John Myers
ʻO ka ʻeha o ka ʻōpū, ka maʻi ʻaʻai, ka paʻa ʻana, ka ʻai ʻana, a i ʻole ke poʻo: ʻo ka ʻai ʻana i nā meaʻai i loaʻa i ka palaoa ke kumu i nā pilikia olakino no ka nui aʻe o ka poʻe. Hiki ke ʻike i ka gluten ma hope o ia. ʻO ka pūmua palaoa i kapa ʻia ʻo gluten ka hewa. Hiki iā ia ke hana i nā ʻano intolerances: allergies, maʻi celiac, a i ʻole ka naʻau gluten i ʻōlelo ʻia ma mua. No ka mea ʻaʻole ʻo ka pizza a me ka pasta wale nō nā meaʻai punahele ma Bella Italia, ua nānā ʻia kahi hui noiʻi mai Milan i kēia mau meaʻai me ka kikoʻī a loaʻa kahi mea hoihoi.
Gluten Sensitivity - ʻAʻole maʻalahi ke ʻike
ʻAʻole ʻae ʻia e kekahi poʻe ʻo Gluten - he protein i loko o nā kīʻaha he nui. Inā loaʻa iā ʻoe ka maʻi celiac, hiki i ka gluten ke alakaʻi i ka mumū mau i loko o ka ʻōpū liʻiliʻi, kahi e hōʻino ai i ka mucosa intestinal. Loaʻa nā hopena mai ka osteoporosis a hiki i ka maʻi maʻi colon.
I ka hihia o ka gluten sensitivity, ma ka ʻaoʻao ʻē aʻe, aia kahi hypersensitivity i ka gluten a i ʻole nā mea ʻai palaoa ʻē aʻe me ka ʻole o nā loli like i ka mucosa intestinal e ʻike ʻia.
ʻO ia ka paʻakikī o ka maʻi maʻi i hōʻoia i ka noho ʻana o ka gluten sensitivity i kūkākūkā ʻia a kānalua pinepine ʻia mai ka hopena o 1980s. I Nowemapa 2012, akā naʻe, ua wehewehe mua ʻia ka gluten sensitivity ma ke ʻano he kiʻi lapaʻau kūʻokoʻa ma ka British Medical Journal (BMJ).
Ua hōʻike ʻia kahi hui noiʻi i alakaʻi ʻia e Dr. Imran Aziz mai ka Halemai Royal Hallamshire ma Sheffield ʻaʻole wale nā mea maʻi maʻi celiac e hana maikaʻi ʻole i ka gluten, akā ʻo ka poʻe me ka maʻi celiac-ʻano hoʻololi o ka mucosa intestinal.
ʻAʻole noʻonoʻo ka ʻike Gluten
Ma hope o ka paʻi ʻia ʻana o ke aʻo ʻana, ua hoʻoholo ʻo 15 mau loea honua ma kahi "consensus meeting" i ʻekolu mau maʻi e hiki ai i ka gluten ke hana:
- ʻO ka maʻi Celiac: ʻO ka meaʻai gluten-free ola i kēia manawa ke koho lapaʻau wale nō.
- Gluten sensitivity: He mea maʻamau ka lawa e kaupalena i ka lawe ʻana i ka gluten.
- ʻAleʻa palaoa: Pono e hoʻopau ʻia ka palaoa a me nā cereals e pili ana (e laʻa me ka spelled) mai ka ʻai ʻana, i ʻole e hiki mai nā hopena maʻi.
Hoʻokō ʻia ka ʻike o ka gluten sensitivity me ka hoʻohana ʻana i ke kaʻina hana o ka hoʻopau ʻana no ka mea ʻaʻole i hiki ke ʻike ʻia me ka hoʻohana ʻana i nā māka a i ʻole nā waiwai koko, akā e like me nā maʻi ʻelua ʻelua a me nā maʻi gluten, e laʻa me B. hiki ke hele pū me ka ʻeha ʻōpū, ka peʻa, ka paʻa ʻana, ka ʻōpū, a me ke poʻo.
I kēia manawa, ʻoi aku ka nui o nā poʻe e ʻeha nei i ka gluten sensitivity - ma kahi o 6 pakeneka o ka heluna kanaka o ka honua, e like me ka National Foundation of Celiac Awareness - ke holo nei ka noiʻi ʻana i kēia.
Gluten sensitivity: berena a me ka pasta ma lalo o ka nānā ʻana
Ua nānā pono nā kānaka ʻepekema mai ka Università Degli Studi di Milano i ka berena a me ka pasta a ʻike ʻia ʻo ka hoʻoemi ʻana i nā meaʻai i loaʻa ka gluten e hoʻopuka i nā moleke e komo i ka mucosa intestinal i loko o ke kahe koko a no laila hiki ke loaʻa ka hopena maikaʻi ʻole i ke olakino.
ʻO ka mea hou e pili ana i kēia noiʻi, i paʻi ʻia ma Iune 2015, ʻaʻole i hana ʻia nā hoʻokolohua me ka gluten maʻemaʻe e like me ka wā ma mua, akā - ʻo ia hoʻi - me ʻelua mau ʻāpana palaoa a me ʻehā mau huahana pasta mai ka hale kūʻai.
Ua hoʻohālikelike ʻo Dr Milda Stuknytė a me kāna hui i ke kaʻina hana hoʻoheheʻe ʻana i loko o ka hale hana a ʻike i ka berena a me ka pasta hiki ke alakaʻi i ka naʻau gluten. Ma waena o nā molekala i hoʻokumu ʻia i ka wā o ka hoʻoheheʻe ʻana he exorphins (nā mea like me ka morphine), i manaʻo ʻia e hoʻoulu ai i ka schizophrenia a me ka autism a hiki ke ʻike ʻia ke ao i ka naʻau i ka poʻe paʻakikī.
Eia naʻe, ʻaʻole wale ka gluten ka manaʻo o ka ʻepekema e pili ana i ka sensitivity gluten, akā ʻo kekahi protein. Ua kapa ʻia ʻo adenosine triphosphate amylase (ATI) a loaʻa pū kekahi i loko o kekahi mau kīʻaha.
Gluten sensitivity: kiʻekiʻe-performance grain ma lalo o ka kānalua
ʻO ka ATI he mea hoʻopaʻi pepeke i hānai pono ʻia i nā ʻano hana kiʻekiʻe o kēia manawa (ʻoi aku ka palaoa) i mea e pale ai ka palaoa i nā pests a pēlā e hoʻonui ai i ka hua.
Ua hoʻohālikelike kekahi hui noiʻi i alakaʻi ʻia e Polofesa Detlef Schuppan mai ke Kulanui Lapaʻau o ke Kulanui ma Johannes Gutenberg University Mainz i ka hoʻohālikelike ʻana o ka ʻōnaehana pale i nā ʻano o waho a kahiko o ka palaoa (e like me ka einkorn, emmer, a i ʻole kamut) a me ka palaoa hana kiʻekiʻe o kēia wā a ʻike ʻia kēlā ʻO ATI hoʻi ke kumu o ka hiki ke ʻike i ka gluten.
No ka mea he nui ka poʻe maʻi gluten e ʻae maikaʻi i ka einkorn, emmer & co (ʻoiai aia pū kekahi i ka gluten), akā ʻaʻole i ka palaoa.
Hoʻohui ʻia i kēia ka wehewehe ʻana o nā poʻe maʻi i neʻe aku i ʻae i ka berena kuʻuna mai ko lākou ʻāina hānau (e laʻa me nā ʻāina ʻo Mediterranean) ʻokoʻa loa i ka berena ma nā kūlanakauhale ʻEulopa waena.
Hana ʻia ka berena kūlanakauhale mai ka palaoa kiʻekiʻe a i ʻole mai nā ʻāpana palaoa lawe mai Kina, i haumia pū me nā ʻano mea haumia āpau, ʻoiai ʻaʻole ʻino nā ʻano palaoa ʻāpana.
No laila he aha ka mea e hiki ke hana inā ʻai ʻia ka berena, pasta & co? alakaʻi pinepine i nā hōʻailona? E heluhelu hou aʻe e pili ana i ke olakino a maikaʻi ʻole paha nā noodles (pasta).
Hōʻalo i ka gluten i ka maʻi o Parkinson
Loaʻa paha ka ʻike Gluten i ka maʻi o Parkinson. Ua ʻike ʻia kahi hōʻike hihia i loaʻa i ka maʻi Parkinson ka maʻi celiac asymptomatic. I ka manawa i hoʻololi ai ʻo ia i kāna meaʻai i ka meaʻai gluten-free, ua ʻoi aku ka maikaʻi o kona manaʻo.
Hiki ke mālama ʻia ka ʻike Gluten
Inā manaʻo ʻoe i ka intolerance gluten, ʻoi aku ka maikaʻi o ka wehewehe ʻana i kēia ma ka lāʻau lapaʻau. Inā ʻike ʻia ʻaʻole ʻoe e loaʻa i ka maʻi celiac a i ʻole kahi allergy, hiki iā ʻoe ke hoʻāʻo iā ʻoe iho e ʻike inā he maʻi gluten ʻoe.
ʻAʻohe pane maʻamau inā ʻoi aku ka maikaʻi o ka meaʻai gluten-free a haʻahaʻa paha - akā ʻaʻole pono ka ʻai koʻikoʻi. No ka mea hiki ke ho'ōla ʻia ka naʻau gluten me ka ʻai ʻole gluten, hiki ke hana pono me ka ʻole (1-2 mau makahiki).
No ka mea he nui nā ʻano kīʻaha me ka gluten ʻole, pēlā. ʻAʻole pilikia nā meaʻai me ka gluten ʻole e like me ka millet, kulina, raiki, a me nā pseudo-cereals (e laʻa, amaranth, buckwheat, a me ka quinoa).
