In addition to my previous/original post,
I'm new and im the process of getting tested for a myriad of issues. And symptoms wise i definitely do worse intestinally when i eat gluten. but sometimes when i have crackers it doesnt really bother me. Bread or pasta does however. I was wondering if someone could tell me what the difference between gluten intolerance/sensitivity is with full blown celiac's disease? Are they the same? I looked online and they always pair the two together but from what i understand there are people that do not have celiac disease but still cannot eat gluten because it causes problems. How do you know which one you have? blood tests and biopsy? symptoms wise?
Secondly, i did a search but the most recent thread i found regarding this matter was from 08. In 2007, there was an article released describing an enzyme that was 60 fold quicker in breaking down gluten than a previous enzyme that was researched and it was done so with high stability and in the stomach pH. It said that gluten is broken down in 4 minutes in the acidic pH. The enzyme is called AN-PEP, which is different than the DPP-IV found in most gluten enzymes such as Glutenease by enzymedica. Currently i only found one product that has it called Gluten guard by (Company Name Removed - They Spammed This Forum and are Banned).
Obviously staying gluten free would be the most ideal way but for those who are gluten sensitive, it may help?
I believe the latest status on those enzymes were pending clinical trials. I guess they just finished those trials only a few days ago. http://clinicaltrial...how/NCT00810654
I guess it is a waiting game to see what the results show.
Preliminary studies however show positive results http://www.ncbi.nlm....ov/sites/entrez
Not saying that this is a cure for celiacs (or maybe it is) but it seems like within a few more years they may be able to find something that is even more effective. There is another company that is currently working on using the strepto lactis bacteria to genetically modify the bacteria's DNA and split human sequence into it that allows for the digestion of gluten and has a protective measure on the intestines. It would essentially be a GMO probiotic. They are also working on this. I find this stuff fascinating!