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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • Keating's Not-so-Glutenfree life
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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
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  • Living in Japan with Ceoliac Disease
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  • MJ
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
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  • Healthy Food Healthy You
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  • SMAS: www.celiac.com
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  • JillianC
  • Sugar's Blog
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  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
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  • Newly Self Diagnosed?
  • misscorpiothing's Blog
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  • Petroguy
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  • Soap Opera Central
  • nurcan's Blog
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  • Mr J's Blog
  • Rachel Keating's Blog
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  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
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  • Cheryl
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  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. Celiac.com 06/17/2023 - A team at The Royal Melbourne Hospital in Australia is seeking people with celiac disease to test a new product which is potentially capable of rendering gluten innocuous to the lining of the small intestine in celiacs. FOLLOWING a life long research career studying gluten and its damaging effects in celiac patients, Professor Hugh Cornell, recently retired from the RMIT University, has developed an enzyme extract derived from pig intestine which is potentially capable of rendering gluten innocuous to the lining of the small intestine of celiac patients. The product, called 'Glutazyme' is now ready for clinical trial. A team at The Royal Melbourne Hospital is seeking people with celiac disease to test the product in a carefully conducted trial. 'Glutazyme' was developed on the basis of the theory that celiac patients lack an enzyme in the intestine which when present in normal people, is capable of fully digesting gluten. When intestinal enzyme extracts from celiac patients are added to gluten in the test tube, gluten is incompletely digested, leaving gluten fragments that are toxic to the lining of the small intestine. These semi-digested fragments produce flattening of the villi (finger like projections essential for proper absorption of nutrients) and quite a striking immunological reaction in the bowel, both of which are characteristic findings on biopsy specimens from celiac patients consuming a normal, gluten-containing diet However, added gluten does not damage the lining cells in the presence of the enzyme extract, compared in the same test tube system to gluten without the enzyme, when damage occurs. In addition, when a group of celiac patients were given a small dose of gluten together with the enzyme extract, fewer symptoms (diarrhea, bloating, pain) developed compared to what occurred in the same subjects challenged with gluten but not protected with the enzyme extract. Professor Cornell supported his research by characterizing which sequences of amino acids in gluten actually cause the damage in the test tube studies, and showed that these sequences are digested to simpler peptides (short sequences of amino acids) by enzymes present in the extract. Then he showed that these simple peptides were harmless to the intestine of celiac patients in his experimental test tube studies. These peptide sequences are present in wheat, barley and rye - all cereals well known to cause damage in celiac patients. A research consortium has been established which also includes Dr. Ted Stelmasiak (a biopharmaceutical expert), Professor Finlay Macrae from the Department of Gastroenterology and Head of Colorectal Medicine and Genetics at The Royal Melbourne Hospital, and Dr. Bob Anderson from the Walter and Eliza Hall Institute and Department of Gastroenterology, RMH. The team is now ready to further evaluate the product in celiac patients. The research is pitched at testing the product's ability to protect celiac patients from the damaging effects of small amounts of gluten in the diet. At present, it is foreseen that the product might be an adjunct to a gluten free diet, to help celiac patients who are sensitive to trace amounts of gluten, and to protect celiac patients from the effects of gluten introduced by accident, such as can occur while eating away from home. Potentially, the product might add immeasurably to the quality of life of celiac patients and reduce the nutritional consequences and complications of inadvertent exposure to gluten, but carefully controlled trials are needed to be sure of the efficacy of the product. It is essential that the product is thoroughly assessed: hence the trial will involve not only evaluating symptoms and their suppression by the enzyme extract, but also measure transglutaminase antibodies (one of the specific blood tests used to diagnose, and assess dietary compliance in, celiac patients). A smaller group of the participants will also undergo gastroscopy and small bowel biopsy before and after the gluten challenges (with and without the extract), so as to be quite sure that the product is capable of preventing any of the intestinal immune reactions typically seen in celiac patients on gluten-containing diets. By the nature of the research process which addresses the barriers of knowledge, there may of course be a null (no benefit) result. Some symptoms are likely to occur especially in the low gluten challenge (control) period when subjects are asked to add a small amount of gluten without the 'Glutazyme'. However, no long term consequences are expected from such a short challenge. Glutazyme itself is considered nontoxic and harmless. Professor Macrae is keen to interview any biopsy-proven celiac patients in Victoria, Australia who may be interested in participating in the research. The research is clearly dependent upon sufficient interest in the celiac community, and is of course ultimately for the benefit of celiac patients in general. Potential participants are encouraged to discuss the project with their doctor. The project will be approved by The Royal Melbourne Hospital Clinical Research and Ethics Committee before its anticipated commencement date in June. It will be conducted through the Celiac Clinic at The Royal Melbourne Hospital. This article first appeared in the Australian Coeliac newsletter, and is reprinted here by permission of the Australian Coeliac Society.
  2. Celiac.com 03/25/2023 - Researchers reported last month that they have discovered the cause of celiac disease: A small fragment of the gluten protein fails to break down and triggers the immune systems into action. In addition to discovering the key fragment that makes gluten so poisonous to celiacs, Dr. Chaitan Khosla, researcher and founder of the Celiac Sprue Research Foundation (CSRF), reports that he has also found a bacterial enzyme that breaks down the toxic peptide and appears to make gluten digestible and safe. The enzyme could well become the key to an oral medication for celiac disease. The CSRF is a science-driven public charity that seeks to improve the quality of life of celiac patients by promoting research and development, and by enhancing awareness of the disease among scientists, healthcare professionals, consumer product manufacturers and the general public. Its primary goal is to translate emerging knowledge about celiac disease into a comprehensive plan for developing a therapeutic alternative to a gluten-free diet. Once the Foundation’s initial drug development strategy has been launched, it will use available resources to promote basic research that might lead to fundamentally new insights into the disease, and to improve technologies for detecting new patients of this seriously under-diagnosed disease. It is anticipated that each of the therapeutic possibilities being researched by the CSRF will require 1-3 years of pre-clinical research before a suitable Investigational New Drug (IND) candidate can be identified for further clinical studies. Once an IND application has been successfully filed with the U.S. FDA or its European equivalent, extensive human clinical studies must be performed to thoroughly assess both the safety and efficacy of the drug candidate. These clinical trials can be expected to last 5-8 years before a prescription drug emerges in the marketplace. Until such studies are successfully completed, no candidate therapeutic agent can be considered suitable for use by celiac sprue patients. The CSRF has ambitious and achievable goals if it can gain the immediate support of the celiac community. The CSRF is actively raising funds to help support the above research and development efforts.

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  4. Celiac.com 12/09/2017 - For those of you who haven't yet heard about GliadinX, it is a dietary supplement with the highest concentration of AN-PEP, Prolyl Endopeptidase (Aspergillus Niger), and, unlike other enzymes, these have been shown in studies to break down gluten in the stomach. I've been using them regularly for months, and I tend to take them whenever I eat out, or eat at a friend's house, so basically whenever I don't have control over my food's preparation. Since I began doing this I haven't had any incidents of upset stomach, which are my typical symptoms if I get any cross contamination. However, it is hard to prove a negative...after all, perhaps I haven't had any issues because all of the food I ate was 100% gluten-free...right? I will now describe a recent glutening incident that involved none other than my Mother, who visited us this past Thanksgiving. How this could happen in my home, after all I'm the owner of Celiac.com, is an embarrassing but true story which I will share here in the hope that it will help you avoid my errors, and perhaps give you a way to recover should something similar ever happen. My brother brought over three pies for Thanksgiving dessert, one was a gluten-free apple pie, and the other two were pumpkin pies: one was gluten-free, but the other was not. What could go wrong, right? My brother's reasoning for bringing a non gluten-free pie into my house was pretty basic: several of the guests were not on a gluten-free diet, so he wanted to offer them what they were used to. What you need to know about my Mother is that she's very gluten sensitive. A tiny amount of gluten leaves her wrecked for days. I think you probably know where I'm going here, but basically everyone was busy socializing, eating, or cleaning while dessert was being served, and a friend grabbed a piece of the gluten-containing pumpkin pie (she assumed that if it was in MY house it was gluten-free) and handed it to my Mother. After she swallowed two bites we realized the mistake, but it was too late. My Mother had the look of horror on her face as she realized that the rest of her trip to California was probably ruined. I immediately flew into action and gave her several capsules of GliadinX, which she took with lots of water. We carried on with the evening, and I checked in with her over the next couple of hours. Amazingly she didn't have any noticeable symptoms or issues, but she was still certain that they were coming, and that she wouldn't get any sleep and would feel horrible the next day. Remarkably, none of her worries came true. She slept fine, and woke up feeling great. We were both amazed because any past similar incidents always ended badly for her. Suffice it to say that my Mother now keeps a bottle of GliadinX with her all the time...just in case! --by Scott Adams Many people have asked Celiac.com how they can order this product, so we've included a "Buy Now" link below to order them directly from the manufacturer: Sources: Scientific publications on AN-PEP enzymes: Extra-Intestinal Manifestation of Celiac Disease in Children. Nutrients 2018, 10(6), 755; doi:10.3390/nu10060755 Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model Enzymatic gluten detoxification: the proof of the pudding is in the eating! Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease Degradation of gluten in wheat bran and bread drink by means of a proline-specific peptidase
  5. Celiac.com 07/27/2020 - Immunogenic gluten peptides that resist gastrointestinal breakdown are the main triggers for celiac disease. Gluten degrading enzymes represent a promising treatment option for managing celiac disease, but need to meet certain conditions within the gut to render gluten harmless before it reaches the duodenum. A team of researchers recently set out to review oral, gluten-degrading enzymes meant for use by celiacs on a gluten-free diet, discussing their origin and activities, their clinical evaluation and challenges for therapeutic application. The research team included Guoxian Wei, Eva J Helmerhorst, Ghassan Darwish, Gabriel Blumenkranz, and Detlef Schuppan. They are variously affiliated with the Department of Molecular and Cell Biology, Henry M. Goldman School of Dental Medicine, Boston, MA, USA; the Institute for Translational Immunology and Research Center for Immunotherapy (FZI), Johannes Gutenberg University (JGU) Medical Center in Mainz, Germany; and the Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA. Most people with celiac disease are exposed to trace amounts of gluten on a regular basis. Whether due to high sensitivity or repeated exposure, many celiac patients continue to suffer both symptoms and damage despite following a gluten-free diet. In addition to simplified testing for ongoing gluten-exposure, there's a pressing need for safe treatments that can help address the realities of gluten-exposure by those on a gluten-free diet. Gluten-degrading enzymes are one especially promising option. To be effective, such enzymes would need to be safe for people, active under gastro-duodenal conditions, and rapidly neutralizing T cell activating gluten peptides. Gluten peptides normally resist digestion, but a number of enzymes, including bacterial, fungal and plant derived glutenases, especially food-grade subtilisins (Sub-A), prolyl endopeptidases (PEP), AN-PEP enzymes, barley seed derived glutamine-specific cysteine endoprotease (EP-B2) and synthetic glutenases (Kuma030) are all potential game changers for oral enzyme therapy for people with celiac disease. Researchers have had some success with various combinations of enzymes, molecular modeling and chemical modifications, such as PEGylation, enteric coatings or enzyme carriers. The goal is to develop a product that can quickly and completely break down immunogenic gluten peptides that are bound up in foods. The digestion of gluten peptides must happen fully within the stomach and proximal small intestine before these peptides reach the mucosal immune system of the small intestine. Without exception, these enzymes must function in the glutamine- and proline-rich environments of antigenic gluten peptides. Such enzymes also need to remain stable in stomach acid, and in the near neutral pH in the duodenum. According to the researchers: "Bacterial, fungal and plant derived glutenases, especially (food-grade) subtilisins (Sub-A), prolyl endopeptidases (PEP), barley seed derived glutamine-specific cysteine endoprotease (EP-B2) and synthetic glutenases (Kuma030) are considered promising candidates for an (adjunctive) oral enzyme therapy. " The team's recent review acknowledges the potential for oral enzymes in improving celiac disease treatment, and focuses on the origins and actions, clinical evaluations and therapeutic challenges faced by enzymes intended to treat celiac disease. Read more at: MDPI.com
  6. Celiac.com 03/06/2020 - Celiac disease has an incidence of about 1% in the general population. It is an automimmune disease triggered by a proline-rich protein, gliadin, when it enters the small intestine and leaks into the wall of the small intestine (therefore the name leaky gut). Humans cannot break down proline-rich proteins. In healthy persons, gliadin passes through the gastrointestinal tract and is excreted in stool and urine without consequences. Celiac patients, build antibodies in the small intestine and these antibodies travel through the blood stream in all areas of the body. In some patients, there are no apparent symptoms or they can be very mild, while in others the symptoms are quite severe and are even associated with an increased risk of a certain type of intestinal cancer. Researchers have identified that the body breaks down some of the components of gliadin, but the human body cannot break down and digest the components that contain the amino acid proline. There are two such segments of the gliadin molecule that are causing an inflammatory reaction and they are called 33-mer and 26-mer peptides, because they contain a 33 and respectively a 26 amino acid sequence. In an effort to prevent the gliadin molecule from leaking into the wall of the small intestine, a variety of methods have been tried. These include, closing the junctions through which gliadin leaks, encapsulating the gliadin molecule, and enzymatic degradation of the inflammatory segments of the gliadin molecule. The smallest protein chain that can cause an inflammatory reaction is 9 amino acids long, and the goal would be to break down the gliadin molecule in segments of 8 or less amino acids. This has to happen before the gliadin molecule enters the small intestine and leak into the wall of the intestine. The most commonly sold over-the counter enzymes are in the DPP-IV group, and while they are in fact very effective in breaking down gliadin's smaller segments, they cannot break down the proline rich areas in segments of less than 9 amino acids, and are therefore not effective in preventing an inflammatory reaction. The three enzymes that have shown promising results are ALV003, an enzyme combination of 2 enzymes that is currently undergoing FDA testing, AN-PEP, produced by DSM, and enzyme that was originally used to make cold brewed beer clear, and a product called KumaMax, purchased by Takeda Pharmaceuticals. At this time only AN-PEP is available in various concentrations on the market. It has been particularly effective at breaking down gluten at a low pH commonly found in the stomach, and a study has shown that AN-PEP is even more effective if combined with a food grade acid. The tests were done in healthy volunteers and under laboratory conditions and several groups of researchers came to the same conclusions that AN-PEP is very effective in cleaving the gliadin molecule. The tests are considered pertinent even if healthy volunteers were selected because enzymes work in the stomach and not systemically and in that respect, there is no difference between a celiac patient and a healthy individual. Until a few years ago, gluten-sensitivity was considered to have the same cause as celiac disease, namely the gliadin molecule and in order to avoid regulator issues, these enzymes were recommended only for gluten sensitivity but not for celiac disease. Recent work suggests that these enzymes are in fact not as effective for gluten sensitivity because the culprit of most gluten sensitivities might not be the gliadin molecule. Enzymes Do Not Change the Nature of Celiac Disease and Do Not Treat or Cure It Existing data is very encouraging and clearly proves that AN-PEP enzymes greatly reduce the concentration of gliadin and can possibly even make it undetectable. It is important to note, that these enzymes do not change the nature of celiac disease and therefore do not treat or cure it. They can only break down the molecule that is triggering a reaction and therefore help maintain a gluten-free diet when contaminants are present. Essentially, there are two ways to maintain a gluten-free diet. One way is to avoid any contaminants in the food but most authorities agree that this is almost unattainable. The second way, is to break down the contaminants before they can cause damage. The underlying immune-deficiency is not changed and adherence to a gluten-free diet can not be neglected. Clinicians are reluctant to recommend enzymes for gluten contamination and certainly not for intentional consumption without regulatory approval. The big challenge is that short term gluten challenge studies have been inconclusive because they did not prove an advantage over a placebo. In order to obtain conclusive results, patients who have been on a gluten-free diet for months or even for years before they develop symptoms or antibodies, and therefore a study to prove conclusively an advantage over a placebo, is very difficult to conduct and might take years. Given this challenge, it is unlikely that an enzyme will ever go through the FDA process. As long as enzymes are not recommended to treat or cure a disease, they do not have to be FDA approved but are regulated by the FDA and have to be registered as dietary ingredients. Enzymes Could Lead to Being Less Careful and Cause a Higher Risk of Gluten Exposure There is the concern that enzymes could lead to being less careful and therefore causing a higher risk of gluten exposure, and this is a valid argument, but the ethical question then arises whether this is enough reason to withhold the additional benefit of safety to those who are careful. A recent study suggests that there is a method to measure the impact of gluten with a blood test of interleukin-2 within a few hours of gluten ingestion, and the results could make a gluten-challenge study shorter and safer and could help investigate enzymes or other methods that support a gluten-free diet. Another very promising application for enzymes is to treat gluten-containing food products and break down the immunogenic components of gliadin. These foods could not be labeled as gluten-free but only as gluten-removed. It is currently accepted that alcoholic drinks such as vodka or whiskey that are made from gluten containing grains are considered safe because of the distillation process that removes all gluten-proteins from the final product. Current laboratory tests are very accurate in determining if a product does or does not contain gluten. Currently an enzymatically treated product is not considered at the same level of safety as when gluten (gliadin molecule) is completely removed from a food product. However, at least theoretically, there should be no difference between a product that is made from non-gluten containing ingredients and a product that has been treated in a way that the finished product has no detectable gluten molecules. In conclusion, evidence is very strong that enzymes could be recommended for the breakdown of contaminants in support of a gluten-free diet, but not to replace a gluten-free diet. This does greatly enhance the quality of life for celiac patients when eating outside of a completely controlled environment, which is not attainable for most people. Join the forum discussion on on enzymes discussed in this article. Studies on AN-PEP: Extra-Intestinal Manifestation of Celiac Disease in Children. Nutrients 2018, 10(6), 755; doi:10.3390/nu10060755 Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model Enzymatic gluten detoxification: the proof of the pudding is in the eating! Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease Degradation of gluten in wheat bran and bread drink by means of a proline-specific peptidase References: Hausch, F., Shan, L., Santiago, N. A., Gray, G. M. & Khosla, C. Intestinal digestive resistance of immunodominant gliadin peptides. Am. J. Physiol. Gastrointest. Liver Physiol. 283, G996–G1003 (2002) Shan, L. et al. Structural basis for gluten intolerance in celiac sprue. Science 297, 2275–2279 (2002) Greco, L. et al. Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. Clin. Gastroenterol. Hepatol. 9, 24–29 (2011) Stoven, S., Murray, J. A. & Marietta, E. Celiac disease: advances in treatment via gluten modification. Clin. Gastroenterol. Hepatol. 10, 859–862 (2012) Gass, J. & Khosla, C. Prolyl endopeptidases. Cell. Mol. Life Sci. 64, 345–355 (2007) Mitea, C. et al. Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: implications for coeliac disease. Gut 57, 25–32 (2008) Shan, L., Marti, T., Sollid, L. M., Gray, G. M. & Khosla, C. Comparative biochemical analysis of three bacterial prolyl endopeptidases: implications for coeliac sprue. Biochem. J. 383, 311–318 (2004) Edens, L. et al. Extracellular prolyl endoprotease from Aspergillus niger and its use in the debittering of protein hydrolysates. J. Agric. Food Chem. 53, 7950–7957 (2005) Marti, T. et al. Prolyl endopeptidase-mediated destruction of T cell epitopes in whole gluten: chemical and immunological characterization. J. Pharmacol. Exp. Ther. 312, 19–26 (2005) Stepniak, D. et al. Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease. Am. J. Physiol. Gastrointest. Liver Physiol. 291, G621–G629 (2006) Pyle, G. G. et al. Effect of pretreatment of food gluten with prolyl endopeptidase on gluten induced malabsorption in celiac sprue. Clin. Gastroenterol. Hepatol. 3, 687–694 (2005) Gass, J., Vora, H., Bethune, M. T., Gray, G. M. & Khosla, C. Effect of barley endoprotease EPB2 on gluten digestion in the intact rat. J. Pharmacol. Exp. Ther. 318, 1178–1186 (2006) Bethune, M. T. et al. A non-human primate model for gluten sensitivity. PLoS ONE 3, e1614 (2008). 29. Siegel, M. et al. Rational design of combination enzyme therapy for celiac sprue. Chem. Biol. 13, 649–658 (2006) Gass, J., Bethune, M. T., Siegel, M., Spencer, A. & Khosla, C. Combination enzyme therapy for gastric digestion of dietary gluten in patients with celiac sprue. Gastroenterology 133, 472–480 (2007) Siegel, M. et al. Safety, tolerability, and activity of ALV003: results from two phase 1 single, escalating-dose clinical trials. Dig. Dis. Sci. 57, 440–450 (2012) Tye-Din, J. A. et al. The effects of ALV003 predigestion of gluten on immune response and symptoms in celiac disease in vivo. Clin. Immunol. 134, 289–295 (2010) Lähdeaho, M. L. et al. ALV003, a novel glutanase, attenuates gluten-induced small intestinal mucosal injury in coeliac disease patients: a randomized controlled phase 2a clinical trial. Gut Suppl. 60, A12 (2011) Janssen, G. et al. Ineffective degradation of immunogenic gluten epitopes by currently available digestive enzyme supplements. PLos One 10, e0128065 (2015). Stenman, S. et al. Enzymatic detoxification of gluten by germinating wheat proteases: implications for new treatment of celiac disease. Ann. Med. 41, 390–400 (2009) Stenman, S. et al. Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: diminishing toxic effects in intestinal epithelial cells. Clin. Exp. Immunol. 161, 242–249 (2010) Laparra, J. M. & Sanz, Y. Bifidobacteria inhibit the inflammatory response induced by gliadins in intestinal epithelial cells via modifications of toxic peptide generation during digestion. J. Cell. Biochem. 109, 801–807 (2010) De Angelis, M. et al. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue. Biochim. Biophys. Acta 1762, 80–93 (2006) Julia König et al. Is an enzyme supplement for celiac disease finally on the cards? Pages 531-533 | Received 01 Feb 2018, Accepted 02 May 2018, Accepted author version posted online: 06 May 2018, Published online: 11 May 2018 Pinier, M. et al. Polymeric binders suppress gliadin-induced toxicity in the intestinal epithelium. Gastroenterology 136, 288–298 (2009) Pinier, M. et al. The copolymer P(HEMAcoSS) binds gluten and reduces immune response in gluten-sensitized mice and human tissues. Gastroenterology 142, 316–325 (2012) Smecuol, E. et al. Gastrointestinal permeability in celiac disease. Gastroenterology 112, 1129–1136 (1997) Tripathi, A. et al. Identification of human zonulin, a physiological modulator of tight junctions, as prehaptoglobin2. Proc. Natl Acad. Sci. 106, 16799–16804 (2009) Lammers, K. M. et al. Gliadin induces an increase in intestinal permeability and zonulin release by binding to the chemokine receptor CXCR3. Gastroenterology 135, 194–204 e193 (2008) Di Pierro, M. et al. Zonula occludens toxin structure-function analysis. Identification of the fragment biologically active on tight junctions and of the zonulin receptor binding domain. J. Biol. Chem. 276, 19160–19165 (2001) Leffler, D. A. et al. A randomized, double-blind study of larazotide acetate to prevent the activation of celiac disease during gluten challenge. Am. J. Gastroenterol. 107, 1554–1562 (2012) Kelly, C. P. et al. Larazotide acetate in patients with coeliac disease undergoing a gluten challenge: a randomised placebo-controlled study. Aliment. Pharmacol. Ther. 37, 252–262 (2013) Katharina Anne et al. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products https://doi.org/10.1016/j.foodres.2016.11.021

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  8. Celiac.com 05/13/2020 - With the collapse of the Nexvax 2 'vaccine" for celiac disease, which was really more like allergy therapy, but which has been abandoned after poor results in clinical trials, the hope for an outright cure, or "silver bullet" treatment for celiac disease seems a far-off possibility. That means that people with celiac disease are unlikely to gain immunity to gluten, and start freely eating gluten any time soon. Unlike a vaccine, which would theoretically make it possible for people with celiac disease to eat gluten, enzymes do not change the underlying celiac disease at all. People with celiac disease still have celiac disease, and need to follow a gluten-free diet to maintain optimal health. However, gluten-busting enzymes seem to hold the most promise for helping people with celiac disease to avoid accidental gluten ingestion, and to promote better overall health. New revelations from real world studies that show that even the most diligent celiacs are often exposed to gluten offer strong arguments in favor of using gluten targeting enzymes. Arguments Against Enzymes Arguments against enzymes include the idea that such enzymes might lead celiacs to deliberately consume gluten. There are good reasons why this viewpoint doesn't stand up too well to scrutiny. Anyone who would risk their health to deliberately consume gluten likely doesn't need an enzyme as an excuse to do so. Any extra protection against gluten contamination would seem to be a good idea for most celiacs, even those who willingly cheat on their diets, which some surveys put at over 20% of celiacs, especially in light of data that shows that many gluten-free people with celiac disease are accidentally, and unknowingly exposed to low levels of gluten that can trigger symptoms and cause gut damage. Other studies show that adverse gluten reactions are common in people with celiac disease on a gluten-free diet. Eating away from home, especially at restaurants and other homes, carries the greatest risk for gluten exposure. Arguments in Favor of Enzymes Arguments in favor of enzymes often include the idea that enzymes are unlikely to harm patients, and could provide an extra measure of protection against minor accidental gluten ingestion by people with celiac disease. Especially in sensitive people, the argument goes, enzymes could offer some protection. That argument has been borne out by the studies showing that most gluten-free celiacs are regularly exposed to gluten in their diets. There are currently numerous enzymes on the market that claim to break down gluten to one degree or another. Most of these enzymes target gluten in general, but one, AN-PEP, has been shown in several studies to break down gluten in the stomach before it gets to the intestine. This could be a crucial development in celiac disease treatment and management. Enzymes that Claim to Break Down Gluten AN-PEP AN-PEP, derived from the from aspergillus niger fungus, AN-PEP is one of the most promising enzymes. It has been clinically proven to break down gluten in the gut. There are several brands of aspergillum niger, including Gliadin-X. Kiwifruit Recent research shows that the kiwifruit produces enzymes that are great at breaking down gluten proteins, and could be effective supplements. Papaya The product, called GluteGuard, is based on a papaya fruit enzyme called caricain. This papaya enzyme is shown to be helpful for celiac patients. A 2015 study showed adding caricain to bread dough reduced gluten toxicity to gluten by 90% for celiac patients. Carnivorous Plant Enzymes Remember all those cool plants, like Venus Flytraps and Pitcher Plants, that eat bugs? Enzymes from carnivorous plants are excellent at breaking down the proteins that make up the plant's diet. Studies show that these enzymes are also great at breaking down gluten proteins. Latiglutinase Celiac patients appear to show symptomatic and QOL benefit from using latiglutenase with meals. Enzymes from Oral Bacteria A recent study of oral bacteria concludes that gluten-degrading Rothia and food-grade Bacillus subtilisins are the "preferred therapy of choice for celiac disease," and that their exceptional enzymatic activity, along with their connection to natural human microbial colonizers, make them "worthy of further exploration for clinical applications in celiac disease and potentially other gluten-intolerance disorders." Few Oral Enzymes Break Down Gluten in the Stomach Oral enzymes that break down gluten in the gut offer the best hope for most celiac patients in the near term. One enzyme in particular, AN-PEP, which is derived from aspergillum niger, has been clinically shown to break down gluten in the stomach, before it reaches the intestine. Breaking down gluten proteins before they reach the intestine, and provoke an immune reaction in celiacs, is key to any oral enzyme. As such, AN-PEP seems to hold tremendous promise. Gluten-Busting Enzymes Could Change Food Manufacturing Researchers at Clemson University are working to produce active enzymes that can be added to products to make them gluten-free, in much the same way that lactase enzymes are used to make lactose-free milk. Obviously many hurdles need to be cleared, and much testing and refinement must happen, but, in theory, such products would be safe for people with celiac disease. A growing body of evidence shows that enzymes may have a beneficial role to play in helping people with celiac disease to minimize potential damage from accidental gluten ingestion, which happens more frequently than previously thought. The key will be finding ways to deploy these enzymes that are proven to provide protection for people with celiac disease looking to follow a gluten-free diet, including oral enzymes that break down gluten in the gut, and possibly even in products that contain wheat, rye, or barley. Stay tuned for more developments on the role of enzymes in celiac disease treatment and management.
  9. Celiac.com 05/04/2020 - The demise of the Nexvax2 vaccine for celiac disease, coupled with more research that shows regular gluten ingestion for most people with celiac disease, points to a more prominent roll for enzymes, but absent a vaccine, what does a perfect world look like for people with celiac disease? Easy home celiac testing, regular gluten monitoring, and gluten-busting enzymes are three things that people with celiac disease would have in a perfect world. Regular Gluten Exposure for Most Gluten-Free Celiacs If you have celiac disease, you’re probably eating gluten more frequently than you realize, whether or not you have symptoms. Whether they know it or not, the vast majority of celiacs are eating gluten on a regular basis. In fact, one recent study showed that up to 90% people with celiac disease are being exposed to gluten when they eat outside their homes. Celiac and Gluten Testing In a perfect world, people who suspected celiac disease would be able to do an easy, reliable test at home to determine if they had celiac disease, or if they needed further screened and assessment by a doctor. They would also be able to test regularly to see if they are getting exposed to gluten in their otherwise gluten-free diet. We've written about when to use home celiac test kits. We've reviewed the LetsGetChecked Home Celiac Disease Test Kit Home celiac test kits are a popular topic on our celiac and gluten-free forum. Gluten Monitoring in Celiac Patients In a perfect word, people with celiac disease would be regularly monitored for gluten levels, much like diabetics are monitored for glucose levels. Currently, there are no home kits that monitor gluten without the user sending samples to a lab. However, there are a few good home test kits that use clinical labs to deliver accurate results fairly quickly. These tests are great for monitoring general gluten levels to spot check your diet. Home Gluten Test Kits Finger Prick Blood Test for Gluten Microdrop Health, a Houston-based company today began offering its imaware™ celiac disease test to patients for monitoring, through use of anti-tissue transglutaminase (tTG) and deaminated gliadin peptide (DGP) blood test results. Home Stool & Urine Testing for Gluten Stool and urine testing is slowly moving mainstream. Gluten Detective claims to offer the only home test for gluten exposure. They also claim that stool testing can detect celiac disease before gut damage occurs, in many cases. Enzymes to Break Down Gluten For individual consumption - Oral are enzymes are enzymes that you take by mouth and which break down gluten. For oral enzymes to protect people with celiac disease, the enzymes need to break down the gluten proteins in the stomach, before they get to the small intestine, where they cause the gut damage typical of untreated celiac disease. That can be tricky for many reasons, including the amount of gluten consumes, individual gluten sensitivity levels, and level of gut healing, etc. AN PEP is one enzyme currently proven to break down gluten in the stomach before it gets to the gut, but it's only intended to protect against incidental gluten ingestion, and not meant to make gluten safe for people with celiac disease. Currently, there are no oral enzymes on the market that can make gluten safe for people with celiac disease to consume. All enzymes, including AN PEP, are intended solely for episodes of minor and occasional gluten ingestion. Still, regular or strategic use of an oral AN PEP enzyme could provide some protection against the gluten ingestion that seems to be so common with celiacs. The anecdotal evidence is convincing, and stories like the one that found its way into a review of a particular brand of AN PEP formula, called GliadinX, are not uncommon. Dry Enzymes For Manufacturing - Dry enzymes are enzymes that could be added to traditional gluten ingredients, such as flour, in bulk manufacturing, to break down the gluten and render the products safe for people with celiac disease. In a perfect world, food manufacturers could add a dry, temperature stable gluten-busting enzyme to traditional wheat ingredients to render foods safely gluten-free, or gluten-removed. Dry glutenase enzymes would work much the same way lactase works to make milk lactose free and safe for most people with milk intolerance. A team of researchers at Clemson University is currently pursuing a project to make dry enzymes heat stable for breaking down gluten in manufactured foods to create safe, gluten-removed foods for people with celiac disease or gluten sensitivity. Why Digesting Gluten is Better than Dissolving Gluten We see numerous comments in our forums where people seem to refer to the concept of "dissolving" gluten, instead of digesting or breaking down gluten. In healthy digestion, gluten gets broken down into tiny particles that the body can handle, without causing inflammation or adverse immune reactions. That's what most people mean when the refer to 'dissolving' gluten. Simply dissolving gluten wouldn't help people with celiac disease, because merely dissolving gluten wouldn't render it safely digestible. So, enzymes work by breaking down gluten gluten, not by dissolving gluten. The distinction is important. In a perfect world people with celiac disease would have access to easy, reliable home testing and gluten monitoring. They would also have access to effective enzymes to help prevent damage from the gluten exposure that is common in celiacs, even among those on a gluten-free diet.
  10. Celiac.com 10/05/2016 - So, you're one of the millions of people with celiac disease, one of those folks who has to avoid gluten and eat a gluten-free diet. Maybe you'd like to be able to safely eat out. Maybe you'd like to safely eat some bread. Imagine a day a few years from now when you take a pill containing enzymes from a carnivorous plant, which allows your gut to fully break down gluten. You take the pill and sit down to that pizza and beer you've been missing for so long. Is such a day really somewhere in the near future? U of C researcher David Schriemer thinks so. "The idea here is that you would take it like Beano," Schreimer said. The enzymes are the product of diligent and meticulous collection by a team of dedicated scientists. They are responsible for carefully extracting the minute amount of digestive liquid in the bottom of each plant within an array of over 1,000 pitcher plants. Each pitcher plant holds just 0.5 millilitres of liquid. To collect enough for their study, Schreimer and his colleagues enlisted the help of three retired women in B.C.'s Lower Mainland who "had a fascination" for carnivorous sundews, Venus flytraps and pitcher plants. These women dedicated an entire greenhouse of roughly 1,000 individual pitchers, each about the size of a thumb, Schreimer said. The University of Calgary researchers supplied those women with vials of fruit flies to stimulate the plants, and the women tapped off small amounts of fluids on a regular basis. After six months, they had collected six litres, enough for the researchers to complete their studies. So, can the enzyme deliver? "We've taken it all the way through to animal trials at this point, and it seems to work," says Schreimer. The next step is trials on humans, followed by commercial development. Stay tuned for these and other results on the development of new drugs and treatment options for celiac disease. Source: cbc.ca
  11. I have celiac and have followed a strict gluten-free diet for seven years. Now that we are retired, my husband and I travel a lot and that means dining out a lot. I always inform wait staff of my celiac disease and my need to avoid gluten but still occasionally get glutened and suffer the miserable results. I see ads for enzymes that break down gluten and wonder if they are effective in mitigating the reaction. I understand that they are not designed to allow celiacs to consume gluten freely, but I would like to be able to have an antidote that will at least make the reaction less severe. Has anyone found these to be effective in that way?
  12. Celiac.com 09/13/2019 - For those of you who have multiple food sensitivities, including gluten sensitivity, Essential Stacks makes a broad spectrum enzyme supplement called Pure Enzymes, which contains 18 of the most powerful enzymes available. Essential Stacks' open-source blend of plant-based enzymes supports easier digestion of all the major food groups, including fats and carbs, and they are also vegetarian and verified by an independent 3rd party to be gluten, dairy and soy-free. After a few days of taking Pure Enzymes I experienced a noticeable improvement in my overall digestive health, and after two weeks I felt great. This product is a smart choice for those of you with multiple food sensitivities. For more info visit their site.
  13. Celiac.com 07/25/2019 - Researchers are using gene modification to create new strains of wheat that will be safe for people with celiac disease. Can they do it? Will it be accepted by consumers? So far, efforts to develop new, celiac safe wheat strains have focused on creating strains with little to no toxic proteins remaining in the DNA. This new effort focuses on embedding a gluten-dissolving enzyme into the genetic structure of the wheat to render it safe for people with celiac disease. A team of researchers recently set out to create a new strain of wheat that would be safe for people with celiac disease and gluten-sensitivity. The research team included Claudia Osorio, Nuan Wen, Jaime H. Mejias, Bao Liu, Stephen Reinbothe, Diter von Wettstein, and Sachin Rustgi. The team began by first designing pill-based enzymes that break up gluten. These pills have already reached clinical trials. They then turned their attention toward assessing the ability of wheat to store and express enzymes that break up gluten. While they have had some success creating strains of wheat that can contain enzymes to break down gluten, they have not been able to fully eliminate gluten reactions in celiac patients. So far, it looks like oral enzymes might only reduce gluten reactions in people with celiac disease, but not eliminate them entirely. If so, their use might be limited to mitigating the effects of light, accidental gluten exposure. What's interesting about the wheat strain developed by Washington State researchers is that it contains gluten-digesting enzymes that become active in the intestine. This could mean better delivery of enzymes to the gut, and better gluten-dissolving efficacy than pill-based enzymes. Because the new wheat strain is genetically modified, and because genetically modified food remains unpopular in the United States, the team could have their work cut out for them both in the lab and in the court of public opinion. Gluten contamination is a serious and very real concern for most people with celiac disease who eat away from home, especially in restaurants. Remember, gluten doesn't always trigger symptoms, but even so, it may cause damage to the gut, especially over time. The idea of a new wheat variety that is pre-loaded with gluten-digesting enzymes is a very attractive solution for some people, though many, especially in the United States are wary of GMO foods. In any case, the team will continue to research and develop their wheat before moving to clinical trials. What do you think? Potentially helpful for people with celiac disease, or no? Share your thoughts below. Read more in Functional & Integrative Genomics; and the Genetic Literary Project. The researchers in this study are variously affiliated with the Department of Crop and Soil Sciences, Washington State University, Pullman, WA, USA; the Centro de Genómica Nutricional Agro-acuícola, CGNA, in Temuco, Chile; the Instituto de Investigaciones Agropecuarias (INIA), Centro Regional de Investigación Carillanca, in Temuco, Chile; the Key Laboratory of Molecular Epigenetics of MOE and Institute of Genetics & Cytology, Northeast Normal University, Changchun, China; the Laboratoire de Génétique Moléculaire des Plantes et Biologie Environnementale et Systemique (BEeSy), LBFA, Université Grenoble-Alpes, in Grenoble France; the Department of Crop and Soil Sciences, Washington State University, Pullman, WA, USA; and with the Clemson University Pee Dee Research and Education Center in Florence, SC, USA.
  14. Celiac.com 01/23/2012 - After their diagnosis, celiac patients are put on the gluten-free diet, which is the only treatment option currently available. The diet requires total elimination of gluten, a protein found in wheat, barley, and rye, which when ingested causes an autoimmune reaction in celiacs which results in damage to the absorptive finger-like projections that line the small intestine, which are called villi. As diligent as celiacs can be, avoiding gluten can be a challenge, and slip-ups can happen, especially when eating out. In my research, I've come across gluten-digesting enzymes as a new medical treatment option for later down the line and have shared this good news with the gluten-free community. However, gluten-digesting enzymes are already available over the counter to help celiacs and gluten-sensitive people with managing their gluten-free diet. Dr. Nan Kathryn Fuchs, who helped to formulate the Advanced Bionutritionals product, Gluten Sensitivity Formula, shares some information regarding these enzymes and clears up a couple of misconceptions regarding their use. Furthermore, not all enzyme formulas containing DPP-IV are the same in terms of strength. Dr. Fuchs had her supplement creators formulate a gluten-digesting enzyme that was stronger than the other ones available on the market. The result was Gluten Sensitivity Formula. In her pamphlet, "How to Tell If You're Gluten Sensitive.And What to Do About It If You Are," Dr. Fuchs offers advice on how to take the supplement. Dr. Fuchs emphasizes that Gluten Sensitivity Formula isn't intended to replace a gluten-free diet; it is, however, designed to reduce or get rid of a reaction to "small amounts" of what would presumably be unintentionally ingested gluten, such as one may encounter at a restaurant or a dinner party due to cross-contamination. She also recommends taking one or two capsules of the formula "as insurance" before eating meals that might possibly be contaminated with gluten. Dr. Fuchs also clears up a myth regarding hydrocholoric acid (HCl), which has been believed to counteract digestive enzymes; this misconception has led to the incorrect advice that one shouldn't take hydrochloric acid and enzymes together. Hydrochloric acid is taken, according to Dr. Fuchs, in order to help with digesting proteins and minerals, for example calcium and iron. She says the supplement is more common among people over the age of 50. In fact, enzymes can only cancel out the benefits of hydrochloric if they alter the pH of the stomach by neutralizing its acids. Dr. Fuchs says that while animal-based enzymes can accomplish this, they are usually formulated with a protective coating or in a form that will prevent this from occurring. What's more, many enzymes, especially gluten-digesting ones, are made from plants. "So you can take them with HCl," Dr. Fuchs says. According to Dr. Fuchs, taking gluten-digesting enzymes "can make the difference between being successful on a gluten-free diet and failing." When used correctly, it can help alleviate the symptoms of a reaction caused by accidental gluten ingestion or prevent the reaction from occurring. As a celiac myself, I can say that inadvertent gluten ingestion is still a challenge I face on the gluten-free diet, even though I've been on the diet for years. Dr. Fuch's Gluten Sensitivity Formula is thus a welcome product that will make the lives of the gluten-free community a lot easier. Resources: Fuchs, Nan Kathryn, PhD. "How to Tell If You're Gluten Sensitive.And What to Do About It If You Are." Advanced Bionutritionals, 2010. "Digest This: Enzymes Can Help Your Food Intolerance." Living Without: August/September 2010. Food Reactions: Food Intolerance http://www.foodreactions.org/intolerance/index.html
  15. Celiac.com 03/28/2019 - You could say that I was pretty spoiled when it came to medical care while growing up. At 12 years old I was diagnosed with juvenile diabetes on my first visit to Children’s Hospital in Boston. Three years later, I was diagnosed with celiac disease at the same hospital in a single visit (blood tests and an endoscopy confirmed the diagnosis, but there was a presumptive celiac disease diagnosis made in less than an hour). My experience seems to contrast the norm: according to the University of Chicago’s Celiac Disease Center, the average child visits eight pediatricians before being accurately diagnosed with celiac disease. During my college years, I deftly managed both conditions with relative ease. I didn’t let my pair of autoimmune diseases stop me from traveling to Italy, Brazil, and Chile and living overseas in Israel and Jordan. I became very good at following a gluten-free diet across different cultures, cuisines, and languages. Overall, I became content with the state of my celiac disease. But that all changed after I graduated from college—the student health center was no longer an option and I was forced to find a doctor on my own for the first time. My first attempt was a somewhat frightening, but ultimately enlightening, experience. After meeting with a physician for what felt like five minutes, he informed me that he was interested in taking some general lab tests, and that he wanted me to schedule a follow-up appointment. “Standard stuff,” I thought to myself. Since I hadn’t seen a doctor relating to my celiac disease since my diagnosis, I asked the physician, “Are there any tests that I should get for my celiac condition? Aren’t I at risk for certain nutritional deficiencies? Are there any supplements I should be taking?” The physician responded with a puzzled look and blurted out, “I’m not sure what you’re talking about.” I left that appointment feeling confused and upset. Was I wrong? I could have sworn a doctor told me at some point to take at least a multivitamin. My ignorance of celiac disease was profound; I thought I was doing a pretty good job of managing it. Until this point in time, it really only affected my lifestyle in two ways—it was always Jack and Diet Coke instead of beer, and meat and veggies instead of pasta and sandwiches. After a basic Internet search, I discovered that it was the doctor who was wrong. There are follow-up tests that are appropriate for someone with celiac disease—especially for someone who hasn’t been seen by a specialist for several years (in my case, nearly a decade). He was also misinformed about supplement use for celiac disease patients, as there is a general consensus that people with celiac disease should take a gluten-free multivitamin. While frustrating, that doctor’s visit turned out to be a life-changing experience. It was at that moment that I decided to take my health into my own hands. Until that point in time, all I knew about celiac disease was that I had to follow a gluten-free diet. I had an Earth-shattering paradigm shift about how celiac disease impacted my life. I immediately immersed myself in celiac disease information by scouring the articles on celiac.com (one of the most popular sources of educational material on celiac disease). I was surprised to find a wealth of information about the ways that celiac disease affects overall health. I went on to order and read the books Cereal Killers by Scott Adams and Dr. Ron Hoggan and Celiac Disease by Dr. Peter Green. Both books provide a great overview of celiac disease and its various manifestations. They also helped me understand the difference between gluten intolerance and celiac disease. Most importantly, they gave me more information on how to take extra steps to manage my celiac disease beyond the gluten-free diet. These books informed me about the most common celiac-induced nutrient deficiencies and touched on supplementation as well. As I plunged deeper into the online world of celiac disease I stumbled upon Gluten-Free Faces, a social media site created just for people with celiac disease. This website is a phenomenal resource that helps people connect with others with celiac disease in your area. Members exchange information on restaurants and recipes, join common interest groups, and share tips on managing celiac disease. In my case, I was lucky to find Elizabeth Smith, a certified nutritionist and creator of www.manageceliac.com. Elizabeth was an immense help. She easily answered all of the questions I had about celiac disease, nutritional deficiencies, and supplementation. During this time, I also had the pleasure of meeting Brian Dean, a registered dietitian with a Masters degree in nutrition. Brian was a tremendous resource in helping me understand the impact of celiac-induced malabsorption and the nutrients that I may be deficient in due to the absence of the major cereal grains from my diet. After researching the issue extensively and consulting regularly with Elizabeth and Brian, it became obvious that there were steps beyond a gluten-free diet that people with celiac disease should take to improve their health. More specifically, those with celiac disease should add essential nutrients to their diet in order to optimize their health and augment their gluten-free diet. These supplements fall into five major categories, summarized below. Full Spectrum Multivitamin Above all else, it is imperative that people with celiac disease take a multivitamin. One of the primary manifestations of celiac disease is nutrient malabsorption. Intestinal villi become damaged during the immunological response to gluten ingestion, blunting nutrient absorption. Even after following a gluten-free diet normal absorption may never fully resume. In fact, a study done by Hallert et al showed that more than half of celiac patients who had been following a gluten-free diet for over 10 years still showed a higher total plasma homocysteine level than the general population, indicating B vitamin deficiencies(1). A celiac-specific multivitamin must contain the fat-soluble vitamins (A, D, E and K) and B-complex vitamins. Most importantly, it must include the anti-anemics of folic acid, vitamin B-12, and iron since anemia is one of the most common complications in people with celiac disease(2). Bone Density Support Another potential complication in both adults and children with celiac disease is an increased risk of low bone density. A recent study showed that 40% of newly diagnosed patients with celiac disease have osteopenia (reduced bone mass, but not severe enough to be classified as osteoporosis) and 26% have osteoporosis(3). This phenomenon occurs for a number of reasons. Firstly, calcium —the most critical bone-building nutrient— is not properly absorbed in people with celiac disease. Further, a significant portion of people with celiac disease are also lactose intolerant, limiting their ability to ingest calcium-rich dairy products. However, calcium alone is not enough for optimal bone health. Vitamin D supplementation is critical due to its role in calcium absorption and utilization. It has been shown that Vitamin D increases calcium absorption by as much as 80%(4). Another critical nutrient that should be included in any bone density-enhancing supplement is magnesium. Magnesium enhances calcium supplementation, as it’s used by the parathyroid gland to regulate calcium metabolism. Without magnesium, calcium is excreted from the body and not retained to perform its essential functions. Several studies have shown that magnesium deficiency alters calcium metabolism and the hormones that regulate calcium(5). Intestinal Healing / Strenghtening Nutrient Intestinal damage is a hallmark sign of celiac disease. It’s well understood that villus atrophy caused by the autoimmune-mediated response to gluten is the underlying cause of poor nutrient status commonly seen in the celiac disease population. However, a gluten-free diet is insufficient for intestinal repair. Ciacci et al reports that more than half of diagnosed and treated celiac disease patients have clinically damaged intestines, as determined by biopsy. In addition, 23% of cases were determined to have severe intestinal damage(6). Furthermore, in a recent study conducted by the Mayo Clinic, it was found that only 37% of subjects showed mucosal recovery after two years on a gluten-free diet. After five years, this number increased to just 66%(7). Fortunately, there are a number of nutrients that can be supplemented to promote the healing of the intestinal lining. These nutrients include zinc, glutamine, and citrus bioflavonoids, among others. Probiotics Dr. Alessio Fasano of the University of Maryland’s Celiac Disease Center believes that probiotics may one day provide a cure for celiac disease(8). While this technology does not yet exist, probiotics have already been used to treat many illnesses and diseases pertaining to the human digestive system including irritable bowel diseases, intestinal infections, and celiac disease(9). Celiac disease patients are vulnerable to dysbiosis, an imbalance of bacterial strains in the gut. In a study of gut microflora in patients both with and without celiac disease, researchers determined that patients with celiac disease have a much higher total and gram negative bacteria count. Bacteroides and E. coli were significantly more abundant in celiac disease patients with active disease, while those with inactive disease and those without celiac disease exhibited a much higher ratio of probiotic bacteria(10). In a literature review, Salminen et al determined that probiotics are clinically effective treatments for disorders of the gut stemming from dysbiosis(11). In a recent study by Lindfors et al it was concluded that the live B. lactis bacteria may directly counteract the harmful effects of gluten(12). A 2010 study published by De Palma et al found that the use of probiotics significantly reduced intestinal inflammation of celiac disease affected cells in vitro(13). Enzymes Pancreatic exocrine insufficiency (reduced pancreatic enzyme secretion) is a consequence of many diseases of the pancreas, as well as extrapancreatic diseases like celiac disease(14). Pancreatic enzymes are essential in the digestive process(15). Supplementation of these enzymes aid in the breakdown of fats, proteins, and carbohydrates. The benefit of pancreatic enzyme supplementation is clinically significant for people who have compromised digestion, such as celiac disease patients(16). Chronic diarrhea is a common symptom of celiac disease patients(17). A study done by Leeds et al examined the effect of pancreatic enzyme supplementation in celiac disease patients with chronic diarrhea. The authors concluded that supplementation of pancreatic enzymes significantly reduced the frequency of diarrhea(15). Pancreatic enzymes are beneficial to patients with celiac disease because they are among the most potent digestive aids available. They help break down food, allowing for further absorption of nutrients. Also, they have anti-inflammatory properties that provide significant benefits to the digestive tract(18). Conclusion Following a strict gluten-free diet is of utmost importance for people with celiac disease. However, there are additional steps that people with celiac disease should take to optimize their health. Since no medications are currently available, the best alternative is supplementation. It is my hope that others will be able to benefit from this ongoing research and that they will decide to take their health back into their own hands. References 1. Hallert C et al Evidence of poor vitamin status in celiac patients on a gluten-free diet for 10 years. Alimentary Pharmacology Therapeutics. 2002;16:1333-1339. 2. Nelson DA. Gluten-sensitive enteropathy (celiac disease): more common than you think. American Family Physician. 2002;66:2259-2266. 3. See J and Murray JA. Gluten-free diet: the medical and nutrition management of celiac disease. Nutrition in Clinical Practice. 2006;21:1-15. 4. Adams S and Hoggan R. Cereal killers: celiac disease and the gluten-free a to z. Waterworks and Celiac.com. 2010. 5. NIH. Magnesium. Office of Dietary Supplements. 2009. http://ods.od.nih.gov/factsheets/magnesium.asp 6. Ciacci C, Cirillo M, Cavallaro R, Mazzacca G. Long-term follow-up of celiac adults on gluten-free diet: prevalence and correlates of intestinal damage. Digestion. 2002;66:178-85. 7. Rubio-Tapia A et al Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet. American Journal of Gastroenterology. 2010;105:1412-1420. 8. Fasano A. Surprises from Celiac Disease. Scientific American. 2009;301(2):54-61. 9. Mennigen R and Bruewer M. Effect of probiotics on intestinal barrier function. Annals of the New York Academy of Sciences. 2009;1165:183-189. 10. Nadal I et al Imbalance in the composition of the duodenal microbiota of children with celiac disease. Journal of Meicald Microbiology. 2007;56:1669-1674. 11. Saavedra JN. Clinical applications of probiotic agents. American Journal of Clinical Nutrition. 2001;73:S1147––S1151. 12. Lindfors K, Blomqvist T, et al Live probiotic bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture. Clinical and Experimental Immunology. 2008;152:552-558. 13. De Palma G, Cinova J, et al Pivotal advance: bifidobacteria and gram-negative bacteria differentially influence immune responses in proinflammatory milieu of celiac disease. Journal of Leukocyte Biology. 2010;87:765-778. 14. Dominguez-Munoz JE. Pancreatic enzyme therapy for pancreatic exocrine insufficiency. Current Gastroenterology Reports. 2007;9:116-122. 15. Malterre T. Digestive and nutritional considerations in celiac disease: could supplementation help? Alternative Medicine Review. 2009;14:247-257. 16. Roxas M. The role of enzyme supplementation in digestive disorders. Alternative Medicine Review. 2008;13:307-314. 17. U.S. Department of Health and Human Services. Celiac disease. National Digestive Diseases Information Clearinghouse. September 2008. 18. Britton RS, Leicester KL, Bacon BR. Iron toxicity and chelation therapy. International Journal of Hematology. 2002 Oct;76(3):219-228.
  16. Celiac.com 10/12/2018 - Ever since I read the study about how caricain enzymes can break down specific gliadin peptides in celiacs on a gluten challenge, I've been hoping for a chance to try out Glutagen's GluteGuard enzymes. The tablets contain Caricain, which is an enzyme that is found in the skin of an unripe papaya fruit. According to the company, GluteGuard can help people manage their gluten-free diet better by supporting "gluten digestion" whenever they may encounter cross-contamination. Celiac.com's standard disclaimer about enzymes: If you have celiac disease AVOID ALL GLUTEN, and do not misuse these in a way that would cause you to knowingly eat gluten, or be less vigilant about your gluten-free diet. Glutagen advises that the supplement is not a treatment or cure for celiac disease, and it is essential that people with celiac disease maintain a strict gluten free diet. My GluteGuard Trial As soon as my sample bottle arrived I began taking them as per the directions on the bottle: One GluteGuard tablet before each meal, and I did this before every meal over a two week period. My goal was to see if I noticed any difference while taking them, in comparison to how I felt before. The first thing I noticed was that my digestion was suddenly kicked into overdrive, which means I had firmer stools, and shorter times in the bathroom. I was surprised to find my digestion improve so much, even when I knew that my diet was not in any way contaminated by gluten (at least as far as I know!), which was an added bonus. Eating Out I normally eat out 1-2 times per week, and I like to believe that I am very careful whenever I do this. However, a recent study has shown that 9 out 10 people are exposed to gluten when attempting to eat gluten-free in a restaurant. I would not call myself a "super sensitive celiac," but I did not notice any difference between eating out vs. eating at home, and more importantly, I had no issues after eating out five times during my trial period. Overall Impression I would recommend GluteGuard to anyone who wishes to improve their digestion, as it definitely improved mine, regardless of whether or not I was ever cross-contaminated during my trial of the product. For those on a gluten-free diet who do continue to eat out, or those who must do so when they travel, definitely consider this product as it may help prevent the very negative effects of cross-contamination. Visit their site for more information.
  17. Celiac.com 06/22/2015 - Currently available digestive enzymes do not fully degrade gluten, and are thus of questionable use for people with celiac disease or gluten intolerance, say a team of researchers. Prior research had shown that post-proline cutting enzyme effectively degrade the immunogenic gluten peptides. Several existing digestive enzyme supplements claim to promote gluten degradation. The research team set out to assess the degradation of immunogenic gluten epitopes by currently available digestive enzymes. The team included G. Janssen, C. Christis, Y. Kooy-Winkelaar, L. Edens, D. Smith, P. van Veelen, and F. Koning. They are variously affiliated with the Department of Immunohematology and Blood Transfusion, Leiden University Medical Centre, Leiden, The Netherlands, DSM Food Specialties in Delft, The Netherlands, and DSM Food Specialties in South Bend, Indiana, USA. For their study, they assessed five commercially available digestive enzyme supplements along with purified digestive enzymes. They assessed these enzymes using enzyme assays and mass spectrometric identification. They monitored gluten epitope degradation using R5 ELISA, mass spectrometric analysis of the degradation products, and T cell proliferation assays. They found that the enzyme supplements leave the nine immunogenic epitopes of the 26-mer and 33-mer gliadin fragments largely intact. This is due to the high proline content of gluten molecules, which prevents gastrointestinal proteases from fully degrading them, leaving large proline-rich gluten fragments intact, including an immunogenic 33-mer from α-gliadin and a 26-mer from γ-gliadin. These latter peptides can trigger pro-inflammatory T cell responses resulting in tissue remodeling, malnutrition and a variety of other complications. In contrast, the pure enzyme AN-PEP effectively degraded all nine epitopes in the pH range of the stomach at much lower dose. From these results, the team concludes that most of the currently available digestive enzyme supplements are ineffective in degrading immunogenic gluten epitopes, but the AN-PEP do effectively degrade gliadin fragments. Source: PLoS One. 2015 Jun 1;10(6):e0128065. doi: 10.1371/journal.pone.0128065.
  18. Celiac.com 12/14/2017 - Can enzyme supplements help people with gluten sensitivity, including those with celiac disease? An Australian company is touting the results of a recent randomized, double blind study that supports enzyme supplements might be helpful for celiac patients in certain circumstances. The enzyme supplement was designed for people with celiac disease to use when facing likely or possible exposure to gluten, such as when traveling or eating food prepared outside their direct control. The company is careful to state that "enzyme supplementation won't cure celiac disease, and sufferers still need to avoid gluten." But the evidence from the two most recent studies does suggest that the product does help digest dietary gluten and could make life much easier for many people with celiac disease. The product, called GluteGuard, is based on a papaya fruit enzyme called caricain. This enzyme is shown to be helpful for celiac patients. A 2015 study showed adding caricain to bread dough reduced gluten toxicity to gluten by 90% for celiac patients. GluteGuard was recently evaluated in two clinical studies in Poland. The first study looked at 20 patients with celiac disease who were in clinical remission on a gluten-free diet. In that study, all patients ate one gram of gluten, equal to about one slice of bread, each day for 42 days, with 14 patients also taking GluteGuard and six taking a placebo tablet. Patients noted their symptoms and well-being each day, and received biopsies both before and after the study. Thirteen of the 14 celiac patients (93%) taking GluteGuard showed no adverse changes in clinical symptoms, biopsy results or well-being throughout the 42 day trial. Only one GluteGuard patient withdrew due to celiac-associated symptoms, while 4 of 6 taking placebo withdrew after 14 days due to adverse celiac symptoms. The second Polish study looked at the effectiveness of GluteGuard in patients with dermatitis herpetiformis, a gluten-triggered skin condition common in celiac patients. As with the first study, all patients in these study were in clinical remission. Patients consumed around six grams of gluten daily for seven days, with ten patients also receiving GluteGuard tablets and ten getting a placebo. The GluteGuard showed better results compared with the placebo group, with 81% showing no increase in areas of skin lesions and 71% showing a reduction in the appearance of skin lesions. The GluteGuard group also showed a 38% reduction in skin itchiness. Of the seven patients who withdrew from the study due to gluten symptoms, six were taking placebo. Both clinical trials met high scientific standards. In both studies, participants were randomly allocated to receive the treatment or placebo, and neither the participants nor the researchers knew owhich patient was receiving which intervention. So, yes, enzyme supplements may provide some help for people with celiac disease, especially as a hedge against minor or occasional gluten ingestion. So far though, they are not a magic bullet, and cannot replace a gluten-free diet. Read more at Medicalexpress.com.
  19. Celiac.com 07/25/2017 - Enzymes are playing an increasing part in both the treatment of celiac disease, and in the manufacture of gluten-free baked goods. DSM recently showcased their new rice-based baker's enzyme, Bakezyme, at the annual meeting of Institute of Food Technologists (IFT) in Las Vegas. The product took DSM two years to develop and perfect, and promises to improve the softness and moistness of gluten-free bread. Bakezyme is so good, says DSM, and leaves gluten-free bread so soft and so moist that it can compete with wheat-based breads in texture. Designed to meet an array of manufacturer needs, Bakezyme is available in five different enzyme classes–amylase, protease, xylanase, glucose oxidase and amyloglucosidase. The version with amylase, an anti-staling enzyme, for example, will retain the softness for at least nine days. Fokke Van den Berg, DSM global business manager for baking says that Bakezyme grew out of DSM's efforts to tackle the two biggest consumer complaints about gluten-free bread, the hardness, and the dryness. While most baker's enzymes are derived from wheat, Bakezyme is made of fermentation-derived microorganisms added to rice flour, making it suitable for people with celiac disease and gluten intolerance. Because the enzymes are deactivated during baking, Bakezyme is regarded as a processing aid and thus is not required to be listed as an ingredient. DSM tested Bakezyme on two types of dough, oat and a mixture of potato and rice, with each requiring a slightly different formulation for similar results. Beyond the slight costs of ensuring that Bakezyme is gluten-free, its overall price is on par other enzyme ingredients, partly because such a small amount is needed. One kilo of Bakezyme is enough to produce 10,000 kilos of bread. The company expects most demand to come from the US and UK as well as other European countries, but the gluten-free trend is also spreading to Brazil, Turkey and Morocco, said Van den Berg. Read more at FoodNavigator.com.
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