In 2011, these two cuties, then five and seven years old, were diagnosed with Celiac disease. You likely understand how receiving this news becomes a game changer. While challenging at first, turning your home into a safe, gluten-free zone is doable. But… going out? Traveling? Socializing? That’s a whole different story. Cross-contamination is prevalent, and despite good intentions, so is the occasional misintended gluten intake.
So, what’s a parent to do? Well, luckily my kids’ dad—who is a surgeon, designs and manufactures medical devices, and overall just has a very scientific brain—decided to dig deep. Long story short, we came upon research from a top European university touting that an enzyme could break down gluten. Hmmm… This sparked our interest, and led to calls to the research team (personally vetted by the kids’ world renowned University of Chicago doctor), visits to Netherland’s-based DSM (a $12 billion global science-based company active in health, nutrition, and materials), and many ongoing conversations. Months later—after the first batch was produced—a shipment of “powder” (aka Tolerase G, or AN-PEP) arrived at our door. In fact, we were the first in the USA to have it, and one of the first in the world. With a special contraption, we encapsulated the enzyme (along with our “secret sauce” to intensify the reaction) at our kitchen table.
Under the supervision of our doctor, our kids swallowed the enzyme capsules whenever we ate out as a layer of protection. They also brought them to school, day camps and overnight camps, which all required educating the medical staff. For years, we had their blood tested for all the key celiac markers every three months. (Oh, how my younger one hated that!!) The results… their levels of Deamidated Gliadin IgA Ab, Deamidated Gliadin IgG Ab, and Tissue Transglutaminase IgA all actually improved while taking the enzyme.
We knew we were on to something big and meaningful. This safety net was again a game changer for our family, and we knew it would be for others as well. With the inspiration of improving the lives of those gluten-free, and with a lot of effort and love, this Dr. Dad and Harvard MBA Mom founded Avi Research, LLC in 2015, the parent company of GliadinX. Since 2017, GliadinX has helped thousands maintain their gluten-free lives without the stress and often sickly consequences of that unexpected cross-contamination or gluten intake. We love hearing from our customers who tell us how GliadinX improved their lives.
GliadinX was developed based on peer-reviewed clinical and laboratory research originating as early as 2006, conducted at highly ranked universities. The main ingredient, AN-PEP or Tolerase G, is produced by a global leader in enzyme manufacturing, and the final product is compounded in a state-of-the-art facility in the United States, following the strictest cGMP guidelines.
