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001436991 001__ 1436991
001436991 003__ OCoLC
001436991 005__ 20230309004124.0
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001436991 019__ $$a1255236834$$a1262690658$$a1264755427$$a1284941433$$a1285802234$$a1292983912
001436991 020__ $$a3658326573$$qelectronic book
001436991 020__ $$a9783658326586$$q(print)
001436991 020__ $$a3658326581
001436991 020__ $$a9783658326579$$q(electronic bk.)
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001436991 020__ $$z9783658326562
001436991 0247_ $$a10.1007/978-3-658-32657-9$$2doi
001436991 035__ $$aSP(OCoLC)1253474902
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001436991 049__ $$aISEA
001436991 050_4 $$aRC862.C44$$bH37 2021
001436991 08204 $$a616.3/99$$223
001436991 1001_ $$aHarter, Cordula,$$eauthor.
001436991 24510 $$aGluten sensitivity :$$babout gluten-associated disorders and the purpose of a gluten-free diet /$$cCordula Harter.
001436991 264_1 $$aWiesbaden, Germany :$$bSpringer,$$c[2021]
001436991 300__ $$a1 online resource (ix, 50 pages).
001436991 336__ $$atext$$btxt$$2rdacontent
001436991 337__ $$acomputer$$bc$$2rdamedia
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001436991 347__ $$atext file$$bPDF$$2rda
001436991 4901_ $$aSpringer essentials
001436991 504__ $$aIncludes bibliographical references.
001436991 5050_ $$aGluten and wheat -- The role of intestinal health -- Diseases associated with gluten intolerance -- Gluten in the diet -- Gluten free as a trend.
001436991 506__ $$aAccess limited to authorized users.
001436991 520__ $$aGluten 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.
001436991 588__ $$aDescription based on online resource; title from digital title page (viewed on June 15, 2021).
001436991 650_0 $$aCeliac disease.
001436991 650_0 $$aGluten-free diet.
001436991 650_6 $$aMaladie cœliaque.
001436991 650_6 $$aRégimes sans gluten.
001436991 655_0 $$aElectronic books.
001436991 77608 $$iPrint version:$$z3658326565$$z9783658326562$$w(OCoLC)1222897479
001436991 830_0 $$aEssentials (Springer VS)
001436991 852__ $$bebk
001436991 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-658-32657-9$$zOnline Access$$91397441.1
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001436991 980__ $$aBIB
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