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.
