Gluten consists of several different proteins – the two main groups are gliadin and glutenin. Gluten proteins are extremely difficult to digest. Undigested gluten proteins trigger the immune system to attack the inner lining of the small intestine, resulting in varying levels of gluten sensitivity. Breaking down these proteins can help alleviate the symptoms associated with gluten sensitivity and prevent further damage to the body.

Proteases are enzymes that break down proteins, but proteases that can break down prolyl-enriched peptides are required for breaking down the proline-rich peptides from gluten. Research shows that the proline-rich peptides from gluten are the main reason for gluten sensitivity.

Glutalytic contains both endopeptidases and exopeptidases to create the correct endopeptidase cleavage pattern near the long chain amino acids that need to be hydrolyzed by the exopeptidase, producing rapid degradation of gluten.