“The truth must be quite plain, if one could just clear away the litter.”
From “A Caribbean Mystery”, by Agatha Christie, 1964
THE DATA
The susceptibility to schizophrenia is inherited, and its manifestation depends largely upon the consumption of grain.
Wheat has a causal relationship to schizophrenia. Wheat is the most effective driver of schizophrenia, but other cereals are also efficacious, albeit less so. It is the most noxious member of a hierarchy of noxious grains which probably must be eaten for many years by an individual genetically susceptible to schizophrenia before symptoms appear.
There is a positive correlation between mental hospital admissions for schizophrenia and wheat consumption.
12% of those with celiac disease exhibit severe mental symptoms.
11% of schizophrenics have a history of celiac disease.
5% of those with celiac disease are psychotic.
Symptoms were relieved when wheat was removed, and then brought on again by ingestion of wheat flour products. Some patients with celiac disease do not improve on a gluten-free diet until milk (Sewell et al. (1963) is also removed from the diet.
While it is most plentiful in wheat, the pathogenic substance which drives schizophrenia is found in a variety of proteins in varying amounts. It’s why, these days, the restaurants ask you to “pick your protein”.
Schizophrenia in Sweden is 2,290% greater than it is among natives of Kenya (2.39% vs. .10%).
Schizophrenia in Finland is 461% greater than it is among native Africans on the gold coast (1.18% vs. .21%).
Schizophrenia in Germany is 185% greater what it is among aboriginal tribes in Taiwan (.77% vs. .27%).
Schizophrenia in Norway is 104% greater than what is in Japan (1.0% vs. .49%).
The morbid risk for schizophrenia is 3 times or more as great in populations eating large amounts of wheat as in those eating none.
Further, there’s a distinct racial component to the hereditary condition known as schizophrenia. It is a disease of the white race, which is Homo Neanderthalensis.
THE ARTICLES
In 1976, FC Dohan published “Cereals and Schizophrenia - Data and Hypothesis” from the Department of Medicine, School of Medicine, University of Pennsylvania, Philadelphia, and the Veterans Administration Hospital, Coatesville, Pennsylvania, U. S. A.
The study goes on to say “Data and speculation bearing on the possibility that specific foods may play a role in the pathogenesis of schizophrenia are presented in this article. The data were assembled and speculations made on the basis of the following assumptions: (1) the pathogenesis is basically the same in the majority of those diagnosed schizophrenia, (2) the possibility of developing the disease is inherited (i. e. a genotype exists), and (3) the occurrence of the manifest disease (i. e. the phenotype) depends largely, but possibly not entirely, on environmental factors.”
The susceptibility to schizophrenia is inherited, and its manifestation depends largely upon the consumption of grain.
The study goes on to say “Because of a possible relationship between schizophrenia and celiac disease, an apparently hereditary defect which is made symptomatic by eating wheat and certain other cereals, I have collected data on admissions to mental hospitals and on wheat and rye consumption in various countries at a time when changes were likely to be relatively great-World War II. If analyzed on the basis of per cent change from the prewar mean, there is a positive correlation between per cent change in numbers of admissions for schizophrenia and per cent changes in “consumption” data for wheat during World War II; not only within countries but between countries. There also appears to be a crude relationship between types of cereals in the diet and the estimated “morbid risk” for schizophrenia in various cultures. Although the morbid risk estimates are generally higher for cultures eating large amounts of wheat, they also demonstrate that schizophrenia occurs among populations eating other cereals but no wheat.”
There is a positive correlation between mental hospital admissions for schizophrenia and wheat consumption.
Wheat is the most effective driver of schizophrenia, but other cereals are also efficacious, albeit less so.
Schizophrenia in Sweden is 2,290% greater than it is among natives of Kenya (2.39% vs. .10%).
Schizophrenia in Finland is 461% greater than it is among native Africans on the gold coast (1.18% vs. .21%).
Schizophrenia in Germany is 185% greater what it is among aboriginal tribes in Taiwan (.77% vs. .27%).
Schizophrenia in Norway is 104% greater than what is in Japan (1.0% vs. .49%).
“in general, “morbid risk” estimates are highest in Europe where wheat is eaten in relatively large quantities, usually lower in Japan and among the Chinese in Taiwan, where small amounts of wheat and large amounts of rice are eaten, still less among the aborigines of Taiwan, who apparently eat considerably less rice and no wheat; and probably least schizophrenia in Kenya and the Northern Gold Coast (Ghana) where maize or sorghums and yams are the staple foods.”
Schizophrenia is highest where the most wheat is eaten, and lowest where the least wheat is eaten.
Further, there’s a distinct racial component to the hereditary condition known as schizophrenia. It is a disease of the white race, which is Homo Neanderthalensis.
The study goes on to say “However, it also indicates that the “morbid risk” for schizophrenia is apparently 3 times or more as great in populations eating large amounts of wheat as in those eating none. These data would thus suggest that if wheat, in fact, has a causal relationship to schizophrenia, that it is possibly the most noxious member of a hierarchy of potentially noxious substances which probably must be eaten for many years by an individual genetically susceptible to schizophrenia before symptoms appear.”
And, “Gruff & Handford (1961) have reported that four (10.8 per cent) of the 37 schizophrenics admitted for the first time during a period of one year to the Institute of the Pennsylvania Hospital had a history of celiac disease in childhood.”
11% of schizophrenics have a history of celiac disease.
“Bossak, Wang & Adlersberg (1957) reported that of 94 adults with “idiopathic sprue” (celiac disease), severe mental symptoms Occurred in 11 patients. In 5 instances there was “frank psychosis” and the other 6 patients exhibited varying degrees of depression, anxiety or character disorders”.
12% of those with celiac disease exhibit severe mental symptoms.
5% of those with celiac disease are psychotic.
“Daynes ( 1956) has reported instances of naughtiness, depression (and, in some, petit mal-like episodes), as well as somatic symptoms in children, and similar episodes in adults. Symptoms were relieved and then brought on again by ingestion of wheat flour products.”
“Since it also appears to be recognized that some patients with celiac disease do not improve on a gluten-free diet until milk (Sewell et al. (1963) ) is also removed from the diet, and it appears probable that there may be a hierarchy of pathogenicity of the various cereals in celiac disease, the suggestion of Weijers and his colleagues (1957) that the pathogenic substance may be found in a variety of proteins in varying amounts
continues to deserve investigation.”
Jeff Miller, Libertyville, IL, January 11, 2022
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