Food allergies and intolerances are becoming progressively common these days
Research shows that 75% of the population has problems digesting lactose from dairy and many have problems with gluten. Why? The answer has to do with processed foods.
People aren’t getting enough digestive enzymes to properly digest the foods that cause problems. Cooked foods are devoid of the enzymes needed to break them down. Processing of foods take things to another level because it makes the structure harder to digest, like the gluten protein. Processing and modifying of the foods and even the seeds (wheat) cause nutritional structures that normally would be easily broken down but now make it almost impossible in some cases.
So, this means the solution is to replenish your system with specific and powerful digestive enzymes to ensure foods are digested down to their usable nutrient including enzymes designed to help with the genetic modification and/or processing.
When you get heartburn, gas, or bloating, they’re all signs of indigestion. However, we usually reach for antacids, acid blockers, and such, but are our bodies deficient in antacids or acid blockers? No. We don’t have digestive issues because we don’t take antacids and whatnot on a regular basis. We have digestive issues because we’re not breaking our food down into manageable pieces our bodies can use.
Enzymes are the key to digestion. Certain enzymes break down meats. Other enzymes break down fruits and vegetables. And yet another kind breaks down dairy. And the list goes on. In the enzyme world, a specific dairy sugar is known as lactose. The enzyme in charge of breaking lactose down into manageable pieces is lactase.
So, people with lactose intolerance are seriously deficient in the lactase enzyme. If you replenish that, then dairy products no longer become an issue. Some people are deficient in the lactase enzyme and always need to supplement it, while others just struggle with lactase-deficient foods and need a little help breaking lactose down. Approximately 65% of the world’s population has a reduced ability to digest lactose after infancy. According to the National Digestive Diseases Information Clearinghouse, some 30 million to 50 million Americans are lactose intolerant.
One reason dairy products are a common digestive challenge for people is the pasteurization process. Pasteurize is just a fancy word for “cook.” It kills microbes in food and drink, and it kills all those digestive enzymes as collateral. That means more work for your body, work you don’t want it to do. You know this work is going on when you experience gas, bloating, etc.
Lactose intolerance is also common because dairy products don’t start getting thoroughly digested until they reach the small intestine, where your body produces lactase. If we drank only raw milk, this wouldn’t be a problem, since the lactase naturally found in it hasn’t been destroyed by pasteurization. Our bodies could easily keep up with the lactose intake. However, milk, cheese, yogurt, ice cream and so on all get cooked, thus the enzymes destroyed. Our natural lactase supply can’t keep up and digestive issues occur.
One solution is to stop eating dairy products but most of us don’t want to. Another is to stick with raw milk. The third—and perhaps the easiest—is to supplement with both the lactase enzyme and probiotic that helps make lactase in the system.
Gluten is a little different when it comes to digestive issues. With lactose intolerance, your body wants that stuff out of your body ASAP and at worst causes diarrhea. With gluten, it can turn into an autoimmune disorder. Just a decade ago, gluten-intolerance levels were at 1 in 2500 worldwide. Today, it’s at 1 in 133. It’s hereditary, too.
Gluten is a protein. Your body uses very special protein-digesting enzymes and it takes more than one to break gluten down to useable amino acids for your body to use in anabolism.
So, yes, the solution is as simple as replenishing your body with the necessary gluten digesting enzymes. The problem is that most enzyme/probiotic supplements don’t contain the specialty enzymes needed to thoroughly break down gluten.
Wheat grains have changed over the years to survive drought and bake more easily. On top of that, food has become so processed that nutrient deficiencies are common, thus our immune systems start reacting to everything, including gluten.
When the white blood cells start attacking the gluten molecule that gets into the blood stream, the body many times will start attacking tissues that resemble the gluten protein. That causes auto immune diseases that are tough to fix because the body is now going after its own tissues, tendons, and even muscle.
To help our bodies catch up and keep up (especially if a genetic factor comes into play), we need to supplement with specific digestive enzymes so that our immune system is not asked to try and do the work for us.
ADF to the Rescue!
The ingredients in our Athlete Digestive Formula are designed to completely break down all carbohydrates, fats, and proteins in an athlete's diet, including lactose and gluten. This guarantees full use of all nutrients, creating greater gains while dramatically reducing bloating and indigestion issues.
This digestive blend contains potent, patented and university researched plant enzymes, probiotics and organic minerals to ensure all foods are broken down to useable energy. A highly specific combination of protein digestive enzymes and probiotics create up to 300% higher level of amino acids circulating in the bloodstream from the proteins you eat. This means you can get THREE TIMES the amino acids delivered from your protein choice whether it is whey, casein, chicken, tuna, beef or any other protein.
There is also a plethora of probiotics which are also needed to make enzymes in the body. The specific probiotic that helps your body make more lactase is a major part of this blend. This helps your body become more efficient so you can take less of the formula over time.
Recommended Use: Take 1-2 capsules at each meal that contains cooked or processed foods. Can be taken between meals to help with bloating or any digestive concern.
- Byun, T. 2001. ‘Synergystic action of a X-prolyl dipeptidyl aminopeptidase and a non-specific aminopeptidase in protein hydrolysis.’
- Marti, T. 2005. “Prolyl endopeptidase-mediated destruction of T cell epitopes in whole gluten: chemical and immunological characterization.”
- Phelan, J.J. 1977. “Coelic disease: the abolition of gliadin toxicity by enzymes from Asergillus niger”
- Siegel. 2006. "Rational Design of Combination Enzyme Therapy for Celiac Sprue."
- Srinivasan, U. 2006. “Immunohistochemical analysis of coeliac mucosa following ingestion of oats.”
- Stepniak, D. and Spaenij-Dekking, L. “Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease.