Gluten Relief by AST Enzymes
Gluten Relief® is specially formulated to support the digestion of gluten, casein and other offending proteins hidden in today’s modern foods.
Gluten Relief contains DPP-IV (dipeptidyl peptidase IV), an enzyme complex which specifically breaks down gluten and casein. Our formula includes five additional proteases, each with a specific and unique digesting activity that complements DPP-IV for complete protein degradation. Amylases, lactase and lipase complete Gluten Relief for overall digestive ease.
Undigested proteins can enter the bloodstream through a ‘leaky gut’ or permeable mucus lining of the small intestine. Research indicates that a leaky gut invariably leads to autoimmune issues of many kinds.
Gluten Relief by AST Enzymes is designed with full-protease power to help digest proteins which cause trouble in the gastro-intestinal tract and throughout the body. DPP-IV and Gluten Relief’s five additional proteases help to breakdown gluten and undigested proteins.
Proteins like gluten and casein are large, complex molecules with thousands of amino acid sequences folded and coiled within the molecule, much like a ball of yarn. Without sufficient and specific enzymes to break them down, amino acid bonds within these large proteins can remain inaccessible to enzymes, ultimately resulting in a protein that is only partially degraded. These smaller peptide strands are still long enough to cause problems with digestion: gas, bloating, occasional loose stools, constipation, fatigue, even severe gastro-intestinal inflammation.
Improper digestion of carbohydrates is often an issue associated with gluten intolerance. Gluten Relief addresses this issue with the inclusion of two types of amylase, as well as glucoamylase and cellulose for complete sugar and carbohydrate digestion.
Avoiding gluten and casein in food and everyday products can be difficult. Even while maintaining a GFCF lifestyle, many products can be hidden sources of these proteins and cause problems. Gluten Relief can be used in conjunction with a GFCF diet to alleviate the stress caused by hidden gluten and casein, allowing these proteins to be properly broken down and absorbed in their digested state.
Sources of Hidden Gluten You May Not Have Known
Blue cheese, bouillon cubes, caramel color or flavoring, commercial chocolate milk and drinks, curry powder, flavored instant tea or coffee, food colorings, gelatin starch, grain alcohol (such as beer, ale, rye, scotch, bourbon or grain vodka), gum base (such as in chewing gum), hydrolyzed vegetable protein, malt, marshmallows, modified food starch, monosodium glutamate, non-dairy creamers, packaged rice mixes, preservatives processed meats (such as sausages, hot dogs, or bologna), pudding, salad dressing, soy sauce, spices and spice mixtures, textured vegetable protein, vegetable starch and white or malt vinegar.
Gluten digestion is challenging for many people. A significant portion of the population suffers from gluten intolerance, and some struggle with more severe conditions.
Celiac disease is a chronic digestive disorder characterized by an extreme sensitivity and allergic reaction to foods containing gluten, requiring individuals with the disease to follow a strict dieting regimen devoid of gluten-containing products. Disorders such as ADD/ADHD and autism have also been linked to improper digestion of gluten and casein. Some say the cognitive and social behaviors associated with these disorders may be influenced by gluten and casein proteins. Gluten is a starch-protein present in most grains and processed foods. Similarly, casein is a protein found in most dairy products which can be difficult to digest, causing discomfort.
Gluten and casein intolerances have been primarily treated through maintaining a Gluten-free and/or casein-free (GFCF) diet. However, trace amounts of these proteins can be found in many foods, making avoidance nearly impossible and allowing problems to persist. Foods with hidden gluten can be a serious problem for unsuspecting and discerning gluten-free dieters.
The underlying issue for people suffering from gluten and casein intolerance is their body’s inherent enzymes do not have the capacity to digest the offending substances. Incomplete digestion of these proteins damages the villi of the intestinal tract, causes inflammation and creates digestive discomfort. The villi of the small intestine are the site of most nutrient absorption and any damage to them can result in mal-absorption and nutrient deficiencies.
Scientists theorize that humans still have not caught up genetically with the introduction of grains to the diet that began nearly 10,000 years ago. Fortunately, advances in biotechnology are striving to bridge that gap.
Gluten Relief Dosage
Take 1 or more capsules with each meal, or as directed by your healthcare professional
The proteolytic enzyme dipeptidyl dipeptidase IV (DPP IV) is contained within the cells that line the villi of the small intestine. Celiac disease research has included the investigation of the role of DPP IV in the digestion of the portion of the protein found in gluten that is recognized as an “offender” by the immune system, also called an epitope.
The particular epitopes of concern in gliadin are rich in the amino acid proline. Studies show that endopeptidases, or enzymes that break protein bonds from within the molecule rather than at the ends, that are normally released by the pancreas do not effectively digest the epitopes. This suggests that DPP IV digestion in the small intestine is critical. Research has also found that DPP IV activity in patients with celiac disease is low and that they may not have the capacity to digest the protein after a gluten-rich meal, contributing to the development of the disease.1,2,3
Autism research has included the investigation of the role of DPP IV in the digestion of the epitopes that can trigger an autoimmune response. These epitopes have also demonstrated the ability to pass, or permeate, through the lining of the intestines and travel through the blood to the brain where they interfere with normal cognitive processing.4
At this time, clinical studies relevant to gluten and casein functions in autism are limited to the removal of these factors from the diet rather than DPP IV supplementation to break them down. Proper maintenance of a gluten-free/casein-free diet is difficult, however, because many everyday foods and items are hidden sources. Researchers looked at supplementing with DPP IV, as well as other prolyl (proline-specific) endopeptidases in celiac disease. They found that supplementing with DPP IV can compensate for the slow protein digestion, and that supplementing with additional proteases like prolyl endopeptidase (PEP), in combination with DPP IV, may be useful in reducing or even eliminating the inflammatory response related to gluten.5,6
There is growing evidence that suggests that taking a combination of proteases for gluten digestion is more beneficial than a single enzyme. In one study, activity of X-prolyl dipeptidyl aminopeptidase (X-PDAP), a non-specific DPP enzyme, was measured alone and in combination with another enzyme, non-specific monoanimopeptidase (AP). When AP was combined with subtilisin (a serine-specific endopeptidase), gluten digestion was measured at 47%. Upon adding X-PDAP, activity increased to 64%, suggesting a synergism in breaking down proteins when these enzymes are taken as a complex.7 Another study looked at the possibilities of a combination enzyme therapy in treating celiac disease. Researchers concluded that by combining 2 enzymes with normal digestive activity it should be possible to increase the safe threshold of ingested gluten, reducing the need for a highly restricted diet for celiac patients.8
|Enzymes||How it Works|
|Dipeptidyl Peptidase IV (DPP-IV)
||DPP-IV is a blend of five powerful proteases that function in a wide pH range, enhancing protein digestion. DPP-IV specifically works on the proline component of gliadin (found in gluten) and casein proteins, and helps regulate the inflammatory response to gluten peptides.|
|Amylase I, II & Glucoamylase||Break down carbohydrates, more specifically starch, into smaller dextrins and sugars; produced naturally by humans, microorganisms and plants.|
|Cellulase||Digests cellulose, a complex polysaccharide found in all plant material, including plant fiber.|
|Hemicellulase and Xylanase,
|Break down carbohydrates such as fiber and other plant polysaccharides such as hemicellulose, a major component of plant cell walls.|
|Alpha-Galactosidase||Breaks down complex carbohydrates such as raffinose and stachyose commonly contained in legumes, cruciferous vegetables and grains.|
|Lactase||Breaks down lactose, the difficult to digest disaccharide found in milk, into simple sugars for easier absorption.|
|Lipase||Catalyzes the break-down of fats into essential fatty acids that are needed for healthy tissues and cells.|