Non-celiac gluten sensitivity not yet universally adopted. For people on a gluten-free diet who are unable to perform an oral gluten challenge, an alternative to identify possible celiac disease is an in vitro gliadin challenge of small bowel biopsies; this test is only available at selected specialized tertiary-care centers. After exclusion of celiac disease and wheat allergy, the subsequent step for diagnosis and treatment of NCGS is to start a strict gluten-free diet (GFD) to assess if symptoms improve or resolve completely. This may occur within days to weeks of starting a GFD, but improvement may also be due to a non-specific, placebo
Wheat gluten (food) imported to the West in 1969 by the American company Erewhon. Wheat gluten is also called seitan (, ; Japanese: セイタン), mianjin (Chinese: 麵筋), milgogi(Korean: 밀고기), wheat meat, gluten meat, or simply gluten. Wheat gluten, called "miàn jīn" in Chinese (traditional: , simplified: , literally "dough tendon"; also spelled "mien chin" or "mien ching") is believed to have originated in ancient China, as a meat substitute for adherents of Buddhism, particularly some Mahayana Buddhist monks, who are strict vegetarians (see Buddhist cuisine). One story attributes the invention of imitation meat to chefs who made it for Chinese emperors who, traditionally,