Traditional buckwheat soba noodles are gluten-free as they are made solely from buckwheat flour. However, many commercial soba noodles contain wheat flour as well, so it’s important to check the ingredients or look for specifically labeled gluten-free soba noodles if you need to avoid gluten.
Gluten-free: Suitable for people with celiac disease or gluten sensitivity
High in protein: Contains all eight essential amino acids
Rich in fiber: Promotes digestive health and helps maintain a feeling of fullness
Low glycemic index: Helps regulate blood sugar levels
Heart-healthy: Contains rutin, which may help lower blood pressure and reduce cholesterol
Rich in antioxidants: May help protect against cellular damage and reduce inflammation
Good source of minerals: Provides manganese, magnesium, copper, and iron
Contains resistant starch: May improve gut health and aid in weight management
May improve circulation: Due to its rutin content, which supports blood vessel health
Supports bone health: Contains phosphorus and zinc, important for bone structure
Energy-boosting: Complex carbohydrates provide sustained energy
May help manage diabetes: Due to its low glycemic index and high fiber content
Supports immune function: Contains selenium, which is important for immune healthRemember that these benefits are associated with buckwheat soba when consumed as part of a balanced diet.
People with buckwheat allergies: Buckwheat can cause severe allergic reactions in sensitive individuals.
Those with celiac disease or gluten sensitivity: While buckwheat is naturally gluten-free, some soba noodles may contain wheat flour, so it’s important to check labels carefully.
Individuals on a low-carb diet: Buckwheat soba noodles are high in carbohydrates.
People with diabetes: Buckwheat can affect blood sugar levels, so diabetics should consume it in moderation and monitor their blood glucose carefully.
Those with digestive sensitivities: Some people may experience bloating or digestive discomfort when consuming buckwheat.
Individuals taking blood-thinning medications: Buckwheat contains high levels of vitamin K, which can interfere with blood-thinning medications like warfarin.
People with kidney problems: Buckwheat is high in potassium and phosphorus, which may be problematic for those with kidney issues.
Individuals with FODMAPs sensitivities: Buckwheat is high in FODMAPs, which can cause digestive issues for some people.
Pregnant women: While generally safe, pregnant women should consult their healthcare provider before adding new foods to their diet.Remember, it’s always best to consult with a healthcare professional or registered dietitian before making significant changes to your diet, especially if you have existing health conditions.
Explore gluten management solutions like Tolerase® G.
What is Tolerase® G?
A new Approach for People with Gluten Sensitivity:
Explore the Science and Benefits of Tolerase® G.
Relief from Gluten Sensitivity
In the fight against gluten, there is a unique supplement that stands out: Little Helpers anti-gluten pills with 100% Tolerase® G.
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) . Furthermore, 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 toxicity ( 2) ( 3 ) .
On this page we explain why we are so enthusiastic about this supplement, supported by scientific research.
What is 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 about 13% of the world’s population is sensitive to gluten in their diet (1).
How Tolerase® G Works
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 pH 2, and is completely resistant to digestion by pepsin ( 2 ). Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that very little gluten reaches the duodenum ( 3 ). This suggests that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity, allowing people to (occasionally) abandon their strict gluten-free diet ( 3 ).
100% Tolerase® G Anti-Gluten Pills
Unique Enzyme Solution
Discover how our 100% Tolerase® G pills help digest 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 partnership with the producer of Tolerase® G DSM . Together we have spent 2.5 years of research and worked tirelessly to develop and perfect our gluten digestion pill, which contains 100% Tolerase® G.
Our shared commitment to quality and effectiveness has resulted in a product that is unmatched in the market. We have chosen to manufacture locally in Europe to ensure the highest quality standards and control.
Our pill has proven to be many times more effective than 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 is why we encourage everyone to try it and experience the benefits for themselves!
The Only Effective Anti-Gluten Pills
Little Helpers Anti-Gluten Pills contain 100% Tolerase® G. Tolerase® G is the only enzyme on the market that has been scientifically proven to be effective enough to break down gluten in the stomach to the point where the body no longer reacts to it.
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