It appears that every few years brings a new food term. Typically, this results from new scientific understanding (or validation) of how foods affect the human organism, and are relevant to a significant portion of the population.
“FODMAP” is an acronym that just sounds quirky. For many people, FODMAPs — Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols – cause distracting levels of gastric upset, often to the point of the need to hide out by a bathroom until the noisy storm passes over and out.
FODMAPs are a family of short-chain carbohydrates (sugars), and they are quite abundant in varying degrees in foods that are considered otherwise nutritious and that support good health. These foods include dairy (lactose), fruit (fructose and polyols), fibrous vegetables (fructans) and any sugar alcohol. Many of these food-based FODMAPs are also considered prebiotics. Unfortunately, the prebiotic effect cannot be realized for those with FODMAP intolerance.
For those people with an intolerance, FODMAPs are incompletely absorbed in the gastrointestinal tract and can be easily fermented by gut bacteria, thus causing various levels of intolerance. These sugars also exert an osmotic effect, increasing fluid movement into the large bowel. The fermentation and osmosis caused by these undigested sugars are a cause of symptoms such as gas, pain, and diarrhea.
Compounding the issue is the fact that the level of discomfort is not always the same – sometimes a piece of fruit will cause just a mild annoyance, while other times, it is more severe. This causes some people to become confused as to what not to eat, and thus, frequently shun foods that are packed with nutrients (macro and micro) that the body needs to maintain health.
Important to note: many individuals who believe their lower GI issues stem from gluten may actually be sensitive to the sugar alcohols in the wheat instead! This is an important distinction that may reveal itself by the supplements taken to resolve gluten sensitivity or resolve FODMAP sensitivity.
This does not have to be the case: FODMAPs that can maraud one’s GI tract can be tamed. There is a simple two-part strategy.
One: Consider that you may have gut dysbiosis, which is an imbalance of intestinal bacteria; this status frequently leads to poor digestive function as well as a host of symptoms. It also exacerbates intolerance to FODMAPs. Tiny protuberances lining the small intestine called villi help with nutrient absorption, and dysbiosis can affect the healthy functioning of villi. Deerland’s ThioZymeGI is a noteworthy solution as it can help restore proper balance of small intestine bacteria colonies by lowering levels of aggressive bacteria such as E. coli and Bacteroides and empowering the body’s natural defense mechanisms to control them. This unique combination of essential oils, chelators and enzymes has been shown in in vitro testing to decimate the E. coli population, reducing it from one million colonies down to only 10,000, while not impacting good bacteria colonies such as B. subtilis.
Two: An enzyme supplement can help on a day-to-day basis, enabling you to consume all those good foods that naturally have FODMAPs. A multi-carbohydrase enzyme supplement that contains amylase, glucoamylase, cellulase, lactase and invertase works to break down the FODMAPs, so that they’re able to be absorbed in the small intestine, and therefore not available as a food source for gas-producing bacteria in the colon.
Many people have just accepted the fact that they are unable to eat certain foods, and are missing out on healthy foods like fruits and vegetables. However, this doesn’t have to be your “normal”. Enzyme and probiotic supplementation can help, depending on your level of FODMAP intolerance. You could be eating some, or more of, the healthy foods you’ve avoided because of your symptoms. With the right supplement, perhaps you can have your fruits and eat them too!
Probiotics, as science continues to reveal, are as individual as people. Each strain has a range of unique proficiencies, allowing for condition-specific support and relevance in modern lifestyles.
One particularly exciting strain is a genome-sequenced and clinically tested strain of Bacillus subtilis (called DE111), a probiotic spore that concentrates its actions on bolstering immune function and digestive stability by, in part, controlling microbial populations (acting as a competitive exclusionary agent). It also has a unique ability to form spores that protect the microbes from harsh conditions through to the destination where they can germinate robustly – the GI tract.
Here is a characteristic that makes DE111 attractive – its spore-forming action ensures this probiotic remains viable in a wide range of pH and temperatures, ensuring its efficacy and stability in an array of health products consumers are gravitating toward, such as foods and beverages. Even as functional foods grow in number and in appeal, consumers still heavily rely on supplements in the form of capsules to obtain the nutrients they deem important.
A clinical trial recently conducted on DE111 showed that in capsule form, the probiotic was well tolerated and efficacious. In the study, 41 healthy college students consumed one capsule per day that contained approximately 5 billion colony forming units (CFU) of B. subtilis DE111 in addition to their usual diets. Blood levels of important biomarkers were measured. Markers of systemic acceptance, such as CRP and liver enzymes, remained within acceptable ranges and the participants reported that GI symptoms and bowel habits improved with probiotic capsule consumption. In addition, the DE111 supplement resulted in a significant effect on gut microflora measured prior to and after capsule consumption.
What we at Deerland found very interesting is that, during the course of the study, the volunteers underwent finals, a time notorious for high stress and poor eating habits. As we all know, it only takes a few days for high-stress and junk food to aggravate our GI systems. We are inspired by these study results as we can see how DE111 is even able to maintain healthy levels of cholesterol, glucose and triglycerides through times of high stress.
This study adds to a considerable cache of safety studies, including genome mapping, antibiotic resistance analysis and gene transfer analysis. As such, DE111 is Non-GMO Project Verified, and has been approved by Health Canada with the issuance of a Natural Product Number (NPN 80077102).
Language is interesting to many people beyond professional linguists, and as well it should be. Definitions often morph and we change how we use words.
“Prebiotics” is a great example, I believe. As food science evolves, revealing how a food ingredient works selectively in the human body, this growing content of research affects the definition. This is important to discuss and consider because it is not just a marketing term, it has true biological effects. Therefore, it also has regulatory considerations, an impact on the manufacturing of foods, beverages and supplements, as well as on healthcare professionals and consumers.
There are some in the industry who staunchly believe that only a small group of fibers and carbohydrates (sugars) may be deemed a prebiotic, and nothing else can carry this moniker. We argue respectfully that this is not the case. Indeed, there are other naturally existing compounds that also function as prebiotics. Narrowing the prebiotic definition so that it excludes all other, non-sugar compounds would only be beneficial to those in the industry who have a vested interest in having prebiotics exclusive to fibers and carbohydrates.
In 1995, researchers Glenn Gibson and Marcel Roberfroid introduced the prebiotic concept in a landmark paper in the Journal of Nutrition. They defined a prebiotic as “a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health.” Although this original definition has been revised multiple times, the main features have mostly been retained. The 2008 FAO definition, for example, describes a prebiotic as a “nonviable food component that confers a health benefit on the host associated with modulation of the microbiota.”
I attended an NIH conference about the topic of non-traditional prebiotics. What piqued my interest was that NIH was seeking to fund research on prebiotics by function not class. Prebiotics were discussed as being more than the complex sugars – for the purpose of this conference, they were considered to be any non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, thereby improving the resilience of the host’s health. In other words, prebiotics should be defined not only as a class, such as complex sugars, but by their function; to modulate the microbiota in a way that promotes the health of the host.
Now it becomes clear to see that dramatically restricting what is considered a prebiotic by class (some fibers and carbs) while shutting others out that function as prebiotics such as lactoferrin, almond lipids, and bacteriophages to name a few – is limiting at the expense of total human microbiome health.
We at Deerland, experts in research and production of probiotics, prebiotics and enzymes, are very comfortable with the well-conceived definition that Gibson and Roberfroid crafted 20 years ago, and so is the FDA, based on its use of the same description. And we believe that the definition should remain the same but the manner in which it is used should change with the times – to not be so exclusive, to include any other natural-origin ingredient that research shows acts in the manner of a prebiotic. By this expansion of what constitutes a prebiotic, we can help people more easily achieve a good state of health and well-being.
Deerland Enzymes & Probiotics recently expanded its manufacturing capabilities by opening a new, state-of-the-art facility dedicated to providing the optimal environment for handling probiotics. The new Deerland Probiotics facility is truly innovative, designed to accommodate the growing demand for high quality probiotic supplements. It features stringent temperature and humidity controls in the production zone, 24/7 wireless temperature monitoring and alert system, best-in-class insulated roof and epoxy flooring, a vapor barrier, low carbon footprint, and Sanisteel® wall panels with antibacterial properties. Its multiple laboratory spaces are designed for research, development and prototyping as well as testing of spore and non-spore probiotic strains. The dedicated walk-in freezer for probiotics raw material storage and linear floor plan ensures ingredient potency and safety.
Customers absolutely expect and deserve a facility of this caliber. Those who come in for a tour leave with a real sense of security and quality, and immediately see that this facility offers multiple layers of innovation all designed to create the best products possible. Customers partner with Deerland to create products that are safe and efficacious, and this facility is a key part of what makes these partnerships so effective. Watch below to learn more!
Wheat, rye and barley are certainly considered healthy foods, as they are low glycemic and contain beneficial vitamins and minerals- but for about 18 million Americans, these seemingly innocent grains unleash a boogeyman – gluten, a protein that is highly prominent in them. When an individual with gluten sensitivity or intolerance ingests gluten, it causes his/her immune system to act up in the small intestine, barring the absorption of key nutrients. Some of the complaints of discomfort after eating wheat or other gluten-containing foods are mostly GI-related, such as bloating, constipation, cramping and diarrhea. Others include head fog, low mood, and lack of energy.
A team of researchers led by Dr. Martin Hudson and Colin King at the Kennesaw State University Department of Biology found that a proprietary enzyme supplement reduced the intensity of symptoms caused by gluten ingestion. In the 2014 double-blind, randomized, placebo-controlled study, entitled, “Glutalytic® Clinical Trial for Normal Consumption of Gluten Containing Foods,” the researchers sought to clarify if the enzyme supplement had any impact on the reduction of symptoms from gluten consumption in those who were gluten intolerant.
At commencement of the four-week study, the participants had the highest frequency of symptoms. When Glutalytic was consumed as a supplement, the participants exhibited the least number of symptoms. The frequency, and severity of all symptoms were reduced when Glutalytic was administered. The data showed a statistically significant improvement when compared to the placebo group in the following categories: pain, bloating, emptying of bowels, hunger pains, stomach “rumbling,” lower energy levels, headaches, and food cravings.
In a second study in October of 2015, entitled, “Tolerance and Efficacy of Glutalytic®: A Randomized, Double-Blind, Placebo-Controlled Study”, 37 adults took either placebo or three capsules of Glutalytic daily for 30 days. The researchers used a comprehensive metabolic panel to evaluate C-reactive protein and gliadin antibody (igG, igA, EIA) levels and GI symptoms for tolerance and efficacy of the supplement.
Researchers found that at the end of the study, there were statistically significant decreases in IgA, an antibody that shows an immune response, and CRP, an indicator of inflammation levels. Further, the Glutalytic group also reported significant declines in several symptoms, most dramatically, GI reflux. And, interestingly, the supplement group also reported a reduction of cravings. This may be because when gluten is inhibited in the small intestine, more nutrients are absorbed and the body is sufficiently sated.
Collectively these study results are encouraging, especially for those consumers who do have gluten intolerance or gluten insensitivity, as well as for those who feel they may occasionally experience gluten-induced discomforts. Glutalytic has exceptional merit for those who cannot tolerate gluten. Because this protein is so prevalent, those who are highly sensitive may have symptoms just from cross-contamination in a commercial kitchen. And although more and more restaurants are offering gluten-free foods, gluten-free is not as ubiquitous as a sufferer would like, and therefore supplements featuring Glutalytic can provide peace of mind and much more confidence in eating.
Dairy is a staple of American diets. It’s hard to resist cheese covered pizzas and pastas, or look the other way when presented with ice cream, custards, and cheesecakes. But as we grow older, our bodies seem to adversely react to dairy foods and beverages. There are two reasons for this: one, milk is biologically designed for children; and two, cow’s milk is, by nature, intended for baby cows. Still, a little digestive discomfort isn’t enough to stop us from partaking in delicious milk-based products. Besides, that’s what lactase enzyme supplements are made for. However, many people who pop these supplements and consume dairy can still experience bloating, nausea, cramps, upset stomach, gas, and diarrhea. In this case, the real culprit may not be lactose intolerance, but an immune response from the protein components of dairy.
But what is lactose intolerance exactly? Lactose is a large carbohydrate that requires the enzyme lactase in order to be broken down into simple sugars that can be absorbed by the body. As we transition into adulthood, the gene that produces lactase switches off, making it difficult for us to digest dairy. This condition is common, and the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) estimates that 30 to 50 million Americans are lactose intolerant. These individuals will develop adverse gastronomical reactions within 20 minutes to two hours after consuming dairy products. Lactase tablets are designed to provide the necessary enzyme allowing for proper digestion, and are a great solution to those who are lactose intolerant. However, if the lactase supplements still do not relieve discomfort, then you may actually be suffering from protein sensitivity.
Whereas lactose is a carbohydrate, whey and casein are the protein components of milk. The body uses a protease enzyme to break them down for digestion and absorption. Without enough of this enzyme present, then the body will overreact to the presence of the harmless protein, triggering a hyper-response by the immune system. Bloating, nausea, cramping, and pain may occur, which are symptoms similar to those of lactose intolerance. This is why the two conditions are commonly confused for one another.
Millions of people are unable to enjoy dairy products due to digestion complications, but Dairylytic® was created to address both underlying causes of the discomfort: lactose intolerance and protein sensitivity. Dairylytic® is a dual-functioning enzyme formulation with a combination of both lactase and a unique protease enzyme blend. Working together, the enzymes quickly and effectively break down lactose, whey, and casein (proteins) to naturally aid the body in dairy digestion. Rather than individuals completely eliminating a food group from their diet, Dairylytic® can allow them to enjoy foods and beverages that include dairy. For more information, visit us at deerlandenzymes.com today!
The prevalence of food intolerance is on the rise, with sensitivity to gluten near the top of the list. More than 18 million Americans identify as gluten-sensitive, which is in addition to those suffering from Celiac disease. Gluten is a protein commonly found in wheat, rye, and barley. Gluten sensitivity not only causes digestive discomfort, but can also manifest itself in a variety of ways, including headaches or mental fogginess. The gliadin portion of the gluten protein is to blame; individuals with sensitivity to gluten are unable to effectively break down and digest this large peptide chain, and undigested gluten proteins trigger the immune system to attack the inner lining of the small intestines. In addition to causing varying levels of digestive discomfort, damaged and inflamed intestines are less efficient at absorbing nutrients, meaning the foods you eat are less nutritious.
Bread, pasta, cookies, cakes, pies—it’s hard to give up gluten. And gluten is not just found in obvious foods like these. Soy sauce, gravy, cream soups, meat substitutes, chocolate and many other foods often contain gluten. For individuals trying to follow a strict gluten-free diet, reading the label is an absolute must. Those with gluten sensitivity must avoid foods containing gluten—or find a better way to digest it. Fortunately, there is an opportunity for these individuals to facilitate gluten digestion through the use of enzymes that can break down those offending proteins.
Research shows the fastest way to break down gluten proteins is to internally and externally cleave its peptide bonds. Gluten proteins are proline-rich, meaning they do not readily break down during digestion. With this in mind, the scientists at Deerland Enzymes developed an enzyme blend called Glutalytic®, uniquely designed with both endo- and exopeptidases to break down gluten proteins faster and more efficiently than traditional supplements that only contain the exopeptidase DPPIV. Endopeptidases cause quicker protein breakdown because they cut the peptides into smaller pieces, creating more ends for the exopeptidases to digest.
By attacking the gluten protein in two ways, Glutaltyic can degrade gliadin, the major immune-eliciting protein fraction in gluten, down from gram to milligram quantities by the time it reaches the small intestines. Glutaltyic demonstrates a superior ability to quickly and efficiently break down gluten while passing through the stomach and upper duodenum*. In a randomized, double-blind placebo-controlled clinical trial, participants (half of which reported being sensitive to gluten) showed statistically significant improvements in a wide variety of common digestive issues.
Those with severe gluten intolerance must eliminate many foods from their diet, while remaining careful to avoid accidental gluten consumption due to potential cross contamination when dining out or eating at the homes of friends or family. Glutalytic can serve as a safeguard against accidental gluten consumption, helping to break down those proteins before they begin to wreak havoc on the digestive system.
Glutalytic is not intended to replace a gluten free diet, and is not intended for those with Celiac disease. Learn more about gluten digestion and Glutalytic at deerlandenzymes.com/glutalytic.
*Under physiological conditions.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. The information contained in this website is intended for educational purposes only. If you are currently taking medications, or have other health-related conditions, consult a physician before adding supplements to your diet.
Whey protein powder – still the “go to” supplement for athletes and routine exercisers — is much better absorbed and utilized when combined with specific protease enzymes, a new study has found.
The most recent double-blind, placebo controlled clinical study of the multi-enzyme compound ProHydrolase® combined with whey protein has shown improved digestion and absorption of amino acids along with reduction of the immunogenic responses associated with whey protein consumption, compared to whey protein alone. The researchers gave 20 volunteers (aged 19 to 35 with normal healthy BMI) whey protein with ProHydrolase® for nine days and whey protein by itself for nine days. At the end of the study, the researchers found that total amino acid concentrations increased significantly (by 55 mg) more after taking the whey protein and ProHydrolase supplement than after just the whey protein-only supplement. In other words – taking whey and ProHydrolase provided 20% more amino acids than whey protein by itself.
ProHydrolase, when consumed with a whey protein supplement, encourages pre-digestion of the protein, allowing for the release of the full content of the essential amino acids for building muscle and improving muscle recovery. This pre-digestion also ensures formation of smaller peptides, reducing the potential for discomfort that is often associated with protein consumption. In the digestive process, whey protein is broken down into peptides, which are themselves broken down into amino acids that become absorbed in the intestinal tract. If the whey isn’t broken down properly, it is simply excreted. Often, large peptides (comprised of more than seven amino acids) may cause digestive discomfort.
The researchers also saw that after taking the combination supplement, levels of CRP (C-reactive protein, a marker of inflammation) decreased significantly – but CRP levels remained mostly static after taking just whey protein by itself. The bioactive peptides created by the hydrolyzed protein curtailed CRP production, indicating a lower level of inflammation in the body.
Here is why this study has mass appeal: whey protein is the top-of-mind powder supplement for muscle-building. But there is an important step that allows for the body to utilize the whey. Whey protein is somewhat cumbersome for the digestive system to efficiently break down and assimilate, a process that requires specific enzymes (proteases). Typical whey proteins are bound together in a peptide complex that needs to be broken down for effective utilization. Ideally, for whey to help promote muscle growth and strength, it should be digested to at least the tetra-peptide level within 90 minutes to be used by the body. Absorption takes place in the small intestines. Larger protein fragments cannot be absorbed and become food for the micro flora in the large intestine which can contribute to unpleasant gas and bloating issues.
This research shows the impact when supplements can be effectively assimilated and thus utilized, thereby meeting label claims. This is crucial, because consumers do not feel their muscles being built and repaired, although they may feel the “afterburn” of a particularly rigorous session. Herein lies the key: it is no longer good enough to just rely upon faith that the protein consumed is going to work. With the addition of the specific protease blend, ProHydrolase, consumers can know for sure that they have a better whey.
A full write-up of the clinical study on ProHydrolase is available by request. Contact Deerland Enzymes for information.
As more Americans turn to probiotics and enzymes to reap their benefits of promoting better digestive and immune health, it’s important that manufacturers provide supplements that remain at the highest level of quality through the time of consumption. Since probiotics are living microorganisms, proper steps must be taken to ensure their vitality from the production facility, through the supply chain, and upon their final destination at target sites within the body. Similarly, enzymes may experience some denaturing if they are not carefully stored and handled.
Just like many supplement ingredients, enzymes and probiotics are known to demonstrate sensitivity to high heat, moisture, and humidity, which makes proper storage and shipping critical. Manufacturers often take steps to monitor and control environmental conditions, but there’s a great opportunity to provide extra protection by considering the actual container or drum that holds the product.
To support customers in their efforts to provide consumers with exceptional quality probiotic and enzyme supplement products, Deerland Enzymes & Probiotics developed the innovative DehydroDryDrum (or D3) system, a drum packaging system aimed at reducing moisture penetration for drum-packed and shipped products. This novel packaging method provides a superior vapor barrier for shipping bulk blends and capsules, compared to standard fiber drums or corrugated boxes.
The D3 system safeguards enzymes and probiotics so that they are well protected when shipped to diverse climates around the world. DehydroDryDrum technology utilizes a fiber exterior, a multi-layered interior of foil and plastic, and plastic lid and gasket for a virtually impenetrable seal. The average moisture gained with standard fiber drums is 6.1%; with the D3 system, that number drops to 2.4%. D3 drums are Food-Sector Packaging Certified, and available in fifteen and thirty gallon sizes.
Shipping conditions can be difficult to control, but Deerland Enzymes’ advanced D3 System helps maintain the reliability and integrity of bulk blends and capsules no matter the climates they encounter at domestic and international destinations.
To learn more about our customized enzyme and probiotic-based formulations and unique shipping technology, visit DeerlandEnzymes.com today!
Every cell in the human body uses enzymes for building, maintenance and repair. Although the human body naturally produces many enzymes, their production may dwindle as early as age 25. Systemic enzymes are enzymes that not only aid digestion but also support bodily functions in every tissue and organ. These functions include defense against inflammation, fighting infection, modulating the immune system and cleansing the blood of cellular waste and fibrin – a hard, sticky protein formed during clotting of blood. Nearly every process in the human body involves chemical reactions catalyzed by proteins called enzymes.
Systemic enzymes offer various health benefits and may be used as health supplements for specific issues; however, they also serve as excellent prophylactic supplements for general body support. The health benefits (cardiovascular, circulatory and joint health) of systemic enzymes have created a growing niche market. Systemic enzymes promote normal healing and repair in the human body naturally without the side-effects associated with drug products. At Deerland, we offer systemic enzymes, which have a long history of successful use as dietary supplements.
Perhaps the best-known example of systemic enzymes is NSK-SD® nattokinase, which helps maintain a healthy blood pressure and may help sustain cardiovascular health. The claims for nattokinase are corroborated by 25 years of scientific research and testing. Other commonly studied systemic enzymes include bromelain, which degrades fibrin associated with clot formation. The systemic enzyme, serratiopeptidase, has anti-inflammatory properties, and is used to supplement the diet for this benefit.
Systemic enzymes help to speed the resolution of fibrin, clear out cellular waste from the blood to support normal liver function and boost the immune system. Yeast overgrowth results in the release of excessive toxins in the bloodstream, which cause excessive stress on the liver to filter these toxins. Systemic enzymes also help maintain optimal yeast levels for supporting a healthy liver. In combination with a healthy diet, systemic enzymes may help improve overall health. Individuals can use systemic enzymes to ensure continued health and wellness, as enzymes help break down vital nutrients from foods making them more accessible for absorption by the body.
Our society continues to become more hectic and fast-paced every day. The major consequence of this lifestyle is occasional inflammation due to simple over-exertion, bumps and bruises. Deerland Enzymes creates custom enzyme blends for products that target joint health or cardiovascular health, incorporating enzymes such as bromelain, nattokinase and serratiopeptidase. To learn more about the powerful potential of systemic enzymes, contact us at deerlandenzymes.com today!