Mein Leben Ohne Gluten

Journalist Jürgen Lang is in his mid-40s when his body starts to signal that something is wrong through increasingly severe pain and limitations in movement. It takes half a year to find the cause: a gluten-related autoimmune disease - celiac disease. Eating and drinking foods that contain gluten - the harmful gluten found in wheat, spelt, rye, barley, and oats - has affected his health.

Since there are no medications for celiac disease, the only way back to a life free of symptoms and complaints is through a strictly adhered to lifelong gluten-free diet, which requires the complete avoidance of all foods made from or containing gluten-containing grains. Taking this path is quite challenging, as it not only requires a complete overhaul of one’s diet but also turns participation in social life upside down, and gluten-free foods are not necessarily free from gluten.

But how much gluten is in which food? How can I detect gluten in a dish or drink? Where can I still go out to eat? What do I need to do to avoid feeling excluded or marginalized? In his self-help guide for people with celiac disease or gluten sensitivity, Jürgen Lang shares his journey to a gluten-free life, explains the effects of gluten and how the gluten-free diet works, and offers tips on how to live well and safely gluten-free without compromising on quality of life.