
He nui ka poʻe e ho'āʻo e hoʻopaʻapaʻa me ka ʻōlelo ʻana he hopena maikaʻi ʻole ka gluten i ko mākou kino (ʻae, "ʻo ko mākou mau kūpuna a pau, nā kūpuna i hoʻohana i ka palaoa, a me he mea lā ua maikaʻi mau nā mea āpau"). ʻAʻohe mea ʻē aʻe paha ke kani ʻana, ʻoiaʻiʻo, "ʻaʻole like ka gluten i kēia manawa" ... ʻO ka hana hou i hiki ke ulu i ka palaoa me ka gluten content 40 mau manawa kiʻekiʻe ma mua o 50 mau makahiki i hala. E pili ana i nā ʻano hana hānau hou. A no laila, ʻoi aku ka hoʻohui ʻana o nā kīʻaha o kēia lā.
No laila he aha ka mea e pani ai i ka gluten? Nui nā koho. He mea maʻalahi ka hoʻololi ʻana i ka palaoa palaoa i ka kuke ʻana me ka palaoa gluten-free, buckwheat, niu, amaranth, flaxseed, hemp, paukena, raiki a i ʻole quinoa flours. Hiki ke pani ʻia ka berena me ka palaoa a me ka palaoa buckwheat. No nā meaʻai i hoʻoponopono ʻia a hiki i ke kīʻaha, ʻoi aku ka maikaʻi o ka kaupalena ʻana iā lākou i kēlā me kēia ʻano meaʻai.
ʻAʻole ʻoluʻolu loa ke ola me ka gluten, e like me ka mea i ʻike mua ʻia. Aia iā ʻoe: nā ʻano mea kanu a me nā huaʻai, buckwheat, raiki, millet, sorghum, kulina, legumes (beans, lentils, peas, chickpeas) a me nā huahana ʻē aʻe he nui. ʻO ka huaʻōlelo "gluten-free" e like me ka "organic" a me ka "bio" a ʻaʻole ia e hōʻoiaʻiʻo i ka pono pono o ka huahana, no laila pono ʻoe e heluhelu i ka haku mele ma nā lepili.
ʻAʻole mākou e ʻōlelo nei e hoʻopau loa ʻia ka gluten mai ka meaʻai. Eia naʻe, manaʻo mākou e hana ʻoe i kahi hoʻāʻo hoʻomanawanui, a inā ʻoe e ʻike i kahi hōʻailona liʻiliʻi o ka maikaʻi ʻole ma hope o ka ʻai ʻana i nā huahana i loaʻa i ka gluten, e hoʻāʻo e kāpae i kēia mea a nānā - aia paha i loko o 3 mau pule e loli ke kūlana o kou kino. No ka poʻe i ʻike ʻole i nā pilikia i ka absorption a me ka hoʻomanawanui ʻana i ka gluten, makemake mākou e paipai i ka liʻiliʻi o ka palena ʻana i nā meaʻai i loko o ka gluten i kā lākou ʻai. Me ka manaʻo ʻole, akā me ka hopohopo no kou olakino.