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And an easy trick that makes gluten totally harmless… You can eat it and it will break down without causing harm. Plus your sexual performance will improve…
—–Important Message—–
This lets oxygen-rich blood fill up your penile chambers for great erections.
Imagine a wave of blood cells, each carrying a sack full of oxygen…
…flowing into the penile chambers and filling every nook and cranny with fresh, nutritious blood.
Penile chambers that were abandoned and blocked off for years will now come back to life…
…and a man gets to enjoy erections that are harder and more rigid than he’s experienced since his teenage years.
What triggers this wave of oxygen-filled blood to fill up and restore the function of penile chambers?
It’s a breathing exercise that charges up the blood with oxygen…
After the exercise, your blood will have what it needs to restore and cover penile chambers, and that’s lots of oxygen. And no, it’s NOT deep breathing exercises or anything else you may have tried…
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Study links gluten to male sexual problems
Many people avoid gluten because of its immunogenic properties.
Its proline‐rich components make it more difficult to break down than most proteins.
Ingesting gluten often leads to the absorption of long peptides, with subsequent histamine and interferon-γ release, causing inflammation.
But for those who’d rather eat it, or who cannot avoid it in certain situations…
…there are ways to help break it down.
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The trick is to use specific enzymes which can break down the proline and glutamine regions of the protein.
Your run‐of‐the‐mill enzymes can’t do this.
People have some of these proline enzymes naturally, but they can be downregulated for a variety of reasons.
Mice bred to lack one such proline‐cleaving enzyme – dipeptidyl peptidase – lost weight when they were fed a grain protein.
Other proteins didn’t have that effect, and the animals that had the enzyme naturally did better.
Proline‐cleaving enzymes allow people’s bodies to deal with grains and nuts.
An enzyme supplement of this type should help people who are eating resistant proteins to be healthier.
There is considerable evidence that this actually works.
These enzymes can digest even gluten to the point where it won’t cause interferon-γ release – even in people who are sensitized to gluten:
In this study, researchers analyzed the gluten fragments produced by digestive enzymes.
They mixed these fragments with T-cells from gluten‐sensitized people.
This is perhaps the best way to determine with absolute certainty that the gluten was broken down sufficiently.
“In many cases, PEP alone is enough to achieve complete detoxification of gluten pre-digested by pepsin and the pancreatic enzymes.”
You would expect that during normal digestion wheat proteins would encounter certain enzymes.
When using only these expected enzymes, wheat protein gave a strong response.
But the addition of the extra proline‐cleaving enzyme almost completely eliminated the immunogenic effect on T‐cells:
The normal digestive enzymes failed to do the job completely… which is exactly why we have so many people responding to grain proteins.
The addition of prolyl endopeptidase (PEP) broke the gluten down into smaller, non‐immunogenic fragments after a few minutes.
It does this predictably. And it is dose‐dependent.
It has even been shown to work in animals as well as humans:
In this study on rats, researchers took predigested gluten (after the action of normal enzymes) and infused it into living rats.
The control group was fed only this. The experimental group was given a proline‐cleaving enzyme in addition, through a separate tube.
“The work presented here has demonstrated the resistance of several immunogenic gliadin peptides to gastric, intestinal brush-border proteolysis.”
The collection tube was placed twenty centimeters downstream.
As they increased the concentration of the proline‐cleaving enzyme, the immunogenic peptides were reduced in length – eventually approaching one or two amino acids in length:
This shortening of the immunogenic peptides would, of course, eliminate the antigenic potential of wheat protein.
If there are no resistant proline‐rich fragments, then there is no release of histamine and interferon‐γ release… and therefore no damaging prostaglandins.
And prostaglandins are linked to male sexual dysfunction, degradation of the testosterone-producing Leydig cells, and more…
“These results clearly illustrate the dramatic effect of prolyl endopeptidase on luminal peptides.”
The enzyme prolyl endopeptidase can make both grain and nut proteins behave like normal vegetable or meat proteins.
Many other studies confirm this effect – and in humans:
Twenty people on a gluten‐free diet were assayed for interferon‐γ beforehand. Then they were given either gluten or gluten acted upon by prolyl endopeptidase.
The response was predictable:
Patients who were given the gluten with the resistant proline bonds broken were essentially free of any response.
The gluten becomes innocuous, just like any normal protein:
This is crucial since interferon‐γ greatly upregulates two enzymes… inducible nitric oxide synthase (iNOS) and phospholipase A₂.
These together increase nitric oxide and prostaglandin levels.
Chronically high levels of these can contribute to asthma, arthritis, and hair loss (among other things).
“In the participants receiving placebo‐treated gluten the mean increase in the interferon‐γ ELISpot response on day 6 compared to day 1 was significant.”
(ELISpot is a method of monitoring immune response.)
Since interferon‐γ was released by gluten – but prevented by proline‐cleaving enzymes – you can be almost certain that histamine was released as well.
Histamine is likely what causes the subtle neurological symptoms behind food reactions.
The brain has mast cells, and histamine can be released from mast cells when large foreign peptides are absorbed.
Histamine is also classified as a neurotransmitter.
Older studies show the enzyme papain, which comes from papaya, to be effective as well.
As it is an available, cheap, and safe enzyme, this has appeal.
These enzymes can cleave proline–glutamine‐rich regions of wheat, corn, oats, peanuts… and any other protein with a resistant proline–glutamine repeat.
This can reduce or eliminate chronic inflammation, while you get to continue eating the foods you’re used to or that you’re socially coerced into eating.
——Important Message——
Discovery: Why I can sit around, do nothing, and burn 1,800 calories of fat every single day.
I needed to find out how to burn that fat safely…
…so that it would fuel my body’s needs and not get dumped into my arteries as blood fat.
I learned to my growing excitement about some superfoods and little-known supplements that keep fat safely in the cells and burn it off.
These superfoods and little-known supplements are cheap, too.
I immediately went to work ordering various powders and potions and superfoods and trying various combinations.
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