About GluteGuard® 2017-12-05T14:50:34+00:00

The Science of GluteGuard

Based on world-first clinical research

The science of GluteGuard is the culmination of decades of Australian clinical research. Early work by Professor Hugh Cornell and colleagues, illustrating the biochemical composition of gluten, has been instrumental to today’s understanding of why gluten is difficult for many people to digest.

Cornell’s early work demonstrated that gluten is composed of complex peptides, some of which are toxic for those suffering from gluten related sensitivities.

Symptoms arise due to a definciency of an enzyme that, in most people, works to break down gluten peptides into harmless smaller fragments.

The potential for enzyme supplementation to address this deficiency, and also restore the ability to digest gluten, sparked the discovery that caricain. A natural enzyme found in the fruit oleoresin of the Carica papaya plant , caricain facilitates the targeted and highly effective breakdown of gluten peptides. This was the catalyst for the establishment of Glutagen by Dr Ted Stelmasiak in 2001, the patenting of caricain’s gluten-digesting action and the subsequent development of GluteGuard.

Professor H. Cornell

Prof. Cornell (PhD, FRACI) is a former Professor of Biological Chemistry at the RMIT University in Melbourne, Australia; with a distinguished international career spanning over 40 years in gluten intolerance and coeliac disease research.
Prof. Cornell has authored over 100 published scientific papers and presentations and has held appointments at Birmingham University (UK), University of Zurich (Switzerland), Karolinska Institute (Sweden) and Technical University (Germany). Prof. Cornell conducted founding work on the enzyme deficiency hypothesis in coeliac disease and holds several patents.

How Does GluteGuard Work?

GluteGuard is uniquely formulated for gluten digestion

When taken immediately before a meal, GluteGuard tablets pass through the stomach to the small intestine. This process is enabled by GluteGuard’s smooth enteric coating, which gives GluteGuard the ability to withstand the acidic environment of the stomach. Once in the small intestine, the enteric coating dissolves, the enzymes are released and exposed to gluten molecules, actively breaking down gluten at specific points into smaller peptides.

By targeting toxic fragments in this way, GluteGuard helps to prevent unpleasant symptoms that result from gluten sensitivity. In conjunction with a gluten free diet, GluteGuard breaks down peptides before they can inflict damage in the small intestine lining or trigger immune responses.

 

 With its unique formula and smooth enteric coating, GluteGuard is intended to:

  • Assist the digestion and targeted breakdown of dietary gluten in the small intestine.
  • Prevent common yet unpleasant symptoms of inadvertent gluten ingestion.
  • Serve as a helpful adjunct to a gluten-free diet.

As a listed complementary medicine (AUST L 277307), GluteGuard is designed to prevent the symptoms of inadvertent gluten ingestion (e.g. where cross-contamination may occur, if ingredient labelling is uncertain or when food preparation is out of your control).

GluteGuard is recommended for anyone seeking to prevent the symptoms of gluten ingestion, anyone wanting to maintain a gluten-free diet, or anyone looking to offset the possibility of gluten cross-contamination.

NOTE: GluteGuard is not intended to be used as a substitute for a gluten-free diet.

Suffering from unwanted symptoms of dietary gluten?

Millions experience symptoms due to gluten ingestion

Naturally present across the human diet, gluten is a protein found in wheat, barley, rye and other cereal grains. Yet, up to 10% of the population is estimated to experience symptoms within the wide spectrum of gluten sensitivity. That’s hundreds of millions of people around the world – men, women, young, old alike – with difficulties digesting gluten.

Gluten sensitivity is linked to a broad range of unpleasant symptoms including gastrointestinal effects – such as cramps, bloating and diarrhoea – and extra intestinal effects, such as fatigue and headaches. While some individuals with gluten sensitivity may experience fewer or less severe symptoms , others may suffer debilitating effects that result in a decreased quality of life. These unpleasant symptoms explain why millions of people around the world are currently going gluten-free or avoiding gluten in their diets.

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