Gluten, a major protein in wheat, rye, and barley, is great for baking, allowing for lovely, elastic, fluffy breads and the like. However, as a food item for humans, the jury is still out. The problem really begins because gluten is a long, wound up tangle, and we can only partially digest it, leading to […]

In the midst of all the chaos this week came a very interesting diet/mental illness risk paper. Particularly good because it comes from the premier psychiatry journal (that we in the biz call the “Green Journal” because the cover is… well…anyway): The American Journal of Psychiatry (and looks like the full text is available for […]

Odd wheat immune reactions are found in folks with bipolar disorder. Not too long ago I wrote an article on the possible links between wheat and schizophrenia.  It turns out that intrepid investigators have been looking at connections between wheat consumption and other serious illness too, such as bipolar disorder.  While there is nothing that would […]

There is another post-worthy probiotics paper on the hopper, but before that I wanted to cover an article called Breakfast Staple Types Affect Brain Gray Matter Volume and Cognitive Function in Healthy Children (freely available on PLoS one). I like some parts of this paper, though it is observational in nature, so keep that in […]

Could bread and pasta be behind the pathogenesis of schizophrenia? Schizophrenia is an unfortunate disease of the brain. A progressive disorder, it often presents with social withdrawal,paranoia, hearing voices, that sort of thing. After quite a while (sometimes decades) you get a kind of “burnout” effect where the voices and whatnot lessen, but the afflicted […]