Tina Turbin www.GlutenFreeHelp.info became extremely interested and involved in the subjects of celiac disease, gluten sensitivity and gluten issues a number of years ago, after being diagnosed as celiac after many years of unresolved troubles. Since then, she has engaged in diligent research and writing about these topics, many weekly radio guest spots, developing gluten-free recipes and reviewing companies for celiac consumer safety, and writes monthly for NFCA's Newsletter (www.celiaccentral.org). Tina is an award-winning children's book author and donates her current children's audio book profits to Dr. Peter Green’s Celiac Disease Center at Columbia University Medical Center. To stay updated on her projects and activities and to sign up for her newsletter, visit www.TinaTurbin.com. Tina resides in both her East and West Coast studios and kitchens continuing her writing, promoting and working within the celiac and gluten-free arena, and always writing more children's books to entertain the world.
Digestive enzymes can speed up the digestive processes that break down foods so you can properly absorb the nutrients. There are different types of enzymes, which break down specific molecules. For example, proteases (or proteolytic enzymes) break down proteins. DPP-IV (dipeptidyl peptidase IV), helps to break down gluten peptides, which cause the destructive autoimmune reaction noted in celiac disease. According to Dr. Fuchs, "DPP-IV can't do this job alone. It needs to be combined with other specific enzymes.'
Furthermore, not all enzyme formulas containing DPP-IV are the same in terms of strength. Dr. Fuchs had her supplement creators formulate a gluten-digesting enzyme that was stronger than the other ones available on the market. The result was Gluten Sensitivity Formula. In her pamphlet, "How to Tell If You're Gluten Sensitive.And What to Do About It If You Are," Dr. Fuchs offers advice on how to take the supplement.
Dr. Fuchs emphasizes that Gluten Sensitivity Formula isn't intended to replace a gluten-free diet; it is, however, designed to reduce or get rid of a reaction to "small amounts" of what would presumably be unintentionally ingested gluten, such as one may encounter at a restaurant or a dinner party due to cross-contamination. She also recommends taking one or two capsules of the formula "as insurance" before eating meals that might possibly be contaminated with gluten.
Dr. Fuchs also clears up a myth regarding hydrocholoric acid (HCl), which has been believed to counteract digestive enzymes; this misconception has led to the incorrect advice that one shouldn't take hydrochloric acid and enzymes together. Hydrochloric acid is taken, according to Dr. Fuchs, in order to help with digesting proteins and minerals, for example calcium and iron. She says the supplement is more common among people over the age of 50. In fact, enzymes can only cancel out the benefits of hydrochloric if they alter the pH of the stomach by neutralizing its acids. Dr. Fuchs says that while animal-based enzymes can accomplish this, they are usually formulated with a protective coating or in a form that will prevent this from occurring. What's more, many enzymes, especially gluten-digesting ones, are made from plants. "So you can take them with HCl," Dr. Fuchs says.
According to Dr. Fuchs, taking gluten-digesting enzymes "can make the difference between being successful on a gluten-free diet and failing." When used correctly, it can help alleviate the symptoms of a reaction caused by accidental gluten ingestion or prevent the reaction from occurring. As a celiac myself, I can say that inadvertent gluten ingestion is still a challenge I face on the gluten-free diet, even though I've been on the diet for years. Dr. Fuch's Gluten Sensitivity Formula is thus a welcome product that will make the lives of the gluten-free community a lot easier.
- Fuchs, Nan Kathryn, PhD. "How to Tell If You're Gluten Sensitive.And What to Do About It If You Are." Advanced Bionutritionals, 2010.
- "Digest This: Enzymes Can Help Your Food Intolerance." Living Without: August/September 2010.
- Food Reactions: Food Intolerance http://www.foodreactions.org/intolerance/index.html
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