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Everything about gluten and the gluten-free diet

Alles over gluten en het glutenvrije dieet

Eating gluten-free is a trend that is gaining more and more popularity. We increasingly see that people are opting for a gluten-free diet for health or dietary reasons. But what exactly is gluten? And is it really healthier to eat gluten-free?

What is gluten?

Gluten is a protein found in grains such as wheat, rye, barley and spelt. These proteins ensure that the dough gets its elastic structure and that bread and pastries become airy. Gluten itself is not bad, but it can cause health problems for some people.

What does gluten contain?

Gluten is found in many foods, especially in products made from the aforementioned grains.

These foods contain gluten:

  • couscous
  • Bulgur
  • Beer
  • Bread & bread products
  • Pasta & noodles
  • Cookies and pastries
  • Orzo
  • Wheat & wheat flour
  • Rye
  • Barley
  • Spells
  • Pearl couscous
  • Flower

These foods sometimes contain gluten:

  • Potato chips
  • Chocolate
  • popcorn
  • Ice

These foods do not contain gluten:

  • Potatoes
  • Oatmeal
  • Rice
  • Meat
  • Cheese
  • Wine
  • Buckwheat
  • Corn
  • Quinoa
  • Soy
  • Chips

Is Gluten Bad?

Gluten is not harmful to most people. However, for some people they can cause health problems. There are three major conditions associated with gluten:
  • Celiac disease: This is an autoimmune disease in which the body sees gluten as a harmful substance and the immune system attacks its own body. This can lead to inflammation and damage to the small intestine. Celiac disease is hereditary and can affect both children and adults.

  • Wheat allergy: This is an allergic reaction to one or more proteins in wheat, including gluten. People with a wheat allergy may experience skin rashes, digestive complaints, breathing problems or even anaphylaxis after eating wheat products.

  • Non-celiac gluten sensitivity: This is a relatively new condition in which people without celiac disease or wheat allergy still experience complaints after eating gluten. The exact cause of this is not yet known.

How do you eat gluten-free?

If you want to eat gluten-free, you need to pay attention to the ingredients of the foods you buy and eat. Always read the packaging carefully and look for the gluten-free logo or the statement 'gluten-free'. It can sometimes be challenging to know which products are safe and which are not, but there are more and more gluten-free alternatives on the market today. Please note that traces of gluten in a product can still cause a reaction in people with celiac disease, so pay close attention to warnings such as 'may contain traces of gluten'.
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What can you eat?

Fortunately, there are still many foods that are naturally gluten-free. Some examples are:
  • Fruit and vegetables
  • Meat, fish and poultry (without breadcrumbs or marinades containing gluten)
  • Legumes (such as lentils, beans and chickpeas)
  • Nuts and seeds
  • Dairy products (be careful with ready-made dairy desserts)
  • Eggs
  • Grains such as rice, quinoa, buckwheat, corn and oats (note: oats can be contaminated with gluten, choose certified gluten-free oats)
  • Gluten-free products such as gluten-free bread, pasta and cookies

What can't you eat?

If you eat gluten-free, you should avoid some foods. This includes:
  • Products made from wheat, barley, rye and spelt, such as bread, pasta, cookies and pastries
  • Beer (unless it is specifically gluten-free beer)
  • Malt (e.g. malt vinegar and malt syrup)
  • Some types of sauces, soups and ready-made meals that contain gluten-containing ingredients
  • Some meat substitutes based on seitan (wheat protein)

Is gluten free healthier?

A gluten-free diet is not necessarily healthier for everyone. For people with celiac disease, wheat allergy or non-celiac gluten sensitivity, it is necessary to eat gluten-free. However, if you don't have any of these conditions, there is no scientific evidence that a gluten-free diet is healthier. In fact, it can lead to a deficiency of certain nutrients, such as fiber, B vitamins and iron, which are commonly found in gluten-containing grains. If you are switching to a gluten-free diet, it is important to look for naturally gluten-free products and not to become too dependent on excessively processed gluten-free products that are often rich in calories, sugar and saturated fats and contain few nutrients.

Conclusion

Gluten is a protein found in certain grains and many foods. Although gluten is not a problem for most people, it can cause health problems for some people, such as celiac disease, wheat allergy and non-celiac gluten sensitivity. If you have any of these conditions, a gluten-free diet is necessary.

If you want to eat gluten-free, you need to pay attention to the ingredients of the foods you buy and eat, and choose naturally gluten-free foods or specialty gluten-free products. Make sure you eat a varied and balanced diet to get enough nutrients.

For people without gluten-related conditions, a gluten-free diet is not necessarily healthier. It is important to focus on a balanced and varied diet and to first consult a doctor or dietician if you suspect that you have a gluten-related condition.

Check if any food or ingredient has gluten

Check any ingredient like white bread to read more about its likely gluten content.

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What is Tolerase® G?

What is Tolerase® G?

A New Approach for People with Gluten Sensitivity: Explore the Science and Benefits of Tolerase® G.

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This specific enzyme, Tolerase® G, a patented endopeptidase specific for proline, was developed by Royal DSM and has been scientifically proven to be effective in breaking down gluten residues ( 1 ) ​. Additionally, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP), an enzyme closely related to Tolerase® G, can break down gluten so effectively that it barely reaches the duodenum, potentially eliminating gluten's toxicity ( 2 ) ( ​​3 ) ​.

On this page we explain why we are so enthusiastic about this supplement, supported by scientific research.

What are Gluten?

Gluten is a group of proteins found primarily in grains such as wheat, barley and rye. These complex proteins give shape, strength and texture to bread and other grain products. However, gluten is difficult to digest because it is rich in proline, a non-essential amino acid. This is why approximately 13% of the world's population is sensitive to gluten in the diet (1)​.

The Effect of Tolerase® G

It is important to note that Tolerase G is designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven ( 1 ).

Studies have shown that a newly identified prolyl endoprotease, derived from Aspergillus niger, can effectively break down gluten proteins. This enzyme works optimally at a pH of 4-5, remains stable at a pH of 2 and is completely resistant to digestion with pepsin ( 2 ). Additionally, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that hardly any gluten reaches the duodenum ( 3 ). This implies that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity. This gives people the opportunity to (occasionally) give up their strict gluten-free diet ( 3 ).

Unique Enzyme Solution

Discover how our pills with 100% Tolerase® G help with the digestion of gluten and support your lifestyle in a clear video.

Little Helpers & Tolerase® G: Stronger Together in the Fight Against Gluten.

At Little Helpers we are proud of our unique collaboration with the manufacturer of Tolerase® G DSM . Together we have spent 2.5 years researching and working tirelessly on the development and perfection of our gluten digestion pill, which contains 100% Tolerase® G.

Our shared commitment to quality and effectiveness has resulted in a product that is unrivaled on the market. We have chosen to produce locally in Europe to ensure the highest quality standards and control.

Our pill has proven to be many times more effective than those of our competitors, and we offer it at the best price. We are convinced that our pill can make a difference for people who struggle with gluten sensitivity. That's why we encourage everyone to try it and experience the benefits for themselves!

Superior gluten degradation

Tolerase® G is many times more effective than any other supplement available and is the only enzyme scientifically proven to be effective enough to break down gluten to the point that the body no longer responds to it.