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Enzymes Vs. Specific Carb Diet

mdzplus2

By mdzplus2
in Related Issues & Disorders

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mdzplus2 Rookie
mdzplus2
Posted

My 16 yr old DS has been gluten-free for 2 years but still has recurring stomach aches, low level most of the time with occasional severe spikes that make him miss a few days of school. He avoids gluten like the plague so there is no question that he is getting some elsewhere. Lab tests two years ago showed a 'generalized dissacharide deficiency' in these enzymes: amylase, lactase, sucrase, maltase and palatinase (isomaltase). Of the several doctors I showed these test results to, none ventured an opinion on what should be done about it. I now suspect that these ongoing stomach problems are the result of these enzyme deficiencies. I think we should try supplementing with GOOD enzymes but I'm not sure where to begin. So many on this site swear by the SCD but I know he will not be too enthused about more dietary restrictions. Does anyone have tips on where to find the right enzymes that will be effective? I also have a 5 yr old DS with autistic like symptoms and have made great progress with him by eliminating yeast and gluten and soy. I have been reading on line that a lot is being discussed about the benefits of enzymes for this group as well. What is the general concensus about enzymes? Could the 16 year olds two year old lab results still be a current problem or would the gluten-free diet have resolved them? Are there tasty effective enzymes for a picky 5 year old? Any info will help.

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Rachel--24 Collaborator
Rachel--24
Posted

It is possible that the 16 year old has improved in this area with the gluten-free diet. Could you repeat the test to see if there is improvement??

My Dr. started me on DigestRight which was formulated for children. It might be a good one for your boys to try. I would say that enzymes are VERY important for children with ASD.....the vast majority do report improvement (in many areas) with the use of enzymes.

Here's a link to a site with info. on DigestRight. The ingredients as well as other info. is provided.

Open Original Shared Link

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
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      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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