Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Enzymes not a forbidden word anymore


docaz

Recommended Posts

docaz Collaborator

I have been working with enzymes for many years and until recently, most celiacs cringed when they heard the word "enzymes".  That is clearly changing. Now you can even see on the Stanford University celiac page under the highlighted innovation section that enzymes can prevent an inflammatory reaction. 

https://stanfordhealthcare.org/medical-clinics/celiac-disease-program.html


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RMJ Mentor

I wish they had given more information so I could read their publications on enzymes.

docaz Collaborator
9 minutes ago, RMJ said:

I wish they had given more information so I could read their publications on enzymes.

This is a description of the enzymes by one of the most prominent celiac researcher there is https://www.healio.com/news/gastroenterology/20170831/latiglutenase-improves-symptoms-in-celiac-disease

A follow up study is being planned and patients are being recruited. 

This is the underlying patent that explains how the enzyme combination of two complementing enzymes work

https://patents.google.com/patent/US8796201B2/en

The DSM product that I am working with (GliadinX) has the same action but it is achieved with one enzyme rather than two and is complemented by the natural stomach enzymes. 

 It is interesting because I am in the medical field and usually people are excited about new treatment modalities even if they are in an investigation phase. In the celiac world the pessimism and skepticism is astonishing. 

This enzyme combination was developed by a clinician at Stanford and they have a lot of background research that was done without being published. 

Even if enzymes are not a cure but a way to manage the disease, the implications for the lifestyle of celiac patients is unimaginable. 

RMJ Mentor

Thank you so much!  I am in the medical/pharmaceutical field and am definitely interested since my celiac antibodies are supersensitive but my symptoms aren’t.  I’m hoping GliadinX can help with the gluten contamination I’m getting somewhere and get those antibody levels back to normal.

docaz Collaborator
8 minutes ago, RMJ said:

Thank you so much!  I am in the medical/pharmaceutical field and am definitely interested since my celiac antibodies are supersensitive but my symptoms aren’t.  I’m hoping GliadinX can help with the gluten contamination I’m getting somewhere and get those antibody levels back to normal.

 

9 minutes ago, RMJ said:

Thank you so much!  I am in the medical/pharmaceutical field and am definitely interested since my celiac antibodies are supersensitive but my symptoms aren’t.  I’m hoping GliadinX can help with the gluten contamination I’m getting somewhere and get those antibody levels back to normal.

My children were in a similar situation. They were pretty much asymptomatic but they were incidentally diagnosed because of the high antibodies. They had the entire celiac panel, genetic test and endomysial test. 

On a gluten-free diet the numbers went down but when they started taking the enzymes then numbers went completely normal and we know that they have been exposed to gluten. 

I had the luxury to be able to spend an enormous amount of time connecting with the specialists in the field and invested a good amount of resources to help my children and while effort is not always rewarded, in this situation it was and as a result they live much easier lives. They stayed asymptomatic and their antibody levels have stayed in the low normal range for the last 7 or so years.  

Since you are in the medical field, this publication which is not an easy read for most will make sense to you

https://www.mdpi.com/2072-6643/12/7/2095/pdf

This is the doctoral thesis that I discussed with the forme head of the University of Chicago Celiac center before giving my children enzymes and that really convinced me to meet the researchers and I was fortunate to get a batch of enzymes years before they became available on the market.

This publication is a doctoral thesis and very long but goes over a lot of material that was put together very well at one of the oldest universities in Europe https://openaccess.leidenuniv.nl/handle/1887/17698

 

RMJ Mentor

Thank you! Reading material while sheltering at home from COVID.

docaz Collaborator
17 minutes ago, RMJ said:

Thank you! Reading material while sheltering at home from COVID.

I hope that the COVID thing will resolve before you finish reading it. 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Charlie1946's topic in Related Issues & Disorders
      45

      Severe severe mouth pain

    2. - Lkg5 replied to Charlie1946's topic in Related Issues & Disorders
      45

      Severe severe mouth pain

    3. - Charlie1946 replied to Charlie1946's topic in Related Issues & Disorders
      45

      Severe severe mouth pain

    4. - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,097
    • Most Online (within 30 mins)
      7,748

    Hana B
    Newest Member
    Hana B
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      @Charlie1946,  Sorry I sidetracked your thread a bit.  Apologies. Proton pump inhibitors, like Omeprazole, change the pH in our gastrointestinal systems which allows opportunistic microbes to move in and take over.  Have you been checked for SIBO?  There's a significant link between length of Omeprazole use and SIBO.  I had SIBO, thrush (Candida) and lichen planus and other problems while I was on Omeprazole.  I had to stop taking it.  It was a horrible time, so I understand how painful and frustrating it is.   You change your microbiome (the bacteria and microbes living inside you) by changing what you eat.  They eat what you eat.  Change the menu and you get different customers.   I changed my diet.  I cut out dairy because I was reacting to the casein and lactose.  I cut out all processed foods and most carbohydrates. I ate meat and veggies mostly, some fruit like apples and mandarin oranges.  By cutting out all the excess carbohydrates, lactose, and empty carbs in processed gluten-free foods, the opportunistic microbes get starved out.  SIBO bacteria send chemical messages to our brains demanding more carbs, so be prepared for carb cravings, but don't let the microbiome control you!   The skin and digestive system is continuous.  The health of our outside skin reflects the health of our gastrointestinal system.  Essential B vitamins, like Thiamine B 1 and especially Niacin B 3, are needed to repair intestinal damage and keep bad bacteria in check.  Niacin helps improve not only the intestinal tract, but also the skin.  Sebaceous Hyperplasia is linked to being low in Niacin B 3.  Lichen Planus is treated with Niacinamide, a form of Niacin B 3.   Vitamins are chemical compounds that our bodies cannot make.  We must get them from our food.  If our food isn't digested well (low stomach acid from Omeprazole causes poor digestion), then vitamins aren't released well.  Plus there's a layer of SIBO bacteria absorbing our vitamins first between the food we've eaten and our inflamed and damaged villi that may have difficulty absorbing the vitamins.  So, taking vitamin supplements is a way to boost absorption of essential nutrients that will allow the body to fight off the microbes, repair and heal.   Doctors are taught in medical learning institutions funded by pharmaceutical companies.  The importance of nutrition is downplayed and called old fashioned.  Doctors are taught we have plenty to eat, so no one gets nutritional deficiency diseases anymore.  But we do, as people with Celiac disease, with impaired absorption.  Nutritional needs need to be addressed first with us.  Vitamins cannot be patented because they are natural substances.  But pharmaceutical drugs can be.  There's more money to be made selling pharmaceutical drugs than vitamins.   Makes me wonder how much illness could be prevented if people were screened for Celiac disease much earlier in life, instead of after they've been ill and medicated for years.   Talk to your doctor and dietician about supplementing essential vitamins and minerals.   Interesting Reading: The Duration of Proton Pump Inhibitor Therapy and the Risk of Small Intestinal Bacterial Overgrowth: A Systematic Review and Meta-Analysis https://pmc.ncbi.nlm.nih.gov/articles/PMC12250812/#:~:text=The long-term use of,overgrowth dynamics is less clear. Lichenoid drug eruption with proton pump inhibitors https://pmc.ncbi.nlm.nih.gov/articles/PMC27275/ Nicotinamide: A Multifaceted Molecule in Skin Health and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC11857428/
    • Lkg5
      My sebaceous hyperplasia and thrush disappeared when I stopped all dairy.
    • Charlie1946
      @knitty kitty Thank you so much for all that information! I will be sure to check it out and ask my doctor.  I am just at a loss, I am on my 2nd round of miracle mouthwash and I brush and scrape my tongue and (sorry this is gross) it's still coated in the middle 
    • Aretaeus Cappadocia
      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.