{"id":4569,"date":"2024-12-12T08:10:00","date_gmt":"2024-12-12T06:10:00","guid":{"rendered":"https:\/\/ziva-voda.com\/blog\/?p=4569"},"modified":"2025-03-15T14:11:21","modified_gmt":"2025-03-15T12:11:21","slug":"obcutljivost-na-gluten-in-laktozo","status":"publish","type":"post","link":"https:\/\/ziva-voda.com\/blog\/obcutljivost-na-gluten-in-laktozo\/","title":{"rendered":"Ob\u010dutljivost na gluten in laktozo"},"content":{"rendered":"\n

Gluten je beljakovina v p\u0161enici (tudi v starih sortah kot sta pira in kamut), r\u017ei in je\u010dmenu, laktoza pa je mle\u010dni sladkor. V Evropi ima te\u017eave pri u\u017eivanju laktoze od 4 % na Danskem do 56 % odraslih prebivalcev v Italiji, pri u\u017eivanju glutena pa od 1 % do 13 %.<\/p>\n\n\n\n

Ob\u010dutljivost na laktozo nastane zaradi pomanjkanja laktaze, encima za njeno razgradnjo. Proizvajajo ga celice v steni tankega \u010drevesa. Telo dojen\u010dka proizvaja veliko laktaze, z odra\u0161\u010danjem pa to sposobnost izgubljamo. Na Daljnem vzhodu, kjer ni tradicije u\u017eivanja mleka in mle\u010dnih izdelkov, je ob\u010dutljivih nanje kar od 70 % do 100 % prebivalcev. Tudi \u010de nam ne povzro\u010dajo te\u017eav, jih u\u017eivajmo zmerno, saj nismo dobro prilagojeni nanje, ali pa jih nadomestimo s kakovostnimi rastlinskimi izdelki.<\/p>\n\n\n\n

Pri ob\u010dutljivosti na gluten telo ustvarja premalo encimov za njegovo razgradnjo; med njimi je zelo pomemben encim DPP-4. Proizvajajo jih celice v celotnem prebavnem traktu; imamo jih \u017ee v slini. Ob prevladujo\u010di sodobni prehrani jih telo te\u017eko proizvaja v zadostni koli\u010dini. V sodobnih vrstah \u017eit je 40-krat ve\u010d glutena kot so ga vsebovala pred 30 leti.<\/p>\n\n\n\n

Ker sta ob\u010dutljivost na laktozo in gluten posledici pomanjkanja posebnih prebavnih encimov, se zdi, da bi (poleg zmanj\u0161anega vnosa ali odpovedi \u017eivilom, ki vsebujejo laktozo ali gluten) utegnilo re\u0161iti te\u017eavo tudi u\u017eivanje specifi\u010dnih prehranskih dopolnil, ki te encime vsebujejo. \u017dal raziskave ka\u017eejo, da je njihova u\u010dinkovitost nizka. Pri ob\u010dutljivosti na neko hrano se namre\u010d poslab\u0161a delovanje celotnega prebavnega trakta. \u010ce se ji ne \u017eelimo odre\u010di, je pa\u010d potrebno prebavila splo\u0161no okrepiti.<\/p>\n\n\n\n

V nadaljevanju opisujem, kako.<\/p>\n\n\n\n

Vir:\u00a0PRIJATELJEM NAJBOLJ\u0160E!
Novice za uporabnike FHES, OKA (angl. MAP) in probiotikov EM,
DECEMBER2024, Dr. Iztok Ostan<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten je beljakovina v p\u0161enici (tudi v starih sortah kot sta pira in kamut), r\u017ei in je\u010dmenu, laktoza pa je mle\u010dni sladkor. V Evropi ima te\u017eave pri u\u017eivanju laktoze od 4 % na Danskem do 56 % odraslih prebivalcev v Italiji, pri u\u017eivanju glutena pa od 1 % do 13 %. Ob\u010dutljivost na laktozo nastane […]<\/p>\n","protected":false},"author":88890,"featured_media":4571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[372,381,243],"tags":[247,687],"class_list":["post-4569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clanki","category-postenje","category-recepti","tag-glukoza","tag-laktoza","et-has-post-format-content","et_post_format-et-post-format-standard"],"acf":[],"yoast_head":"\nOb\u010dutljivost na Gluten in Laktozo<\/title>\n<meta name=\"description\" content=\"sodobni prehrani jih telo te\u017eko proizvaja v zadostni koli\u010dini. 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