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Hardy Nutritionals® has worked hard to develop products that are functional and beneficial and we manufacture our formulas with the strictest of quality assurance practices. We want to provide safe products to satisfy consumer priorities for specific needs.
We are pleased to announce that we certify our Daily Essential Nutrients formula is gluten-free and we intend to certify more products over time for those with gluten sensitivities who want the assurance and peace of mind of a certified product.
There seems to be more people today with gluten-intolerance. More parents are experimenting with gluten-free diets for their families. When many people read the words “gluten-free” in a recipe or on product packaging, believe it means “healthier”.
Gluten intolerance is a physical condition in the gut. For individuals who are sensitive, undigested gluten proteins (prevalent in wheat and other grains) irritate the gut. This leads sufferers to experience symptoms of poor absorption and additional symptoms can include chronic fatigue, neurological disorders, nutrient deficiencies, anemia, nausea, skin rashes, depression, and more.
If gluten is removed from the diet, the irritation improves and the myriad of symptoms disappear. Depending on the level and degree of the intolerance (which can range anywhere from a gluten sensitivity to a full-blown celiac disease), it may be possible to eventually re-introduce properly prepared grains into the diet.
Others are not so lucky. Their guts may heal, but their bodies will never be able to digest gluten. It appears that about 1 in 1,000 may have a wheat allergy, and nearly 1 in 100 may have celiac disease and should avoid wheat.
There are a great many things we don’t understand about how gluten sensitivity works. We don’t know how much gluten can be tolerated, if it’s reversible or not, or what the long-term complications might be of not sticking to a gluten-free diet.
Some doctors advise that people with gluten sensitivity should consider reintroducing gluten back into their diet every year to see if it’s still causing problems.
Newer research has begun to indicate a connection between antibiotic use in the first year of life and the development of inflammatory bowel diseases. One 2010 study, published in the American Journal of Gastroenterology correlated those receiving one or more dispensations of antibiotics were 2.9 times more likely to develop inflammatory bowels symptoms.
More recent studies in the journal Gastroenterology and the British Journal of Nutrition reported that lactobacillus species from the duodenum of non-celiac controls degraded gluten peptides which reduced the number of activated gluten-specific T-cells. Microbial activity is an important factor in the metabolism of gluten proteins and this activity is altered in celiac patients.
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3. Caminero A, Nistal E, Herrán AR, Pérez-Andrés J, Ferrero MA, Vaquero Ayala L, Vivas S, Ruiz de Morales JM, Albillos SM, Casqueiro FJ. Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives. Br J Nutr. 2015 Oct 28;114(8):1157-67.
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