Over the last thirty years studies have shown that increased wheat consumption (bread, pasta, cereals) has been associated with increases in schizophrenia and other psychiatric illnesses.

Multiple studies have tracked reductions in schizophrenia in communities where there has been a corresponding reduction in removal of gluten from the diet.

Researchers in recent years have found a biological explanation for this relationship, noting that schizophrenics displayed abnormally igh levels of antibodies to gliadin, in a complex of wheat proteins.

Source: http://www.mercola.com, “60 Years of Research Links Gluten Grains to Schizophrenia.”