For some individuals with schizophrenia, could a gluten-free diet improve or eradicate symptoms?
In a recent article on www.celiac.com, Jefferson Adams reported on a study done in Britain that tied gluten to schizophrenia and diabetes: “A team of researchers based at UK’s prospective University of Highlands and Islands (UHI) have found a link between gluten and schizophrenia. According to their latest findings, proteins found in the gluten of wheat, rye and barley might play a role in triggering schizophrenia in people with a genetic risk for the condition, or in worsening symptoms in people who have the disease. The research team has been looking into the role played by gluten in schizophrenia and diabetes, as well as hunting for connections between the two disorders.
