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An In-Depth Look at Human Digestion

by Steve in Articles, Digestion and Immunity March 1, 2023

Human Digestion Human digestion starts at the mouth and ends at the anus. There are several mechanisms in the mouth that immediately begin to break down the foods we eat and prepare them for the rest of the digestive process. Through the process of mastication, or chewing, we are physically breaking the food into smaller pieces, which will help it travel more easily through the rest of the digestive system as well as increase the surface area available for the chemical agents in our body to bind to and break down the food. Glands under the tongue secrete saliva, a mixture of water, mucus, proteins, mineral salts and the enzymes lingual lipase and salivary amylase. Saliva moistens the food and begins to break down the fats and carbohydrates while the teeth and tongue combine the food into a mushy ball. As we swallow, this ball, now referred to as a bolus, is pushed to the back of the oral cavity and into the esophagus. A flap of muscle known as the epiglottis closes over the trachea, or windpipe, preventing any swallowed solids or liquids from entering the lungs. Once in the esophagus, the bolus is moved into the stomach via a process called peristalsis, which is a downward wave of muscle contraction. Peristalsis continues through most of the digestive system and is the primary mechanism that moves foods through the digestive tract. This action is also referred to as a “housecleaning wave”. Where the esophagus attaches to the stomach, there is a valve called the lower esophageal sphincter that regulates the movement of material from the stomach. In normal circumstances, it stays closed except when allowing a bolus to pass from the esophagus into the stomach. It typically takes roughly 10 seconds for food to pass from the top of the esophagus to the stomach. Stomach The stomach is essentially a bag made of three layers of muscle. Because of this muscled composition, the stomach is capable of contraction and expansion. It can expand to accommodate roughly a liter of food and liquid at once before any distention pressure is felt. It is also this ability to expand and contract that allows the stomach to mix, grind and churn the bolus. Additionally, 1.2 to 1.5 liters of gastric juice is secreted per day into the stomach. Gastric juice is a mixture of water, hydrochloric acid, electrolytes (sodium, potassium, calcium, phosphate, sulfate, and bicarbonate), mucus and enzymes. This juice is highly acidic due to its hydrochloric acid content and contains enzymes, both to break the bolus down further and make it more soluble in preparation for absorption to occur in the small intestine. At this point, the semisolid mixture created from the bolus is called chyme. While in the stomach, some absorption can occur though not very much. Small amounts of fluid (such as water and alcohol) can be absorbed from the stomach as well as some simple sugars like glucose and some amino acids. Many pharmacological agents are absorbed here as well. The time that the chyme stays in the stomach depends on the chemical and physical composition of the meal as well as the specific physiology of the individual. Fluids empty the most rapidly followed by carbohydrate, protein, and fat in that order. After an average of 2 to 4 hours in the stomach, when the food particles in the chyme have been reduced sufficiently in size and are at the appropriate level of solubility, the chyme will move through the valve at the base of the stomach, called the pyloric sphincter into the first section of the small intestine called the duodenum. (doo-oh-dee’-num) Small Intestine The small intestine is roughly 20 to 25 feet long and about 2 inches in diameter. It is the longest section of the digestive system and is divided into three sections. The first section, where the stomach meets the small intestine is called the duodenum. The duodenum is roughly 9 to 11 inches in length and contains the duodenal papilla where pancreatic juice and bile flows into the small intestine. When the chyme enters the duodenum, special cells in the walls produce the hormones secretin and cholecystokinin. These hormones signal for the pancreas to deliver pancreatic juice, which contains the enzymes trypsinogen, chymotrypsinogen, elastase, carboxypeptidase, pancreatic lipase, nucleases, and amylase as well as bicarbonate. The bicarbonate concentration neutralizes whatever stomach acid comes with the chyme so that the enzymes are able to work and the small intestinal wall is not damaged by the hydrochloric acid. [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] Cholecystokinin and secretin also signal for the sphincter of Oddi, a valve at the base of the common bile duct to relax, releasing bile into the duodenum. Bile is a brownish yellow liquid that is continuously produced by the liver. It is composed of water, bicarbonate, phospholipids, bile salts, emulsifying agents, cholesterol, and bile pigments. It is stored and concentrated in the gallbladder until release into the duodenum for digestion. Bile serves important functions in fat digestion, coating fat particles from food and allowing greater surface area for pancreatic lipase to work. The combination of enzymes and bile acids serves to further reduce the particle size and increase the solubility of the chyme. This allows for the nutrients within the food to pass through the walls of the small intestine and be carried throughout the body for use. Enzymes within the walls of the small intestine carry out any final breakdown of nutrients as the chyme travels toward the large intestine. The remaining length of the small intestine is divided into the jejunum and ileum. These sections are much longer than the duodenum. The jejunum is the middle section and is roughly 8 feet long while the ileum, the final section of the small intestine, is nearly 12 feet long. The chyme travels along the length of these sections and the useable nutrients

Lectins: The Gluten-Lectin-Leaky Gut Connection

by Robert Prowse in Articles, Leaky Gut February 20, 2023

After reading hundreds of articles and research papers, we started to come across several papers and theories that seemed like the pieces of a puzzle whose image was hidden. After several years and much effort, the pieces finally started fitting together to reveal a compelling picture. The following is our interpretation of what may be behind the increase in autoimmune and food-related disorders: Though it is a complicated, poorly understood, and controversial condition, we believe that leaky gut syndrome is highly relevant and may play a crucial role in the development of celiac disease, Crohn’s disease, ulcerative colitis, rheumatoid arthritis, asthma, chronic fatigue syndrome, psoriasis and much more. We understand that leaky gut syndrome is a widely debated condition and that not all health professionals believe it to be related to (or a direct cause of) disease. As research progresses, many doctors, dietitians, and researchers are becoming aware of the condition and seek ways to test for and treat it. If you haven’t heard of leaky gut syndrome, please read below: Leaky gut syndrome is the easier-to-say term for increased intestinal wall permeability. It just means that gut wall is easier to cross than it should be. The gut wall begins to be more porous and develop holes. Basically, your gut is leaking things it shouldn’t into your bloodstream. Leaky gut is thought to be caused or worsened by certain components of foods (more on that later), cytotoxic drugs, NSAIDS (non-steroidal anti-inflammatory drugs), irradiation of food, antibiotics, unbalanced gut flora, excessive alcohol consumption and compromised immunity. How It Works The intestinal lining is on the front lines of our immune system. We like to think of it as castle wall – we let the drawbridge down for visitors we know (like food and resource deliveries) but we leave it up to keep out invaders. The other layers of this sophisticated defense is called the epithelium. A single layer of epithelial cells normally stay connected together by tight junctions. These tight junctions are how the passage of nutrients is regulated in the digestive tract. The epithelial cells in the gut are tipped with finger-like projections called villi. When food is digested, villi absorb the nutrients and transport them through the epithelial cell into the bloodstream. When the digestive process is functioning normally, the tight junctions stay closed and only nutrients are allowed to pass through into the blood stream. When something goes wrong, the tight junctions become permeable or “open” and allow un-screened molecules through the border and into the bloodstream. Examples of things that can get through in this situation are bacteria, pathogens, yeast, incompletely digested food, lectins and more. That’s why we call it a leaky gut. As this process continues over time, the intestinal lining can become damaged and even leakier, allowing even more “undesirables” through the intestinal wall and directly into the bloodstream. Typically, this increase in offenders in the blood will make the liver and kidneys work that much harder to filter it all out. As the gut becomes increasingly damaged, the liver or kidneys may not be able to keep up with the constant flow of bacteria, pathogens, yeast, undigested macro-nutrients and waste products escaping through the gut lining. As more invaders get through, overworking and overwhelming liver and kidneys, they are able to wreak havoc systemically (throughout the body). When these offenders attach to the cells lining the gut, an immune response is triggered which can lead to collateral damage of healthy cells. This can lead to another chain of events in which the immune system begins to recognize certain molecules from food as invaders, calls for an immune response whenever you eat those foods, which can then cause even more collateral damage. This collateral damage can be experienced as bloating, cramps, diarrhea, inflammation, joint pain, skin rashes, headaches, malabsorption and more. As the result of continuous immune response and corresponding collateral damage, the gut becomes more and more damaged. If you are frequently eating foods that it recognizes as an invader – it has no time to heal. Healthy cells are destroyed and those microvilli we talked about earlier are not able to do their job, which prevents your body from getting all the nutrients that you need, which in turn leads to all sorts of problems such as a weakened immune system or nutritional deficiencies. To make matters worse, as your immune systems weakens, you become more susceptible to illness from the stream of junk (toxins, bacteria, pathogens, etc.) flowing through your leaky gut. If this vicious cycle continues for weeks or months or years, you body may ultimately end up fighting itself, potentially leading to the initiation of autoimmune diseases such as as Crohn’s disease, ulcerative colitis, multiple sclerosis, type 1 diabetes, lupus, rheumatoid arthritis, chronic fatigue syndrome, fibromyalgia, vasculitis, urticaria (hives), alopecia areata, polymyalgia rheumatica, Raynaud’s syndrome, vitiligo, thyroiditis, and Sjogren’s syndrome. With me so far? Great! Let’s go deeper and talk about the probable triggers that start off this awful process. The Hidden Causes Some of the most interesting emerging research regarding digestion and autoimmune disease has to do with a few factors that could be triggers for opening the draw bridge (tight junctions) of the gut. A few key factors that appear to be the likely causes of leaky gut are zonulin, gluten (the gliadin portion), and some lectins. Zonulin Zonulin is a protein that modulated the permeability of the tight junctions in the gut. So far, it is the only “key” that we know the human body produces. Zonulin upregulation has been implicated in the pathogenesis of several autoimmune diseases including celiac and type 1 diabetes. Zonulin is currently being studied as a potential target for celiac treatment. Gliadin Gliadin (1/2 of the protein complex we commonly refer to as gluten) has been shown to active (upregulate) zonulin signaling in everyone, regardless of celiac status, leading to the opening of tight junctions in the gut and leading to increased gut permeability. Gliadin is found in wheat, barley, rye, and triticale, which are all grains found nearly everywhere in our modern food supply. There are three main types

Gluten Sensitivity – Go Gluten-Free!

by Steve in Articles, Digestion and Immunity January 21, 2023

Gluten sensitivity plagues a huge number of people around the world and that number is on the rise. Because it so difficult to diagnose, we do not know the exact number but researchers estimate as many as 18 million in America alone. Until recently, the only way for people with gluten sensitivity to find relief was with a gluten-free diet. What does that mean, exactly? Gluten-Free Diet At first, it seems like this would a simple concept: a gluten-free diet is a diet that does not include gluten. While that is true, following a gluten-free diet is a little bit more complicated in practice. Because food companies have been using flour as a filler and binding agent in so many processed foods, there is gluten found in many surprising places. Pasta sauces, salad dressings, hot dogs and sausages, canned soups and some chocolates have all been contaminated with gluten by the food industry. This means that following a gluten-free diet is not as simple as avoiding bread and pasta. You have to learn what sneaky ways that gluten may be listed on an ingredients label (hydrolyzed wheat protein, modified wheat starch, brewer’s yeast), read the label for every food item you purchase, have long conversations with all of the servers you interact with, and interrogate friends and family members at potlucks. Not so simple. A Better Way If you suffer from non-celiac gluten sensitivity but don’t want to give up the foods you love there is now a better way to get relief. DigestShield® is a synergistic blend of enzymes, probiotics and more than 200 milligrams of our proprietary prebiotic, chitosan. It breaks down gluten, dairy, carbohydrates, fat and protein plus re-tunes the gut to help you get back to feeling great. If you suffer ANY distress after eating, reach for DigestShield® before you eat. It is the only product on the market that can shield against gluten and other negative influences in our diet such as lectins. If you’re looking for a smart solution for all of your digestive needs, DigestShield® is the answer. Designed by doctors, our proprietary blend of ingredients is safe, effective and GUARANTEED to work. Order Now

Gluten-Free: History of a Movement

by Robert Prowse in Articles November 17, 2022

The history of the gluten-free movement is both interesting and relevant to more and more people every day. Most likely, gluten sensitivity and celiac disease have been with humans ever since our ancestors started eating grains. The first record of the symptoms of celiac disease comes from 100 AD when the Greek physician, Aretaeus the Cappadocian, known as Galen, described the characteristic stool of celiac patients. Anthropologists recently found the bones of a young Roman woman who appears to have died from chronic malnutrition due to celiac disease. There are “bread-crumbs” to follow from ancient to modern times indicating that people have more or less always suffered from ingestion of gluten. What is less clear is what has happened in the last couple of decades that has increased the prevalence of celiac disease and non-celiac gluten sensitivity. There has been a four-fold increase in the diagnosis of celiac disease between 1990 and 2012 and it is believed that two-thirds of celiac cases go undiagnosed. It is hard to make statements on the prevalence of non-celiac gluten sensitivity but it is easy to see that it has increased since it was not a recognized condition as recently as 10 years ago. There is, however, evidence to suggest that it may affect as many as 1 in 20 Americans. Where does this increase come from? Before we look at the factors that led to this increase, check out this infograph of great moments in the gluten-free movement’s history: There are many theories and explanations floating around but no consensus. As with most things in this world, the answer lies in the interaction between people and their environment. People are changing their behaviors and their environment is changing faster than ever before. Let’s take a look at these two areas and the factors within them. Behaviors More testing being performed Because celiac disease presents in so many ways, it is not easy to diagnose. Until a few decades ago, it was generally believed that celiac disease only produced a handful of very uniform symptoms: stomach cramping, chronic diarrhea, bloating, and weight loss. In the past 10-15 years, we have learned that celiac disease produces a much wider array of symptoms than previously believed. We now believe that symptoms of celiac disease may also include chronic headaches, malnutrition, arthritis, skin rashes, osteoporosis, infertility, anxiety, depression, and even epilepsy in rare cases. This leads physicians to consider and test for celiac disease more often than they previously would have. The tests themselves are better as well. In the past, tests relied on multiple intestinal biopsies, which required an individual to eat a gluten-containing diet for several weeks or longer. The tests would not necessarily catch cases of “silent celiac” in which extra-intestinal issues were the main problem. Though we still do not have a standard for testing, the options available to practitioners include genetic tests and a variety of blood and stool biomarkers that are more accurate and less invasive. So the combination of more tests being performed and those tests catching the illness more often may be playing a role in the increased diagnosis of celiac disease. Of course, these factors alone cannot explain the increase in celiac disease and gluten spectrum disorders. More self-diagnosis In addition to the people being diagnosed by physicians, there are scores more who “self-diagnose” with gluten issues. “Gluten-free” has become popular so more people are trying it and, while not all of those people really need to avoid gluten, many of them find that they feel better after eliminating wheat from their diet. What may have started out as an experiment based on popularity becomes a real change for the better in many people’s lives. Environment Of course, our environment plays a big role in our behavior. There is a theory that part of the increase in gluten sensitivity spectrum disorders is due to increased consumption of gluten along with industrialized processing practices. (Wheat is often sprayed with herbicide just prior to harvest to increase yields and to act as a desiccant for drying.) Increased Exposure Speaking of processing, this is another way that we are getting exposed to more gluten than ever before. Because the food industry uses wheat and isolated gluten as filler in many products – things like soups, sauces, dietary supplements, even white pepper – we are often unknowingly consuming more gluten than just what we find in baked goods. Gut Bacteria There is an interesting theory that certain types of bacteria that can colonize our gut have an effect on the risk of developing gluten intolerance. This is a perfectly feasible theory as our gut bacteria perform many functions in digestion, immunity, hormone regulation, and even behavior. We do not yet have a complete understanding of all species of gut bacteria and what they are capable of. What Does the “Gluten-Free” Future Hold? Though we can not say for certain why there has been such a huge increase in the number of people diagnosed with celiac disease and the number of people feeling the effects of non-celiac gluten sensitivity, we know that a rise in awareness has been a boon to those suffering from gluten issues. There are more gluten-free products available than ever before for those with celiac disease who must be on an entirely gluten-free diet. Correspondingly, there has been a significant increase in the amount of research being done into celiac disease and non-celiac gluten intolerance. This means that more solutions are being introduced to the market and a greater understanding is developing within the healthcare community. Because of the way our food supply is currently structured, gluten will remain in our lives for decades to come and “gluten-free” will continue its meteoric rise in public awareness. The smartest thing we can do is to find ways to reduce the risk that not being gluten-free poses to us. How to Protect Yourself From Gluten Even if you do not experience acute symptoms, there is good evidence that the gluten in your

What You Need To Know About Acid Reflux

by Steve in Articles, Digestion and Immunity November 17, 2022

All You Need To Know About Acid Reflux And How To Manage It With Your Diet BY KAREN REED – from Positive Wellness Acid reflux affects babies, children, and adults. It is a debilitating condition for some and is often linked to the food or drinks you consume. When people are diagnosed with acid reflux, they start to wonder what it really means. Just how dangerous is this condition for your health? After that, they want to know how to stop it. The good news is you can stop acid reflux with your diet. There are also many other options, whether you want a homeopathic remedy, an over-the-counter product, or don’t mind medical options. Here’s all you need to know about acid reflux and how to stop or prevent it. What Exactly Is Acid Reflux? Acid reflux can also be referred to as gastroesophageal reflux disease (GERD) or heartburn. Many people only realize they have it when they feel a burning sensation in their chest. For some, it is just a temporary problem and quickly resolved. Others find they have to deal with it on a daily basis, finding ways to manage the pain and discomfort. It occurs because the valve to your stomach doesn’t close properly. It needs to open to allow food into the stomach and then should close to prevent any of the stomach acid going back up. When it doesn’t close, the stomach acid can leak through into the esophagus. Sometimes the problem is linked to the valve opening too often. The food hasn’t quite finished digesting, or you’re not actually eating anything, but the valve opens and allows acid out of the stomach. Another cause of acid reflux is when people suffer from a hiatal hernia. This is when the stomach partially moves above the diaphragm. The valve follows, and the diaphragm can’t help to keep the acid inside the stomach. You get the same symptoms of acid reflux, but they are symptoms of the problem. Why Does Acid Reflux Occur? The most common reason to suffer from GERD is the valve problem. This can occur because you have eaten big meals or because you lie down straight after eating. The body struggles to digest food, and the acid can move in the wrong direction. Those who are overweight or obese are also more likely to suffer because their stomach isn’t able to make space for all the food to digest. Pregnant women also find they have heartburn, especially later in pregnancy. Hormonal changes and the growing baby are linked to this issue. Once you give birth, you’ll likely find that the heartburn completely disappears. Certain foods cause GERD, and we’ll look into these in more detail later. For now, be aware that anything with citrus, garlic and onions, spicy and fatty foods, and chocolate can all lead to acid reflux. You may also find coffee and tea, carbonated drinks, and alcohol is also a problem. Those who are on certain medications may also suffer from the problem. You’ll need to discuss the risk of the side effect with your doctor, especially if you take blood thinning medication. Knowing the Symptoms of Acid Reflux Before you can work on preventing it, you need to know if you definitely have GERD. You’ll also need to make sure that it’s not a symptom of another problem. Most of the time you’ll be able to self-diagnose acid reflux. You’ll feel a burning feeling in your chest, usually referred to as heartburn. This is the acid attacking the oesophagus. Sometimes, you may feel this burning feeling in your throat, depending on how high up the acid has been able to travel. Regurgitation is another common problem, and you’ll usually feel like you’ve brought up your stomach acid. This is just the acid being allowed to get further up the chest and into the mouth. Try not to swallow anything back down, as you’ll just feel the pain on the way back down. The best thing to do is to spit it all out. Some people feel like they burp much more often due to the acid and gas in their chests. They can also feel bloated, or have hiccups that just don’t stop. You may feel nauseous, and even find that you lose weight without even trying since your body doesn’t quite digest all the food that you eat. It is possible that you’ll have this feeling of food still being in your throat. This is common in those where the valve doesn’t close completely and food escapes or when there is an underlying reason for your GERD. If the acid is in your throat, it can burn or feel sore all the time. You may also feel wheeze and have a dry cough. There are times that the acid will come up but then go down the wind pipe. Finally, bloody and black stools are common. You may also find that there is some blood in your vomit or when you spit out the acid. This is because of the burning within the oesophagus. When Will You Feel the Symptoms? The symptoms can be experienced at any time. If you’re resting, you may experience the pain a lot more often than if you were on your feet. When trying to sleep is one of the most common types that you’ll likely experience the symptoms. Lying down makes it much easier for the acid to travel up. Think about it! When you’re standing, gravity plays a part. It is always much harder for anything to travel up, even if the valve is completely open. While lying down, you’ll find that the acid is more likely to get into your chest, and you start feeling the burn. If you’ve had a big meal, you can also find that the symptoms are more common. The body is struggling to get rid of all the food and has to produce more acid. This then gets into the rest of the body.

Heal Your Gut – with Chitosan

by Steve in Articles, Digestion and Immunity November 5, 2022

Feeling and looking great is everyone’s dream. DigestShield® makes that dream easier! DigestShield® works to make your life better in four big ways. Serrapeptase and AN-PEP enzymes break down gluten before it can cause any damage to your gut or cause you to have any of the awful symptoms of gluten sensitivity. (1) General digestive enzymes make sure that you’re getting the best nutrition possible from what you eat and prevent other common dietary irritants like wheat, soy, and dairy from giving you trouble. (2) Eleven types of probiotics work to heal your gut and crowd out bad bacteria or yeast that you have wreaking havoc in your gut.(3) (4) Vegetarian chitosan protects you from dangerous proteins found in wheat and it binds up fat in the gut reducing the amount that is absorbed .(5)(6) Was the second bit of #4 a surprise? Yes. DigestShield® can help you lose weight. We include a healthy dose of vegetarian-derived, ultra-low molecular weight chitosan in every capsule of DigestShield®. The molecular weight is important because in clinical trials, the lower the molecular weight of the chitosan used, the greater its binding capability. (6-8) The vegetarian chitosan in our formula has the lowest molecular weight of any digestive product on the market at just 3000 Daltons! The chitosan found in typical shrimp or crab shell-derived chitosan, used in glucosamine chondroitin formulas is approximately 300,000 Da. Studies have shown that chitosan binds to fat in the gut and prevents it from being absorbed as well. This means that you can lose a few pounds just by taking DigestShield® without making any other changes. Protection from gluten, relief from digestive ills, and a weight loss boost all in one! Ehren J, e. (2015). A food-grade enzyme preparation with modest gluten detoxification properties. – PubMed – NCBI . Ncbi.nlm.nih.gov. 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 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 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 Sharon, Nathan, and H Lis. Lectins. Dordrecht: Springer, 2007. Print. Zhang, J., Xia, W., Liu, P., Cheng, Q., Tahi, T., Gu, W., & Li, B. (2010). Chitosan Modification and Pharmaceutical/Biomedical Applications.Marine Drugs, 8(7), 1962-1987. doi:10.3390/md8071962 Y, S. (2016). Low molecular weight chitosan inhibits obesity induced by feeding a high-fat diet long-term in mice. – PubMed – NCBI . Ncbi.nlm.nih.gov. Trivedi, V., Satia, M., Deschamps, A., Maquet, V., Shah, R., Zinzuwadia, P., & Trivedi, J. (2015). Single-blind, placebo controlled randomised clinical study of chitosan for body weight reduction.Nutrition Journal, 15(1). doi:10.1186/s12937-016-0122-8

What is Phytate?

by Robert Prowse in Articles October 31, 2022

Phytate or phytic acid is simply the storage form of phosphorus in plants. It has been identified as an anti-nutrient or bad actor in our diet because we lack the proper enzyme, phytase, to convert it to usable phosphorus. It has a tendency to bind to important mineral nutrients like calcium, iron, and zinc, making them unavailable for use in the body. The enzyme Phytase can be supplemented and will convert phytic acid into a form of phosphorus that the body can use. Every capsule of DigestShield® contains Phytase specifically for this job. Phytate is found in many plants but is heavily concentrated in grains such as wheat, potatoes and nuts. Beans, including soy, contain high concentrations of phytate. Note that all of these are also sources of lectins. PHYTATE MOLECULE Because it is found in so many plant foods, the best way to prevent phytate from stealing calcium, iron and zinc from you is to take a supplement containing phytase. This gives your body the tools it needs to convert phytate to a beneficial form of the nutrient phosphorus. Phytase Phytase is the enzyme that is required to convert phytate into a usable form of phosphorous for the body. Ruminant animals like cows, and certain probiotics like Lactobacillus salivarius, produce phytase but humans do not. Because of this inability by the human body, we have included phytase and L. salivarius in DigestShield® to help you deal with the phytate in your diet. [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Gut Flora – What is it?

by Steve in Articles, Digestion and Immunity July 21, 2022

Gut flora refers to both good and bad bacteria living in our gut. The number of bacteria living on and inside of each and every one of us is estimated to be 10 times greater than the number of our own cells. In the past few years, it has become increasingly clear that the specific makeup of one’s gut flora plays a huge role in their health and happiness. There are good bacteria, bad bacteria, and bacteria that can be either depending on how many of them colonize you. What is Gut Flora? The term gut flora refers to the bacteria that live in your gut. There are thousands of species of bacteria that have been found in the gut and everyone’s gut flora is different. We get some of our gut flora from our mother during birth but the rest of the flora comes from a combination of our environment, the foods we eat and the choices we make. Balance is important because, just like people, different kinds of bacteria behave differently and optimal health derives in part from having the right ratio of the right kinds of flora. What Does Gut Flora Do? In the past, it was thought that fermentation of fiber was the primary function of gut microbes. Indeed, our gut flora ferments the carbohydrates that make it through the small intestine and into the large intestine. This is how they eat. The fermentation process is how they extract nutrients from our food. The byproduct of fermentation is gas (yes, that kind of gas) and that is why we feel bloated after eating something that is poorly digested like gluten or dairy or fibrous vegetables. Recently, we have discovered that gut flora is responsible for so much more than fermentation. Researchers are finding more and more evidence in favor of the idea that the specific makeup of a person’s gut flora has very real effects on their immune system, mood, food preferences and maybe even weight. These tiny organisms are able to control these aspects of our lives by chemically signaling our bodies to release hormones that can activate the immune system, affect our mood or trigger cravings for certain foods. How Do I Balance My Gut Flora? The key to balancing your gut flora is getting the right mix of bacteria into your system. The easiest way to get this variety is by taking a high-quality probiotic supplement. When selecting a supplement, choose one that has a good variety of strains rather than a huge number of one or two strains. The mix of strains is more important than the number of colony-forming units (CFUs). DigestShield® provides the ideal blend of 11 probiotics, 20 digestive enzymes, and 5 potent prebiotics to create the best possible digestive support. After you try it, you’ll believe it.

Hidden Sources of Wheat

by Steve in Articles, Digestion and Immunity January 21, 2022

Processed foods are part of most people’s diet. They are packed with salt, sugar, fat and loads of additives. One of the most common additives is wheat, hidden in many different ingredients. This can make following a gluten-free diet impossible if you aren’t in the habit of reading labels. We have compiled a list of common places that wheat and gluten may be hiding in processed foods. I hate wordpress a lot Hidden Sources of Wheat Beer Breadings and coating mixes Bouillon Cubes Brown Rice Syrup (May contain malted barley) Candies Canned meats and fish in broth Caramel Color (Usually corn-derived, but check) Cheese products- Sauces and some shredded cheeses Condiments (Carefully read condiment labels. Gluten is often used as a stabilizer or thickening ingredient in ketchup, mustards and Oriental sauces) Deli Meats, breaded fish and meats, pre-packaged ground beef products and hot dogs Dextrin (Usually corn-derived but always check) Dry-roasted nuts Flavorings, food starches, seasonings, and malt are general and vague words to watch for on labels of packaged foods. These terms are often clues that the product may contain gluten. For example, “malt” vinegar and “malted” milk powder contain gluten. French fries Gravy Products (Dry products, bouillon cubes, and processed, canned products) Hydrolyzed Vegetable Protein (HVP) and Texturized Vegetable Protein (TVP) Imitation fish, meats and cheeses Instant flavored coffee/cocoa mixes Licorice candy (black and red) Matzo Meal Modified Food Starch Mono and di-glycerides Pickled Products Salad Dressings Sauces, including soy sauce which is commonly made by fermenting wheat. (Check ALL processed sauce labels- From BBQ sauce to ice cream toppings, chili pepper products and tomato sauce products-all may contain gluten) Sausage Self-basting poultry products including turkey with added “solutions” Snack foods including flavored potato chips and corn chips Soups, stocks and broth Spice and herb blends (spices and herbs in their natural form do not contain gluten) Rice products with seasoning packets As you can see, the list is pretty long. Obviously, your best bet would be to avoid processed foods whenever you can but that’s not always possible. When you do have to rely on processed foods, do two things to protect yourself from gluten and other dietary bad actors: read the ingredients and take DigestShield® before you eat.

Gluten and Flour

by Robert Prowse in Articles, Gluten October 30, 2021

We’ve identified gluten as a potential cause of leaky gut syndrome, chronic inflammation and possibly a key factor in autoimmune diseases. Gluten is found in anything made from wheat, barely or rye including breads, cupcakes, muffins, bagels, cakes and the like. However, these things do not contain the same levels of concentration of gluten due to differences in flour composition. Let’s take a look at a few of the most common flours, what they are used for and how full of gluten they are. Processing Before we get into the different types of flours, let’s talk about a few common terms associated with the processing of grains into flours. Grinding grains into a fine powder makes flours. Over the years, processors have further refined grains by removing portions of the hull before grinding and have found that adding certain chemicals to the flour can change the color, texture or both. Refined vs. Whole When someone says that a flour is “refined”, they don’t mean that the flour likes classical music and afternoon tea. The term refined is referring to how much of the grain has been removed prior to grinding. Wheat and other flour grains have three parts: the bran, the endosperm, and the germ. The bran, or hull, is the outer layer and contains most of the grain’s fiber. The endosperm is the largest portion and contains most of the carbohydrate of the grain — it is the energy storage for the germ. The germ is the portion of the grain that actually sprouts. Refined grains have had the bran and the germ removed so that the endosperm is all that remains. This will render the finished product softer in texture and lighter in color. It also removes almost all of the fiber and B vitamins found in the grain. Most of the gluten found in bread is in the endosperm so refining does not make grains any safer from a gluten perspective. Whole grain flour is just that – whole. In this process, the complete grain has been ground into flour so it contains the bran, endosperm and germ. This results in flour that is tougher in texture and darker in color. The resulting product will be more fibrous, contain more B vitamins and be tougher than products made from refined flours. The gluten content, however, is similar in refined and whole-wheat products. Bleaching Bleaching refers to adding a chemical that actually makes the flour lighter in color. Though chlorine gas is one of the things used to bleach grains, the term comes from the color-changing properties, not because actual bleach is used. There are many different agents used to bleach grains including benzoyl peroxide, chlorine gas, ascorbic acid (vitamin C) and azodicarbonamide. If you choose to continue to eat grains, you should try to avoid any processed with azodicarbonamide because it transforms into two potentially carcinogenic compounds when baked. Maturing Another process commonly employed by grain producers is maturing. Maturing is the process of adding a chemical agent to the grain to increase or decrease the development of gluten. Because gluten is the protein in flour responsible for much of the texture of baked goods, its development will affect the texture of the final product. Some common maturing agents are potassium bromate, ascorbic acid, chlorine gas, and azodicarbonamide. You’ll notice that some of these are both bleaching agents and maturing agents. Potassium bromate should be avoided if possible for the same reasons as azodicarbonamide: it can cause cancer in humans. Types of Flours (In Order of Gluten Content) Cake Flour As the name implies, this flour is used for making cakes and has the finest texture and lowest gluten content of all of the common flour types. It is so fine that it almost has a silky texture. Because of its very low protein (gluten) content, it is mostly starch and yields very soft and fluffy products. It is roughly 6-7 percent gluten by weight. Pastry Flour Though it has very similar properties to cake flour, pastry flour is more well-suited for the specific texture of pastries – crisp but soft. Both cake and pastry flours can be used to make cookies, cakes, pastries, and crackers. Pastry flour is roughly 9 percent gluten. All-Purpose Flour This, as you may have guessed, is the most commonly used flour. It is about 11 percent gluten and is the flour usually used to make breads. Because of the higher gluten content, it will yield a denser, tougher product than pastry or cake flour. Whole Grain Flour This is flour ground from the whole grain, not just the endosperm. Because the bran or hull is included, products made using whole grain flour will be even more dense and tough than products made with all-purpose flour. Whole grain flour is typically unbleached as well so the baked goods will be darker than products made from the other types of flour. High-Gluten Flour So, flours are not very interestingly named. High-gluten flour is upwards of 15 percent gluten. This flour is also most often used for bread making but is not as commonly used as all-purpose flour. The higher protein content means lower carbohydrate content so it is sometimes used to make breads for diabetics. They All Contain Gluten It would be wonderful to say that cakes, due to the low gluten content of cake flour, are not causing the same problems as other baked goods. However, even this small concentration of gluten in cake flour is still probably enough to cause at least temporary leaky gut issues. That means that the gluten in all of the other flours will as well. As we’ve said before, the best way to protect yourself from the gluten in baked goods is to simply stop eating them. Of course, this is not as simple as it sounds. Not only are these foods delicious, they are everywhere in our food supply. Unless you are able to completely eliminate baked goods and the other bad actors from your diet,

An In-Depth Look at Human Digestion

Lectins: The Gluten-Lectin-Leaky Gut Connection

Gluten Sensitivity – Go Gluten-Free!

Gluten-Free: History of a Movement

What You Need To Know About Acid Reflux

Heal Your Gut – with Chitosan

What is Phytate?

Gut Flora – What is it?

Hidden Sources of Wheat

Gluten and Flour

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