國立虎尾科技大學 |

Gluten Sensitivity = About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Gluten Sensitivity/ by Cordula Harter.
Reminder of title:	About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet /
Author:	Harter, Cordula.
Description:	IX, 50 p. 9 illus., 7 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Nutrition . -
Online resource:	https://doi.org/10.1007/978-3-658-32657-9
ISBN:	9783658326579

Gluten Sensitivity = About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet /
Harter, Cordula.

Gluten SensitivityAbout Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet /[electronic resource] :by Cordula Harter. - 1st ed. 2021. - IX, 50 p. 9 illus., 7 illus. in color.online resource. - Springer essentials,2731-3115. - Springer essentials,.

Gluten and wheat -- The role of intestinal health -- Diseases associated with gluten intolerance -- Gluten in the diet -- Gluten free as a trend.

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.

ISBN: 9783658326579

Standard No.: 10.1007/978-3-658-32657-9doiSubjects--Topical Terms:

1254692
Nutrition .

LC Class. No.: QH519

Dewey Class. No.: 572

Gluten Sensitivity = About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet /
LDR:03603nam a22003975i 4500 001 1055052
003 DE-He213
005 20210819003711.0
007 cr nn 008mamaa
008 220103s2021 gw | s |||| 0|eng d
020 $a 9783658326579 $9 978-3-658-32657-9
024 7 $a 10.1007/978-3-658-32657-9 $2 doi
035 $a 978-3-658-32657-9
050 4 $a QH519
072 7 $a PSB $2 bicssc
072 7 $a SCI007000 $2 bisacsh
072 7 $a PSB $2 thema
082 0 4 $a 572 $2 23
100 1 $a Harter, Cordula. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1308719
245 1 0 $a Gluten Sensitivity $h [electronic resource] : $b About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet / $c by Cordula Harter.
250 $a 1st ed. 2021.
264 1 $a Wiesbaden : $b Springer Fachmedien Wiesbaden : $b Imprint: Springer, $c 2021.
300 $a IX, 50 p. 9 illus., 7 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Springer essentials, $x 2731-3115
505 0 $a Gluten and wheat -- The role of intestinal health -- Diseases associated with gluten intolerance -- Gluten in the diet -- Gluten free as a trend.
520 $a 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.
650 0 $a Nutrition . $3 1254692
650 0 $a Microbiology. $3 591510
650 1 4 $a Nutrition. $3 581367
650 2 4 $a Food Microbiology. $3 582543
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783658326562
776 0 8 $i Printed edition: $z 9783658326586
830 0 $a Springer essentials, $x 2731-3115 $3 1350387
856 4 0 $u https://doi.org/10.1007/978-3-658-32657-9
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)