Gluten Neutralizers?

[celiacsupport]

I recently came across the supplement Gliadin X  and then did a little more research and discovered that there are other over the counter medications that are supposed to help neutralize harm from accidental gluten exposures. What do others think about these products? Do you have experience with them? Are they a scam? 

It would be really nice to think that someone with celiac could eat gluten-free at a restaurant and not need to be concerned about a little cross contamination.

Interested in your feedback. Thanks!

[Scott Adams]

For around 3 years now I've been taking GliadinX whenever I eat in restaurants. Full disclosure, they are an advertiser here, but before they became an advertiser I had already read studies on AN-PEP enzymes and their ability to break down gliadin in the stomach, before it reaches your intestines. Multiple studies have been done that show AN-PEP does this effectively, and can break down small amounts of gluten like you might get with cross-contamination. The beer industry has used the enzymes for decades to clarify their beer and eliminate cloudiness, which is how they were discovered for use to help those sensitive to gluten. Since I've been using them I've not had issues eating out, but I did used to have issues at least 25% of the time I ate out. 

On their Web site there are links to all studies done on AN-PEP, which you can read for yourself if you like:
https://www.gliadinx.com/publications

[celiacsupport]

5 hours ago, Scott Adams said:

For around 3 years now I've been taking GliadinX whenever I eat in restaurants. Full disclosure, they are an advertiser here, but before they became an advertiser I had already read studies on AN-PEP enzymes and their ability to break down gliadin in the stomach, before it reaches your intestines. Multiple studies have been done that show AN-PEP does this effectively, and can break down small amounts of gluten like you might get with cross-contamination. The beer industry has used the enzymes for decades to clarify their beer and eliminate cloudiness, which is how they were discovered for use to help those sensitive to gluten. Since I've been using them I've not had issues eating out, but I did used to have issues at least 25% of the time I ate out. 

On their Web site there are links to all studies done on AN-PEP, which you can read for yourself if you like:
https://www.gliadinx.com/publications

Thank you for this. Yes, I have read some studies. My son is 18 and has silent celiac so it's really tough to determine whether he has had gluten exposure or not. It is not feasible to do blood test after every possible exposure to try to figure out how sensitive his particular system is. We have no problems at home but going out or food on the go is such an issue, especially for a young adult.

When you go out do you generally take 1 pill or more? I'm curious if you ever order food from a shared fryer? for example, french fries from a fryer that also fries non gluten-free chicken ? or is that too high a risk? or gluten-free pizza or salad from a place that makes their own non gluten-free dough?...it's so tough to navigate. What about a gluten-free baked good from a non-gluten-free bakery?

I know you can't guarantee safety, I'm just curious about how you use gliadin x.

Thank you so much for the response!

 

[Scott Adams]

I've had discussions with the owner of GliadinX and taking 2-3 pills will not cause any issues, besides making it more expensive for you. I've taken up to 3 when I got accidental gluten exposure, and this product review is about my mother's experience, and is a true story:

I can't recommend knowingly eating gluten, for example from a shared fryer--I personally avoid this, however, it would be better to take these if I were to make that choice than not to take them.

[docaz]

On 1/11/2022 at 8:04 PM, celiacsupport said:

Thank you for this. Yes, I have read some studies. My son is 18 and has silent celiac so it's really tough to determine whether he has had gluten exposure or not. It is not feasible to do blood test after every possible exposure to try to figure out how sensitive his particular system is. We have no problems at home but going out or food on the go is such an issue, especially for a young adult.

When you go out do you generally take 1 pill or more? I'm curious if you ever order food from a shared fryer? for example, french fries from a fryer that also fries non gluten-free chicken ? or is that too high a risk? or gluten-free pizza or salad from a place that makes their own non gluten-free dough?...it's so tough to navigate. What about a gluten-free baked good from a non-gluten-free bakery?

I know you can't guarantee safety, I'm just curious about how you use gliadin x.

Thank you so much for the response!

 

Hi,

I just happened to read your questions and I am the founder of GliadinX. 

I would like to mention that there is a major double blind placebo study going on right now. It is going slower than anticipated because of Covid restrictions for elective patient visits but you can read about the study here:

https://clinicaltrials.gov/ct2/show/NCT04788797

As Scott pointed out, there are a good number of studies showing that AN-PEP is very effective in breaking down gluten in the stomach. It is quite unfortunate, that most clinicians have never read the studies even if they are published in major peer reviewed journals and the results have been also presented and the largest gastroenterology meeting in Chicago in 2017 and this is the study that was presented. 

https://www.nature.com/articles/s41598-017-13587-7

 

As a clinician myself (in a different field), I can not understand how specialists in their field ignore data and do not recommend to their patients the only product on the market that can support a gluten-free diet by breaking down contaminants. All clinicians agree that a 100% glutenfree diet with occasional contamination or accidental exposure does not exist. I find it almost negligent that they do not inform their patients (not prescribe) about taking any AN-PEP containing product (and there are several on the market with GliadinX being the most concentrated and with adjusted acidity for faster digestion) not to eat gluten but purely as an additional safety measure because that guarantees that patients will be exposed to gluten. Many blogs are full of people speaking negatively about AN-PE but every single study shows that AN-PEP is effective. The only study that has shown no difference to a placebo was a 2 weeks study and we know that this is not enough time for blood tests to react and therefore both placebo and AN-PEP volunteers had no negative results after a gluten challenge.

In regards to monitoring contamination, regular blood tests are ineffective because it takes too much time for them to react but there are home urine kits that do detect gluten. There are also stool tests but these detect gluten contaminants from up to 7 days and therefore it is harder to identify when the contamination happened.

https://glutendetect.us/

 

 

 

 

[celiacsupport]

Super helpful information! If using a urine test for gluten it would still test positive even if the gluten had been neutralized in the stomach, correct?

With silent celiac it's really tough to know short term if there has been an exposure but the long term effect of continued small exposures could be devastating. definitely don't want to take extra risks and it would be great to have a neutralizer as a back up safety measure.

[Scott Adams]

No, I believe the goal of the GliadinX study would be for urine samples to test negative, which would mean the gluten was neutralized before it could cause any damage.

[celiacsupport]

31 minutes ago, Scott Adams said:

No, I believe the goal of the GliadinX study would be for urine samples to test negative, which would mean the gluten was neutralized before it could cause any damage.

 

Just now, celiacsupport said:

 

Thank you! We have a GI appointment soon, if all looks good at that time I think we will add Gluten x  to our regular routine. thanks so much.

[docaz]

On 1/14/2022 at 5:07 PM, celiacsupport said:

Super helpful information! If using a urine test for gluten it would still test positive even if the gluten had been neutralized in the stomach, correct?

With silent celiac it's really tough to know short term if there has been an exposure but the long term effect of continued small exposures could be devastating. definitely don't want to take extra risks and it would be great to have a neutralizer as a back up safety measure.

As Adam mentioned, the goal of the study is to prove (or refute) that GliadinX can break down contaminants which will then not show up in urine and stool samples. 

The current study does not use a home test kit but is more precise and can also quantify the amount of contamination. 

[docaz]

5 hours ago, celiacsupport said:

 

Thank you! We have a GI appointment soon, if all looks good at that time I think we will add Gluten x  to our regular routine. thanks so much.

Be prepared for the GI doctor to have never read the studies about AN-PEP and I would consider just bringing a printout. If the GI doctor can show any data, the AN-PEP does not work (besides one single study that was too short and both, placebo and AN-PEP did NOT have a negative effect) that's one thing, but if he/she just says "no" without any reason like so many completely ignorant people in the social media, I would ask why not. It almost appears that some people want to be miserable and want others to join them. 

[docaz]

37 minutes ago, docaz said:

As Adam mentioned, the goal of the study is to prove (or refute) that GliadinX can break down contaminants which will then not show up in urine and stool samples. 

The current study does not use a home test kit but is more precise and can also quantify the amount of contamination. 

Sorry, I meant to write "Scott" not Adam. 

[Russ H]

On 1/12/2022 at 2:04 AM, celiacsupport said:

 for example, french fries from a fryer that also fries non gluten-free chicken ? or is that too high a risk? or gluten-free pizza or salad from a place that makes their own non gluten-free dough?...it's so tough to navigate. What about a gluten-free baked good from a non-gluten-free bakery?
 

 

That sounds very risky. The UK guidelines are to limit daily gluten consumption to below 50 mg, some authorities suggest even less. That is equivalent to 0.5 g or 1/50 oz of flour - just a small pinch. You could get a hefty dose of gluten from a shared fryer. I would never do that. As to baked goods from a bakery, I always ask what procedures they follow. If they are vague, evasive, or don't know, I give it a miss.

[Scott Adams]

I agree with @Russ314 here, but do want to point out that for those who do take such risks, and there are many, AN-PEP enzymes could possibly help to mitigate any issues that might otherwise occur by eating food that has small amounts of contamination. Again, I'm not encouraging anyone do this, but surveys I've taken in the past have shown that over 20% of celiacs do cheat on their diets on a regular basis. If you are in that category, then AN-PEP enzymes might be an important addition in such cases.