ʻOiai ua hoʻokumuʻia ka'āpana uliuli i meaʻai e pale ai i nā pāʻani gluten-free. ʻIke maopopo pēlā -ʻo keʻano o ka waiu e hoʻohanaʻia ana i ka pulu uliuli, ua paʻa, a ua paʻa, i hoʻopiliʻia me nā momi lepo i hoʻouluʻia ma ka meaʻai a me nā loina i loko o ka gluten.
Eia naʻe,ʻo ka hōʻoiaʻana o nā hōʻailona hōʻulaʻula i hanaʻia e ka laboratory a Dr. Terry Koerner ma ka Health Canada's Food Research Division iʻike aiʻaʻole nā hana i hoʻohanaʻia me nā mea i hoʻopiliʻia me ka gluten iʻole e hoʻohanaʻia me ka dextrose i kālaiʻia i ka palaoa, kahi iʻikeʻia i ka gluten i ka wā i hoʻokumuʻia ai i ka liʻiliʻi.
ʻO nā inoa'ē aʻe no ka uliuli,ʻo Roquefort (French,) Stilton (English,) gorgonzola (Italian), a me ka hulu uliuli e hanaʻia mai ka bipi, hipa, a me ka waiū kao.
ʻO Alexandria Anca, ka mea kōkua i ka Hui Celiac Kanada (CCA) Kōmike Aʻoaʻo Hoʻokele, ua kākauʻo ia i kekahi mea hōʻike ma Celiac News i kapaʻia "Blue Cheese i loko o ka Gluten-Free Diet: He Hua'ōlelo Hoʻoikaika" e pono ai ke hoʻomau i ko mākou manaʻo e pili ana i ka'ahuʻula maikaʻiʻole eʻai i nā pāʻani gluten-free.
'Imiiho noiʻi a me kaʻaeʻana o CCA
Nā'āpana a me ka'āpana immunosorbent (Enzyme-linked immunosorbent assay) (ELISA) e hoʻohana i ka hoʻololi a me nā'elepona e hoʻoholo ai i kaʻike o kahi mea. Ma muli o ka hōʻike a Anca, hōʻikeʻia ka hōʻailona o nā hōʻailona uliuli i mālamaʻia e ka laboratory o Koerner i nā'ōpana ho'āʻo ELISAʻekolu'ē aʻe no ka hoʻoholoʻana i ka mea gluten o ka liʻiliʻi ulaʻula i hoʻohana i nā huahana i hanaʻole a paʻaʻole i ka waihona kīʻaha.
ʻO ke kaʻina hana e ho'āʻo ana i kaʻelima uliuli a me nā pokepoke i nā hōʻailona piha, a meʻekolu i hanaʻia me ka'āleʻa e pili ana i ka pāʻani me ka gluten a meʻelua mauʻano o ka hoʻohuhu i kanuʻia ma luna o ka dextrose.
E hoʻomohalaʻia kēlā me kēia mehua iʻekolu manawa e hoʻohana ai i kēlā me kēia o nā ho'āʻo ELISA. Ma muli o ka hopena,ʻaʻole i loaʻa kekahi mau meaʻikeʻia o ka gluten i kekahi o nā hanana.
Ua kāpīpī ka Canadian Celiac Association i kaʻahu uliuli i kona "Manaʻo o ka Meaʻai a Me Mea Meaʻai no ka Gluten-Free Diet" pohō puke pohō,ʻo ia hoʻi,ʻaʻole ia e hoʻopilikia i nā kānaka me ka maʻi celiac,ʻo ka mea nuiʻole i ka poʻe hoʻomakeʻole a me ka poʻe ma luna o ka pōʻaleʻa. -ʻai kaʻai maʻamau no nā manaʻo pilikino.
ʻO Blue Cheeses i hanaʻia me Gluten-Free Culture
Inā manaʻoʻoe e palekanaʻoe i kaʻaiʻana e like me keʻano o ka li'ū liʻiliʻi e like me kou makemake me kaʻoleʻana o kāuʻai lamaʻole, hiki iāʻoe ke hōʻoia i ka loaʻaʻana o ka'ūlū liʻiliʻi i nā mea momona ma ke kālepaʻana no nā huluhulu polū i kanuʻia ma ka dextrose.
ʻO ka hopena ma nā mea pili i kou olakino, ponoʻoe e mālama pono i kou kino inā eʻikeʻoe e hiki ana iāʻoe ke hana i ka meaʻona a me ka hōʻoluʻolu.
Hanaʻiaʻo Rosenborg Blue Cheese e hoʻohanaʻia ana nāʻenehana kūloheloheʻole, e mālama pono ana i nā mea a pau me nā pāʻani liʻiliʻi, e like me ka maʻi celiac. Eia hou, BelGioso, Dutch Farms, Litehouse, Organic Valley, a me Rogue Creamery nā huahana a pau o ka liʻiliʻi uliuli i pauʻole i ka momona i nā spout-based spores.
No ka papa piha piha o nā meaʻaiʻulaʻula'ē aʻe i manaʻoʻia he ponoʻole i ka'ōmoleʻole, e nānā i ka Sure Foods ' "List List of Gluten-Free Blue Cheese Products," a no kaʻike pono e nīnau i ka lepili ma mua o ka kūʻaiʻana ināʻoe e hopohopo nui e pili ana i ka ka liʻiliʻi liʻiliʻi o ka gluten i hoʻohanaʻia i ka hanaʻana i ka lihiliʻu kahiko.