Statistics indicate that as much as 15% of the world's population experiences digestive intolerance to gluten proteins.
Gluten proteins and gliadin peptides are found primarily in grains, including wheat,barley, spelt and rye. Gluten is also hidden in countless consumer products, including medications (both over-the-counter and prescription),cosmetics and chewing gum. The popular solution for gluten intolerance is to follow a gluten-free diet, eliminating the offending protein to reduce adverse reactions.
Food intolerance is the result of impaired digestion due to a lack of digestive enzymes. An enzyme deficiency occurs when the body is unable to produce a sufficient quantity of enzymes to properly break down the foods we eat. Contributing factors to a decline in digestive enzymes include age, genetics, environmental and lifestyle causes, obesity and digestive diseases, such as Celiac. Unlike a life-threatening food allergy or an autoimmune disease like Celiac, gluten intolerance is a non-allergic non-autoimmune response to gluten.
Food intolerance typically manifests in the digestive tract as occasional diarrhea, cramping, bloating, gas or upset stomach.3 Other common adverse reactions include cravings and irritability, skin disruptions, sinus and ear symptoms and headaches. In contrast to food allergies, the symptoms of food intolerance are often delayed and may not occur until several hours or even days after the intolerable food is ingested.
Enzymes Address Food Intolerance When the body fails to produce sufficient digestive enzymes to break down gluten proteins, it becomes much easier to develop digestive intolerance. Cross contamination in the food supply chain and consumer products creates a significant challenge and a greater likelihood for accidental ingestion. As a complement to elimination diets, enzyme supplementation may assist and enhance the digestion of gluten containing foods.
Identify Gluten Contains a unique enzyme blend with high potency protease Thera-blend (G2) plus DPP-IV activity for superior gluten and casein digestion.* Dipeptidyl peptidase-IV is a proteolytic enzyme specific for breaking down gluten and casein proteins. Enzymes are capable of breaking down dietary constituents small enough to minimize encounters of intolerance, allowing nutrients to be available and utilized by the body.* Starch-digesting amylase enzymes are added to the formula to assist in the digestion of the carbohydrate portion of grains (such as wheat) which contain gluten.
This product is not intended for treatment of Celiac Disease.
1 Wangen, Dr. Stephen. (2009). Healthier without wheat. 1st ed. Innate Health Publishing. Pg 85
2 Sapone, A. et al. (2012). Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Medicine, 10(13), 1-12.
3 Sapone, A. et al. (2011). Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity. BMC Medicine, 9(23), 2-11.
These statements have not been evaluated by the Food and Drug Administration.This product is not intended to diagnose, treat, cure or prevent and disease.
Other Ingredients: 100% Vegetarian Capsule (cellulose, water)
Contains No: Dairy, egg, preservatives, salt, sucrose, soy, wheat, yeast, nuts, corn, gluten, casein, potato, rice, artificial colors or flavors.