Wheat Syndromes How Wheat, Gluten and ATI Cause Inflammation, IBS an
This book is about three inflammatory conditions that underlie wheat sensitivities caused by the consumption of wheat and related cereals. The book describes, discusses and differentiates celiac disease, amylase trypsin inhibitor (ATI) sensitivity, and th
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Wheat Syndromes How Wheat, Gluten and ATI Cause Inflammation, IBS and Autoimmune Diseases
Wheat Syndromes
Detlef Schuppan • Kristin Gisbert-Schuppan
Wheat Syndromes How Wheat, Gluten and ATI Cause Inflammation, IBS and Autoimmune Diseases
Detlef Schuppan Institute of Translational Immunology University Medical Center Mainz Germany
Kristin Gisbert-Schuppan Institute of Translational Immunology University Medical Center Mainz Germany
Division of Gastroenterology Beth Israel Medical Center Harvard Medical School Boston, MA USA
ISBN 978-3-030-19022-4 ISBN 978-3-030-19023-1 (eBook) https://doi.org/10.1007/978-3-030-19023-1 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
This book is different from any other book on wheat, gluten, and nutrition because it is a profoundly medical book. Although it is a profoundly medical book, not one of the many a-little-bit-medical but otherwise popular guidebooks on lifestyle, diet, or cooking, we can assure you that it won’t be dry or boring. On the contrary, we would like to take you on for a thrilling journey of discovery and insight, a scientific and clinical expedition to which we have dedicated decades of our lives as researchers and clinicians. When we took off on our exploration, well equipped with a reasonable armamentarium and curiosity, we didn't know what we were going to find, and it is still surprising for us which previously unknown realms we had entered and got to know. We would like you to join us on this journey and invite patients, doctors, and everybody interested alike. What we have found is completely different from anything you have ever heard about in the fields of nutrition or
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