Hidden Sources of Gluten + Gluteguard for Gluten Intolerance
When most people think of gluten containing foods they think wheat, bread, and pasta. But did you know there are many common foods and even products such as cosmetics that contain gluten?
Common foods that have hidden gluten you may not have been aware of include: soy sauce, sauces, marinades, dressings and seasonings (as they often use wheat flour to thicken), malt (including most beer, malt vinegar, Milo, etc.), Brewer’s Yeast, pre-made soups, processed meat and deli meats, icecream, some supplements and medications, and some spirits. Often products containing glucose syrup, starch and dextrin are made from wheat products (it should state allergens such as wheat or gluten on the label). If your gluten intolerance is highly sensitive you may need to check labels, look for “gluten free” products and research what ingredients are gluten containing as its not always obvious. This is particularly imperative for celiacs who may get symptoms from even a crumb of gluten.
Cross contamination of gluten in kitchens, particularly when eating out or travelling when you are unsure of what you are eating can also pose a problem for those that are highly sensitive to gluten. How many of you with gluten sensitivity have eaten out and chosen a gluten free meal only to experience symptoms?
I was recently introduced to a new natural supplement, GluteGuard, which contains enzymes from Papaya that aid the breakdown of gluten thus reducing symptoms in those with gluten intolerances. I was so excited to find out about this as its such a breakthrough for gluten sensitive people worldwide! I’ve been trialling it and finding it great when eating out or eating at other people’s houses when you can’t be 100% certain that your meal in gluten free.
What is gluten?
Gluten is a family of protein molecules (called glutenin and gliadin. Avenin in oats is a similar molecule) found in many grains such as wheat, barley, rye, spelt, farro, freekah and others. These particular protein peptides can be difficult to breakdown and digest and some people find it causes digestive discomfort and symptoms such as bloating, cramps, gas, changes in bowel habits, nausea, or fatigue.
How does GluteGuard work for gluten intolerance?
GluteGuard is a world-first innovative dietary supplement aimed at providing symptom relief for anyone suffering from gluten sensitivity. GluteGuard contains caricain which is a natural enzyme in Carica papaya fruit that was found (through Australian clinical research) to help breakdown gluten peptides during digestion. This helps alleviate symptoms of gluten ingestion. Important note from the GluteGuard website: “If you follow a gluten-free diet you should continue to strictly adhere to it. GluteGuard is an adjunct to a gluten-free diet, not a replacement.” It is not a treatment for Celiac disease.
My experience with GluteGuard:
I’ve been taking a GluteGuard tablet each time I eat out or at family and friends gatherings as a “just in case” as so far it has worked. I chose mostly gluten free meals where possible, but occasionally there has been cross contamination, hidden gluten, or small amounts of food that contained gluten. I’ve taken a GluteGuard tablet with my meal and not had any digestive discomfort or symptoms such as bloating and cramps.
GluteGuard have shared a few of my recipes in their website where you can find more gluten free recipes. I also joined the ‘Gluten Free Community‘ page on the GluteGuard site where you can find helpful info, read experiences from others or share your story. And if you want to hear more about going gluten free, I’d love you to watch my tips in this short video.
If you would like some further reading on the studies, please see my reference list below.
I’d love to hear from you and your experiences or if you have tried GluteGuard, so please feel free to email or message me on IG @trisalexandranutrition. Tris x
Cornell, H. J. (2016). Can dietary enzyme supplements aid people with coeliac disease? Australian Coeliac, The, 27-29.
Cornell, H. J. , Czyzewska, A. , Macrae, F. A. , Rydzewska, G. , Nasierowska-Gutmejer, A. , Bednarczuk, A. , & Stelmasiak, T. (2016). The Effect of Enzyme Supplementation on Symptoms and Duodenal Histology in Celiac Patients. International Journal of Celiac Disease, 4(2), 40-47.
Cornell, H., MacRae, F., Melny, J., Pizzey, C., Cook, F., Mason, S., … Stelmasiak, T. (2005). Enzyme therapy for management of coeliac disease. Scandinavian Journal Of Gastroenterology, 40(11), 1304-1312.