Gluten sensitivity is a multifactorial phenomenon. In the medical context it is associated
with symptoms that occur after the consumption of gluten-containing foods. However not all
cases of perceived gluten sensitivity are medically diagnosable. Only for celiac disease and
wheat allergies clear diagnostic criteria exist. In most cases patients have non-Celiac
Non-Wheat Allergy Wheat Sensitivity (NCWS). Gluten can rarely be detected as a causative agent
in NCWS. Rather other ingredients of wheat such as ATI or FODMAP or a disturbed intestinal
microbiota may be considered as triggers for the disease. Cordula Harter puts it straight:
gluten sensitivity is a fashion trend that is followed by many more people than there are
diagnosed patients.The author shows that gluten-containing cereals are nutritionally
high-quality foods that provide valuable nutrients and fiber. Elimination is rarely medically
indicated and often benefits the food industry more than the consumer. This Springer essential
is a translation of the original German 1st edition Springer essentials
Glutenunverträglichkeit by Cordula Harter published by Springer Fachmedien Wiesbaden GmbH
part of Springer Nature in 2019. The translation was done with the help of artificial
intelligence (machine translation by the service DeepL.com). A subsequent human revision was
done primarily in terms of content so that the book will read stylistically differently from a
conventional translation. Springer Nature works continuously to further the development of
tools for the production of books and on the related technologies to support the authors. The
content Gluten and wheat The role of intestinal health Disorders associated with gluten
sensitivity Gluten in the nutrition - Gluten-free as trend The target groups Lecturers and
students of medicine nutrition and life sciences Medical doctors nutritionists biologists
and interested laypersons The author Dr. Cordula Harter is lecturer of biochemistry and
teaching coordinator at Heidelberg University Biochemistry Center
