Cheescake can be the source of many food reactions

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Glutenzyme to the rescue

The MedlinePlus website on its HealthDay News reported in 28 June 2006 that researchers at Stanford University confirmed that a Barley-based compound may prevent allergic inflammation but foodreactions.org can confirm that an enzyme protease manufactured in Great Britain called Glutenzyme, to break down gluten has already been in the market for several years (more details about Glutenzyme below).

The report says, “A newly discovered enzyme may prevent an allergic reaction in celiac patients who have accidentally consumed gluten.”

Coeliac (celiac) disease is a life-long inflammatory disease of the upper small intestine and results from gluten ingestion in genetically susceptible individuals. Gluten is a protein found in wheat, and other similar proteins found in rye, barley and oats that when ingested by people suffering from coeliac disease damages the upper small intestine. This damage prevents the intestine from properly absorbing nutrients from food. Avoiding gluten in the diet prevents this damage, but the risk of accidentally ingesting gluten remains high.

However, the researchers say they've identified an enzyme called EP-B2 that successfully digested gluten in an acidic environment similar to that of a human stomach. The enzyme even broke down the elements of the protein associated with causing the inflammatory reactions in celiac patients. Study author Dr. Chaitan Khosla, of Stanford University and the Celiac Sprue Research Foundation, said in a prepared statement "Non-dietary therapies that allow celiac patients to safely incorporate low-to-moderate levels of gluten into their daily diet would be of considerable benefit. Having demonstrated earlier that certain types of enzymes can detoxify gluten, our laboratory set out to devise an optimal oral enzyme therapy for celiac sprue by borrowing from nature."

"In germinating barley seed, gluten serves as a nutritious storage protein that is efficiently digested by enzymes. One enzyme, EP-B2, plays a crucial role in this process by breaking gluten proteins after glutamine residues, which comprise one-third of all amino acid residues in gluten," Khosla added.

Khosla's team used a combination of EP-B2 and PEP, another enzyme known to digest gluten. The two enzymes together broke down and detoxified gluten within 10 minutes. Neither was effective when used alone.

"Our results suggest that recombinant EP-B2 should be effective as supportive therapy to help celiacs cope with the 'hidden' gluten in everyday life, and that a two-enzyme cocktail containing PEP and EP-B2 may even allow celiacs to resume a more normal diet in the future," concluded Khosla.

Glutenzyme

Manufactured by BioCare in Great Britain, Glutenzyme has been on the market for several years and available world wide from this web site since 2002. Many users of Glutenzyme have had their lives turned upside down, or should one say downside up with the use of the enzyme. Glutenzyme helps eliminate or significantly reduce symptoms related to Coeliac disease. People who are severely coeliac are recommended to use Glutenzyme especially when eating out to avoid experiencing inflammatory reactions to hidden gluten. Other less sensitive coeliac may find that they may be able to tolerate some amounts of gluten. Reports to this web site confirmed that persons sensitive to gluten, but never diagnosed as coeliac could eat a gluten diet if Glutenzyme was taken before the meal.

Glutenzyme is available from Digestive Enzymes page and is highly recommended to Coeliacs to help break down unwanted gluten and the gluten/wheat intolerant persons who bloat when consuming food containing gluten, such as bread, beer, cereals etc.

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