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The Great Gluten Break Down: Enzymes for Gluten Digestion

Category: Educational Articles

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.

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