Gluten-Associated Cross-Reactive & Foods Sensitivity- Cyrex Array 4
Price: $695 Includes
(Testing, Consult with Dr Hagmeyer and 30 minute Nutritional Consult)
If you have eliminated gluten from your diet but you still experience symptoms that point to gluten sensitivity, you’re probably experiencing a cross-reaction. It happens when your body thinks you’re consuming gluten even if you’re not.
Gluten Associated Sensitivity and Cross-Reactive Foods | Cyrex Array #4
No. This is a cash discount and includes a consultation with Dr Hagmeyer.
No. But this is a blood Test that requires a blood draw.
Web results are posted within 7-14 business days. Our office will notify you when test results have been reported.
Yes. The kit comes with easy to follow instructions. Your Local lab will draw your blood with a test kit that will be provided to you.
Yes. Dr Hagmeyer will review the test result with you. Each test comes with a post-test review/explanation.
One we have placed the order for the test we are unable to issue a refund.
What does this Include
- Gluten Cross Reactivity Blood Testing
- Consult with Dr Hagmeyer
- 30 minute Consult with Nutritionist
- Blood draw fee if being done at one of our approved labs
What Is Gluten Cross Reactivity?
When you’re gluten sensitive, it means that your body targets gluten and considers it dangerous. Each time you get exposed to it by consumption, your system starts creating antibodies to fight it off.
However, there are cases when the immune system gets confused and starts targeting molecules having a similar structure to gluten. It produces antibodies that trigger inflammation, resulting in the same set of symptoms you’d experience after eating gluten. The most common culprit? Dairy products, particularly casein. It’s a protein that’s quite similar to the protein you’d find in gluten.
In addition to dairy products, the other five most common gluten cross-reactive foods include corn, oats, millet, rice, and yeast.
GLUTEN-FREE, BUT NOT SYMPTOM-FREE? (You Could Be A Gluten Cross Reactor)
Understanding Gluten Cross Reactivity and Why Testing For It Could Be The Answers You Are Searching For.
Have you ever followed a gluten-free diet only to have mediocre results? When you first started your gluten-free diet you probably thought you’d found the holy grail, and soon you’d be experiencing the amazing benefits you’d heard about – but you wound up disappointed and frustrated instead. The devil is in the details, and in this case, the devil is in a little thing called cross-reactivity. This is essentially where your immune system identifies other non-gluten proteins as the enemy because they’re similar enough to gluten in molecular structure.
- Identify additional dietary proteins to which the Non-Celiac Gluten Sensitive (NCGS) or Celiac Disease (CD) patient is sensitized
- Detect cross-reactions in the patient non-responsive on a gluten-free diet
- Categorize the 1-in-2 NCGS or CD patient who is also sensitive to dairy products
If you have celiac disease and have said goodbye to gluten, yet you’re still experiencing symptoms, you may have what is called gluten cross reactivity. In this article, I define gluten cross reactivity, list what foods are most susceptible to cross reactivity, and discuss how you can determine if you’re having a reaction.
A subgroup (about 30 percent) of patients with celiac disease following a strict gluten-free diet report still experiencing symptoms similar to gluten exposure. These symptoms include bloating, gas, diarrhea, constipation, brain fog, fatigue, joint pain and more. Why is this?
In some cases, it means the celiac disease patient is experiencing a phenomenon called gluten cross reactivity. This occurs when the body thinks the person is eating gluten, a protein found in wheat, barley, rye and sometimes oats, even though they are following a strict gluten-free diet.
Patients with celiac disease produce anti-α-gliadin and anti-tTG antibodies, which are detectable in standard blood tests that test for celiac disease. These antibodies are only present in people with confirmed celiac disease and not in patients with non-celiac gluten sensitivity.
Gluten Cross Reactive Foods List- Cyrex Array 4
Gluten cross reactivity can happen with many foods, but the 2017 study on cross-reactive foods by researchers Aristo Vodjani and Igal Tarash found that the following foods can become confused for gluten by the body’s immune system:
- Dairy (cow’s milk, milk chocolate, milk butyrophilin, whey protein, casein)
- Instant Coffee
- Yeast (brewers and bakers)
Other foods were tested in the study, but did not exhibit gluten cross reactivity.
Researchers said, “In this study, we identified antigens and peptides from milk, yeast, millet, corn, rice, oats and tissues that strongly reacted with … antibodies produced against gliadin. The reactivity between gliadin peptides and various food antigens are pathogenetically relevant because if the presence of these cross-reactive substances are left untreated, an individual may develop multiple autoimmune reactivities.”
The researchers went on to conclude that if celiac patients following a gluten-free diet do not show symptom improvement, they may need to potentially eliminate cross-reactive foods.
The researchers add, “The present study supports the hypothesis that if the high prevalence of antibodies against dietary proteins and peptides and their cross-reaction with various tissue antigens are not taken seriously, and if proper measures are not implemented, the result may be the development of autoimmunity in the future.”
How to Identify Foods Causing Gluten Cross Reactivity?- Cyrex Array 4
If you suspect your body is reacting to a non-gluten protein in a similar way it would react to gluten, stop guessing with your health and get the Cyrex Array 4 Consult.
Order a Gluten Cross Reactive Blood Test- Cyrex Array 4
The Cyrex Array 4 test – also called the Gluten-Associated Cross-Reactive Foods and Foods Sensitivity – test can be a first step in identifying potential foods causing gluten-cross reactivity.
It will also check for cross reactivity to foods that are newly introduced or over consumed when following a the gluten-free diet (foods not typically consumed outside the GF diet), including amaranth, buckwheat, hemp, potato, sesame, sorghum, tapioca, teff and quinoa.
The test also checks for a reaction to egg and soy, which are also very common “antigenic” foods.
Recommended for Patients Who
- Have Non-Celiac Gluten Sensitivity or Celiac disease
- Are experiencing limited improvements or are non-responsive on a gluten-free diet
- Have gut dysbiosis, which appears to be resistant to standard therapy
- Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
- Cow’s Milk IgG + IgA Combined
- Alpha-Casein & Beta-Casein IgG + IgA Combined
- Casomorphin IgG + IgA Combined
- Milk Butyrophilin IgG + IgA Combined
- Whey Protein IgG + IgA Combined
- Chocolate (Milk) IgG + IgA Combined
- Oats IgG + IgA Combined
- Yeast IgG + IgA Combined
- Coffee IgG + IgA Combined
- Sesame IgG + IgA Combined
- Buckwheat IgG + IgA Combined
- Sorghum IgG + IgA Combined
- Millet IgG + IgA Combined
- Hemp IgG + IgA Combined
- Amaranth IgG + IgA Combined
- Quinoa IgG + IgA Combined
- Tapioca IgG + IgA Combined
- Teff IgG + IgA Combined
- Soy IgG + IgA Combined
- Egg IgG + IgA Combined
- Corn IgG + IgA Combined
- Rice IgG + IgA Combined
- Potato IgG + IgA Combined