The SHOCKING Truth About Gluten… And Why It Could Be Making You Bloated And Tired

Hey, this is Joel… co-founder of BioTrust Nutrition… and today I'm here to talk to you about the dangers of gluten, which is secretly hiding in the vast majority of packaged foods (even if you think they're gluten-free)...not to mention all your favorites like bread, pasta, cereals, and desserts.  Even worse, gluten is virtually impossible to escape when dining out, even when ordering from gluten-free menus as cross-contamination runs rampant in restaurant kitchens.

In fact, you may not even realize this, but going on a completely gluten-free diet means totally avoiding many of your favorite foods:

So why is gluten such a problem that you MUST avoid? You see, gluten is extremely difficult for most people to properly digest, leading to digestive issues like gas, bloating and overall discomfort. And even if you don't "feel" these effects from gluten, rest assured it's still causing "silent havoc" to your gut and immune system. When ingested, gluten can be like shards of glass cutting into the intestinal wall, compromising your immune system and overall health.

But what if there was a way that you could (quite literally) have your cake and eat it too?

There is…Gluten Guard®!

Gluten Guard is a blend of three powerful enzymes targeted to break down the difficult-to-digest gliadin protein found in gluten. Traditional gluten digestive enzyme support relies only a single enzyme called DPP IV (Roman numeral 4). While DPP IV is an effective involved in gluten digestion, Gluten Guard goes two steps further to surpass the often incomplete traditional approach for maximal gluten breakdown.

In a study conducted at Deerland Enzymes, a research team led by Dr. John Deaton demonstrated that Gluten Guard has the capability to break down over 99% of gliadin within 60 minutes.1 On the other hand, in the same amount of time, DPP IV by itself breaks down less than half that amount.

Gluten Guard Compared to Leading Brand

Based on those exciting findings, researchers from the Department of Biology at Kennesaw State University conducted a randomized, double-blind, placebo-controlled clinical trial to assess whether Gluten Guard, included with a normal diet, would result in reduced symptoms of gluten sensitivity in a standard population, as compared to the placebo group.

They found that, after just 7 days of supplementation, folks taking Gluten Guard experienced significant reductions in the frequency and severity of issues associated with gluten ingestion.2

In fact, the participants supplementing with Gluten Guard reported significant improvements in the following areas:

It’s also important to note that there are hard-to-digest plant proteins (like gliadin) in other grains and plant-based foods, including quinoa, oatmeal, barley, rye, corn, and sorghum.3–6 Odds are, you may have experienced similar digestive issues when eating these foods. If so, then Gluten Guard is for you.

We truly believe that just about everyone should be supplementing with a premium, natural gluten-digestion formula, every day, to avoid gluten related discomfort while also allowing you to regularly enjoy your favorite gluten-containing foods like bread, pasta, and dessert.

To begin experiencing just how easy it is to maximize the healthy digestion and breakdown of gluten with research-backed Gluten Guard, simply choose your money-saving package below the video image on this page and then click Add to Cart.

And of course, just like with all our products, Gluten Guard comes with our Unconditional 1 year, 100% Satisfaction Money-Back Guarantee, so there's nothing to lose, and benefiting from Gluten Guard couldn't be easier. Just take 1 capsule before all-gluten containing meals.

References

  1. Deaton, J. Glutalytic® Clinical Trial for Normal Consumption of Gluten Containing
    Foods. 2016.
  2. Hudson M, King C. Glutalytic Clinical Trial. Unpublished data.
  3. Thompson T. Wheat starch, gliadin, and the gluten-free diet. J Am Diet Assoc. 2001;101(12):1456-1459. doi:10.1016/S0002-8223(01)00351-0.
  4. Shewry PR. Avenins: The Prolamins of Oats. In: Shewry PR, Casey R, eds. Seed Proteins. Dordrecht: Springer Netherlands; 1999:79-92. http://www.springerlink.com/index/10.1007/978-94-011-4431-5_4. Accessed June 27, 2016.
  5. Zevallos VF, Ellis HJ, Suligoj T, Herencia LI, Ciclitira PJ. Variable activation of immune response by quinoa (Chenopodium quinoa Willd.) prolamins in celiac disease. Am J Clin Nutr. 2012;96(2):337-344. doi:10.3945/ajcn.111.030684.
  6. Ortiz-Caro J, Montiel F, Pascual A, Aranda A. Modulation of thyroid hormone nuclear receptors by short-chain fatty acids in glial C6 cells. Role of histone acetylation. J Biol Chem. 1986;261(30):13997-14004.
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