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Gluten Intolerance? We’ve Got a Pill for That!

December 28, 2012 by  

Gluten Intolerance? We’ve Got a Pill for That!
PHOTOS.COM

The number of people suffering from gluten intolerance and celiac disease is on the rise, and more and more attention is being paid to finding a way to help these patients enjoy a healthy, pain-free lifestyle that includes the foods they want to eat.

To that end, scientists recently reported in the Journal of the American Chemical Society, advancement toward development of a pill that, like lactase pills for the lactose-intolerant, would zero in on the primary culprit robbing so many of their health — peptides.

Justin Siegel, Ingrid Swanson Pultz and colleagues explain that when gluten is consumed in foods, enzymes in the stomach break it down to small pieces called peptides. For most of us, peptides are not problematic. However, for the 2 million to 3 million Americans with celiac disease, peptides trigger an autoimmune response that includes painful symptoms.

That’s where the pill idea comes in. If the peptides could be further broken-down for digestion, celiac patients could quite possibly eat foods containing gluten without ill effects.

The scientists discovered a naturally occurring enzyme that had some of the ideal properties needed to further break down the peptides into smaller pieces. Upon modification in the laboratory, the new enzyme was able to break down more than 95 percent of a gluten peptide implicated in celiac disease in acidic conditions like those in the stomach.

According to the researcher, “These combined properties make the engineered [enzyme] a promising candidate as an oral therapeutic for celiac disease.”

Kellye Copas

Staff writer Kellye Copas has several years experience writing for the alternative health industry. Her background is in non-profit fundraising, copywriting and direct mail and web marketing.

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  • CHRISTOPHER ALLEN HORTON

    THE ENZYME ASIDE, Personal Liberty Digest OFTEN HAS ARTICLES ON HEALTHY FOODS. AS FAR AS I AM CONCERNED, EATING FOOD IS A FORM OF SELF-ENTERTAINMENT. TASTE SHOULD [AND, MUST] “REIGN SUPREME.”

    SO, I WOULD LIKE TO READ INFORMATION ON HOW PREPARATION IMPACTS THE “HEALTHINESS” OF FOODS. PEOPLE LOVE THEIR SPICES AND ANIMAL-FAT.

    • Marmaru

      Check out what heat does to enzymes. Also, microwaving foods seems to render it nutritionally innert. There are tons of research, Europe is ahead of US on that front for sure. You are a researcher, go for it!

  • Chester

    Now this IS funny, as I just finished reading the piece on how BIG PHARMA is killing us. Now, right after that, we have an article praising none other than BIG PHARMA for coming up with something that might actually help us. Wonder what the side effects of this NEW pill are going to be? Think they might be such that not everyone will want to use this pill, especially those who would not benefit from it in the first place?

  • Bill

    Hi Christopher,
    One way to start is too eat all of your vegetables raw and buy organically grown from your local farmers market. Or even start your own garden, you will be amazed at the difference in taste.

    I think I have an article saved somewhere the talks about alkaline/acid balance, I will try to find it for you. Basically, you can have a diet of 60% raw vegetables and 40% meats. Try to avoid breads and processed carbohydrates

    The different farms that sell at the farmers markets will many times have dinners at the farms. You should attend

    • CHRISTOPHER ALLEN HORTON

      “Bill,”

      THE ONLY TIME I EAT RAW CELERY AND CARROTS IS WHEN THEY ARE STICKING-OUT OF A Bloody Mary [HEAVY ON THE VODKA!].

      IN SOUL-FOOD COOKING, VEGETABLES ARE COOKED UNTIL TENDER.

      LIFE IS ABOUT LIVING. “Bill,” AS MALES, WE ARE TOLD IF WE LIVE LONG ENOUGH WE WILL DEVELOP PROSTATE CANCER BECAUSE OF THE CONTINUED GROWTH OF THE PROSTATE. IF WE CAN NOT ENJOY SIMPLE THINGS – LIKE, EATING TASTY FOOD – THEN, WHAT IS THE POINT?

  • Marmaru

    My understanding from several articles (other sites) is that over the past 50 or 60 years, hybridization of wheat and other grains have taken them from nutritious and healthy to being something the body does not process or recognize. Perhaps if the FDA was not just a front for Big Pharma and Big Agriculture then the proper information could become known.
    For example, wheat used to be “amber waves of grain”, three feet tall and all. Now it is about 14 inches tall, much more productive and GMO. Both good and bad. But if all studies are done in the lab and not with bodies and digestive tracts with their chemical reactions and such, then we get what works economically for the producers and we get the chaff.

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