Gluten is found most commonly in wheat and other related grains, such as barley and rye. The word gluten comes from the Latin word for glue, and is typically defined as an elastic protein that is left behind after starch is removed or washed away from wheat flour. It’s the adhesive properties of gluten that allow for baked goods such as breads and cakes to hold together, adding texture and a characteristic chewiness. Although the only grain considered to have true gluten is wheat, gluten is also used in a wide variety of other foods as a thickener and binder, flavor enhancer, and protein supplement.
Gluten actually consists of several different proteins – the two main groups of the proteins in gluten are gliadin and glutenin. Gluten proteins are extremely difficult to digest. Undigested gluten proteins trigger the immune system to attack the inner lining of the small intestine, resulting in varying levels of gluten sensitivity. Breaking down these proteins can help alleviate the symptoms associated with gluten sensitivity and prevent further damage to the body.
Proteases are enzymes that break down proteins, but proteases that can break down prolyl-enriched peptides are required for breaking down the proline-rich peptides from gluten. Research shows that the proline-rich peptides from gluten are the main reason for gluten sensitivity.
References2. Proano M, Camilleri M, Phillips SF, etc. Transit of solids through the human colon: regional quantification in the unprepared bowel. Am J Physiol Gastrointest Liver Physiol 258:856, 1990
Glutalytic goes beyond the traditional DPPIV (dipeptidyl peptidase IV) enzyme, offering superior degradation of the gluten proteins that cause immune responses. This unique proteolytic enzyme blend targets the internal and external peptide bonds that make up the gluten protein.
the major immune eliciting protein fraction in gluten, down from gram to milligram quantities by the time it reaches the small intestine.
|BREAKS DOWN COMPETING PROTEINS
that may also be present in a gluten-containing meal, such as milk, nuts, fish and soy– allowing the enzymes in Glutalytic to attack the gluten proteins faster.
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.
Clinical studies show Glutalytic’s ability to improve a variety of discomforts associated with gluten sensitivity. Numerous in vitro studies performed under physiological conditions have shown the superior ability of Glutalytic to break down gluten quickly and efficiently while traveling through the stomach and upper duodenum. In a double-blind, placebo based human clinical study, participants showed statistically significant improvements in a wide variety of common digestive issues while taking Glutalytic.
The fastest way to break down gluten is to cleave peptide bonds internally and externally.
Glutalytic contains both endopeptidases and exopeptidases to create the correct endopeptidase cleavage pattern near the long chain amino acids that need to be hydrolyzed by the exopeptidase, producing rapid degradation of gluten.
Glutalytic demonstrates a superior ability to break down gluten quickly and efficiently while traveling through the stomach and upper duodenum under physiological conditions.
Gliadin, the major immune eliciting protein fraction in gluten, can be degraded down from gram to milligram quantities by the time it reaches the small intestine.
Glutalytic helps break down large unhydrolyzed gluten peptides into amino acids that can be absorbed and used by the body. The chart to the right shows Glutalytic compared to a typical gluten supplement formulation containing a majority of only DPPIV.
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.
The detailed write-up of the study is available upon request. Contact Deerland Enzymes for more information.
What is Glutalytic?
Glutalytic is a proteolytic enzyme blend designed to reduce digestive discomfort associate with gluten sensitivity. This formulation goes beyond the traditional DPPIV (dipeptidyl peptidase IV) enzyme, offering superior degradation of gluten proteins that cause immune responses.
How does it work?
The fastest way to break down gluten is to cleave the peptide bonds both internally and externally. Glutalytic contains both endopeptidases (which cleave internal bonds) and exopeptidases (which cleave external bonds) to reduce gliadin (the long chain amino acids composing gluten). This allows for improved hydrolysis allowing more rapid degradation of gluten.
Is Glutalytic a substitute for a gluten-free diet?
Absolutely not. For those with serious gluten sensitivity, Glutalytic is intended to be a safeguard against accidental consumption of gluten.
Is it Kosher?
The formula is Kosher, and a copy of the certification is available by request.
Is it Vegetarian or Vegan?
The formula is vegetarian and vegan in accordance with the guidelines of the American Vegetarian Association.
Is it non-GMO?
Yes, Glutalytic is Non-GMO Project Verified.
What is the recommended dosage?
Dosage: Take 1 capsule with meals to avoid potential sensitivity to gluten.
Are there clinical studies that prove it works or reference studies we can review?
A double-blind, placebo based human clinical study has been performed, and participants showed statistically significant improvements in a wide variety of common digestive issues. In addition, numerous reference studies are available. Contact us for more details on these studies.
Is it GRAS?
Yes, the enzymes that make up Glutalytic are Generally Recognized as Safe (GRAS) by the FDA.