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Glutenam®: how to cope with non-celiac gluten sensitivity


Gluten, a protein complex found in wheat, barley and rye, gives breads and other grain products their shape, strength and texture. Gluten is a hard to digest protein since it is rich in the amino acid proline. The human body cannot break down proline-rich proteins efficiently and this may be why some people are sensitive to dietary gluten.

Gluten intolerance is a fairly common problem. Celiac disease is the most severe form of gluten intolerance.  It is an autoimmune disease that affects about 1% of the population and may lead to damage in the digestive system. However, 0.5–13% of people may also have non-celiac gluten sensitivity, a milder form of gluten intolerance that can still cause problems.

Both forms of gluten intolerance can cause widespread symptoms, many of which have nothing to do with digestion. According to studies, these symptoms include bloating, flatulence, diarrhea, stomach pain, weight loss, eczema, erythema, headache, bone and joint pain, chronic fatigue and tiredness, iron-deficiency anemia, skin problems.

As gluten is present in many different foods, following a gluten-free diet can be difficult. And even with a gluten-free diet, there is still a risk of unintentional intake of gluten. That is why Glutenam® was developed: its special formulation is specific for those consumers with gluten sensitivity who are already following a gluten-free diet but want help breaking down residual gluten to support their lifestyle and give them peace of mind. Thanks to the synergistic action of the enzyme Tolerase® G and Carvi Extract, Glutenam helps break down gluten and support consumers’ lifestyles.

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