What if it’s not the gluten?
A growing body of research suggests that for most people who feel sensitive to gluten, the real trigger is something else entirely: a fermentable carbohydrate called fructan that is also found in wheat, barley, rye, etc.
Wheat contains both. Most people blame the protein. But many may actually be reacting to the fructan.
Gluten
A protein
The elastic protein behind the chewiness in bread, pizza, pasta, and more. Clinically harmful for those with celiac disease.
Fructan
A carb
A complex carbohydrate that ferments in the gut, which can trigger bloating, gas, and pain. Also hides in garlic, onion, beans, and more — which is why cutting bread alone rarely brings full relief.
In a randomized controlled trial, fructan (not gluten) was the more likely culprit for people with self-reported gluten sensitivity.
In people with self-reported, non-celiac gluten sensitivity, isolating gluten from fructan revealed that fructan induced the symptoms.
Gluten performed similarly to placebo, suggesting fructans drive symptoms in most—though not necessarily all—cases.
Implementing and maintaining a gluten-free diet presents considerable challenges, including higher costs (gluten-free products cost 139% more than their wheat-based counterparts), increased preparation time, and social restrictions when dining out. These factors contribute to reduced quality-of-life scores, similar to findings in patients with coeliac disease.
Biesiekierski et al. · The Lancet · Oct 2025Why avoid gluten if you don’t have to?
Introducing an enzyme that targets the fructan:
FODZYME® is a tasteless powder you sprinkle on your meal. Its patent-pending fructan hydrolase breaks fructans apart in real time, before they reach the gut bacteria that ferment them. Think of it like Lactaid—but for bread, garlic, onions, legumes, and more.*
Foods to enjoy with FODZYME®
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Note
FODZYME® breaks down the FODMAP components of gluten-containing grains*, but does not break down the gluten protein itself. It is not intended to make gluten-containing foods safe for people with celiac disease. FODZYME® itself is gluten-free.