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Peptidase Supplementation

LauraZ

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LauraZ Rookie
LauraZ
Posted

I came across this article through the DH website and was wondering if anyone here had some input on it:

Open Original Shared Link

It talks about how peptidase supplementation could be the next approach to helping those with celiac sprue. I then googled "peptidase supplementation" and found that these supplements are available over the counter. Has anyone tried this? I don't think I'd give up a gluten-free diet, but if it could ward off those cross-contamination experiences, it would be so great...

Laura

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julie5914 Contributor
julie5914
Posted

Is this the same thing as Pepcid AC? My doctor just recommended it for when I go out to eat to block antibody reactions to strange or new foods.

Bee Free Newbie
Bee Free
Posted

Laura -

Great article. Since it was written in 2002, I wonder if they have made any progress. I'd volunteer to be a guinea pig!!

Maybe someone knows of ongoing research...

Bee Free

jerseyangel Proficient
jerseyangel
Posted

I agree! This is interesting. I'd try it if just for the accidents and CC.

shayesmom Rookie
shayesmom
Posted
I came across this article through the DH website and was wondering if anyone here had some input on it:

Open Original Shared Link

It talks about how peptidase supplementation could be the next approach to helping those with celiac sprue. I then googled "peptidase supplementation" and found that these supplements are available over the counter. Has anyone tried this? I don't think I'd give up a gluten-free diet, but if it could ward off those cross-contamination experiences, it would be so great...

Laura

I had read about this a little while back and had seen something about Cytolog which supposedly can help with Celiac's. But Cytolog is more of an infopeptide and studies aren't too far along. The company is claiming a pretty high success rate within 6 weeks with Celiac patients. Hmmmm......I am still skeptical. It costs about $20 per bottle. I did speak to a homeopath about this and he was skeptical also. I figured a homeopath would know a bit more about a supplement than an MD (or me). In any case, I haven't tried it but the article mentioned by the pp was intriguing. It would be wonderful if there was something out there that could help break down gliadin!

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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