Gluten, a combination of several different proteins, is extremely difficult to digest. It’s most notably present in wheat, but is also found in barley, rye, and hidden in many prepared foods.

If you currently avoid gluten, you know how challenging it can be to dine out. Just by looking at a food, you can’t tell you if it contains wheat, gluten, or gluten-containing thickeners, binders, and flavor enhancers.

• Amylase to digest the carbohydrate so the other enzymes can target the gluten*
• Optimal pH Proteases for the speedy breakdown of gluten proteins in different areas and at varying pH’s into smaller polypeptide fragments and amino acids*
• Peptidase to release amino acids from gluten proteins and polypeptides*
• ATP or adenosine 5’-triphosphate, that’s missing from processed and cooked foods to help initiate your digestive processes*

Two key factors separate Gluten Enzymes from other gluten enzyme formulas. Instead of simply splicing the gluten protein down the middle, the peptidase enzyme in Gluten Enzymes cleaves the gluten protein’s peptide bonds in the center and at both ends for faster breakdown.

Also, the Amylase in our formula rapidly digests the protective carbohydrate surrounding the gluten, allowing the Proteases easy access to break down the gluten completely before it reaches your small intestine where it causes the majority of discomfort.*