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Found 2 results

  1. Celiac.com Sponsor: Banner

    ZYGLUTEN: A Potent Multi-functional Digestive Complex

    Celiac.com 12/01/2018 - ZYGLUTEN is a targeted blend of enzymes, helpful microbes and botanicals designed to support gut-health via complete digestion of a meal containing even problematic foods. It completes most, if not all, of digestion before food leaves the stomach to prevent symptoms like GAS / BLOATING / ABDOMINAL PAIN / DIARRHEA. Twenty-two potent & diverse enzymes, packed at high loading in a tapioca capsule hydrolyze all types of foods containing even gluten/lactose/ FODMAPS/Cross- Reactors before they can cause problems in the gut. Unique microbes kill pathogens in gut and support management of issues like Irritable Bowel Syndrome, Acid Reflux and Leaky Gut. Botanicals turmeric and ginger help reduce inflammation. ZYGLUTEN was developed because Gluten-free diet and other products were not helping suffering consumers, RELIABLY. WHY MULTI-FUNCTIONAL Because root cause of gut health problems is not one but four, as stated below: Undigested food in parts of intestines where it should not be. Intolerance to GLUTEN / LACTOSE / FODMAPS / CROSS-REACTORS. Overgrowth of bad bacteria in gut flora. Inflammation in gut A word regarding root cause (1): Undigested food in some parts of the intestines can enable undesired fermentation producing gas/bloating/abdominal pain/toxins which can lead to infections/inflammation. Effect of root causes(2,3,4) is well known. ZYGLUTEN is multi-functional because its ingredients simultaneously attack all four root-causes. Other products (most are mono-functional) and gluten-free foods can help with one root cause, that too partially sometimes. POTENT GROUP OF ENZYMES In order to avoid ill effects of indigestion, it is critical that the whole meal, especially problematic components, are hydrolyzed before food leaves the stomach. All "culprits" (Gluten, Lactose, FODMAPS, Cross-Reactors) in food are difficult to digest because they are surrounded by a protective "armor" formed via their complexation (hydrogen bonds, Vander Walls forces, non-covalent interactions) with starches, fats, fibers in food. The 22 potent enzymes in ZYGLUTEN are from all families (proteases, lipases, carbohydrases, amylases, cellulases), containing endo as well as exo enzymes, known as well as enzymes that have not been even discovered yet. The proprietary combination of enzymes breaks the armor and completes the digestion in < 60 minutes (means before food leaves stomach). This is shown in graph below using gluten as a marker for % digestion completed. Gluten was selected as marker because it is so difficult to hydrolyze that if it is digested it means everything else is also. In summary, the unique, diverse, fast-acting and potent enzymes along with microbes and herbs packed at a high loading in a tapioca capsule probably makes ZYGLUTEN the most potent and probably the only multi-functional Digestive Complex in the market. UNIQUE MICROBES Helpful microbes in ZYGLUTEN are Lactococcus Lactis subspecies Lactis and Lactococcus Lactis subspecies Cremoris. They kill pathogens(2,10,11,12) in gut and thereby control overgrowth of bad bacteria in the "gut flora/micro-biome". They are also anti-inflammatory(2,3,4,5,11) and safe(5) (used in cheese making(9) industry for hundreds of years). QUICK DISSOLVING TAPIOCA CAPSULE ZYGLUTEN capsule is made of tapioca which dissolves in about 2 minutes in stomach environment vs about 20 minutes for gelatin capsule. This allows 45% longer time for enzymes in ZYGLUTEN to convert food/culprits into nutrients in the stomach, increasing the product effectiveness further. ADDITIONAL HELPFUL INGREDIENTS Both, microbes and the botanical ingredients (Turmeric & Ginger), being anti-inflammatory(7,8,9) implies even higher level of gut health support. ZYGLUTEN DIFFERENTIATORS More enzymes (22) at a higher potency, diversity & loading. Quick dissolving tapioca capsule (2 minutes vs 20) Helpful unique (kill pathogens & anti-inflammatory) microbes Additional anti-inflammatory botanical agents Complete gut-health support because ZYGLUTEN launches simultaneous attack on each of four root causes. Visit their site for more info. REFERENCES Narula AP, MD, FACP, FACG, FACN, AGAF, Evaluation of safety and efficacy of dietary supplement ZYGLUTEN inpatients with gluten sensitivity, Journal of Gluten Sensitivity, Jan 2015; Vol 14(1); Pages 17 to 21 Nuryshev et al., New Probiotic Culture of Lactococcus lactis ssp. Lactis: Effective Opportunities and Prospects, J Microb Biochemic Technol 2016, 8:4 Luerce TD et al., Anti-inflammatory effects of Lactococcus lactis during the remission period of chemically induced colitis, Gut Pathogens, 2014 Jul 29; 6:33 Han KJ et al., Anticancer and Anti-Inflammatory Activity of Probiotic Lactococcus lactis; J Microbiol Biotechnology 2015 Oct; 25 (10); 1697-701 Adelene A Song et al., A review on Lactococcus lactis: from food to factory; Microbial Cell Factories, 2017 16:55 Tuck CJ et al., Increasing Symptoms in Irritable Bowel Symptoms with Ingestion of Galacto-Oligosaccharides Are Mitigated by α-Galactosidase Treatment; American J Gastroenterol. 2018; 113; 124-134 Furtado DN et al., Bacteriocinogenic Lactococcus lactis subsp. Lactis isolated from goat milk: Evaluation of the probiotic potential, Braz J Microbiology 2014; 45(3); 1047-1054 Narula AP, MD, FACP, FACG, FACN, AGAF, (Zygluten) Digestive Enzyme Supplement Therapy for Diabetic Gastroparesis With Gastric Bezoar; American College of Gastroenterology; October 8, 2018, Poster Presentation. Brock TD, Lactococcus Lactis Lactis used in cheese making, Biology of Microorganisms (11th ed.); Prentice Hall; ISBN 0-13-144329-1 Braat H et al., Lactococcus Lactis Lactis benefits in Crohn’s disease. Phase 1 trial with transgenic bacteria expressing interleukin-10 in Crohn’s disease; Clinical Gastroenterology Hepatol. 4 (6): 754-759 Gamal Enan et al., Novel Antibacterial Activity of Lactococcus Lactis Lactis Z11 Isolated from Zabady; Int J Biomed Sci. 2013 Sep; 9(3): 174-180 Bahey M et al., Lactococcus Lactis based vaccines: Current Status and future perspectives; Human Vaccines, 7:1, 106-109 Habtamu LD et al., Occurrence of Lactose Intolerance; J Food Process Technol 6:505 Michele DR et al., Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactsidase; Enzyme Research Volume 2015, Article ID 806240, 7 Pages.
  2. I have a few things I would like to talk about. The following are excellent. AL-90 Digestive Enzymes by Allegany Nutrition. Gut-pro by Corganic. Both are Gluten and Corn Free, no fillers, very pure. If you have stopped eating gluten and are still feeling sick etc, corn might be the problem. Many gluten free products use corn as an assumed safe grain substitute. Are you buying into this myth? A Study published in the journal Gut identified that corn gluten caused an inflammatory reaction in patients with celiac disease. “The observation that corn gluten challenge induced an abnormal NO reaction in some of our patients with celiac disease is intriguing as maize is considered safe and is recommended as the substitute cereal in a gluten free diet.” Source: Gut. 2005; 54:769-774. Gluten Free Society’s Stance Corn is a grain. Corn has gluten. Many believe that corn gluten does not induce damage the same way that wheat, barley, and rye do. The fact of the matter is, gluten has not been studied adequately. Most of what we know about celiac disease and gluten have to do with gliadin (the gluten found in wheat only). As a nutritionist with over 10 years of experience guiding those with gluten sensitivity, I have seen corn be a severe problem for the majority of gluten intolerant patients. Many claim that they don’t react to corn and feel fine after eating it. The same can be said of those with silent celiac disease. Remember that a lack of symptoms does not mean that internal damage is not occurring. All of that being said, we should not make assumptions. Common sense and intelligent thought should be used as a basis for our dietary decisions. Gluten aside, consider the following about corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy. Remember, corn has gluten. The gluten in corn has not been adequately studied. Many studies to date have shown that corn induces inflammatory damage in those with gluten sensitivity. Almost half of all celiac patients don’t get better on a wheat, rye, and barley free diet. Is their a link between corn and refractory celiac disease? At this point in time we do not know for sure, but 10 years of clinical experience with gluten intolerant patients reacting to corn is enough data for me. Read more at https://www.glutenfreesociety.org/corn-gluten-damages-celiac-patients/#k6zhsrdZMK82e0Vi.99
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