ʻO Gluten-Free Diet

Loaʻa mākou i ka lōʻihi no ke kino maikaʻi, kohoʻana i kahiʻai, aʻo kekahi. Ua loaʻa i kēlā me kēia o ia mau mea aʻelua me nā mīkini. Akā,ʻo ka hopena,ʻo ka hapanui o nā meaʻai e pono aiʻoe eʻai,ʻaʻohe mea eʻikeʻia e ke kino. ʻO kaʻaiʻainaʻoleʻo Gluten he koho no nā poʻe i loaʻaʻole i ka pōloliʻole, aʻo ia hoʻi i kapaʻia - gluten.

ʻAʻohe mea paʻakikī kaʻai me ka lamaʻole, ua lawaʻo ia e hoʻokaʻawale i ka rai, ka bale, ka palaoa, ka muesli, ka pia, kaʻiʻo a me ka iʻa iʻa a me nā meaʻai (a me ka soya) mai kaʻai. ʻO ia hoʻi, kaʻai gluten-freeʻole eʻaeʻole i ka berena, pasta, nā mea i hoʻopihaʻoleʻia, nā'ōpili palaoa, nā pōpō a me nāʻano hana kuke a pau. Akā naʻe,ʻaʻole e lilo kāuʻai i mea nui. I loko o nā pule hebedoma, e hoʻohanaʻiaʻoe i ka meaʻai iʻaeʻia, a hoʻomaka e hoʻololi i nā meaʻai, ka mea iʻikeʻoleʻia. Mai ka mea iʻaeʻia: buckwheat porridge, ka palaoa a me ka palaoa palaoa, nā pīni, nā hua me nā hua, nā huahana a me nā mea kanu.

ʻO ka Bezkazeinovaya a me kaʻai kīnāʻole

ʻO Casein kekahi o nā palekana paʻakikī. ʻO ka hapa nui o ia mea aia i loko o ka waiū kau a me ka niʻa. Ma kēiaʻano, ua hoʻohana pinepineʻia kēiaʻai e nā makuahine, ka mea iʻikeʻia e ke kino o kēia keiki i kēia mau hoʻomaluʻelua e like me ke antigene. No laila, hoʻomaka ka paia o ka'ōpū liʻiliʻi, i uhiʻia me ka liʻiliʻi liʻiliʻi, e hoʻomaka i ka hōʻino a me ke tolophy. Akā,ʻo kaʻai kīnāʻole o nā keikiʻaʻole ka mea wale nō e koi aku i kaʻaiʻana o kekahi mau meaʻai, akā, pono nō hoʻi e hoʻopiha i nā hale kūʻai o ke kino o ke kino i kēlā lā i kēia lā (me kaʻole o ka'ōmole), nā hua B a me ka hao.

Wahi a nā lālā o ke Kulanui o Pennsylvania,ʻo kaʻaiʻole me ka lamaʻole a me ka casein ke alakaʻi aku i nā hopena maikaʻi loa i nā poʻe me nā pilikia hanu. ʻO ka mea wale nō,ʻaʻole hiki ke hoʻohanaʻia kēiaʻai no hoʻokahi mahina aiʻoleʻeono mahina, pono e lilo i wahi o keʻano o ke ola mau loa.

Eia nō hoʻi,ʻo ka nele o ka gluten i ka pāʻina maikaʻi e hoʻopilikia i nā kānaka me ka maʻi celiac, e ho'ēmi ana i ke kaʻina o ka pilikia o kēia maʻi.

Recipes o ka gluten-freeʻai

No nāʻano hebedoma mua o kaʻai, ke hāʻawi nei mākou iʻelua mauʻoihana iʻole e kauʻia ma kāu papaʻaina:

  1. E hoʻomaka kākou me nā meaʻala maikaʻi. No ka hanaʻana i kēia e pono aiʻoe: 1 ka'ōmole keʻole ka'ōponaʻole, 2.5 tbsp. l. ke kō, 2 tbsp. kaʻaila aila, 2 hua moa, 1/3 tsp. ka wai. E hoʻomākaukau koke i ka pancake. Hoʻomaʻiʻia nā nū i ke kō, me ka hoʻonaniʻana i ka waiu a me ka paila. Ma hope o ka hoʻohuiʻana i kahi wai liʻiliʻi, kaʻaila aila a me ka pīpī e like me nā pancakes maʻamau,ʻo ka hoʻonāʻana i ka'ōmole.
  2. Hiki nō hoʻi iāʻoe ke kuke i ka palaoa ma ka palaoa buckwheat me nā kāloka. No ka hanaʻana i kēia, ponoʻoe: 150 ml o ka wai, 100 g o ka palaoa buckwheat, 0.5 tsp. ka lepo, 1 tbsp. l. kaʻailaʻaila, 100 g kāloti kaʻi, hookahi hua, 100 g mau kīlaʻauʻami, 1/5 tsp. paʻakai. ʻAʻole i nui ka manawa o ka hoʻomākaukau no ka hoʻomākaukauʻana. E hoʻomaka me ka wai, nā kāloti a me nā hua manu he lepo me ka mea holoi, e hoʻonui i ka palaoa, ka waiu, ka paʻakai, ka pīpī, kāpala i ka paila. Ma muli o ka nui o ka māle (ʻoi aku ka maikaʻi e lawe iā Teflon) kahi o ka paila i loko o ka umu no 35 minuke.
  3. Hiki nō hoʻi iāʻoe ke kuke i ka'ulakin maʻemaʻeʻole. Ponoʻoe: 250 g waika, 4 pālani, 2'ōnihi pāpaʻi, 1 bay bay, 20 pcs. nā pipiʻai, 4 lita o ka wai, 2 mau'ōpuʻu o ka mauʻuʻela, nāʻala o dill a me ka basil. I ka wā mua, eʻaila i kahi kawaha mau me nā meaʻai. Ma hope o kona makaukau, e holoi mākou ma laila i ka pauka i ka nui o ka lima. E'ōpala a hoʻonui i ke koena o nā meaʻai.

E like me kāu eʻike ai,ʻaʻohe mea paʻakikī i kaʻike. Akā e pili ana i kēiaʻai i kou ola a pau, hiki iāʻoe ke nalowale kekahi mau huaora a me nā minelala, a me ka hao, ka fiber a me ka calcium. No laila, ponoʻoe e hele kokoke i ka papa kuhikuhi aʻike i nā huahana i waiwai i nā mea pono.