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抗过敏持久战:无谷胶酱油能吃吗? 2013-05-26 21:10:40

自从患上食物“过敏”,安娜从来不去餐馆。周末买菜最喜欢韩国店,因为可以闻到久违的饭菜味道。我最怀念的是酱油的鲜美味。炒面,凉面,辣面,汤面,烧鱼,SUSHI,烤紫菜,样样飘着酱油的香味。如果我若能吃上酱油烧豆角,就算是过年了!

说来也巧,在韩国店遇到了师母,看我馋酱油的可怜样,给我推荐了无谷蛋白的有机酱油。就是这个

 San-J Soy Sauce
© Pricegrabber

San-J makes a wide variety of gluten-free soy sauce products, including regular and organic tamari-style soy sauce, plus regular and organic reduced-sodium gluten-free tamari-style soy sauce. You can purchase San-J in either bottles or in convenient one-serving travel packs (see the Compare Prices link below to buy the travel packs in bulk). San-J's products are certified gluten-free by the Gluten-Free Certification Organization (GFCO), and San-J tests its products to contain less than 5 parts per million of gluten, or at a level of GF-5 (for more information on testing levels, see Why Gluten PPM Numbers Matter). In addition, San-J does not use any gluten-based alcohols in its gluten-free soy sauce and other gluten-free products; the alcohols it uses are derived from corn and sugarcane.

 

为了慎重起见,安娜又在百度核实了酱油的制造过程。

       酱油用的原料是植物性蛋白质和淀粉质。植物性蛋白质传统生产中以大豆为主;淀粉质原料普遍采用小麦及麸皮,也有以碎米和玉米代用。原料经蒸熟冷却,接入纯粹培养的米曲霉菌种制成酱曲,  酱油酱曲移入发酵池,加盐水发酵,待酱醅成熟后,以浸出法提取酱油。同时,在制曲及发酵过程中,从空气中落入的酵母和细菌也进行繁殖并分泌多种酶。也可添加纯粹培养的乳酸菌和酵母菌。此外,由原料蛋白质中的酪氨酸经氧化生成黑色素及淀份经典霉淀粉酶水解为葡萄糖与氨基酸反应生成类黑素,使酱油产生鲜艳有光泽的红褐色。

 

安娜思前想后,这无谷蛋白酱油还是不吃为好。

第一是担心谷胶的混入,因为传统工艺流程用大量小麦。

第二是酵母菌和谷胶交叉反应

第三是黄豆本身虽然不含谷胶,但是因为谷胶中间代谢物消化不良,导致小肠粘膜绒毛萎缩,从而继发炎性肠病(IBS)。黄豆是炎性肠病必须忌讳的食物。

 

亲,您说安娜是吃还是不吃这无谷蛋白酱油呢?也许酱油只是佐料,少用一点也无妨?

 

 

这里有篇博文佐证了中医肠病食疗忌黄豆的说法。

http://www.westonaprice.org/soy-alert/the-little-known-soy-gluten-connection

 

The Little Known Soy-Gluten Connection PDF Print E-mail
Written by Kaayla Daniel, PhD, CCN   
Monday, 28 June 2010 20:06

Many people on gluten-free, casein-free (GFCF) diets think they must eat soy. This might be true for Japanese beetles or soybean aphids, but it’s hardly necessary for humans. It’s clear, however, that those who depend on processed and packaged GFCF products will find it challenging to avoid soy. More than sixty percent of processed, packaged foods—including many gluten-free products—contain soy ingredients, and it’s in nearly one hundred percent of fast foods. The best option by far is a nourishing diet of real foods, whole foods and slow foods for better quality, better control, and much higher likelihood of full bodily healing.

For those who consider preparing one’s own meals too much toil and trouble, there’s some evidence that backs the extra effort required to go soy free. A 1999 study in the Scandinavian Journal of Gastroenterology showed that some adults with celiac disease experienced diarrhea, headache, nausea and flatulence whenever they ate a tiny amount of soy even on a gluten-free diet. A 1980 study published in Clinical Gastroenterology looked at ninety-eight infants and children with multiple gastrointestinal allergies and revealed that 62 percent had both soy and milk allergies, and 35 percent reacted to both soy and gluten. In terms of anecdotal evidence, I’ve heard several people tell me that gluten is only a problem for them if they indulge in modern soy products. (Today, most commercial breads contain soy flour.)

For those on GFCF diets, there are other good reasons to avoid soy as well. Healing the gut is key for those trying to heal the ravages of celiac disease and other forms of gluten intolerance, and that won’t happen anytime soon if soy foods and soy milk with their load of protease inhibitors, lectins, oxalates, oligosaccharides and allergenic proteins contribute to ongoing irritation. Soy products are also low in methionine, needed for gut rebuilding and immune support, and low in usable forms of the amino acid cysteine, vital for detoxification. Without adequate cysteine, the body can’t eliminate aluminum, mercury, cadmium and lead, as well as toxic levels of needed minerals such as copper and manganese.

Soy milk is a particularly problematic GFCF product because it is often drunk every day and even several times per day. In addition to the risks of the soy itself, such products carry a supplemental load of vitamins and minerals, including cheap, hard-to-absorb forms of calcium, the inferior vegetarian vitamin D2 (instead of D3) and beta-carotene (in lieu of true vitamin A). Sadly, vegan-approved supplements are also added to other popular milk alternatives, including rice, oat, almond, hemp and packaged coconut milks. Catering to the growing vegan market, such inferior formulas compromise the health of everyone going GFCF.

Take a trip down the aisles of Whole Foods Market and you’ll see brightly colored “Gluten Free” signs posted nearly everywhere In the USA, retail sales have already hit 1.6 billion dollars, according to a market research report published by Packaged Facts entitled “The Gluten-Free Food and Beverage Market: Trends and Developments Worldwide, 2nd Edition.” By 2012, the market will most likely reach 2.6 billion dollars in sales. The compound annual growth rate from 2004 to 2008 was a whopping twenty-eight percent.

In terms of product launches, more than two hundred twenty-five marketers introduced new gluten-free products into the United States in 2008. Enjoy Life Foods, an upstart company catering to this niche market, was named to the Inc 500 list of the fastest growing, privately held businesses in the U.S. It was one of only thirteen companies in the food and beverage category to make the list and showed a three year revenue growth of 850 percent!

Today, about 40 percent of gluten-free products are sold in health and natural food stores, such as Whole Foods, Wild Oats and GNC. About 20 percent of sales occur through specialty food websites or catalogues. Conventional supermarkets hold just a 14 percent share of sales.

Clearly, hype’s driving this trend, but also genuine need. Medical problems associated with gluten intolerance are legion, and include autism, multiple sclerosis, ADD, ADHD, allergies, osteoporosis, repetitive strain or stress injury, irritable bowel syndrome, colitis and other digestive system disorders. However, it’s celiac disease that has catalyzed and is driving the gluten-free food and beverage market. Although three million Americans—one percent of the population—have been officially diagnosed with celiac disease, many experts believe that 97 percent of celiac sufferers remain undiagnosed, and even more may be affected by a subclinical gluten sensitivity. Worse, the number of known sufferers will most likely increase tenfold around the world during the next few years. No wonder this market is booming with double digit growth.

According to Tatjana Meerman, publisher of Packaged Facts, “Evidence shows that the patients that comprise the celiac community are not willing to be passive sufferers. Their passion to live a full life without gluten must be considered one of the most powerful driving forces in the market. . . . Although these products are largely bought by celiac sufferers, very often the entire family of a celiac will switch to gluten-free products primarily to avoid buying different versions of the same goods, but also as a preventative step—as celiac disease is known to be hereditary.” Good to know that sufferers aren’t passive, but limiting proactivity to buying ready-made products will succeed only in keeping the burgeoning GFCF market profitable for generations to come. To attain optimum health, consumers need to embrace real food, not just focus on the avoidance of gluten and casein through the purchase of high-priced specialty “food products.” In addition to being laden with soy, such products may contain canola or other poor quality oils; high fructose corn syrup, agave and other questionable sweeteners; refined salt; artificial flavors and other dubious ingredients. And by bringing attention only to the problems of gluten and not also to soy, many consumers will not see significant health improvements.

Many alternative health practitioners believe that sensitive people will need to assiduously avoid gluten and casein for life, but in my experience, it’s possible to heal the gut and attain radiant good health on a gluten-free, casein-free version of the WAPF diet. This diet would necessarily be rich in bone broth, cultured vegetables, coconut oil and a high-vitamin cod liver oil. Supplement regimens—preferably based on laboratory assessment— may speed things along, but lasting healing will only come from real foods, including high-quality animal products. That said, there must be a complete elimination of gluten, casein and soy for at least six months and maybe a year or more. This is not easy to attain in today’s world.

 

 

 

 

 

 

 

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