Most people who suffer from a wheat intolerance have difficulty with wheat's high gluten content (500,000 ppm compared to 1,000 ppm gluten in oats). Assuming that gluten is the issue, Phase 2 is unlikely to help, as Phase 2 neutralizes amylase, a starch digesting enzyme, and gluten is a protein. On the upside, there is a digestive enzyme that could help you. It is called DPP-IV and is specially formulated to break down gluten. Check out DPP-IV Forte by Kirkman Labs.
I hope that this helps! :-)
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