Gluten Cutter Ingredients

PROTEASES – Proteolytic enzymes (proteases) help you digest the proteins in food. The primary use of proteolytic enzymes is as a digestive aid for people who have trouble digesting proteins. However, proteolytic enzymes may also be absorbed internally to some extent and may reduce pain and inflammation.Papaya and pineapple are two of the richest plant sources.

AMYLASE –  is an enzyme that helps digest carbohydrates. It helps to relieve symptoms of indigestion (e.g., feeling of fullness, gas, bloating) that occur after meals.  Amylase is produced in the pancreas and the glands that make saliva. When the pancreas is diseased or inflamed, amylase releases into the blood. Too much or to little can cause pancreatic damage or cancer. 

CELLULASE – an enzyme that converts cellulose into glucose or a disaccharide. Since humans digest cellulose poorly, it is usually excreted in the stool as a component of plant fiber. Sometimes, however, it can build up in the esophagus, stomach, or intestines of susceptible individuals.

LACTASE –The LCT gene provides instructions for making an enzyme called lactase. This enzyme helps to digest lactose, a sugar found in milk and other dairy products. As humans grow out of early childhood, the body slows down production of the LCT gene.

Alpha Galactosidase Alpha-glucosidase breaks down complex carbohydrates into easily absorbed sugars. This may raise blood sugar levels in people with diabetes, which cause potential concern.  If taking medication for Diabetes, see your doctor before taking Gluten Cutter.

  • Alpha-galactosidase is ordinarily manufactured by the body and is not a nutrient. It is found in particularly high quantities in the yeast Aspergillus niger , the source of commercial products.

Beta Glucanese – Helps break down heavy starch and can improve overall digestion and reduce a large amount of negative gastrointestinal issues.  Used in beer production.

Beta-glucan is a substance found naturally in several foods, including oats, barley, and certain mushrooms.

May strengthen the immune system and knock out viruses, but, there’s some concern that it may lower blood sugar.

*At this time, there have not been enough sufficient studies conducted on any of these enzymes or ingredients.

(more to come soon)
 

Sources:

*http://www.med.nyu.edu/content?ChunkIID=21671
*http://www.nlm.nih.gov/medlineplus/ency/article/003464.htm
*http://www.wisegeek.com/what-is-cellulase.ht.
*http://ghr.nlm.nih.gov/gene/LCT
www.med.nyu.edu/content?ChunkIID=104337
*http://altmedicine.about.com/od/herbsupplementguide/a/Beta-Glucan.htm
*http://beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/

 

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Hi, I’m Kirsten

Kirsten is a Registered Dietician in training and a Gluten Free Nutrition Consultant. She has a Bachelors of Science from Illinois State and is working on her second degree at Metropolitan State University in Denver, in the Nutrition & Dietetics program. After graduation, she will pursue certification towards becoming a Registered Dietitian.

Kirsten was diagnosed w/ Celiac disease in 2010, her goal is to provide a path for healthy living to individuals who are seeking a tailored made lifestyle specific to them and their needs.

Kirsten believes that “everyone is different, there’s not one diet that can work for everyone. “Diet to me means short-term, so let’s change diet into ‘lifestyle change’ instead and think long-term. Make healthier decisions not just today but for the years ahead of us as well.”

Living the gluten free lifestyle is not an easy one and can be very overwhelming: from grocery shopping and social events, to deglutening your own household. Kirsten will help you walk you navigate the gluten-free maze with tips, tricks, humor, healthy recipes and more.

Please contact me for more information –  glutenfreegal1@gmail.com

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