• how to take GliadinX®


Take one capsule GliadinX® right before a meal when the food or the utensils are suspected to be cross-contaminated with gluten. One capsule GliadinX® can neutralize approximately 0.9 g of gluten.


 GliadinX® is not intended to replace a physician prescribed gluten-free diet but accidental consumption of gluten can happen. 

If it is possible to estimate the amount of ingested gluten, the number of capsules should be calculated based on the information in the table below. For accidental consumption of a larger amount of gluten when the amount can not be estimated, 10 capsules should be taken as soon as possible, preferably within one hour of ingestion of gluten while the gluten is still in the stomach.

If gluten-related symptoms are already noticeable, GliadinX® can still be taken but might not be effective anymore. 
It can be challenging to determine how much gluten is contained in different types of food and a more complete chart is being developed. It is recommended to overestimate rather than underestimate the number of capsules.


The maximum number of GliadinX® capsules has not been established because the enzyme contained in GliadinX® is a protease. This group of enzymes is naturally occurring in the stomach and are considered very safe even in large amounts. 

If it is difficult for someone to swallow capsules, they can be opened and the content can poured and into a glass of carbonated drink or water. It is recommended to stir the powder thoroughly in the liquid before drinking it.


Very few negative effects have been reported, the most common one being slight and in very rare instances severe nausea, vomiting and diarrhea. If any side effects occur, GliadinX® should be discontinued immediately and a doctor should be consulted.


When GliadinX® is taken for gluten sensitivity and not for a doctor prescribed gluten-free diet, adults and children usually learn quickly to estimate how many capsules they need to take for a certain amount of food in order to avoid symptoms. 

Please note, that some non-celiac gluten sensitivities are not caused by gliadin and for these sensitivities, GliadinX® will not be effective.


Enzymes breaking down gluten are relatively new and the school doctor or nurse might not be familiar with GliadinX®. Please encourage the school health professionals to read the clinical research publications listed on this website and to familiarize themselves with how GliadinX® breaks down gliadin, a reactive component of gluten. GliadinX® is not a prescription drug. It is an over-the-counter dietary supplement but some camps and schools might still insist on a note from a physician.

For a selection of peer reviewed research publication click here.


This chart is for general reference in case of accidental consumption of gluten and amounts can vary depending on portion size and ingredients







 Slice of white bread30 1.1  2.2 3
Slice of whole grain bread
 31 1.1 2.4 3
Slice of pizza
 100 3.5 3.2 4
Slice of cake
 40 1.4 1.1 2
 Lasagna with sauce 2308 10 12
 Pasta without sauce 100 3.5 3.6 5