About GlutenShield® - Enzymes - Prebiotics - Probiotics
ORDER NOW

GlutenShield® works by breaking down gluten, dairy, fats, carbohydrates and protein into small pieces for your body to use, shielding against possible effects such as inflammation and discomfort. It also helps to restore proper microflora balance by providing a full complement of beneficial probiotic bacteria. (15)

Just think of taking GlutenShield® as a way to provide your body with everything it needs to protect itself from potential “bad actors” commonly found in our modern diet.

Digital man with shield repelling bacteria

GlutenShield® is more than just a way to protect yourself from gluten. It is the all-in-one “digestive powerhouse” that can make digestion of everything you eat better.

Sandwich and Beer  GlutenShield® contains a revolutionary blend of enzymes, probiotics and prebiotics to assist with efficient digestion of gluten and other foods.

Let’s say you are having a submarine sandwich and a beer for lunch.

Gluten: DPP-IV and serrapeptase work to break down the gluten found in the bread, beer and processed deli slices. (2, 7)

Lectins: Vegetarian chitosan protects you from the wheat lectins in the bread.(12-13)

Lactose: Lactase can break down the lactose found in cheese and other dairy products. (4)

Phytates: Phytase can break the phytates found in bread and other grains into a form of phosphorus that the body can use. (6)

Cellulose: Cellulase, hemicellulase, and xylanase all break down the indigestible cellulose found in the cell walls of plants like tomatoes, lettuce and onions. (5)

Fats, Carbohydrates and Proteins: Lipase enzymes break down the fats found in the meat, cheese and condiments. Amylase breaks down the carbohydrates in the beer, vegetables and bread. Protease breaks down the protein in the meat, cheese and bread. (8)

Ingredients

The enzymes in our formula break down gluten, dairy, casein, carbohydrates, protein and fat. Enzymes are biocatalysts that break the bonds of the food we eat into small enough forms for our body to use. There are many different enzymes found in the human body and they all have specific jobs. Our formulation includes a carefully chosen combination of plant-based enzymes to help you get the most from the foods you eat.

Plant-based enzymes, found in the majority of enzyme supplements, originate from plant organisms that produce acid-stable enzymes.These enzymes are purified and characterized which means their pH is well known and easily determined. Most of these enzymes can work in a pH range of 2 to 9 without loss of activity.1  This means our blend of enzymes will survive the harsh acidic environment of your stomach. Here is the line-up of enzymes in GlutenShield® and what they do:

DPP-IV

Dipeptyl peptidase IV (DPPIV) is a protease class enzyme shown to have hydrolytic capacity for breaking down gluten. This means that DPP-IV can break the toxic protein, gliadin into harmless constituents before an immune response is triggered.2 Humans do produce this enzyme, but often in insufficient quantities required to break down gliadin molecules enough to prevent binding.3 We include DPP-IV to supplement the amount we naturally produce and provide relief from gluten related health issues.

Lactase

Lactose is a disaccharide found in milk and other dairy products. Each lactose molecule is composed of a galactose molecule and a glucose molecule bound together. The enzyme, lactase, is required to cleave the bond between these two so that the body can use the individual glucose and galactose molecules. However, many people stop producing this enzyme after the age of two. This enzyme deficiency prevents the breakdown of lactose, which can often lead to gas, bloating, and intestinal pain after consuming milk and other dairy products.4 We have included a dose of lactase in GlutenShield® to break this sugar down for use before it causes any problems.

Cellulase, Hemicellulase, and Xylanase

Cellulose is found in the cell walls of all plants and unfortunately, humans lack the necessary enzymes required to break them down. Usually, since the cellulose will pass through the stomach and small intestine intact, the bacteria in the large intestine will ferment it. This allows us to use some of the energy available from cellulose but it can produce a lot of gas in the process, which can lead to bloating or passing gas. cellulase, hemicellulase, and xylanase all break down cellulose before they reach the large intestine.

Phytase

Phytic acid is the storage form of phosphorus found in many seeds, cereals, and plant oils. When consumed, it has been shown to bind to essential minerals such as iron, zinc, and calcium. The resulting mineral compound is too large to be absorbed and can lead to nutrient deficiencies.6 Bacteria found in the gut of ruminant animals like cows produce phytase but we do not.6 We include phytase to cleave the bonds of phytic acid, releasing the phosphorus in a useable form and preventing it from causing mineral deficiencies.

Serrapeptase

This is another protease class enzyme that helps break down proteins. It is not naturally found in the human body but as a supplement, serrapeptase has been shown to reduce inflammation.7

Plant-Based Digestive Enzymes

Lipase, protease, and amylase are terms for the general categories of enzymes that break down fats, proteins and carbohydrates, respectively, into small enough particles for absorption in the gut. We include a full compliment of plant-based lipase, protease, and amylase enzymes to help you digest and absorb all of the foods in your diet.8

Prebiotics is the term used to refer to fermentable carbohydrates which stimulate and nourish probiotics and beneficial bacteria strains in the large intestine. They serve as a substrate and food for the good bacterial colonies there.9 GlutenShield® contains a proprietary mixture of prebiotics and herbs chosen to support the probiotics included in our formula.

Chitosan Oligosaccharide

Chitosan Olgiosaccharide in our formula serves the dual purpose of both prebiotic and lectin decoy. Plant lectins are anti-nutrient proteins found in many foods we eat including grains such as wheat. Lectins bind to cells in our digestive tract because of the sugar coating, or glycocalyx that surrounds each cell. Different lectins have been shown to have different attraction to specific sugars.10 Wheat lectin, known as wheat germ agglutinin (WGA), has been demonstrated to have a sugar-binding attraction to N-acetyl-D-glucosamine, meaning it will bind to that sugar whenever possible.11

Chitosan is a natural source of N-acetyl-D-glucosamine. By substantially including it in the GlutenShield® formula, we are providing a decoy to which the dangerous lectins in your diet can bind. This means that instead of binding to your gut wall and causing damage, the lectin can bind to our chitosan and be harmlessly carried out of your body during a bowel movement.12-13

Our mushroom derived chitosan is the first ultra-low molecular weight (3000 Dalton) product of its type in the world. Most sources of N-acetyl-D-glucosamine are derived from shrimp and crab shells. Our chitosan is derived from the cell wall of the oyster mushroom. Additionally, the chitosan in GlutenShield® is several orders of magnitude smaller (on a molecular scale, not a dosage scale) than any other on the market. This is referred to as Ultra Low Molecular Weight (ULMW) and provides a much greater binding potential. It addresses harmful wheat lectins, potato lectins, lectins found in nightshade vegetables, and is capable of binding lipids in the diet to reduce absorption.

Fructooligosaccharides (FOS)

Short-chain FOS serves as a substrate for gut bacteria and is metabolized to short-chain fatty acids. This can lead to lowering the pH in the gut environment and promote calcium absorption.13

Alfalfa Powder

Alfalfa is a rich natural source of prebiotics that can promote the growth of beneficial bacteria.14

Probiotics are live bacteria and yeast that are beneficial to health. Though we do not yet have complete understanding of the full scope of the mechanism that these organisms exert on human health, researchers have studied many strains and found them to have beneficial effects.15

Lactobacillus acidophilus16-18 Lactobacillus acidophilus16-18
  • Reduces the damage and toxic effects of mold and yeast growth and can prevent parasite growth
  • Boosts immune function
  • Reduces duration and severity of diarrhea
Lactobacillus casei19-21 Lactobacillus casei19-21
  • Helps to manage chronic cases of constipation
  • Can help to reduce the occurrence of lactose intolerance
  • Boots immune function
  • Assist with diarrhea associated with antibiotic use
  • Can reduce the rate and risk of bacterial infections
Lactobacillus rhamnosus22-23 Lactobacillus rhamnosus22-23
  • Boots immune function by decreasing intestinal permeability
  • Fights unhealthy bacteria and yeast
  • Can reduce the incidence of irritable bowel syndrome
Bifidobacterium lactis23-26 Bifidobacterium lactis23-26
  • Boosts immune function
  • Treat acute diarrhea
  • Reduce occurrence of dental carries
Lactobacillus plantarum27-29 Lactobacillus plantarum27-29
  • Boosts immune function
  • Can ease symptoms of irritable bowl syndrome
Lactobacillus brevis30-32 Lactobacillus brevis30-32
  • Boosts immune function
  • Decreases peptic ulcer causing H.pylori colonization
  • Can reduce the chance of developing kidney stones
Lactobacillus salivarius33 Lactobacillus salivarius33
  • Boosts immune function
  • Inhibits Candida yeast growth
  • Inhibits growth of pathogenic bacteria
Streptococcus thermophilus34-35 Streptococcus thermophilus34-35
  • Boosts immune function
  • Can lower chance of developing kidney stones
Bifidobacterium bifidum36-38 Bifidobacterium bifidum36-38
  • Boosts immune function
  • Alleviates irritable bowel syndrome symptoms
  • Can reduce the duration and severity of the common cold
Lactobacillus coagulans39-41 Lactobacillus coagulans39-41
  • Boosts immune function
  • Alleviates irritable bowel syndrome symptoms
  • Some evidence for alleviation of rheumatoid arthritis symptoms
Saccharomyces boulardii 42-43 Saccharomyces boulardii 42-43
  • Boosts immune function
  • Can reduce frequency of diarrhea
  • May reduce the symptoms of irritable bowel disease
1. CRC Press,. (2015). Handbook of Food Enzymology. Retrieved 28 October 2015, from https://www.crcpress.com/Handbook-of-Food-Enzymology/Whitaker-Voragen-Wong/9780824706869
2. Ehren J, e. (2015). A food-grade enzyme preparation with modest gluten detoxification properties. – PubMed – NCBI . Ncbi.nlm.nih.gov.
3. Hausch, F., Shan, L., Santiago, N., Gray, G., & Khosla, C. (2002). Intestinal digestive resistance of immunodominant gliadin peptides. American Journal Of Physiology – Gastrointestinal And Liver Physiology, 283(4), G996-G1003
4. Järvelä I, Torniainen S, Kolho KL (2009). “Molecular genetics of human lactase deficiencies”. Annals of Medicine 41 (8): 568–75
5. Worthington-biochem.com,. (2015).Cellulase – Worthington Enzyme Manual
6. Mullaney EJ, Daly CB, Ullah AH (2000). “Advances in phytase research”. Adv Appl Microbiol 47: 157–199
7. Al-Khateeb, T., & Nusair, Y. (2008). Effect of the proteolytic enzyme serrapeptase on swelling, pain and trismus after surgical extraction of mandibular third molars. International Journal Of Oral And Maxillofacial Surgery, 37(3), 264-268. doi:10.1016/j.ijom.2007.11.011
8. Mahan, L. Kathleen., Escott-Stump, Sylvia., Raymond, Janice L.Krause, Marie V. (Eds.) (2012) Krause’s food & the nutrition care process /St. Louis, Mo. : Elsevier/Saunders
9. Shoaf, K., Mulvey, G., Armstrong, G., & Hutkins, R. (2006). Prebiotic Galactooligosaccharides Reduce Adherence of Enteropathogenic Escherichia coli to Tissue Culture Cells.Infection And Immunity, 74(12), 6920-6928. doi:10.1128/iai.01030-06
10. Li, X., Tushima, Y., Morimoto, M., Saimoto, H., Okamoto, Y., Minami, S., & Shigemasa, Y. (2000). Biological activity of chitosan–sugar hybrids: specific interaction with lectin . Polymers For Advanced Technologies, 11(4), 176-179
11. Sharon, Nathan, and H Lis. Lectins. Dordrecht: Springer, 2007. Print.
12. Hamid R. Masood A. Dietary lectins as disease causing toxicants. Pakistan J of Nutr 2009; 8(3): 293-303
13. Heuvel, E., Muys, T., Dokkum, W., & Schaafsma, G. (1999). Oligofructose stimulates calcium absorption in adolescents. The American Journal Of Clinical Nutrition, 69(3), 544-548. Retrieved from http://ajcn.nutrition.org/content/69/3/544.full
14. Caselate de Sousa VM, Freitas dos Santos E, Sgarbieri V. The importance of prebiotics in functional foods and clinical practice. Food and Nutr Sci 2011; 2: 133-144
15. Sanders, M., Guarner, F., Guerrant, R., Holt, P., Quigley, E., & Sartor, R. et al. (2013). An update on the use and investigation of probiotics in health and disease. Gut, 62(5), 787-796. doi:10.1136/gutjnl-2012-30250
16. Beausoleil et al. Effectiveness of yogurt fermented with L. acidophilus Cl1285 & L. casei in antibiotic-induced diarrhea prevention: a randomized/double-blind/placebo-controlled study.Can J Gastroenterol. 2007 Nov;21(11):732-6.
17. Canducci et al. Lactobacillus acidophilus effectiveness against H. pylori. Aliment Pharmacol Ther. 2000 Dec;14(12):1625-9.
18. De Simone et al. Effect of Bifidobacterium bifidum and Lactobacillus acidophilus on gut mucosa and peripheral blood B lymphocytes. Immunopharmacol Immunotoxicol. 1992;14(1-2):331-40
19. Armuzzi A, e. (2001). The effect of oral administration of Lactobacillus GG on antibiotic-associated gastrointestinal side-effects during Helicobacter pylori eradication… – PubMed – NCBI .Ncbi.nlm.nih.gov.
20. Chang E, Yong K, Dong H, Joo C, et al. Lactobacillus casei prevents impaired barrier function in intestinal epithelial cells. APMIS 2011; 119(1): 49-56
21. Almeida CC, Lorena SL, Pavan CR, Akasaka HM, Mesquita MA. Beneficial effects of long-term consumption of a probiotic combination of Lactobacillus casei Shirota and Bifidobacterium breve Yakult may persist after suspension of therapy in lactose-intolerant patients. Nutr Clin Pract 2012; 27(2): 247-51
22. Francavilla, R., Miniello, V., Magista, A., De Canio, A., Bucci, N., & Gagliardi, F. et al. (2010). A Randomized Controlled Trial of Lactobacillus GG in Children With Functional Abdominal Pain.PEDIATRICS, 126(6), e1445-e1452. doi:10.1542/peds.2010-0467
23. Hojsak, I., Snovak, N., Abdović, S., Szajewska, H., Mišak, Z., & Kolaček, S. (2010). Lactobacillus GG in the prevention of gastrointestinal and respiratory tract infections in children who attend day care centers: A randomized, double-blind, placebo-controlled trial. Clinical Nutrition, 29(3), 312-316. doi:10.1016/j.clnu.2009.09.008
24. Arunachalam et al. Enhancement of natural immune function by dietary consumption of Bifidobacterium lactis (HN019). Eur J Clin Nutr. 2000 Mar;54(3):263-7
25. Chouraqui et al. Acidified milk formula supplemented with Bifidobacterium lactis: impact on infant diarrhea in residential care settings. J Pediatr Gastroenterol Nutr. 2004 Mar;38(3):288-92.
26. Söderling, E. (2012). Probiotics and dental caries. Microbial Ecology In Health & Disease, 23(0). doi:10.3402/mehd.v23i0.18582
27. Bixquert Jiménez, M. (2009). Treatment of irritable bowel syndrome with probiotics: An etiopathogenic approach at last?. Revista Española De Enfermedades Digestivas, 101(8), 553-564.
28. Bested, A., Logan, A., & Selhub, E. (2013). Intestinal microbiota, probiotics and mental health: from Metchnikoff to modern advances: Part II – contemporary contextual research. Gut Pathog, 5(1), 3. doi:10.1186/1757-4749-5-3
29. Ducrotté P, Sawant P, Jayanthi V. Clinical trial: Lactobacillus plantarum 299v (DSM 9843) improves symptoms of irritable bowel syndrome. World J Gastroenterol. 2012;18:4012–4018. doi: 10.3748/wjg.v18.i30.4012.
30. Turroni S, et al. (2007) Oxalate consumption by lactobacilli: evaluation of oxalyl-CoA decarboxylase and formyl-CoA transferase activity in Lactobacillus acidophilus. – PubMed – NCBI .Ncbi.nlm.nih.gov.
31. Linsalata M, e. (2004). The influence of Lactobacillus brevis on ornithine decarboxylase activity and polyamine profiles in Helicobacter pylori-infected gastric mucosa. – PubMed – NCBI .Ncbi.nlm.nih.gov. Retrieved 12 October 2015, from http://www.ncbi.nlm.nih.gov/pubmed/15068419
32. Effect of the oral administration of Lactobacillus brevis subsp. coagulans on interferon-alpha producing capacity in humans. (2013). Journal Of The American College Of Nutrition.
33. Shimauchi, H., Mayanagi, G., Nakaya, S., Minamibuchi, M., Ito, Y., Yamaki, K., & Hirata, H. (2008). Improvement of periodontal condition by probiotics with Lactobacillus salivarius WB21: a randomized, double-blind, placebo-controlled study . Journal Of Clinical Periodontology, 35(10), 897-905. doi:10.1111/j.1600-051x.2008.01306.x
34. Perdigon, G., Nader de Macias, M., Alvarez, S., Oliver, G., & Pesce de Ruiz Holgado, A. (1987). Enhancement of Immune Response in Mice Fed with Streptococcus thermophilus and Lactobacillus acidophilus. Journal Of Dairy Science, 70(5), 919-926. doi:10.3168/jds.s0022-0302(87)80095-4
35. Campieri, C., Campieri, M., Bertuzzi, V., Swennen, E., Matteuzzi, D., & Stefoni, S. et al. (2001). Reduction of oxaluria after an oral course of lactic acid bacteria at high concentration. Kidney Int, 60(3), 1097-1105. doi:10.1046/j.1523-1755.2001.0600031097.x
36. de Vrese, M., Winkler, P., Rautenberg, P., Harder, T., Noah, C., & Laue, C. et al. (2005). Effect of Lactobacillus gasseri PA 16/8, Bifidobacterium longum SP 07/3, B. bifidum MF 20/5 on common cold episodes: A double blind, randomized, controlled trial. Clinical Nutrition, 24(4), 481-491. doi:10.1016/j.clnu.2005.02.006
37. De Simone C, Ciardi A, Grassi A, Lambert Gardini S, Tzantzoglou S, Trinchieri V, Moretti S, Jirillo E. Effect of Bifidobacterium bifidum and Lactobacillus acidophilus on gut mucosa and peripheral blood B lymphocytes. Immunopharmacol Immunotoxicol. 1992;14(1-2):331-40.
38. Guglielmetti S, Mora D, Gschwender M, Popp K. Randomised clinical trial: Bifidobacterium bifidium MIMBb75 significantly alleviates irritable bowel syndrome and improves quality of life – a double-blind, placebo-controlled study. Aliment Pharmacol Ther 2011; 33: 1123-1132.
39. Hun, L. (2009). “Bacillus coagulans significantly improved abdominal pain and bloating in patients with IBS”. Postgraduate Medicine 121 (2): 119–124.doi:10.3810/pgm.2009.03.1984
40. Baron, M. (2009). “A patented strain of Bacillus coagulans increased immune response to viral challenge”. Postgraduate Medicine 121 (2): 114–118.doi:10.3810/pgm.2009
41. Mandel DR, e. (2010). Bacillus coagulans: a viable adjunct therapy for relieving symptoms of rheumatoid arthritis according to a randomized, controlled trial. – PubMed – NCBI .Ncbi.nlm.nih.gov. Retrieved 12 October 2015, from http://www.ncbi.nlm.nih.gov/pubmed/20067641
42. Vandenplas Y (July 1999). “Bacteria and yeasts in the treatment of acute and chronic infectious diarrhea. Part II: Yeasts”. Clin. Microbiol. Infect. 5 (7): 389–395. doi:10.1111/j.1469-0691.1999.tb00162.x
43. Choi CH, e. (2011). A randomized, double-blind, placebo-controlled multicenter trial of saccharomyces boulardii in irritable bowel syndrome: effect on quality of life. – PubMed – NCBI. Ncbi.nlm.nih.gov.
Bad Actors In Our Diet