Overview
- Clears up the uncertainties regarding gluten sensitivity
- Explains the differences between allergy and intolerance
- Clarifies the role of the microbiome
Part of the book series: essentials (ESSENT)
Part of the book sub series: Springer essentials (SE)
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Table of contents (6 chapters)
Keywords
About this book
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 essentials, Gluten-Sensitivität 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.
Authors and Affiliations
About the author
Bibliographic Information
Book Title: Gluten Sensitivity
Book Subtitle: About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet
Authors: Cordula Harter
Series Title: essentials
DOI: https://doi.org/10.1007/978-3-658-32657-9
Publisher: Springer Wiesbaden
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Fachmedien Wiesbaden GmbH, part of Springer Nature 2021
Softcover ISBN: 978-3-658-32656-2Published: 01 June 2021
eBook ISBN: 978-3-658-32657-9Published: 31 May 2021
Series ISSN: 2197-6708
Series E-ISSN: 2197-6716
Edition Number: 1
Number of Pages: IX, 50
Number of Illustrations: 2 b/w illustrations, 7 illustrations in colour
Topics: Nutrition, Food Microbiology