Saboda haka, gluten - asali. daga lat. "manne", "gluten" shine cakuda sunadaran alkama. Mutane da yawa (wato, kowane 133rd, bisa ga kididdiga) sun ci gaba da rashin haƙuri ga shi, wanda ake kira cutar celiac. Cutar Celiac ita ce rashin wani enzyme na pancreatic wanda ke taimakawa wajen sarrafa alkama. A wasu kalmomi, a cikin marasa lafiya da cutar celiac, akwai cin zarafi na sha na alkama a cikin hanji.
Gluten a cikin mafi kyawun nau'insa shine taro mai ɗanɗano mai launin toka, yana da sauƙi a samu idan kun haɗu da garin alkama da ruwa daidai gwargwado, kuɗa kullu mai ƙarfi sannan ku kurkura shi a ƙarƙashin ruwan sanyi har sai ya ragu sau da yawa. Sakamakon taro kuma ana kiransa seitan ko naman alkama. Yana da furotin mai tsabta - 70% a cikin 100 grams.
Ina ake samun alkama banda alkama? A cikin dukkanin hatsi da aka samo daga alkama: bulgur, couscous, semolina, spelt, da hatsin rai da sha'ir. Kuma yana da mahimmanci a lura cewa ana samun gluten ba kawai a cikin alkama na alkama ba kawai, har ma a cikin dukan hatsi.
Bugu da ƙari, ana iya samun alkama a cikin abinci daban-daban da aka sarrafa, abincin gwangwani, yogurt, malt tsantsa, shirye-shiryen miya, soyayyen faransa (sau da yawa ana yayyafa shi da gari), cuku mai sarrafa, mayonnaise, ketchup, soya sauce, marinades, tsiran alade, abinci mai gurasa. , ice cream, syrups, oat bran, giya, vodka, sweets da sauran kayayyakin. Haka kuma, masana'antun sau da yawa "boye" a cikin abun da ke ciki a karkashin wasu sunaye (dextrin, fermented hatsi tsantsa, hydrolyzed malt tsantsa, phytosphygnosin tsantsa, tocopherol, hydrolyzate, maltodextrin, amino-peptide hadaddun, yisti tsantsa, modified abinci sitaci, hydrolyzed furotin, caramel. launi da sauransu).
Bari mu kalli manyan alamun alkama na alkama. Da farko, sun haɗa da ciwon hanji mai ban tsoro, kumburi, gudawa, maƙarƙashiya, tashin zuciya, rashes. Hakanan yana yiwuwa a yanayi mai zuwa (wanda kuma zai iya haifar da cututtuka daban-daban, ciki har da rashin haƙuri na alkama): cututtuka na yau da kullum, cututtuka na tunani, damuwa, sha'awar da ba za a iya jurewa ba, damuwa, damuwa, migraines, autism, spasms, tashin zuciya, urticaria, rashes. seizures, ciwon kirji, rashin haƙuri na kiwo, ciwon kashi, osteoporosis, rashin kulawa da hankali, shan barasa, ciwon daji, cutar Parkinson, cututtuka na autoimmune (ciwon sukari, Hashimoto's thyroiditis, rheumatoid arthritis) da sauransu. Idan kuna da ɗayan waɗannan sharuɗɗan, gwada yanke alkama na ɗan lokaci bayan magana da likitan ku. Bugu da ƙari, don gano ko jikinka yana kula da alkama, za ka iya yin gwaji na musamman a kan wani asibiti na waje.
David Perlmutter, MD, masanin ilimin likitancin jiki kuma memba na Cibiyar Gina Jiki ta Amirka, a cikin littafinsa Food and the Brain, yayi magana game da yadda gluten ke da mummunar tasiri ba kawai a kan hanji ba, har ma a kan sauran tsarin jiki, ciki har da. da kwakwalwa.
Yawancin karatu sun nuna cewa mutanen da ke fama da cutar celiac suna haifar da radicals kyauta a mafi girma. Kuma saboda gaskiyar cewa gluten yana rinjayar tsarin rigakafi mara kyau, ikon jiki na sha da samar da antioxidants ya ragu. Amsar tsarin rigakafi ga alkama yana haifar da kunna cytokines, kwayoyin da ke nuna alamar kumburi. Haɓaka abun ciki na cytokine a cikin jini yana ɗaya daga cikin alamun cutar Alzheimer da ke tasowa da sauran cututtukan neurodegenerative (daga baƙin ciki zuwa autism da asarar ƙwaƙwalwar ajiya).
Mutane da yawa za su yi ƙoƙari su yi jayayya da bayanin cewa gluten yana da mummunar tasiri a jikinmu (a, "dukkannin kakanninmu, kakanninmu sunyi amfani da alkama, kuma yana da alama cewa duk abin da ke da kyau koyaushe"). Ko ta yaya baƙon abu zai iya yin sauti, hakika, "gluten ba ɗaya ba ne a yanzu" ... Samar da zamani yana ba da damar shuka alkama tare da abun ciki na alkama sau 40 fiye da shekaru 50 da suka wuce. Yana da game da sababbin hanyoyin kiwo. Don haka hatsin yau sun fi jaraba.
Don haka menene madadin gluten? Akwai zaɓuɓɓuka da yawa. Yana da sauƙi a maye gurbin garin alkama a cikin yin burodi tare da masara maras alkama, buckwheat, kwakwa, amaranth, flaxseed, hemp, kabewa, shinkafa ko quinoa flours. Ana iya maye gurbin burodi da masara da gurasar buckwheat. Dangane da abinci da aka sarrafa da kuma gwangwani, yana da kyau a iyakance su a kowane nau'in abinci.
Rayuwa ba tare da alkama ba ko kadan ba ta da ban sha'awa, kamar yadda yana iya gani a farkon kallo. A wurinka akwai: kayan lambu da 'ya'yan itatuwa iri-iri, buckwheat, shinkafa, gero, dawa, masara, legumes (wake, lentil, Peas, chickpeas) da sauran kayayyaki masu yawa. Kalmar "free gluten-free" ta zama m kamar "kwayoyin halitta" da "bio" kuma baya bada garantin cikakken amfanin samfurin, don haka har yanzu kuna buƙatar karanta abun da ke ciki akan alamun.
Ba mu ce ya kamata a kawar da gluten gaba ɗaya daga abincin ba. Duk da haka, muna ba da shawarar ku yi gwajin haƙuri, kuma idan kun ji ko da alamar rashin jin daɗi bayan cin kayayyakin da ke dauke da alkama, yi ƙoƙari ku ware wannan kashi kuma ku lura - watakila a cikin makonni 3 kawai yanayin jikin ku zai canza. Ga waɗanda ba su taɓa lura da kowace matsala a cikin sha da jurewar alkama ba, muna so mu ba da shawarar aƙalla iyakance abinci mai ɗauke da alkama a cikin abincinsu. Ba tare da tsattsauran ra'ayi ba, amma tare da damuwa ga lafiyar ku.