Gluten, a protein complex found in wheat, barley and rye, gives breads and other grain products their shape, strength and texture. Gluten is a hard to digest protein since it is rich in the amino acid proline. The human body cannot break down proline-rich proteins efficiently and this may be why some people are sensitive to dietary gluten.
As gluten is present in many different foods, following a gluten-free diet is difficult. And even with a gluten-free diet, there is still a risk of unintentional intake of gluten. That is why Tolerase® G was developed.