Gluten is a combination of several different proteins and is extremely difficult to digest. It is most common in wheat, but is also found in grain, rye and is found in many ready-made dishes.

If you currently avoid gluten, you know how difficult it is to eat outside. By just watching the food you can not know if it contains wheat, gluten or gluten-containing thickeners, binders or taste enhancers.

Gluten Enzymes will help you remove the guess when eating out so you can enjoy the meal even if you are not sure if it contains gluten or not. Gluten melting is important in gluten tolerance. Gluten enzymes have been scientifically prepared to support rapid melting of gluten and remove any swelling, gases and stomach problems.

Gluten Enzyme contains:

 Amylase to digest carbohydrates so that residual enzymes can target gluten.

Optimal pH Proteases for rapid degradation of gluten proteins in different areas and at different pH values ​​to smaller polypeptide fragments and amino acids.

Peptidase to release the amino acids from the gluten proteins and polypeptides.

ATP or adenosine 5'-triphosphate lacking in processed and cooked foods, to help trigger digestion.

Two key components that distinguish Dr. Mercola's gluten enzymes for other enzyme formulas are that instead of dividing the gluten proteins in the middle, the peptidase enzyme contained in gluten enzymes cleaves the peptide bonds of the gluten in the middle and at both ends for faster degradation. The amylase in the formula also causes the protective carbohydrate around the gluten to break down, causing the protease to reach the gluten completely before it reaches the small intestine and where it can usually cause trouble.

Take for yourself or mix with a full-spectrum enzyme.