Gluten–the main protein in grains such as wheat and barley–can sometimes be difficult to digest, given to the complex protein which the body can not break down.
Gluten carries a unique chain of amino acid building blocks that cause the protein chain to form into a shape with a lot of loops. The looped bonds between those building blocks make it difficult for our normal digestive enzymes to work effectively on breaking the gluten structure.
New research may have found that enzymes can help to break the protein which bonds between gluten’s building blocks. The best enzymes for this is derived from friendly fungal organisms that work in acidic conditions, our stomach.
These enzymes help the digestion by working on food proteins as they enter the stomach. Consumed food stays in the stomach for few hours. During this time, enzyme supplements do its duty to break down gluten, casein, soy and any other food protein before that food enters our gut.
When the food mass encounters your pancreatic enzymes in the small intestine, the proteins have already been significantly broken up. This lets your own digestive enzymes finish the work to ensure all the food proteins are broken down thoroughly.
While it’s not proven how enzyme supplements may affect gluten tolerance for those with celiac disease, enzymes are a safe way to support digestion for a basic gluten intolerance.
Baked wheat is harder to break down
Based on clinical research, baked wheat is much more challenging to break down than uncooked wheat. But by adding extra protease enzymes to your meals will significantly help to break down baked wheat and any other food protein present in your meal.
It is important to digest the grain proteins as completely as possible. Small protein fragments formed due to incomplete digestion of gluten can have significant nutritional effects that may adversely affect the digestive process.