sFor over eight years, doctor and biochemist Detlef Schuppan has not eaten wheat anymore. No rolls, no noodles, no cake. It avoids wheat because it strengthens your research after inflammation. The University of Mainz and US Harvard Medical School gastroenterologist explains why one of our most important foods can cause disease and celiac disease is much more widespread than expected.
WORLD: Mr. Schuppan, celiac disease has probably been heard by wheat intolerance. People who suffer from this do not tolerate gluten. You yourself published the research crucial for understanding this disease in 1997 in the main journal Nature.
Detlef Schuppan: Yes, although this disease was not new then. In the middle of the last century, Dutch physician Willem Karel Dicke first realized that the growth and severe failure of children at the time was due to wheat. He had discovered that the condition of these children was wheat during the war was not only available because food shortages improved significantly. His subsequent research confirmed that the cause was wheat in gluten.
WORLD: Fortunately, celiac disease is not very common …
Schuppan: This is not quite true.