Gluten Intolerance, or Gluten Sensitivity, is a condition where the body is intolerant to foods containing gluten.
Gluten is a mixture of two proteins, gliadin and glutenin, and is found in wheat, oats, rye and barley. When mixed with water it becomes sticky and so forms the familiar texture of dough made from wheat and rye flour.
Gluten containing grains are a relatively new addition to the human diet, and we are just not genetically well equipped to eat them. Gluten is a group of storage proteins, including gliadin and glutenin, which are difficult for us to digest. This is because digestion of these storage proteins requires very specific enzymes which most of us lack. The mucus that lines our intestinal tract usually protects us from these harmful proteins, but in many individuals these proteins pass into the bloodstream where they cause an antibody response and inflammation.
There are a large number of people who are not celiac, but have difficulty in breaking down gluten-containing cereals such as wheat, rye and barley. In mild cases, this causes discomfort and can lead to bowel problems such as IBS, diarrhoea and bloating. It is for this section of the population, as many as 1 in 20 according to Dr James Braly, that Immunecare Glutenase Plus has been formulated.