Experts are beginning to accept the idea that sluggishness and weight gain can be blamed on a substance that lurks in wheat and many other common grains -- gluten. Gluten is a protein found in wheat, barley, and rye, and many food additives.
People are taking notice. Sales of gluten-free products grew about 30 percent a year from 2006 to 2010, and the total sales will reach $3.9 billion by next year. In fact, 10 percent of new foods launched in 2010 featured a "gluten-free" claim.
Yahoo Health reports:
"... [F]for people with celiac disease ... eating foods that contain gluten can lead to a cascade of nasty reactions ... Even if you don't have celiac disease, gluten may still be bad for you ... A rising percentage of people in the United States consider themselves 'gluten-sensitive' ... Some may have a form of wheat allergy."
There is also emerging research that eating wheat, which contains gluten, can cause certain individuals to become psychotic. Most of the research on schizophrenia is focused on neurotransmitters, and the usual treatment is neuroleptic medication. However, the medicine tends to have serious side effects.
Some researchers have been looking at an unlikely suspect in the pathogenesis of schizophrenia -- wheat. Many schizophrenics seem to have a history of celiac disease (gluten/wheat intolerance) as children -- as much as 100 times the amount of celiac disease in the regular population.
Meanwhile, populations who traditionally eat a gluten-free diet have extremely rare occurrence of schizophrenia -- just 2 in 65,000 versus close to 1 in 100 in grain-eating countries. And when populations Westernize their diets, schizophrenia becomes common.
According to Psychology Today:
"In A Case Report of the Resolution of Schizophrenic Symptoms on a Ketogenic Diet, a high fat, low carb, low protein diet (thus very low in wheat) results in the remission of psychotic symptoms in a single case report."