What are enzymes?
Every organ, tissue and cell is dependent on metabolic enzymes. Digestive enzymes on the other hand are needed to digest food and unlock the full energy potential in the food and allow nutrient absorption. Since much of our diet today consists of foods that have been heated, cooked or processed and therefore contain little or no enzymes (because heat destroys enzymes), our body is often overly burdened to make digestive enzymes. Overtime the functions needing metabolic enzymes are shortchanged lowering immunity and energy because the body uses all its enzyme potential on digestion.
Specially formulated enzymes can help prevent the gastrointestinal discomfort associated with eating foods containing wheat, rye, barley and other grains in those sensitive to gluten.
ORDER NOW
Call 800-637-7893 ext. 318
Give code 1ESHEN964F and Get Free Shipping
Protease GL, found in "Gluten Digestion", is a unique enzyme blend that focuses on:
- rapidly digesting gluten into non-immunogenic peptides
- blocking partially-digested gluten peptides from being absorbed
- relieving any inflammatory response to the gluten
Digestive disorders related to gluten intolerance affect over 2 million Americans. Gluten, a protein found in grains, such as wheat, rye, barley, spelt, kamut, triticale and some oat products, may not be completely digested by the body. Gluten intolerance is caused by an immune response to the partially digested by-products of gluten and has been associated with a variety of disorders including: Celiac Disease, Dermatitis Herpetiformis, Multiple Sclerosis, Rheumatoid Arthritis, Irritable Bowel Syndrome, Crohn’s Disease and Autism.
Symptoms of gluten intolerance can include: recurring gas, abdominal bloating and cramping; chronic diarrhea or constipation; pale, foul-smelling or fatty stools; fatigue, unexplained anemia, bone or joint pain, osteoporosis, osteopenia, behavioral problems, tingling and numbness in legs, muscle cramps, seizures, infertility or reoccurring miscarriages, delayed growth or failure to thrive in infants, seizures, aphthous ulcers (pale sores in the mouth), tooth discoloration, loss of enamel, dermatitis.
Indications: Gluten intolerance.
References available upon request.
Suggested Dosage: One capsule 45 minutes prior to a meal containing gluten and, if needed, one with the meal itself. Take with adequate liquid.
Wednesday, October 17, 2007
Eat Healthy and Gluten-Free
Samples!!
7:00-9:00pm
With Sheryl Shenefelt, CN - Co-Author of the NEW BOOK "The Guide to a Gluten-Free Diet," with Dr. David Brownstein, M.D.
Location: Center for Holistic Medicine, West Bloomfield, MI
RSVP: 248-851-1600
For more information on Celiac disease, non-celiac gluten sensitivity, as well as shopping tips, eating tips, recipes and other resources for a gluten-free diet please see the NEW BOOK "The Guide to a Gluten-Free Diet," by Dr. David Brownstein, M.D. and Sheryl Shenefelt, C.N.
|
