FeaturesJune/July 2014 Issue

Gluten and 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.

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