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The term “Non-Celiac Gluten Sensitivity” was introduced in 1978 but has recently gained more popularity. Basically, this pathology describes the appearance of symptoms triggered by the exposure to gluten (protein found in wheat, barley and rye). Symptoms manifest in less than 24 hours and are predominantly gastrointestinal (bloating, pain, diarrhea), but can also be extra-intestinal (lack of wellbeing, fatigue, headaches, etc.).