Gluteostop Minitabletten 90 Stk

GLUTEOSTOP contains a special digestive enzyme, prolyloligopeptidase, which cleaves the amino acid chains (peptides) in the gluten. In this way, gluten can be broken down. So, GLUTEOSTOP is ideal for those who need to eat a gluten-free diet and want to prevent discomfort caused by traces of gluten or 'hidden gluten' in food. Studies show that even with a gluten-free diet, the unintentional intake of gluten from 200 mg - 3000 mg per day can be enough to cause discomfort. The enzyme used in GLUTEOSTOP is the first protease enzyme that has been effective in human clinical trials. Comparative studies on other products on the market showed that our enzyme digestes gluten much more efficiently and almost completely degrades gluten after a short time. GLUTEOSTOP in the click dispenser contains 30'000 PPI units of the enzyme per mini-tablet. The click dispenser is ideal for at home and on the road and allows easy dosing. Due to the small mini-tablet, the intake is even possible without water.
Exclusive distribution Switzerland by CHRISANA GmbH, 6005 Lucerne. Tel. 041 362 04 38, info@chrisana.ch

WORTH KNOWING TO GLUTEN

Gluten is the gluten that occurs in certain cereals and ensures their baking ability. Cereals such as wheat, spelled, rye, barley, greens and oats contain gluten - and all the products that are made from it. Even old crops such as einkorn and emmer are gluten-containing. Gluten forms the basis for making the cereal flour a sticky dough during processing and is e.g. important in breadmaking for the increase in dough volume and the consistency of the baked goods. Gluten is a protein with an unusually high amount of the amino acid proline, making it difficult to digest. It can not be completely broken down in the gastrointestinal tract, since the necessary digestive enzymes, the so-called prolylendopeptidases (PEP), are not sufficiently present in the human intestine.

WHICH TYPES OF REACTIONS ON GLUTEN ARE THERE?

A distinction is made between three types of gluten intolerance, which are triggered by gluten or gluten-containing cereals:

1. THE AUTOIMMUNE DISEASE CELIAC DISEASE

2. WHEAT ALLERGY

3. GLUTENIC OR WHEAT SENSITIVITY

(Non-celiac Non-Wheat Alergy Wheat Sensitivity / Non Celiac Gluten Sensitivity (NCGS))
Wheat sensitivity was described for the first time in the 1980s, but has gained increasing attention and importance in recent years. This non-celiac non-wheat allergy wheat sensitivity is an intolerance to certain wheat constituents. So far, there are no valid test systems to detect a gluten / wheat sensitivity. The diagnosis can currently be postulated only after the exclusion of celiac disease and a wheat or gluten allergy, as well as a clinical improvement in a gluten-free diet.

HOW DOES A GLUTENSENSITIVITY APPEAR?

The symptoms often start relatively quickly after eating gluten-containing foods and disappear just as fast within a few days under gluten-free diet. Those affected report abdominal pain, flatulence, diarrhea or constipation, headache, drowsiness, fatigue, joint and muscle pain, skin changes, depressive moods, and anemia. In children, gastrointestinal complaints and tiredness are more likely to occur. HOW IT WORKS GluteoStop® GluteoStop® contains a special digestive enzyme, prolyloligopeptidase (Pop), which cleaves the amino acid chains (peptides) in the gluten. In this way, gluten can be broken down. GluteoStop® is therefore ideal for anyone who needs to eat a gluten-free diet and want to prevent the appearance of gluten traces or "hidden gluten" in foods. Studies show that even with a gluten-free diet, inadvertent gluten intake of 200 mg - 3000 mg per day can be enough to trigger discomfort, depending on how strict the gluten-free diet is. GluteoStop® is designed exclusively to help reduce gluten in a gluten-free diet. GluteoStop® can neither replace a gluten-poor diet, nor prevent or treat gluten sensitivity, wheat allergy or Zölliaki.

PRODUCT INFORMATION

The enzyme used in GluteoStop® is a so-called Aspergillus niger prolyl endoprotease (AN-PEP) and is a digestive enzyme specific for the amino acid proline. This special enzyme has been engineered to work best in the acidic conditions of our stomach. This enzyme, used in GluteoStop®, is the first protease enzyme that has been effective in human clinical trials. In a randomized, placebo-controlled study, scientists from Maastrich University showed that this enzyme was very effective at breaking down gluten and that most of the gluten was already broken down in the stomach within a short period of time1,2,3.

GluteoStop® in the click dispenser contains 30,000 PPI units of the enzyme prolyloligopeptidase per mini-tablet. The click dispenser is ideal for at home and on the road and allows easy dosing. Due to the small mini-tablet, the intake is even possible without water.

* PPI stands for "Protease Picomole International". The PPI value indicates the enzyme activity.

Pack size: 90 mini tablets

REFERENCES:

1 J. Konig al, 'Aspergillus niger-derived enzyme AN-PEP effi ciently degraded gluten in the stomach of gluten-sensitive subjects', Clinical Nutrition, 2016, vol 35 no 1, pS152.
2 C. Mitea et al., 'Effi cient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: implica- tions for coeliac disease', Gut, 2008, vol 57 no 1, p25-32.
3 B. Salden et al., Randomised clinical study: Aspergillus niger-derived enzyme digests gluten in the stomach of healthy volunteers', Aliment Pharmacol Ther, 2015, vol 42 no 3, p273-85.

WHICH FOODS CONTAIN GLUTEN?

EXAMPLES OF FORBIDDEN FOOD:

Wheat, rye, barley, greens, spelled, related cereals, types of urine (like kamut, einkorn)

FOOD MANUFACTURED THEREOF

Flour, semolina, barley, starch, flakes, muesli, breadcrumbs, pasta

GLUTEN IS INCLUDED IN THE FOLLOWING PRODUCTS:

Bread, rolls, baguette, gnocchi, breaded meat, in flour, fish, pizza, noodles, dumplings, cakes, pies, puff pastry, pieces of yeast, biscuits, muesli bars

EXAMPLES PERMANENT FOOD:

Rice, corn, millet, buckwheat, amaranth, quinoa, fruits and vegetables, potatoes, salads, milk, natural yoghurt, buttermilk, quark, butter, cream cheese, natural cheese, vegetable oils, meat, fish and seafood, sugar, honey, nuts, legumes , Pure spices and herbs

PREPARED PRODUCTS:

Tofu, soy milk, mozzarella in brine, pure fruit juices, water, wine, sparkling wine, oats and products made from it without contamination with gluten-containing cereals are allowed in a gluten-free diet if no symptoms or discomfort occur during consumption.

TIPS FOR PRACTICE

1. When inviting, discuss your specific nutritional needs and ask that you be alerted when foods that are not obvious (such as side dishes or soup fillings) contain gluten. The same applies to restaurant visits, on vacation and in the canteen.

2. If you are not sure whether an out-of-food meal contains traces of gluten, use GluteoStop® as a precautionary measure.

3. Gluten-containing excipients are often added by the food industry to many foods for technological reasons or for taste and / or consistency improvement. To contain z. For example, the following products often contain gluten: ready meals, ready-to-eat sauces, ready-made soups, canned foods, frozen meals, mashed potato ready mixes, sweets (eg snacks, crackers, cereal bars, etc.), bread, pastries and cakes.

4. When buying unpackaged foods, such as: As bread, pastries and fish products, whether the product was produced using wheat or other cereal products.

5. Be aware that if a product is labeled gluten-free, it does not mean that it is completely gluten-free. For example, for oats labeled as 'gluten-free', the gluten content of these products should not exceed 2 mg / 100 g.

GluteoStop® is a registered trademark of ineo Pharma GmbH

Distribution in Switzerland by:

CHRISANA GMBH, Natural and Health Products • Dorfstrasse • 86005 Luzern, Tel. 041 362 04 38