The Benefits

Most Advanced Gluten and Casein Formula*

As a complement to elimination diets, GlutenEase™ Extra Strength assists and enhances the digestion of foods containing gluten and casein.*

GlutenEase™ Extra Strength contains:

• Advanced Protease Thera-blend™ (G2) to digest gluten & dairy proteins*
• DPP-IV providing 2x more power for gluten and casein compared to GlutenEase™.*
• Amylase enzymes digest carbohydrates in grains containing gluten.*
• Glucoamylase breaks down polysaccharides into glucose units.*

Usage & Notes

Recommended Use: 1 capsule with each meal containing gluten or casein. More may be taken as needed.

This product is not intended to replace a gluten-free diet for individuals with Celiac Disease.

Enzymedica does not use ingredients produced using biotechnology.

Consult with a physician prior to use if pregnant or nursing.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

The Science

Gluten is the main protein complex primarily found in grains including wheat, barley, spelt and rye. It may also be present in medications, processed foods, soaps, and cosmetics.

Enzyme supplementation may assist and enhance the digestion of foods containing gluten and casein, as a complement to elimination diets.*

Thera-blend is an exclusive process that combines multiple strains of enzymes that work at various pH levels. Thera-blend enzymes have been shown to be 3x stronger and work 6x faster than leading digestive supplements.* 

References

1 NPD Group. (2013 March 6). Percentage of U.S. adults trying to cut down or avoid gluten in their diets reaches new high in 2013. Retrieved from https://www.npd.com/wps/portal/npd/us/news/press-releases/percentage-of-us-adults-trying-to-cut-down-or-avoid-gluten-in-their-diets-reaches-new-high-in-2013-reports-npd/

2 Byun, T, et al. (2001). “Synergistic action of an X-prolyl dipeptidyl aminopeptidase and a non-specific aminopeptidase in protein hydrolysis”. J Agric Food Chem. 49(4), 2061-63.