He aha ka hopena i ke kino inā ʻai ʻoe i ka pāpaʻi i nā manawa a pau – Pane a ka mea ʻai meaʻai

Ua ʻōlelo ka mea ʻai meaʻai pono e hāʻawi ka poʻe i ka makemake i ka pasta gluten-free - ʻo ia ka franchise, shirataki, pea pasta, etc.

Aia ka 90% o ka pasta a pau i ka gluten, ʻo ka ʻai ʻana o ia mea i ka nui e hiki ke alakaʻi i ka leaky gut syndrome, nā maʻi autoimmune, a me nā pilikia ʻili. Ua haʻi ʻia kēia e kahi meaʻai meaʻai kaulana ʻo Anastasia Gavrikova. Wahi a ia, ʻo nā ʻano meaʻai like ʻole ka lula nui i ka hoʻokumu ʻana i kahi meaʻai.

“Inā ʻoe e ʻai i ka pasta i kēlā me kēia lā, ʻaʻole e loaʻa iā ʻoe nā meaʻai i loaʻa, no ka laʻana, i ka cereals: buckwheat, brown rice, quinoa. No laila, inā makemake ʻoe i ka pasta, e noʻonoʻo inā loaʻa iā ʻoe kekahi pilikia o ka ʻōpū a i ʻole nā ​​maʻi autoimmune, pehea ke ʻano o kou ʻili, a inā he kaumaha ʻoe. Inā olakino ʻoe, hiki iā ʻoe ke ʻai i ka pasta palaoa maʻamau. Eia naʻe, ʻike i ke ana, "wahi a Gavrilova.

Ua ʻike ka mea ʻai meaʻai hiki iā ʻoe ke hāʻawi i ka makemake i ka pasta gluten-free - ʻo ia ka franchise, shirataki, pī paʻi, chickpea pasta, a me ka pasta kulina.

"E noʻonoʻo i ka lepili 'no GMO' ma ka pūʻolo," i hōʻuluʻulu ai ʻo ia.