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

Digestive Enzymes?


Luvbeingamommy

Recommended Posts

Luvbeingamommy Contributor

Has anyone used these to help heal their stomach?? If so what kind did you use and did they really help??


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



Celiac.com Sponsor (A8-M):



Mari Enthusiast

I have been using a variety of commercial enzyme preparations for years. They need to have pancreatic enzymes and lipase which I usually get but have used several which contain plant enzymes from papaya, pineapple and others. One pill also had bile which if your stools are light colored might help more. One prep. I like has betaine-HCl which acidifies the stomach and probiotics to supplement our good intestinal flora - acidophilus and Bifidobacterium are both good for us.

Gfresh404 Enthusiast

I'm not sure how digestive enzymes would necessarily help heal your stomach.. they're more meant to provide less stress on the body's organs and to allow it to properly assimilate and utilize the macro and micro nutrients from food.

I believe there are 3 different types of enzymes:

1. Plant work in the stomach, and in the small and large intestine. These are good because they work through out the entire body and have a very good "cleansing" effect on it. However, they can also be very harsh if you take too many - causing food to go through you quicker than usual. Can be very painful if you have a stomach full of fiber.

2. Pancreatic enzymes only work in the small intestine. I recommend and take these myself. My most damaged area was/is the small intestine, so that's really the only area where I need help. These are awesome because the unused enzymes simply cycle through the blood stream and back to the small intestine again when needed. It is very difficult to take too many of these and they are very easy on your system - the food you ate will digest at the rate it should - unless you eat a food that contains natural (vegetable) enzymes, like lettuce or broccoli.

3. I consider Animal enzymes to be things such as ox bile - even though Pancreatic enzymes are technically Animal (porcine) enzymes too. I would stay away from these just because they be harsh on your system and I believe the other two are much much safer.

And YES - Pancreatic enzymes have been a life saver for me - I honestly don't know where I would be without them, probably asleep. However, everyone is different, but I think most people on here would agree that enzymes are a definite must. That, and eating healthy.

p.s. I take Now Pancreatin 4X Strength - it's really cheap and has the GMP (Good Manufacturing Practices seal) - 1-2 pills a day an hour before a meal on an empty stomach. Just be careful about taking enzymes with vegetables and fruit, the food will shoot right out of you!

mushroom Proficient

I agree with the other posters. They have been a lifesaver for me. I have taken a variety of different preparations, and find they all work quite well, some better than others. I would suggest experimenting to see what works best for you. I usually try to buy the kind that you take one per day with your evening meal so that your digestive system can maximally utilize it overnight, and it does not cost a fortune.

RiceGuy Collaborator

I've been considering trying some digestive enzymes, and just ordered some after a bit of research into what might work best. I read that the best kind are derived from microbes, because they can withstand the acidity of the stomach. Otherwise they'd get destroyed before reaching the intestines where they're needed. Also, watch out for maltase, malt diastase, etc, as they can (though not always) be derived from barley, even if the product claims to be gluten-free!

There are a number of different types out there, and the different formulations seem to be targeting different forms of indigestion. So your selection should be based on the sorts of foods which you know aren't being digested well. Some enzymes are for proteins, some for fats, others for carbohydrates, and so forth. And, there are different enzymes in each group. Not all products contain all the types in a given group either.

  • 10 months later...
deezer Apprentice

I've been considering trying some digestive enzymes, and just ordered some after a bit of research into what might work best. I read that the best kind are derived from microbes, because they can withstand the acidity of the stomach. Otherwise they'd get destroyed before reaching the intestines where they're needed. Also, watch out for maltase, malt diastase, etc, as they can (though not always) be derived from barley, even if the product claims to be gluten-free!

There are a number of different types out there, and the different formulations seem to be targeting different forms of indigestion. So your selection should be based on the sorts of foods which you know aren't being digested well. Some enzymes are for proteins, some for fats, others for carbohydrates, and so forth. And, there are different enzymes in each group. Not all products contain all the types in a given group either.

How did those enzymes work out?

deezer Apprentice

I agree with the other posters. They have been a lifesaver for me. I have taken a variety of different preparations, and find they all work quite well, some better than others. I would suggest experimenting to see what works best for you. I usually try to buy the kind that you take one per day with your evening meal so that your digestive system can maximally utilize it overnight, and it does not cost a fortune.

What kind of enzymes do you recommend?


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



Celiac.com Sponsor (A8-M):



Juliebove Rising Star

I take PDA from Nature's Sunshine. I can't take any with Bromelain. They rip up my stomach.

cahill Collaborator

Thanks guys ,great information :)

mushroom Proficient

What kind of enzymes do you recommend?

I have had good results with Ultra-Zyme by Nature's Plua.

Archived

This topic is now archived and is closed to further replies.

  • 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. - trents replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    2. - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    3. - EndlessSummer posted a topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    4. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    5. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

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

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    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

    • trents
      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
    • EndlessSummer
      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
×
×
  • 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.