As gluten is present in many different foods, following a gluten-free diet is difficult. And even with a gluten-free diet, it is almost impossible to fully avoid gluten intake. 4
There is still the risk of unintentional intake of gluten. Studies show that even when following a gluten-free diet, unintentional gluten intake can range from 200 mg/day to up to 3000 mg/day, depending on how strict a gluten-free dieter is. 4
Replenish Naturals brings you Gluten Free-er a full spectrum plant based digestive enzyme combined with Tolerase® G, the only gluten targeting enzyme backed by scientific data.*1,2
• Tolerase® G degrades gluten in the human gastrointestinal tract*1
• Proprietary blend of plant based digestive enzymes*
• Supports healthy digestion*
Supporting Studies:
Salden BN, Monserrat V, Troost FJ, et al. Randomised clinical study: Aspergillus niger-derived enzyme digests gluten in the stomach of healthy volunteers. Aliment Pharmacol Ther. 2015 Aug;42(3):273-85. doi: 10.1111/apt.13266. Epub 2015 Jun https://www.ncbi.nlm.nih.gov/pubmed/26040627
Janssen G. et al. Ineffective degradation of immunogenic gluten epitopes by currently available digestive enzyme supplements. PLos One 10, e0128065 (2015). http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0128065
Stepniak D1, et al. Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease. Am J Physiol Gastrointest Liver Physiol. 2006 Oct;291(4):G621-9. Epub 2006 May 11.
C Mitea, et al. Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model... Gut 2008;57:25-32 doi:10.1136/gut.2006.111609
.....it is almost impossible to maintain a diet with a zero gluten content because gluten contamination is very common in food. “Hidden” gluten (used as a protein filler) may be found in commercially available products, such as sausages, soups, soy sauces, and ice cream. Even products specifically targeted to dietary treatment of CD may contain tiny amounts of gluten proteins, either because of the cross-contamination of originally gluten-free cereals during their milling, storage, and manipulation or because of the presence of wheat starch as a major ingredient.3
