The article reviews the spectrum of gluten-related disorders, including wheat allergy, celiac disease, dermatitis herpetiformis, gluten ataxia, and gluten sensitivity. It highlights the increasing prevalence and global impact of these conditions, driven by the growing market for gluten-free products. The review discusses the pathogenesis, clinical presentations, and diagnostic criteria for each condition, emphasizing the importance of distinguishing between them. New nomenclature and classifications are proposed to better understand and manage these disorders. The article also explores the potential mechanisms underlying gluten reactions, such as immune responses and intestinal permeability, and suggests that the high consumption of gluten in many diets may contribute to the prevalence of these conditions. Finally, it outlines an algorithm for differentiating between gluten-related disorders and emphasizes the need for further research to clarify the spectrum of toxic cereals and the disease duration in gluten sensitivity.The article reviews the spectrum of gluten-related disorders, including wheat allergy, celiac disease, dermatitis herpetiformis, gluten ataxia, and gluten sensitivity. It highlights the increasing prevalence and global impact of these conditions, driven by the growing market for gluten-free products. The review discusses the pathogenesis, clinical presentations, and diagnostic criteria for each condition, emphasizing the importance of distinguishing between them. New nomenclature and classifications are proposed to better understand and manage these disorders. The article also explores the potential mechanisms underlying gluten reactions, such as immune responses and intestinal permeability, and suggests that the high consumption of gluten in many diets may contribute to the prevalence of these conditions. Finally, it outlines an algorithm for differentiating between gluten-related disorders and emphasizes the need for further research to clarify the spectrum of toxic cereals and the disease duration in gluten sensitivity.