Similase® GFCF is a comprehensive plant enzyme
supplement that specifically formulated to defend against
hidden gluten. Gluten and casein are found
where you'd never expect them -- salad dressings, cold
cuts, even toothpaste! Similase® GFCF features DPP
IV (dipeptidyl peptidase) activity, from a protease
enzyme specific to the digestion of gluten and casein.
Similase® GFCF also includes a complete range of
digestive enzymes. Competing products only tackle
gluten, but Similase® GFCF helps you digest other
proteins, fats, and carbohydrates as well.
Why are gluten and casein a concern? Because
some individuals experience digestive discomfort when
they eat foods with these proteins - even when they try
to avoid obvious sources. For some, hidden gluten
and casein can be the cause of occasional gas, bloating,
and indigestion. However, the right digestive
enzymes can make a difference when trying to support a
gluten-free and casein-free lifestyle.
Gluten is a combination of the proteins gliadin and
glutenin, and is found in grass-related grains such as
wheat, barley, and rye. Gluten can also be found
in processed foods such as rice mixes, cold cuts, French
fries, and salad dressings. Even the adhesive on
envelopes can contain gluten.
Some people do not digest gluten well, leading to a
host of symptoms. Scientists speculate that this is
because humans evolved as hunters and gatherers, with a
diet consisting mainly of meat, fish, fruits, nuts, and
vegetables. Grains were only introduced to the
human diet in the last 10,000 years, a very short time
span in the evolutionary history. It is theorized
that some humans have not fully developed a mechanism to
digest these grains. Today, modern processing can
make grains even more difficult to digest.
Likewise, casein -- a protein found in milk and also
used as a binding agent -- is sometimes implicated in
digestive discomfort. One of the peptides of
casein, casomorphin, is similar to gliadin in chemical
structure, making it difficult to digest. Difficulty
digesting casein is different from lactose
intolerance. Lactose is the sugar portion of
milk. In fact, many products developed for people
who are lactose-intolerant may still contain caseins.
When the digestive system has difficulty digesting
gluten or casein, it may manifest in many ways,
including:
- Gas
- Bloating
- Occasional loose stools or constipation
- Occasional fatigue or discomfort
Many people have gone on gluten-free and/or
casein-free (GFCF) diets to support their health.
However, staying gluten-free/casein-free can be difficult,
as they are found in many processed foods; even
something as simple as chewing gum can have gluten in
the powder used to keep the gum from sticking to its
wrapper. Casein also hides in unsuspected foods,
such as fast-food French fries.
How Does It Work?
A variety of food protein can be hard to digest;
gliadin proteins, in particular, are resistant to
breakdown in the digestive tract. Many digestive
enzymes are unable to break up proline residues that
naturally occur in large amounts in the gliadin proteins
in gluten, and in the casein proteins in dairy
products. The incomplete digestion of these
substances causes the associated digestive discomforts.
Similase® GFCF gluten and casein digestive
enzymes offers a proprietary blend of enzymes that
are active across a broad pH range in the digestive
tract. As a result of the wide variety of digestive
enzymes, including Dipeptidyl Peptidase IV (DPP IV),
Similase GFCF provides superior support of hidden
gluten and casein digestion, as well as the digestion of
carbohydrates, protein, fat, and fiber.
Enzyme Activity
Enzymes are proteins that are catalysts for chemical
reactions in the body. Enzymes are specific in
their functions, working with only one chemical reaction,
such as digesting food substances like protein or
carbohydrates. The broad-spectrum enzyme activity
provided in Similase GFCF helps to optimize
digestion, with targeted ingredients for troublesome
hidden proteins such as gluten and casein.
The following chart summarizes the enzyme activity in
Similase GFCF (per serving):
| Enzyme(s) |
Active pH
Range | Test |
pH of Test | Enzyme
Activity | Substance Digested |
| DPP IV Protease Blend (Proteases I, II, III, IV, V) |
2 – 10 | FCC IV |
4.7 | 120,000 HUT |
Protein |
| Amylase |
4 - 6 | FCC IV |
4.8 | 12,800DU |
Carbohydrate
|
| Lipase I, II |
4 - 8 | FCC III |
6.5 | 408 LU |
Fat |
| Phytase |
5 – 7 | Phytic Acid |
6.0 | 0.67 PU |
Carbohydrate
|
| Lactase I, II |
4 - 7 |
FCC III |
4.5 |
642 ALU |
Carbohydrate |
| Cellulase I, II |
4 – 6 |
FCC IV |
4.5 |
141 CU |
Carbohydrate |
Sucrase |
3 - 6 |
FCC IV |
4.6 |
119 INVU |
Carbohydrate |
DPP IV Protease Blend (Proteases I – V)
Proteases are enzymes that break down protein during the
digestion process. These enzymes primarily work in
the neutral-to-alkaline environment of the
intestine; however, they can function in the
stomach as well. Proteins are ultimately broken
down into amino acids.
Similase GFCF contains five different proteases to
enhance protein digestion in different pH ranges of the
digestive tract. The blend of the five proteases is
active in a pH range of 2–10, meaning that this blend is
enzymatically active in both the acidic stomach and the
alkaline intestine. This range of enzyme activity
enhances protein digestion throughout the digestion
system.
The five proteases in Similase GFCF® are from
different species of Aspergillus: Protease I
is from Aspergillus melleus; Proteases II
and III are from Aspergillus oryzae;
Protease IV is from Aspergillus niger.
Protease V is from Aspergillus oryzae.
Protease V is Dipeptidyl Peptidase IV (DPP IV), an
enzyme that is important to the digestion of gliadin
peptides. DPP IV is involved in the degradation of
proline-rich proteins such as gliadin and casein, and in
modulation of the immune response. The addition of
DPP IV may speed digestion of the proline component of
hidden gluten.
Note: Because of the broad range of
enzyme activity, the activity of the blended proteases is
measured using different analytical methods that require
different substrates and different pH's.
Amylase
Amylase is an enzyme that breaks down
carbohydrates. Some examples of foods that are high
in carbohydrates include bread and pasta. Saliva
contains amylase, which initiates the digestions of
dietary starches. Pancreatic secretions also
contain amylase as well. Amylase breaks down starch
into several smaller molecules, including maltose, a
disaccharide, and dextrins.
The amylase in Similase GFCF is active in a pH
range of 4-6, which means that it is active in both the
stomach and the intestine. This range of enzyme
activity enhances starch digestion throughout the
digestion system.
The amylase used in this formula is from
Aspergillus oryzae.
Cellulase
Cellulase is an enzyme that breaks down cellulose, a type
of carbohydrate. Cellulose is an indigestible fiber
found in many fruits and vegetables. This enzyme is
used as a digestive aid to break down this complex
carbohydrate, which is an important source of short-chain
fatty acids.
The cellulase in Similase GFCF is active in a
pH range of 4-6, which means that it is active in both
the stomach and the intestine.
Aspergillus niger is the source of the
cellulase used in this formula.
Phytase
Phytase is an enzyme that breaks down carbohydrates.
It specifically breaks down phytates, which are present
in the leaves of plants. Phytase also supports
mineral absorption and bioavailability of iron, zinc,
calcium, and magnesium.
The phytase in Similase GFCF is active in a pH
range of 5-7, which means that its activity peaks in the
intestine.
Aspergillus niger is the source of the phytase
used in this formula.
Lactase and Sucrase
Disaccharides, which include lactose and sucrose, are
further broken down during the digestive process into
simple sugars by the enzymes lactase and sucrase,
respectively. Simple sugars or monosaccharides can
then be absorbed from the small intestine to be used by
the body for energy production.
Similase GFCF contains two different sugar
enzymes to enhance sugar digestion in different pH ranges
of the digestive tract. The blend of the sugar
enzymes is active in a pH range of 3-7, meaning that this
blend is enzymatically active in both the stomach and the
intestine. This range of enzyme activity enhances
sugar digestion throughout the digestion system.
Aspergillus oryzae is the source of the lactase
used in this formula. This enzyme is active in a pH
range of 4–7. The sucrase used in this formula is from
Saccharomyces cerevisiae. This enzyme is
active in a pH range of 3–6.
Lipase
Lipases are enzymes that break down fat during the
digestion process. Fat digestion begins in the
second portion of the small intestine with the action of
the pancreatic lipases. These enzymes break down
fat into fatty acids. The lipase enzymes, along
with bile salts, are responsible for the absorption of
the fat-soluble vitamins: A, D, E, and K.
Similase GFCF® contains two different lipases
to enhance fat digestion in different pH ranges of the
digestive tract. The blend of the four lipases is
active in a pH range of 4–8, meaning that this blend is
enzymatically active primarily in the intestine where fat
absorption occurs.
Lipase I is from Rhizopus oryzae. Lipase
II is from Aspergillus niger.
Conclusion
Similase GFCF provides a wide range of enzymes
for digestive support, including five different proteases
to help digest proteins, including gluten and
casein. Similase GFCF is useful when
consuming accidental or hidden gluten in food products
and supports a gluten-free, casein-free lifestyle.
Unlike some existing gluten-digestion products on the
market, Similase GFCF not only helps digest gluten
and casein, but fats, proteins, and carbohydrates.
Similase GFCF is the most comprehensive formula
available for complete digestion.
Dosage: Two UltraCaps™ with each meal or as
directed by your healthcare practitioner.
Precautions: If you are pregnant, nursing, or
taking prescription drugs, consult your healthcare
practitioner prior to use. While
Similase GFCF will reduce the level of reactive
gliadin and gluten proteins in a meal, it is advised that
celiac disease sufferers continue with their normal
gluten exclusion diet, as even small amounts of gliadin
can cause adverse reactions in the most sensitized
individuals.
Contents: 120 Ultracaps
Storage Recommendations: Store at controlled
room temperature, 59° to 86°F (15°–30°C).
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- Cichoke A. Cellulase. In: The Complete Book
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