Celiac disease, gluten sensitivity, irritable bowel syndrome, or voluntary abstention: Many people are looking for alternatives to the controversial grain. Alexandra Hirschfelder and Sabine Offenborn clarify whether wheat truly makes us sick and overweight. Who benefits from a wheat-free diet? What does it mean to have gluten sensitivity? For whom is complete abstention from wheat necessary, and how do those affected manage the transition? The nutrition experts have primarily compiled tried-and-true delicacies in the recipe section of the book: featuring alternative grains, gluten-free binders, and many tips and tricks for baking and cooking without wheat. In summary: Up to 10 percent of the population follows a gluten-free diet. The trending topic of gluten-free nutrition: medically sound information explained in an understandable way.