The first step was to figure out which parts of the gluten proteins were triggering T cells to respond. Turns out, it's just a handful of locations. They isolated those short peptide strands and essentially loaded them straight into a syringe, then injected them into the arms of celiac patients. With too high a starting dose, pretty much everyone had a classic gluten reaction: nausea, vomiting, diarrhea, headache, and fatigue. But in later trials when they started out with just three micrograms of gluten and gradually increased the dose, most people tolerated up to 900 micrograms, or .0009 grams, with few to no symptoms. Europeans and Americans eat about 10 to 14 grams of gluten per day, on average, but eating the stuff isn't quite the same as shooting it directly into your veins; ImmusanT's ultimate goal is to allow patients to enjoy a regular diet.