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Enzymes not a forbidden word anymore


docaz

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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


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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. 


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    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
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