Sentences with word «exorphins»

Gluten grains contains compounds called exorphins which are addictive and leave many people in denial about negative impact these grains have on health and digestion.

Incomplete digestion of gluten and casein may result in the production of exorphin (exogenous opiate - like) polypeptides that have the capacity to cause or potentiate adverse neurological symptoms.

This is preferred because if these proteins are not broken down enough in the stomach, exorphin peptides can be created in the small intestine.

The molecules produced during gluten digestion include exorphins, which have also been found in the spinal fluid of people with schizophrenia and autism, and are thought to worsen the symptoms of these neurological diseases.

The new research reveals that two of these molecules — called exorphins A5 and C5 — are released during digestion of real bread and pasta, and that they can survive digestion and pass through an in vitro model of the intestinal lining.

The DDP - IV activity present in the protease / peptidase provides for complete digestion of proline - rich proteins and efficient breakdown of dietary exorphins.

Exorphins derive primarily from the milk protein casein, gluten, and soy.

Wheat exorphins cause a subtle euphoria in some people.

These polypeptides have been labeled exorphins (exogenous morphine - like compounds) by National Institutes of Health researchers.

The gliadin protein in wheat exerts this effect on the human brain because it is degraded to a group of compounds called exorphins, or exogenous morphine - like compounds; these effects that can be blocked with administration of opiate - blocking drugs.

Knowing that certain chemicals in foods, called exorphins,...

The gliadin of wheat is converted to exorphins, morphine - like compounds that can be blocked with opiate - blocking drugs.

Our digestion breaks down specific proteins (gliadins) in wheat into shorter proteins (polypeptides) called exorphins.

Exorphins are absorbed into the bloodstream and go straight across the blood brain barrier.

Exorphins, like the endorphins we get from a runner's high, bind to the opioid receptors in the brain, making us high, and addicted just like a heroin addict.

When wheat is digested in the body, certain compounds known as gluten exorphins (sometimes called gluteomorphins) are produced; interestingly, dairy products under certain conditions can also lead to the production of similar compounds known as casein exorphins.

Wheat contains compounds termed «exorphins» that have an effect in your brain similar to opiate drugs.

Gliadins, once digested, become «exorphins», which are morphine - like compounds that bind to opiate receptors in the brain.

Dipeptidyl peptidase IV (DPP - IV) activity supports optimal cleaving of casein and gluten and their exorphin peptides (casomorphin and gluteomorphin)

DPP - IV is critical to the catabolic inactivation of exorphins, bioactive peptides derived from food proteins with morphine - like opioid effects.

Allergies vs. sensitivities vs. intolerances; gluten, dairy, and soy, lectins in grains, wheat proteins and exorphins, wheat germ agglutinin, zonulin, celiac and non-celiac gluten intolerance, autoimmune cross reactivity, symptoms and conditions of gluten intolerance, elimination diets / rotation diets are investigated in depth.

Gluten's exorphins (which are peptides formed when the gluten protein is digested) has also been linked to autism, ADHD, and schizophrenia, just to name a few.