- promotes complete breakdown of the proteins in gluten;
- prevents digestive problems associated with gluten consumption;
- recommended for those who are gluten-sensitive.
What is gluten and how is it digested?• Gluten is a water-insoluble protein formed when gliadin and glutenin - two peptide components of flour from wheat, rye and barley - are mixed with water. Its sticky and elastic properties are very useful in making bread, pasta and pastry, helping them to keep their shape.
What are the problems associated with gluten?• Gliadin and glutenin are poorly digested, indeed some people cannot digest them at all. These undigested gluten proteins trigger the immune system to attack intestinal villi (small folds in the mucosa) which prevents these peptides from being absorbed correctly and results in serious problems in the gut as well as potential malnutrition. This is what is known as coeliac disease (or gluten intolerance).
How can you reduce gluten sensitivity?• For those with coeliac disease, the only treatment is to meticulously avoid foods that contain gluten. However for people who are sensitive to gluten, it is possible to break down gluten proteins and thus reduce sensitivity and its associated problems.
How should Glutalytic® be taken?• How much Glutalytic® to take depends on the amount of gluten consumed in a meal. For example, if you eat a large portion of pizza, the appropriate dose wold be two capsules, whereas a half-portion of that same pizza would only require one capsule. Since Glutalytic® only promotes the digestion of gluten proteins, there is no point in taking it in a preventive capacity, in between meals. To generally improve the digestion and absorption of all food groups, it is preferable to supplement with the formulations Digestive Enzymes or Pancreatin.
|Dose journalière : 3 capsules
Number of doses per pack: 20
|Glutalytic® Endopeptidase||225,000 HUT/1500 SAPU|
|Other ingredients : maltodextrins, medium-chain triglycerides. Glutalytic®,
Deerland Enzymes , USA.
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