FeaturesJune/July 2014 Issue

Gluten & Schizophrenia

Mary began a gluten-free diet soon after being diagnosed with schizophrenia. The antipsychotic medications caused rapid weight gain, a common side effect, so the college freshman decided to cut out gluten and reduce other carbs to shed some pounds. She was managing her disease fairly well—the frightening voices telling her to kill herself had stopped—until she veered off her diet during a semester abroad. She developed insomnia, agitation, disorganized thinking and was hospitalized. After being discharged (with her medication regimen tweaked), Mary resumed a strict gluten-free diet.

To continue reading this article you must be a paid subscriber.

Subscribe to Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge.

That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.

Subscriber Log In

Forgot your password? Click Here.

Already subscribe but haven't registered for all the benefits of the website? Click here.