PORTLAND, OR--(Marketwired - September 15, 2015) - While gluten sensitivity and the trend of gluten free diets has received a great deal of media attention during the last few years, a less well-known condition (FODMAP Sensitivity) likely afflicts twice as many people1,2 and is often mistaken for gluten sensitivity.
Gluten and FODMAPs
Gluten is a protein found in wheat, rye, barley and triticale. Some people have medical conditions that require total gluten abstinence. According to the National Institutes of Health, this type of serious reaction to gluten affects approximately one percent of the population3.
More common are individuals who are sensitive to gluten. Those with gluten sensitivity will feel sick after eating foods containing gluten.
There is evidence that FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) may cause symptoms that often are reported as gluten related. FODMAPs are certain types of carbohydrates, including wheat, lentils, and mushrooms, that can draw water into the intestine and potentially ferment, causing digestive problems for some people1.
Kirkman® offers two complete lines of gluten free supplements formulated especially to support a healthy gastrointestinal system.
Kirkman’s Probiotics
Probiotics are live organisms that support the growth of beneficial gastrointestinal flora (also known as microbiota). Our gut microbiota contains trillions of microorganisms, including at least 1,000 different species of known bacteria: some are beneficial to health (“good bacteria”); some are not (“bad bacteria”). Supplementing with probiotics can keep the undesirable bacteria in check so that good bacteria predominate in the gastrointestinal system.
Kirkman® uses probiotic strains that have been extensively researched and clinically documented to be safe and effective.
Kirkman’s Enzymes
Digestive enzymes are those enzymes found in the body that function as biological catalysts to begin the breakdown of foods so that the important nutrients in the food can be properly absorbed and utilized.
Kirkman’s enzyme formulations offer enzymes to help in the digestion of specific food groups as well as formulations that help digest many food groups. If an individual is uncertain as to what foods may be causing his or her gastrointestinal system issues, or just for overall support in digestion, a broad spectrum enzyme is recommended.
Kirkman’s Formulations
Long before eating gluten free became trendy, Kirkman® manufactured its extensive line of nutritional supplements to be gluten free. Kirkman® made an early decision to eliminate gluten from all of its formulations to better serve our customers, many of whom have environmental sensitivities and special dietary requirements.
In addition to being gluten free, Kirkman’s probiotics and enzymes are free of other common allergens including casein, soy, flavorings (except for chewables), colorings, gelatin, peanuts, fish, shellfish and tree nuts. All of Kirkman’s enzyme products are made from plant-derived enzymes and are encapsulated in vegetarian capsules.
About Kirkman®:
Kirkman® is the leading manufacturer of nutritional supplements for individuals with special sensitivities and dietary requirements. Founded in 1949, Kirkman® is also the oldest nutritional supplement company serving the special needs community. This experience has allowed Kirkman® to pioneer effective products in many areas of nutritional supplementation for individuals with special health needs.
Kirkman® is a pioneer in the area of supplement purity testing. Its Ultra Tested® protocol calls for testing every raw ingredient in every nutritional supplement it manufacturers for more than 950 environmental contaminants. No other nutritional supplement company comes close to this level of commitment to producing pure, contaminant free supplements.
References
1. “Before you conclude that you’re gluten-sensitive, consider FODMAPs foods.” Retrieved from http://www.washingtonpost.com/national/health-science/before-you-conclude-that-youre-gluten-sensitive-consider-fodmaps-foods/2015/02/09/a66349fa-6c19-11e4-a31c-77759fc1eacc_story.html
2. Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders. Retrieved from:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3820047/
3. Celiac Disease Retrieved from http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-disease/Pages/facts.aspx
Contact Information:
Contact:
Kulani Mahikoa
Executive Vice President
Kirkman Group, Inc.
kmahikoa@kirkmangroup.com