Frequently asked
questions

GliadinX contains AN-PEP, an enzyme that has been studied extensively for over 10 years at several reputable medical centers under both laboratory conditions and clinical human studies. Our Publications page will guide you toward extensive peer-reviewed research, and many more can be found online.

While there are several enzymes on the market, there are several independent publications in peer reviewed medical journals showing that AN-PEP is the only available enzyme that can break down gliadin in the stomach before it enters the small intestine. GliadinX not only has the highest concentration of AN-PEP of any product, but also optimizes the acidity to enhance the enzymatic activity. Other products do not work at all, or are too slow and cannot prevent gliadin from entering the small intestine and cause damage. Click here to read a very detailed scientific publication from the University of Leiden, Holland.

GliadinX is not intended to cure or prevent celiac disease, but rather to protect against cross-contamination or accidental gluten exposure. At this time, the only treatment for celiac patients is a strict gluten-free diet. People who suffer from celiac disease have an inflammatory reaction to the gliadin component of gluten in the small intestine. As it is almost impossible to avoid gluten contamination at all times, GliadinX breaks down gluten in the stomach into small, harmless fragments and eliminates (or at least lowers) the concentration of gluten before it reaches the small intestine. Research is being conducted in hopes of completely reversing the autoimmune reaction, but until that is possible, GliadinX is the most potent adjunct to combat cross-contamination.

GliadinX is not intended to be used when intentionally consuming gluten. There are several studies that show how AN-PEP—the biocatalyst in GliadinX (think the natural enzyme that takes a hammer to gluten!)—can break down cross-contaminants and even larger amounts of gluten. While the research is very encouraging, at this time GliadinX is not intended for intentional gluten consumption, and instead is only recommended to support a gluten free diet.

Children who can swallow capsules can take GliadinX.

Gluten contains many components. Some gluten sensitivities are caused by the gliadin protein but some sensitivities are caused by other components and at this time there is no test available to identify the type of sensitivity.

Some gluten sensitivities are caused by the gliadin protein, but some sensitivities are caused by other components of gluten. GliadinX is very specific to breaking down the gliadin protein, and is only effective against gliadin-related sensitivities. It has no effect on sensitivities due to other components of gluten or other molecules, such as complex sugars.

At this time, we know of no available test to identify the type of sensitivity specific to you.

It depends on source and location of the problem. In lab and clinical studies, it has been proven time and again that GliadinX always breaks down the proline bindings of the gliadin contaminants, thereby helping to neutralize the inflammatory gluten proteins from reaching the small intestine. The pertinent inflammatory activity is in the small intestine, from where diagnostic biopsies are taken. GliadinX is not a cure because the body still reacts if exposed to gluten, but the active ingredient breaks down contaminants before they reach the small intestine and thus helps to maintain a stricter gluten-free diet. This activity can be unnoticed if symptoms associated with gluten ingestion-- such as bloating and cramps—occur in the stomach and are not a result of inflammatory action of gluten in the small intestine. In these cases, GliadinX appears not to be helpful when in fact it has a very important function.

No! GliadinX will not help in this situation because an allergic reaction can be triggered by wheat contacting any part of the body. GliadinX has no systemic function and cannot prevent or treat a contact allergy. GliadinX has a limited function to break down gliadin (the inflammatory component of gluten) in the stomach before the gliadin can enter the small intestine to support a gluten-free diet.

Solid maybe. Cross-contamination with the gliadin molecule causes inflammation in the small intestine. If DM is caused by the antibodies resulting from this intestinal inflammation, theoretically GliadinX should be helpful because it reduces the gliadin that enters the small intestine. However, If DM is caused by another mechanism, it will not be helpful. DM takes significant time to develop and a long time to disappear, which add complexity to this answer and difficulty in performing clinical studies.

We at GliadinX cannot give medical advice. Please consult a doctor for any diagnosis and therapy.

The FDA does not evaluate dietary supplements, but all GliadinX ingredients are registered with the FDA as NDI (New Dietary Ingredients) or GRAS (Generally Recognized as Safe). The enzyme contained in GliadinX is also registered with the following regulatory bodies:

• Listed Natural Health Product Ingredient in Canada
• Authorized novel food in the EU
• Listed Complementary Medicine Ingredient in Australia
• Listed permitted substance in New Zealand

Of course! GliadinX contains only gluten-free ingredients and is manufactured in a cGMP certified facility, ensuring the final product is not cross-contaminated with gluten.

GliadinX has the highest concentration of AN-PEP of any products and the acidity has been optimized to enhance the enzymatic activity. There are several independent publications in peer reviewed medical journals showing that AN-PEP is the only available enzyme that can break down gliadin in the stomach before it enters the small intestine. Other products do not work at all or are too slow and can not prevent gliadin from entering the small intestine and causing damage. Click here to read a very detailed scientific publication from the University of Leiden, Holland.

GliadinX can only be purchased online via our website, amazon’s U.S and Canadian marketplaces, or Walmart.com.
https://www.gliadinx.com/order-now/

We ship GliadinX to most countries. Keep in mind that higher shipping costs and longer lead times will apply. Unfortunately, we are unable to confidently estimate international lead times, largely due to customs.

All orders are shipped via USPS service arriving within 3-6 business days in the US. International orders should take up to 4 weeks to arrive, depending on the country of destination and the time it may take to clear customs. In our experience, international orders can take longer than 4 weeks.

GliadinX should be stored at room temperature or in a refrigerator. Excessive heat or cold should be avoided, especially for prolonged periods of time.

Testing has confirmed that GliadinX is effective for at least 2 years after the manufacturing date. The expiration date is printed at the bottom of the bottle.

Severe nausea is extremely rare (less than one case in 100), but it has been reported and it is impossible to identify in advance who is susceptible to it.

Very few negative side effects of GliadinX have been reported, with the most common being slight. In rare instances, severe nausea, vomiting and diarrhea have been reported. If any side effects occur, discontinue GliadinX immediately and consult your doctor.

It is important to neutralize the gluten while it is still in the stomach and before it enters the small intestine. This time period is usually between 15 - 30 minutes, depending on the type food. Therefore, GliadinX should be taken as soon as possible. After 30 minutes, it will only reduce damage, but not completely prevent it.

The ingredients of GliadinX do not have a systemic effect and pass through the digestive system. Therefore, there is no maximum recommended number of capsules established. The number of capsules taken should be according to the amount of ingested gluten.

GliadinX is a relatively new product. We are working very hard to educate professionals about the scientifically proven benefits of GliadinX, but many may not be aware of the product yet. If your medical professional has not heard of GliadinX, please encourage them to visit our website and review the publications page. The research shown has been performed at major institutions and published in reputable peer-reviewed journals.

Cross-contamination can occur for various reasons, including the use of shared cooking utensils, preparation surfaces, and appliances like toasters in both home kitchens and restaurants. It can also result from cross-contact in food establishments, mislabeled products, unnoticed ingredients in processed foods, and improper food handling. Additionally, cross-contact with gluten-containing foods and a lack of awareness or training among restaurant staff are also common sources of contamination.