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.