Enzyme Relief to The Rescue

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Not only is gluten found for sure in wheat, oats, rye and barley, but similar protein structures also exist in corn, soy and yeast, and to top it all off, our own bodies may produce gluten-like proteins. You see, most proteins, fats and carbohydrates are members of food families, so finding and eliminating all the possible offenders becomes a mad chase. It gets worse: sometimes the reaction to a food is delayed by hours or days. That makes it really hard to tell which food made you sick.

And sometimes the effect is cumulative, so you can eat an offending food for several days with no problem, then suddenly get sick when you hit the tipping point.

It’s very hard to identify food intolerances. Many people who have them don’t even know it. They can be sick for years on end, trekking from doctor to doctor, with no one able to figure out what’s wrong. That’s why many people who suffer food intolerances will find it easier AND more effective to supplement with enzymes.

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