docaz

GliadinX is safe to take every day and even multiple times during the day because GliadinX does not accumulate in the body, It is only effective in the stomach to break down the proline bindings of the gluten proteins. GliadinX does not leave the GI tract and is excreted in the stool. 

Also as Trents wrote it is safe and only costs a little over 50 cents per capsule but if taken very often, it can get expensive. 

2 hours ago, Jim Rockford said:

This product does not work for simple cross-contamination for me.

I don’t intend on doing copious amounts of research trying to justify that enzymes work; I just won’t support or purchase the product.

The fact this product is hyped on this forum so much AND a sponsor is suspect. 
 

 

Hi,

I am actually the "suspect" sponsor and I have developed the product for my own children based on the existing data and not based on hype but based on collaboration with the former head of the University of Chicago Celiac Center and the head of the GI department at Leiden University who performed some the original studies in 2006.

If the owner of the site, would not have evaluated the real data, he would not put my product anywhere on his site. 

After the disappointing outcome of a vaccine study, research has been focusing on reducing the body's inflammatory response and once again on endopeptidases such as GliadinX or Kumamax by Takeda and Latiglutenase by ImmunogenX (currently studies at the Mayo Clinic). Enzymes have been researched since the early 2000s and have been shown to break down the immunogenic component of gluten but got out of favor because several exopeptidases (not endopeptidases) claimed to break down gluten which in fact they do but they do not digest the immunogenic components and therefore the gluten is not detoxified. 

Here is the most recent double-blind placebo study with GliadinX on celiac volunteers. I am privileged to the data but can not post it until it will be published. I can hint that it is quite convincing and I hope that it will help people to have a safer gluten-free lifestyle and alleviate some of the significant stress associated with it:

https://clinicaltrials.gov/ct2/show/record/NCT04788797?view=record

I understand that you do not want to go through a copious amount of research (which is unfortunate because it is easily accessible) but for those who are interested here are some pertinent links to publications in peer-reviewed high-quality professional journals:

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

https://onlinelibrary.wiley.com/doi/epdf/10.1111/apt.13266

https://www.researchgate.net/publication/6338053_Efficient_degradation_of_gluten_by_a_prolyl_endoprotease_in_a_gastrointestinal_model_Implications_for_coeliac_disease

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.611.8053&rep=rep1&type=pdf

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3793137/

There are many more publications and you find some of those here

https://www.gliadinx.com/publications

This is a paper that I just recently discovered by Dr. Stefano Guandalini who is Professor Emeritus and the founder of the University of Chicago Celiac Center.

Please not on the last page before the references the diagram (the image with the scissors) explaining how AN-PEP (GliadinX) works https://www.researchgate.net/profile/Stefano-Guandalini/publication/356538001_Celiac_Disease/links/61fec72bb44cbe4227256a70/Celiac-Disease.pdf

46 minutes ago, Tammy1969 said:

I just came across this thread. I’m very interested in more information about the AN-PEP and also I’ve seen things about charcoal tablets. Do you have any specific brands of these supplements or precautionary measures that you recommend? I’m so new to celiac disease that I’m literally afraid to eat almost anything from anyplace other than a pre-packaged certified gluten free food item. It’s been a bit overwhelming to say the least. Thank you so much! 

When my kids were diagnosed, I must admit that it was quite overwhelming for me also but it for sure gets easier as you learn how to deal with it. It is easier in urban areas where there are more gluten free restaurants but most supermarkets have lots of gluten free options. 

Regarding AN-PEP, you can go on google scholar and enter the terms: aspergillus niger endopeptidase, gluten and you will find a lot.  I am biased towards GliadinX but you can easily look up the concentration of various AN-PEP (tolerase G) containing products and you will find that GliadinX has by far the highest concentration. In addition, the formula is made to lower the pH to further boost the efficacy. This is based on a study that compared the AN-PEP alone and with an acidic carbonated drink. Charcoal is controversial because the pores are very small and therefore, it can not detoxify gluten but some report that it helps with bloating. I am not an expert in that and others might chime in. 

9 minutes ago, Scott Adams said:

In summary, AN-PEP has been shown in published scientific studies to break down anywhere between 1/8 to 1/3 of a slice of wheat bread! If that is not the most amazing development that has come along in the treatment of celiac disease and/or gluten sensitivity in the past 25 years, what is? How much cross contamination would you likely get in a restaurant where you might order off a gluten-free menu, or order items you know are naturally gluten-free? What if they cooked your eggs and hash browns on an area where they cooked pancakes, or they cooked a lettuce-wrapped burger on a grill where they toasted wheat buns? What if they pulled the croutons out of a salad they gave you? How much gluten would this be?

Again, I am not encouraging anyone to be unsafe, but am encouraging those who can't eat gluten to be more safe if they can't always be in a situation where they have full control over their food.

This is the paper from clinicians at the University of Chicago Celiac center writing about GliadinX being able to break down "only" 1/8 of a slice of bread (Section 12). As Scott pointed out, that is a huge step forward given that most contamination is a lot less

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6024684/

2 hours ago, Russ314 said:

So it works mainly at low pH, and once through to the duodenum has little activity? Would it be possible to combine it with another enzyme for activity at higher pH? Do the pancreatic proteases attack it?

Indeed, unlike other enzymes which are not resistant to acidic environment, GliadinX works best in a low pH and this is what makes it so ideal for breaking down gluten.  It actually does not work by itself but in combination naturally occurring enzymes in the stomach because AN-PEP breaks down the proline bindings but the naturally occurring enzymes such as pepsin break down the resulting fragments into even smaller chains. Adding another enzyme would not allow it to work at a higher pH. When enzymes work together, each one has to have an environment that it appropriate for function. 

That said, the pH or the pancreatic  proteases are not really the reason why gliadin has to be digested before it enters the small intestine.

The stomach functions completely different than the small intestine. It is a little bit like a washing machine where the food and the enzymes are mixed together for a certain amount of time. Gliadin is not broken down by the natural enzymes and AN-PEP (GliadinX) artificially takes over that function. This "washing machine cycle" allows the enzymes to break down food and also gives AN-PEP time to break down gliadin before that mixture get released through the pyloric valve into the small intestine.

The intestines have a completely different function and they mainly extract the nutrients from the food by pushing the bolus through and making contact with the intestinal wall. There is still digestion going on but it is different than in the stomach. In celiac patients, once the gliadin enters the small intestine it is too late to break it down because at that point regardless if it can be digested or not, gliadin will come in contact and leak into the intestinal wall and create inflammation and that's the main reason why gliadin has to be digested before it released through the pyloric valve.  

20 hours ago, PME said:

@Scott Adams, how do you determine how many capsules to take, and how far in advance of consumption do you take them? Going to a community barbecue in a couple days and even though I will be as vigilant as I always am, I am planning to take GliadinX to hopefully mitigate accidental gluten ingestion. 

 

The most common situation is when shared utensils are not adequately cleaned and in that case one capsule is enough.

If you find out that you have accidentally eaten gluten after the fact then please take GliadinX as soon as possibly and preferably within 30-90 minutes while the food bolus is still in the stomach. In vivo and in vitro studies have shown that GliadinX can break down about 1/8 to 1/3 slices of bread. (A researcher at the University of Chicago says 1/8 and the Dutch team who worked on the product determined that it is about 1/3 slice.) I have purposely maximized the concentration even if it is a little more expensive and also adjusted the acidity to further boost the effect to allow also for accidental consumption of gluten. We all know that it just happens but I emphasize here accidental and not intentional. This is not a hint or encouragement to eat gluten but it means exactly what it says.

Please use the chart on this page to determine the amount of capsules https://www.gliadinx.com/instructions

Beyond that time frame, GliadinX will not help anymore because it is only effective in the stomach together with the naturally occurring stomach enzymes.

12 minutes ago, Parent of celiac teen said:

NOTHING breaks down ALL gluten. This is the ONLY point I was making.   If something broke down all gluten there would be celiacs dancing with glee!  That is fact !

 

Given the serious problem that we are dealing with, I think that we should dance with glee for every little step we are making forwards including breaking down most of the gliadin and thus eliminating or at least lowering inflammation until we will get to something that will be a real cure. Are we now in agreement that at least SOME gliadin is broken down and that it would be helpful for hidden minor cross-contamination? That would be a good first step. 

13 minutes ago, RMJ said:

I think I see the wording in two sentences that is causing the arguments here, I hope no one minds if I try to “referee”:

“Nothing breaks down all gliadin before reaching the small intestine.”

“GliadinX helps ensure that even small amounts of gliadin do not make it to the small intestine.”

In the first sentence, the crucial word is “all”, and if that word is included the statement is probably true. From the papers I’ve seen recently, GliadinX can break down a significant amount of gliadin, I think 80-90+%?  I for one am extremely happy to have the option to have a significant amount broken down if I must eat outside my home, for example when I visit my father in the facility where he lives.

In the second sentence, the crucial phrase is “even small amounts” which unfortunately does sound like a claim that GliadinX can stop all, even small amounts, of gluten from reaching the small intestine.  Having read @docaz ‘s posts for several years I would say this was just an unfortunate choice of words and that he probably did not mean to imply that it would break down 100% of gliadin.  Again, breaking down most of the small amounts of gliadin contaminating a supposedly gluten-free meal  can be extremely helpful.

I’ve seen publications where authors seem to feel that if something doesn’t take care of 100% of gluten in a gluten-laden meal that it’s useless. I disagree.  I’m very happy to have an option to take care of most gluten contamination in a supposedly gluten-free meal.

You are good mediator. I really do not like to get into arguments but the accusations of false and misleading statements that should not be on this site are harsh and  suggest intentional deception.

I can see that what I wrote could be misinterpreted. My point was that even small amounts of gluten need to be addressed even it is not 100% it is enough to prevent an inflammatory reaction.  I had in mind the statement from the Dr. Murray's paper can possibly prevent inflammation. This is the quote from that paper "In vitro studies have also shown that ANPEP eliminates the ability of gluten to stimulate T cells [18]." (T cells are a type of inflammatory cells)

On a completely separate note, recent studies have shown that certain cytokines can be measured in blood within 2 hours after gluten ingestion. That's a huge deal because gluten challenge studies usually take weeks and months until the results can be measured in the blood. I think that this knowledge will help to do studies that are safer because the gluten challenge is reduced and cytokines will help us understanding much sooner what works and what does not. I am planning to find a reputable research center to do such a study. 

https://www.researchgate.net/publication/335049285_Cytokine_release_and_gastrointestinal_symptoms_after_gluten_challenge_in_celiac_disease

30 minutes ago, Parent of celiac teen said:

My comments refer to the statement "GiliadinX helps ensure that even small amounts of gliadin do not make it to the small imtestine"   All of the studies I have read state that NOTHING breaks down all gliadin before reaching the small intestine. That statement is false and there are those who may believe that statement and eat gluten freely.   I did not address the use of GiliadinX  for anyone who wishes to use it as it may help somewhat. I believe everyone needs to do their own research and make choices accordingly. But putting a statement like that on this forum is not safe, in my opinion, as it is false and Celiacs is too serious a disease to mislead people with such statements. 

Please educate us and post a link to the studies that you read that state that NOTHING breaks down gluten. Please post studies and not someone's interpretation or opinion. 

2 minutes ago, Parent of celiac teen said:

My comments refer to the statement "GiliadinX helps ensure that even small amounts of gliadin do not make it to the small imtestine"   All of the studies I have read state that NOTHING breaks down all gliadin before reaching the small intestine. That statement is false and there are those who may believe that statement and eat gluten freely.   I did not address the use of GiliadinX  for anyone who wishes to use it as it may help somewhat. I believe everyone needs to do their own research and make choices accordingly. But putting a statement like that on this forum is not safe, in my opinion, as it is false and Celiacs is too serious a disease to mislead people with such statements. 

The statement that NOTHING breaks down gliadin before reaching the small intestine is very, very false.

Just to add to all the papers that I posted before, this is a paper co-authored by the head of the GI department of the Mayo Clinic, Dr. Joseph Murray. His opinion is that enzymes can break down gluten in the stomach. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3788609/ Please read the section "Oral Enzyme Supplements"

23 minutes ago, Russ314 said:

I have been thinking that this product might be useful. In the UK, food is allowed to be labelled 'gluten free' if it contains less than 20 parts per million (ppm) of gluten - it can still contain gluten. The idea is that on a diverse diet, total consumption will be less than 10 mg of gluten: low enough not to trigger an immune response. However, it is still possible to consume significant amounts of gluten from 'gluten free' food. A prime example is beer. 'Gluten free' beers are batch tested to have less than 20 ppm and typically contain between 3 and 10 ppm gluten unless made with non-gluten grains such as sorghum. At 10 ppm, a British pint will contain about 6 mg gluten. Drinking 2 pints will put someone over 10 mg of gluten. Gliadin X might be enough to breakdown the small amount of gluten from the beer, especially if taken with food to slow the passage through the stomach.

In some countries, gluten-removed beer can be called gluten-free but I do not know if that applies to the US. The active enzyme in GliadinX (AN-PEP) was first used to speed up the process of making beer clear. It is sold under the name Brewers Clarex. The scientist at DSM who developed the enzyme Luppo Edens realized that in order to make the beer clear, you need a bio catalyst that breaks down proline bindings and he also realized that the gliadin molecule has a lot of such bindings. He brought the idea of using that enzyme for celiac disease to the University of Leiden which is the closest to Delft (in the Netherlands) where DSM is headquartered. When my own children were diagnosed with celiac disease, I wanted to find out more about it and I had the privilege to meet the scientist and also Dr. Frits Koning who did the initial nasogastric gluten challenge research. Both are amazing people and I am very grateful for their work. It is unfortunate that only very recent their work is being more recognized but that might have something to do with the fact that clinicians were aware of the Nevaxx vaccine and put all other work on hold. Unfortunately, Nevaxx turned out not to work and now enzymatic degradation is being studied again a several reputable centers. 

This is the link to that beer brewing product. You can see, that they advertise the product for making gluten-free beer from gluten containing cereals. I am not sure if that's only for some countries and not for others but this one of Holland's largest company with 10 billion Euros yearly revenue and they have for sure done their legal homework. 

https://www.dsm.com/food-beverage/en_US/ingredients/beverages-and-brewing/brewing/brewers-clarex.html?wt.srch=1&wt.mc_id=GA-Branding&gclid=CjwKCAjw7IeUBhBbEiwADhiEMUwWjL3Pp3xlyvIYKRHSIzf4LEUwJUwELPVbN8EANOU9pOO0fslhPxoCGrUQAvD_BwE

49 minutes ago, Parent of celiac teen said:

If , as you stated , "Gliadin X helps ensure that even small amounts of gliadin do not make it to the small intestine"  then this supposes that a person can eat gluten and take GliadinX and the gluten protein will be broken down and not reach the small intestine. I think everyone needs to make their own decisions and do their own resewrch on this. But I believe if the statement which I quoted from you were true then that would mean people can eat gluten with no worries. It is , according to everthing I have read, not true. Nothing, as of now , can break down gluten when ingested.  I think that is not a message that should be conveyed on this forum where people are looking for help with managing this disease. 

ABSOLUTELY NOT!! It means exactly what it says. Implying that this is designed to eat gluten freely is a baseless interpretation. The studies show that a small amount of gluten is digested but nowhere is that posted or advertised in conjunction with GliadinX. It is everywhere prominently posted that It is intended for possible cross-contamination and NOT for intentional gluten ingestion and that includes the mixed frier.

Reality is that everybody even if they worry, eats gluten knowingly or unknowingly. By telling people just keep doing what they are doing and maintain a gluten-free diet, is truly endangering them because almost 100% of people are exposed to gluten. I do not know what you read but the links that I posted are high quality research papers that clearly show that AN-PEP can break down gluten (and so do Latiglutenase by ImmunogenX, KumaMax by Takeda and Caricain by Gluteguard which are not on the US market yet) By adding GliadinX they they are adding a safety component. Advising against GliadinX is not protecting anybody against a "bad product" but truly removing an additional precaution and endangering people and encouraging them to continue being exposed to gluten. 

I actually do not understand why you would not celebrate the fact that there is something that allow to take at least some of the stress of dealing with gluten. I am not sure if you or your teen is gluten-free but I do have teens who are gluten-free and the social implications are enormous and reality is that they are constantly tested. Giving them a little extra wiggle room not to bring their own food wherever they go is a big deal. By posting such negativity, and ignoring the research that is presented you are not protecting but endangering because you basically ensure that they will be exposed to gluten. 

It is very simple, if you go to a restaurant and eat from the gluten-free menu or you go to grandma's holiday dinner you are taking a chance. You can choose not eat and bring your own food but that's not realistic for many. If you eat in such situations, you will for sure occasionally deal with cross-contamination. Now you have a choice to add a 50 cents GliadinX capsule for extra protection or not. If you do not, you will be for sure exposed to occasionally to gluten and if you do take a capsule all research shows that there is a good chance that it can be helpful. 

22 hours ago, Parent of celiac teen said:

The reason a gluten intolerant person can take Giladin is because it breaks down some of the gluten and it helps alleviate the discomfort they get when ingesting  gluten. They suffer no damage from gluten, just extreme discomfort. I do not mean to minimize their discomfort! I just mean to say that they do not suffer the same health effects as a person with Celiacs. The reason a person with Celiacs should not take Giladin and think they can eat gluten is because the smallest amount of gluten that reaches  the small intestine can cause damage, symptoms or not, which leads to other health issues.  A person with Celiacs may take it if they think they have been accidentally  glutened to help reduce,possibly, the damage to their small intestine.  To date, and to the best of my knowledge, the only way to avoid health issues for a person with Celiacs is  to avoid gluten .  I agree with other posts who state that  it is just not worth it!

 

 

 

It is very important to emphasize that nowhere is the product advertised for intentional gluten ingestion. This is done prominently and is not just a hidden footnote.  You are very correct that even the smallest amount of gluten (specifically the gliadin molecule) can cause damage in the small intestine. Your are also correct that avoiding gluten is the best way to manage celiac disease) GliadinX is designed add ad safety layer because all experts agree that a 100% gluten-free diet does not exist and a very famous "doggie bag" study and many others has shown that a very high percentage of people who think that they do not ingest gluten, the are in fact ingesting gluten. This has bee shown by examining the inflammatory markers in stool (longer term exposure) and urine (shorter term exposure). The active ingredient of GliadinX has been studied extensively and has shown that it can break down the gliadin molecule. One of the best studies has been done with a nasogastric-tube in which gluten and AN-PEP was introduced and samples taken from the small intestine showed that gliadin was broken down.  This is one of the original ones at the University of Leiden which is one of the oldest and most reputable Universities in Europe It shows that AN-PEP has the potential to prevent inflammation and not just symptoms  https://pubmed.ncbi.nlm.nih.gov/16690904/

This is a study that was done for European approval  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5638938/

Here is a summary of various research with AN-PEP (GliadinX has the highest concentration of AN-PEP)  https://www.metagenicsinstitute.com/wp-content/uploads/2018/07/MET2110-AN-PEP-Research-Review_MI.pdf

Everybody will be in a situation such as a family event, restaurant, social or work event where even if the food is gluten-free, contamination is not 100% excluded. One has the choice to always bring food along or not to eat. For many that is very hard to do and they take a chance (with gluten-free food, not the whole wheat pizza) and in that case, GliadinX helps ensuring the even small amounts of gliadin do not make it to the small intestine. 

7 hours ago, Kate333 said:

 

That said, I also know that this website accepts paid advertising/funding from Gliadin-X.  

There are a lot of comments suggesting that Scott from celiac.com promotes GliadinX just for the paid advertisement.  First of all, before GliadinX was allowed to be an advertiser, the data had to be presented because otherwise it would have never made it on the site. It so happened that Scott had in his family a situation of cross contamination in which GliadinX helped tremendously. Secondly, without going into details, neither Scott nor I (who developed GliadinX) are getting rich on this. For me, the motivation was to help two of my own children who have celiac disease and their numbers were sky high when they were diagnosed. The numbers went down on a gluten-free diet but much lower when GliadinX was added. I am fortunate to own a very lucrative biotech company and used my resources to help my own children but then decided to go further. The highest satisfaction that I can get from this is if GliadinX can provide a better lifestyle until a true cure is found and I would be delighted if GliadinX looses the reason for its existence not the least for my own children who are running around wherever they go with enzymes in their pockets. 

6 hours ago, Russ314 said:

AN-PEP does seem to be active in the stomach and small intestine. In the study I saw, it cut by half the amount reaching the small intestine following a small dose of gluten. That is not enough for me to try using it - I think it is better to concentrate on avoiding gluten exposure. Here is brief nature article on it's gut activity:

https://www.nature.com/articles/ncpgasthep0645

You are absolutely right that it is important to concentrate on maintaining a gluten-free diet and GliadinX is not designed to change that. Even the most careful person will be in a situation that raises questions at a family event, in a social situation or at a restaurant that is not completely gluten-free but has gluten-free items on the menu. The only way around it is complete social isolation. The question is not if one should be careful or not. Of course, one should be careful but the question is if it is worth spending 50 cents for a product that has a large amount of promising research to add an additional layer helping to maintain a gluten-free diet in certain situations, that everybody encounters and one is not 100% sure.

10 hours ago, Parent of celiac teen said:

My daughter's  gastroenterologist said GliadinX is NOT for Celiac patients-only for gluten intolerant people. Gluten is a very tough protein and the Gliadin X does not break down the gluten before it reaches the small intestines which is where the damage to a celiac is done!  

Your GI could possibly not be aware of the many studies showing exactly how GliadinX (AN-PEP) breaks down the proline bindings of gliadin. Indeed, gliadin is a very tough protein because it has many proline bindings and the human body does not have the capability to break down these bindings. There are several enzymes that have the capability of breaking down these bindings including AN-PEP (GliadinX), Latiglutenase, Kumamax, Gluteguard and these are all actively researched at major centers such as the Mayo Clinic. 

I suggest that you speak with your GI again and print out these papers in preparation for the discussion

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

https://www.researchgate.net/publication/6338053_Efficient_degradation_of_gluten_by_a_prolyl_endoprotease_in_a_gastrointestinal_model_Implications_for_coeliac_disease

https://journals.physiology.org/doi/full/10.1152/ajpgi.00034.2006

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.611.8053&rep=rep1&type=pdf

10 hours ago, CKOwen said:

I don’t misunderstand the purpose of Gliadin X at all. While the use of enzymes is being studied as a way of helping to manage Celiac Disease, as of now, there are no enzymes that have been found effective for this use. None. The studies on these enzymes thus far show that they don’t survive the acid in your stomach and they don’t break down gluten in a way that would stop the immune response in people with Celiac Disease. I’m not trying to be a scold here but this is a serious disease and citing anecdotal usage is irresponsible and dangerous. There is a gulf between “seems to help” and “actually helps”. People come here for help and guidance and when there’s already so much misinformation out there about this disease it’s frustrating to see more of it here.

Nobody questions the severity of the disease but please be so kind to read this post and check for yourself the information that is presented and I hope that it will be worth your time.

There is a tremendous amount of research that shows that AN-PEP (the active ingredient of GliadinX) withstands the stomach acidity. Even more so, it has the highest activity at pH 2-4 and is less active at a lower acidity. Specifically because of that, GliadinX contains a component that enhances the acidity to boost the efficacy even if taken with food that lessens the acidity. Enzymatic degradation of gluten with multiple enzyme formulations is actively researched at the Mayo Clinic and several other world class centers with products such as AN-PEP, Latiglutenase, KumaMax and Gluteguard. Here is a paper that proves that AN-PEP works best in an acidic environment and has the capability of breaking down the immunogenic component of gluten. It also explains how it can minimize the inflammatory reaction in the small intestine https://journals.physiology.org/doi/full/10.1152/ajpgi.00034.2006

Based on the promising existing studies there are multiple studies going on right now that are designed to further investigate the reduction of inflammatory markers in blood, urine and stool. Here is an example

https://clinicaltrials.gov/ct2/show/NCT04788797

Until a cure will be found, enzymatic degradation is the only available method with a lot of research behind it showing the ability to deal with cross-contamination. Not all enzymes work and for that reason it is important to understand which have catchy names and which one have been proven to break down gliadin. These are not intended to be careless but as an adjunct to gluten-free diet understanding that a 100% gluten-free diet does not exist and knowing very well that virtually everybody has experienced cross-contamination or accidental gluten exposure. 

37 minutes ago, docaz said:

As Adam mentioned, the goal of the study is to prove (or refute) that GliadinX can break down contaminants which will then not show up in urine and stool samples. 

The current study does not use a home test kit but is more precise and can also quantify the amount of contamination. 

Sorry, I meant to write "Scott" not Adam. 

5 hours ago, celiacsupport said:

 

Thank you! We have a GI appointment soon, if all looks good at that time I think we will add Gluten x  to our regular routine. thanks so much.

Be prepared for the GI doctor to have never read the studies about AN-PEP and I would consider just bringing a printout. If the GI doctor can show any data, the AN-PEP does not work (besides one single study that was too short and both, placebo and AN-PEP did NOT have a negative effect) that's one thing, but if he/she just says "no" without any reason like so many completely ignorant people in the social media, I would ask why not. It almost appears that some people want to be miserable and want others to join them. 

On 1/14/2022 at 5:07 PM, celiacsupport said:

Super helpful information! If using a urine test for gluten it would still test positive even if the gluten had been neutralized in the stomach, correct?

With silent celiac it's really tough to know short term if there has been an exposure but the long term effect of continued small exposures could be devastating. definitely don't want to take extra risks and it would be great to have a neutralizer as a back up safety measure.

As Adam mentioned, the goal of the study is to prove (or refute) that GliadinX can break down contaminants which will then not show up in urine and stool samples. 

The current study does not use a home test kit but is more precise and can also quantify the amount of contamination. 

On 1/11/2022 at 8:04 PM, celiacsupport said:

Thank you for this. Yes, I have read some studies. My son is 18 and has silent celiac so it's really tough to determine whether he has had gluten exposure or not. It is not feasible to do blood test after every possible exposure to try to figure out how sensitive his particular system is. We have no problems at home but going out or food on the go is such an issue, especially for a young adult.

When you go out do you generally take 1 pill or more? I'm curious if you ever order food from a shared fryer? for example, french fries from a fryer that also fries non gluten-free chicken ? or is that too high a risk? or gluten-free pizza or salad from a place that makes their own non gluten-free dough?...it's so tough to navigate. What about a gluten-free baked good from a non-gluten-free bakery?

I know you can't guarantee safety, I'm just curious about how you use gliadin x.

Thank you so much for the response!

 

Hi,

I just happened to read your questions and I am the founder of GliadinX. 

I would like to mention that there is a major double blind placebo study going on right now. It is going slower than anticipated because of Covid restrictions for elective patient visits but you can read about the study here:

https://clinicaltrials.gov/ct2/show/NCT04788797

As Scott pointed out, there are a good number of studies showing that AN-PEP is very effective in breaking down gluten in the stomach. It is quite unfortunate, that most clinicians have never read the studies even if they are published in major peer reviewed journals and the results have been also presented and the largest gastroenterology meeting in Chicago in 2017 and this is the study that was presented. 

https://www.nature.com/articles/s41598-017-13587-7

As a clinician myself (in a different field), I can not understand how specialists in their field ignore data and do not recommend to their patients the only product on the market that can support a gluten-free diet by breaking down contaminants. All clinicians agree that a 100% glutenfree diet with occasional contamination or accidental exposure does not exist. I find it almost negligent that they do not inform their patients (not prescribe) about taking any AN-PEP containing product (and there are several on the market with GliadinX being the most concentrated and with adjusted acidity for faster digestion) not to eat gluten but purely as an additional safety measure because that guarantees that patients will be exposed to gluten. Many blogs are full of people speaking negatively about AN-PE but every single study shows that AN-PEP is effective. The only study that has shown no difference to a placebo was a 2 weeks study and we know that this is not enough time for blood tests to react and therefore both placebo and AN-PEP volunteers had no negative results after a gluten challenge.

In regards to monitoring contamination, regular blood tests are ineffective because it takes too much time for them to react but there are home urine kits that do detect gluten. There are also stool tests but these detect gluten contaminants from up to 7 days and therefore it is harder to identify when the contamination happened.

https://glutendetect.us/

On 10/15/2021 at 8:51 PM, LovintheGFlife said:

I have a follow-up question though: when eating a gluten-free meal in a non-dedicated restaurant, what's the best time to take Gliadin-X? Should I pop the capsule(s) before, after, or during the meal to mitigate any risk of cross-contamination? Advice from users is appreciated. Thank you!

The best time is to take GliadinX right at the start of the meal. GliadinX works while the food is in the stomach. If it is a very long meal (more than 90 minutes), you can take one more capsule at that time. 

9 hours ago, LovintheGFlife said:

Here's an update: I visited my GE today and asked him about Gliadin X. He claimed to have never heard of it. However, he advised me to go ahead and give it a try, adding: "if a medication or supplement does not harm you, it can't hurt to try". So, I just ordered my first supply (90 capsules) of Gliadin X on Amazon. Watch this space-will let you know how it works!

Hi,

At least he was honest. So many physicians have never read an article about enzymatic degradation of gluten and discount it out of ignorance combined with laziness to actually read the papers. Recently, almost every month, a new encouraging publication from various international medical centers is written about this topic. Most of them are literature reviews but each and every single one of them consider enzymatic degradation a promising adjunct to gluten-free diet. Here is just a recent one that is written by a group of scientists in Russia and the US (The title mentions sensitivity but the paper itself discusses celiac disease).  https://www.mdpi.com/1999-4923/13/10/1603/htm 

On 9/6/2021 at 7:33 PM, Oldturdle said:

If you are talking about Omission beer, that is what I was drinking at the barbeque.  Delicious!

Yes, Omission beer is treated with the same endopeptidase that is the main ingredient of GliadinX. You can read on their website that according to existing tests, their gluten content is less than 20ppm but the issue is that the reliability of the testing method that is used to measure how much gluten was removed is not fully validated. I hope that within not too long time, we will have a way to validate the tests and that will be very useful not only for beer but for many other products that start out with a gluten-containing ingredient and then the gluten is removed. There is also promising work done with gluten-free bread that actually tastes like real bread.