This book presents the results of an investigation that overthrows a long held idea: wheat is not the only responsible for celiac disease. This work clearly shows why some patients continue to have positive antibodies to wheat despite following a gluten-free diet. Reading this book can turn the excessive fear of gluten cross-contamination into respect only; today, people suffering from celiac disease must follow a diet that isolates them and are not aware of the fact that other elements, apart from cereals, can increase or decrease their wheat sensitization. In its pages, readers will find revealing photographs which evidence how fats, which accompany the dietary proteins, play a decisive role in increasing or inhibiting the reaction they produce.