In 2011, these two cuties, then five and seven years old, were diagnosed with Celiac disease. You likely understand how receiving this news becomes a game changer. While challenging at first, turning your home into a safe, gluten-free zone is doable. But… going out? Traveling? Socializing? That’s a whole different story. Cross-contamination is prevalent, and despite good intentions, so is the occasional misintended gluten intake.
So, what’s a parent to do? Well, luckily my kids’ dad—who is a surgeon, designs and manufactures medical devices, and overall just has a very scientific brain—decided to dig deep. Long story short, we came upon research from a top European university touting that an enzyme could break down gluten. Hmmm… This sparked our interest, and led to calls to the research team (personally vetted by the kids’ world renowned University of Chicago doctor), visits to Netherland’s-based DSM (a $12 billion global science-based company active in health, nutrition, and materials), and many ongoing conversations. Months later—after the first batch was produced—a shipment of “powder” (aka Tolerase G, or AN-PEP) arrived at our door. In fact, we were the first in the USA to have it, and one of the first in the world. With a special contraption, we encapsulated the enzyme at our kitchen table.
