This book combines a broad information about the basic and clinical aspects of gluten-related disorders and the knowledge of the evolution of bread. These areas, are presented with the intention to cover the necessary integration between these fields, that until recently, were wide apart.
To deal in depth with the vision to establish a common platform, our book has three sections. The first one, deals with the basic knowledge of disciplines controlling the immune response to the toxic peptides of gluten. The second, revises the advances in understanding the clinical spectrum of the disorders. The third explores the evolution of gluten, in particular and the bread products most widely consumed in the western world. It also describes the great challenge of the elaboration of gluten-free products of high quality and less expensive than the products at present available. The authors are recognized investigators and active the field of gluten-related disorders and the evolution of gluten-free products.