How does it all work? See the science in action with these clinical studies, white papers and videos.
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.