Can't tolerate wheat? A new enzyme can help!

Do you dread walking past a bakery because the delicious scent of baking bread tempts you…yet you know you can’t eat bread or anything else made from wheat, rye or barley because you have Celiac disease?

Celiac disease affects approximately two million Americans.  It’s a condition in which ingestion of bread, barley cereal, or even beer can trigger diarrhea or malnutrition. 

Additionally, there are other less obvious symptoms such as:

• Sleepiness or fatigue
• Chronic fatigue
• Upper respiratory tract problems like sinusitis or allergies
• Anemia, osteoporosis, insomnia (due to lack of calcium)
• Bowel problems such as diarrhea, constipation, bloating and distention,
• Irritable bowel syndrome
• Crohn's disease, diverticulitis
• Autoimmune problems
• Rheumatoid arthritis, bursitis,
• Diseases of the nervous system
• Mental problems: depression, behavioral difficulties
• ADD
• Fibromyalgia

In the past, Celiac disease sufferers have had to make do with wheat substitutes such as spelt, quinoa, millet, and other exotic grains that can be hard to find.

But there’s hope. 

A new enzyme called Prolyl Endoprotease (PEP) may provide relief.
PEP comes from a common fungus, Aspergillus niger (AN), and was developed as an aid to commercial food processing.

All EnergyFirst Whey Protein Powders are completely  WHEAT AND GLUTEN FREE - Click Here

But then an amazing discovery took place.  It was discovered that PEP quickly breaks down entire gluten molecules at a rate of close to 100%.   Better yet, PEP breaks down the T cell stimulatory peptides that cause celiac disease.

Initially, scientists had concerns about how an enzyme designed to work on raw grain might react in the human stomach, but testing has shown that PEP works especially well in the human stomach.
Gerry Morton, CEO of EnergyFirst, reports that according to a study published in the American Journal of Physiology-Gastrointestinal and Liver Physiology on May 11, 2006:

• PEP works 60 times faster than another enzyme that was thought to be a possible treatment for celiac disease.
• The previous enzyme had trouble in the human stomach
• The previous enzyme was not effective in acidic conditions and was inactivated by pepsin, a stomach acid.

Clinical trials are being performed on PEP.  If they are successful, Celiac disease sufferers can look for an oral supplement of the PEP enzyme that may provide relief.
All EnergyFirst Whey Protein Powders are completely wheat and gluten free, so enjoy your shake every morning!

Gerry Morton, CEO of EnergyFirst, is an experienced athlete who has competed in 30+ marathons and 4 Ironman triathlons. Gerry is an excellent source of information on nutrition, supplementation and effective exercise. Since 1997, he has been educating and motivating others on how to attain peak performance.