Why a gluten-free diet isn’t always enough

Even the strictest gluten-free diet can’t eliminate risk. Studies show that, despite best efforts, people with coeliac disease and gluten sensitivity are still unintentionally exposed to 150–400 mg of gluten per day.¹ This hidden gluten often comes from:

Cross-contact in restaurants and kitchens

“Gluten-free” foods that contain traces

Social situations where food control isn’t 100% possible

Sauces, dressings, or fried foods prepared in shared oil

Even though you might not make any mistakes, others will.

And that means ongoing symptoms, inflammation, or anxiety around eating out.

A smarter way to break down gluten

AN-PEP (Tolerase® G) is a unique, proline-specific enzyme derived from the fungus Aspergillus niger that works exactly where you need it most:

Works in the acidic stomach, where other enzymes fail

Breaks down the hard-to-digest gluten fragments that trigger the immune system (including the toxic α-gliadin 33-mer peptide)

Rapidly cuts gluten into harmless small fragments before they can reach the small intestine where they cause painful reactions and damage your body.

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What the science says

In the lab (in vitro)

In stomach-like conditions, AN-PEP (Tolerase® G) degraded up to 99.9% of gluten proteins within minutes.²

Unlike common digestive supplements, AN-PEP specifically destroys the immunogenic epitopes that drive coeliac reactions.²

In advanced digestion models

In a validated gastrointestinal simulator, adding AN-PEP to a bread or fast-food meal meant that hardly any gluten reached the duodenum (upper gut).³

T-cell tests confirmed that the remaining fragments no longer caused any reactions or damage to the body.³

In human clinical studies

In a randomized crossover trial with real meals, AN-PEP reduced gluten peptides by ±88% in the stomach compared to placebo.⁴

In another real-life trial with adults on a gluten-free diet, AN-PEP was well-tolerated and fewer patients reported severe symptoms compared to placebo.⁵

Why Little Helpers are different

Not all “gluten pills” are created equal. Independent testing has shown that most commercial digestive blends fail to break down the harmful gluten peptides under stomach conditions.

AN-PEP, the core ingredient in Little Helpers, is the only enzyme consistently shown in peer-reviewed research to:

Survive and stay active in stomach acid

Break down the gluten fragments that trigger coeliac reactions

Prevent gluten from reaching the small intestine

Reduce gluten biomarkers in humans

This is why coeliac organisations openly confirm AN-PEP's effectiveness while other blends typically rely on vague language like “supports gluten digestion” instead of any measurable claims.

How to use this information

For people with coeliac disease, Little Helpers are a safety net, not a free pass.


Stick to your gluten-free diet, and use your Little Helpers as an added safeguard for occasional, unavoidable gluten exposure, that occurs when you're eating out, traveling, or otherwise going about your life.

Backed by science, Little Helpers take away some of the worry that comes with hidden gluten.

Try It Yourself

Rooted in peer reviewed research

References

1 Syage J. et al. Dove Medical Press (2018) Unintentional gluten exposure on a gluten-free diet: 150–400 mg/day; enough gluten to trigger symptoms and perpetuate intestinal histologic damage.
2 Janssen G. et al. PLOS ONE (2015) AN-PEP degrades >99% of gluten in vitro; other available commercial blends ineffective.
3 Mitea C. et al. Gut (2008) TNO Intestinal Model: hardly any gluten reaches duodenum with AN-PEP use; T-cell activity blocked.

4 König J. et al. Scientific Reports (2017) Randomized Control Trial: ~86–88% reduction in stomach gluten peptides; ~56% in duodenum.

5 Stefanolo JP. et al. World J Gastroenterol (2024) Real-life Randomized Control Trial in coeliac adults: fewer severe symptoms on AN-PEP, good tolerability.