'Ōleloʻia e kekahi poʻe he palekana, no ka poʻe me Celiac ...ʻOe anei?
Me nā mea āu i heluhelu ai ma ka pūnaewele,ʻo ka palaoa i hanaʻoleʻia mai kekahi o ka palaoa lūlū (ʻo ka palaoa, ka bale, a me ka rai) ka mea e maʻi ai iāʻoe inā loaʻa iāʻoe ka maʻi celiac a me kaʻikeʻole cellac gluten.
ʻO ka berena laʻaʻole heʻuʻuku ka liʻiliʻi i loko o ia mea ma muli o ke kaʻina hana fermentation eʻono ai i kaʻono, akā,ʻaʻole ia e pili i ka weheweheʻana o kekahi o ka gluten-free , a ma ka US he emi iho i ka 20 mau'āpana o ka miliona o ka gluten .
Hiki i ka papa hana lekaleʻa hiki ke kōkua.
No ka hanaʻana i ka berena laʻaʻole, hoʻohuiʻoe i kahiʻano ulu mua - e hanaʻia me nāʻano lelo maʻemaʻe me ka lactobacilli, he mauʻano huapona maikaʻi - i kāu popo palaoa. A laila e hoʻopau i ka hui a pau a hiki i ka puleʻana o ka palaoa, a hele me ka kuke.
Kūkuluʻia kēiaʻano ulu ulu e like me ka mea hana palaoa a ka mea kahu pū - e hana ai i ka meaʻai ma ka paila palaoa, aʻo ka mea kino o ka waipaʻa ka mea e hoʻoulu ai ka paila. Eia naʻe,ʻo ka nāhelehele kalo a me ka lactobacilli i loko o ka papalina e hāʻawi ai i ka manaʻo nui a me kaʻono i ka berena ... no laila, ka hua'ōlelo "hōkū."
No ke aha i'ōlelo ai nā kānakaʻo Sourdough Is Gluten-Free?
ʻO ka papa hana hoʻopihapiha no ka palaoa laʻaʻole e wāwahi i ka pipi i ka palaoa. E hoʻomanaʻo i'ōlelo wau i kahi haʻahaʻa - e hilinaʻi iaʻu,ʻaʻole i lawa ka hāʻawiʻana i ka berena i kahi kokoke i ka gluten-free.
ʻO ka pāʻani āpau e like me kahi koho kūpono no ka hāʻawiʻana i ka palaoa wiliʻole i ka palaoa i loaʻa mai mai kahi noiʻi hou.
Ua nānāʻia kēia mau puke inā he mau kikowaʻi maikaʻi loa o ka lapabacilli a me ka lewē hiki ke hōʻoki i ka gluten i loko o ka palaoa ākea inā hāʻawiʻia ka manawa kūpono e hana ai i ka magic. ʻO kēiaʻano o ka wāwahiʻana i nā protein i loko o nā'āpana, ua kapaʻiaʻo ka waihā.
I hoʻokahi o nā noiʻana, ua hoʻonohonohoʻia nā kānaka i loaʻa i ka maʻi celiac i kahi oʻekolu mau pūʻulu.
ʻO ka papa mua iʻai i ka palaoa gluten-y, he 80,127 nā'āpana o ka miliona o ka gluten i loko o ia mea (e hoʻomanaʻo,ʻaʻole i lalo o 20 ppm i ka "gluten-free"). ʻO ka lua o ka'ahaina iʻai i ka berena me ka palaoa i hanaʻia me ka palaoa i hanaʻia i keʻano o ka "hydrolysis" "nui" -ʻo ka hopena o ka berena he 2,480 ppm o ka gluten i loko o ia (ʻoi aʻe, akā,ʻaʻole maikaʻi). Aʻo ka hapakolu o ka'ahaina iʻai i ka palaoa i hoʻomaʻemaʻeʻia, a he 8 mau keneta o ka koe i koe.
ʻElua o nā kānakaʻeono i pau i ka berena maʻamau i hoʻopau i ka aʻoʻana i ka wā mua no ka hoʻohoihoiʻana i nā maʻi hōʻailona, aʻo nā mea a pau o kēlā hui i loaʻa nā hōʻoiaʻiʻo o ke koko a me ka loiloiʻole. ʻO nā kānakaʻelua iʻai i ka berena laulā me nā 2,480 ppm o ka gluten i loko onaʻaʻole i loaʻa nā hōʻailona akā ua hoʻomohala i kekahi'ōhumu oʻoleʻa. Akāʻo nā kānakaʻelima iʻai i ka palaoa i hoʻonāluuluʻia,ʻaʻohe o lākou mau hōʻailona aʻaʻole i loaʻa nā hōʻailona hōʻailona o ka holoʻona.
ʻIke loa, he haʻawina liʻiliʻi kēia, a ua lōʻihi loa mai kaʻike. Akāʻo nā noiʻi'ē aʻe e hoʻihoʻi i nā hopena. Ua nānāʻia kekahi papahanaʻelua i kahi hapa liʻiliʻi o nā keiki a me nā'ōpiopio iʻikeʻia me celiac aʻaʻohe ona hōʻailona ma ka meaʻaiʻole ka gluten a hiki i ka hoʻoholo likeʻana: maikaʻi, ma ka liʻiliʻi ma kēlā hui ho'āʻo.
Uaʻimi hou aku nā noiʻi hou i kahi o nā kaumaha o ka lactobacilli a me ka lewē hiki ke hana maikaʻi i ka wāwahiʻana i ka gluten i ka palaoa wali.
No laila keʻano o kēia manaʻo e hiki iaʻu keʻai i ka palaoa wīpī?
ʻAʻole,ʻaʻole loa! E like me kaʻu i'ōlelo ai, ua hoʻohanaʻia kēia mau puke i kahi hana waihinu kūikawā i hanaʻia me nā mea i hoʻomoʻaʻia i ka mea hū a me ka lactobaccilli, aʻaʻoleʻo ia e hāʻawiʻia i kaʻoihana pāʻoihana. ʻAʻole kēia he mea e hiki ai iāʻoe ke ho'āʻo ma ka home.
Ua'ōlelo nā kaukikino i loko o kēia mau haʻawina iʻoi aku ka nui o nā noiʻiʻana ma mua o ka hikiʻana iā lākou ke haʻi aku i kēiaʻano o ka meaʻai pale'alapalapa i hoʻomoʻaʻia i ka wai a me ka maʻi celiac.
Eia nō naʻe, he kiʻekiʻe ka loina o kēia kumuhana, no laila, hiki loa iā mākou keʻike i ka berena laumeʻa ma luna o nā waihona hale kūʻai ma kahi iki.
Nā kumuhana:
DiCagno R. et al. Hiki i nā'ōpili puʻupuʻu'ōpiopio ke mālamaʻole i ka huapalaoa palaoaʻole a Gluten-free. Ka Nupepa Pilikino Pilikino a me Nutrition. 2010 Dec, 51 (6): 777-83. ia: 10.1097 / MPG.0b013e3181f22ba4.
DiCagno R. et al. Hoʻohana o nāʻilihune a me ka maikaʻi o Lactobacillus no ka weheʻana i ka gluten a hoʻonui i nā meaʻai o ka palaoa gluten-free. Ka Buke Paipai. 2008 Jul; 71 (7): 1491-5.
Greco L. et al. ʻO ka palekana no ka poʻe maʻi me ka celiac maʻi o nā mea i hoʻolapalapaʻia i hanaʻia i ka palaoa palaoa i hoʻonuiʻia i loko o ka hanaʻana i ka meaʻai. ʻO nā mea hōʻailona me nāʻano hepona. 2011 Ianuali, 9 (1): 24-9. doi: 10.1016 / j.cgh.2010.09.025. ʻOkakopa 2010ʻOkakopa 15.