{"product_id":"gluten-sensitivity-about-gluten-associated-disorders-and-the-purpose-of-a-gluten-free-diet-paperback","title":"Gluten Sensitivity: About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCordula Harter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGluten 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.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e \u003c\/b\u003eThis \u003ci\u003eSpringer essential\u003c\/i\u003e is a translation of the original German 1st edition \u003ci\u003eessentials\u003c\/i\u003e, 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.\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eGluten 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis \u003ci\u003eSpringer essential\u003c\/i\u003e is a translation of the original German 1st edition \u003ci\u003eSpringer essentials, \u003c\/i\u003e\u003ci\u003eGlutenunverträglichkeit \u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe content\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Gluten and wheat\u003c\/li\u003e\n\u003cli\u003e The role of intestinal health\u003c\/li\u003e\n\u003cli\u003e Disorders associated with gluten sensitivity\u003c\/li\u003e\n\u003cli\u003e Gluten in the nutrition - Gluten-free as trend\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe target groups\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Lecturers and students of medicine, nutrition and life sciences\u003c\/li\u003e\n\u003cli\u003e Medical doctors, nutritionists, biologists and interested laypersons\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe author \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Dr. Cordula Harter is lecturer of biochemistry and teaching coordinator at Heidelberg University Biochemistry Center\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDr. Cordula Harter\u003c\/b\u003e is a private lecturer and teaching coordinator at the Biochemistry Center of Heidelberg University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 50\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.13 x 8.27 x 5.83 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52241480253714,"sku":"9783658326562","price":24.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/2211\/5346\/files\/uHG4rE3bKe9783658326562.webp?v=1777899635","url":"https:\/\/ckbookstore.net\/products\/gluten-sensitivity-about-gluten-associated-disorders-and-the-purpose-of-a-gluten-free-diet-paperback","provider":"CK BOOKSTORE","version":"1.0","type":"link"}