Our knowledge of gluten illness – now officially termed ‘gluten-related disorders’ (GRDs) – has come an awfully long way in the past few years. We now know that gluten illness is a spectrum of disorders rather than all about coeliac disease.
You can have 4 main types:
- Gluten Classical IgE Allergy – rare but does occur
- Gluten Malabsorption – lack of enzymes to break it down, although I don’t think that occurs without a larger gluten problem personally; it’s a clue.
- Coeliac Disease – the autoimmune attack on the villi in the gut and..
- Non-Coeliac Gluten Sensitivity (NCGS) – every bit as serious as Coeliac Disease, an inflammatory and sometimes autoimmune attack anywhere in the body. People with an ‘intolerance’ ie. a delayed reaction to gluten would also come under this category. This is far more prevalent than coeliac disease.
This makes testing for gluten related disorders somewhat complex. In essence, mainstream medicine is very slow at changing and 99% of health professionals still think about and look only for coeliac disease markers. To get an official diagnosis on your health records, it is likely that you need to go through the mainstream coeliac testing process so it’s best to start with that.
Dr Marsh, who invented the coeliac scoring system, is frustrated by the medical profession who, he says, still believe coeliac disease is a disease of the small intestine. It is not, he explains:
“Gluten sensitivity is a spectrum and is more likely an immunological response involving T lymphocytes in the mesenteric system to gluten in ways we don’t yet fully understand.”
Do you know the Most Common Signs of Gluten Intolerance or Gluten Sensitivity?
People typically shrug off the possibility of a gluten sensitivity by saying, “I don’t have any digestive problems.” Little do they know that gluten produces digestive symptoms in only a minority of people (1 out of 8). For the majority gluten damages the brain, the heart, the skin, the respiratory tract, or the joints. Even if your doctor has told you that you don’t have celiac disease, you CAN still be gluten sensitive.
Dr Peter Green, Director of the Celiac Disease Center at Columbia University says that
“60-70% of the people he sees who think they have coeliac disease don’t but they are actually gluten-sensitive.”
Gluten Sensitivity Symptom Check list
- Depression and Anxiety
- Bloating, Constipation, Diarrhea, Gas
- Brain Fog
- Skin conditions such as Eczema, Psoriasis, dermatitis herpetiformis (DH), mouth sores, Canker sores,
- Spinal and Joint pain
- Weakened immune response and Autoimmune Disease
- Migraines and Headaches
- Hormone Imbalances
- Endocrine disorders- (Thyroid, Adrenal, Sex Hormone imbalances)
- Vitamin and mineral imbalances (Iron, Ferritin, Vitamin D, Zinc,)
If you experience any of the above symptoms frequently, you may very well be intolerant to the foods you are eating. It is time to get it tested.
The Power of Knowing
There is a new paradigm in health and medicine – personalization. Health can be improved and maintained by knowing how food plays a role in your body. The Cyrex Array 3 Panel enables you to take advantage of leading technology to create a personalized nutrition plan resulting in benefits that can be seen and felt.
The results from the Cyrex Array 3 Panel can help determine which gluten subfractions may trigger unwanted inflammation. The personalized nutrition plan based on your immune response can assist with food choices that are better for your health and well-being. When complying with the Gluten Sensitivity Test results, many clinical symptoms associated with food sensitivity may be substantially improved or possibly prevented altogether.
Why I only Recommend Cyrex Labs for Testing
Researchers have proven that 50% of patients diagnosed with Celiac disease do not respond to the one protein being assessed in the conventional tests, instead they react to one or more of the other gluten proteins that are not measured in those conventional tests.
Additionally, more labs are switching to only offering deamidated gliadin because it is more sensitive for Celiac disease.
Unfortunately, the larger percentage of the population, Non-Celiac Gluten Sensitive patients, has been shown to be more reactive to native gliadin.
Cyrex Labs is the only lab that measures both native and deamidated gliadin along with other gluten family proteins, the opioid peptides from both gluten and wheat, the lectin portion of wheat and wheat as a whole.
Because not every person’s gluten reactivity manifests as Celiac disease, Cyrex Labs measures antibodies to multiple transglutaminases to capture those patients whose gluten reactivity manifests as skin disorders or neurological complaints.
NCGS can be more severe.
The other issue is that there are far more people suffering with the other forms of gluten related disorder, especially NCGS (non-coeliac gluten sensitivity) and, in fact, NCGS can be every bit as severe as coeliac disease and worse in many cases. NCGSs are known to be more sensitive to gluten, to react more strongly to it and to react to much smaller amounts. They also tend to be more reactive to other grains, not just the gliadin involved in coeliac disease, but especially the ubiquitous corn which literally turns up in everything.
Professor Umberto Volta advises:
“If you have brain fog, fatigue, headache, arthralgia, myalgia, skin diseases, IBS, chronic anaemias, mouth ulcers, alopecia, Autoimmune thyroiditis, Autoimmune gastritis, nickel allergy, multiple food sensitivity, lactose intolerance or fructose intolerance, consider gluten sensitivity, especially NCGS.”
- Wheat IgG
- Wheat IgA
- Wheat Germ Agglutinin IgG
- Wheat Germ Agglutinin IgA
- Native + Deamidated Alpha-Gliadin-33-mer IgG
- Native + Deamidated Alpha-Gliadin-33-mer IgA
- Alpha-Gliadin-17-mer IgG
- Alpha-Gliadin-17-mer IgA * (Typically what gets tested)
- Gamma-Gliadin-15-mer IgG
- Gamma-Gliadin-15-mer IgA
- Omega-Gliadin-17-mer IgG
- Omega-Gliadin-17-mer IgA
- Glutenin-21-mer IgG
- Glutenin-21-mer IgA
- Gluteomorphin+Prodynorphin IgG
- Gluteomorphin+Prodynorphin IgA
- Gliadin-Transglutaminase Complex IgG
- Gliadin-Transglutaminase Complex IgA
- Transglutaminase-2 IgG
- Transglutaminase-2 IgA
- Transglutaminase-3 IgG
- Transglutaminase-3 IgA
- Transglutaminase-6 IgG
- Transglutaminase-6 IgA
Notice all the markers that don’t get checked on normal testing.
Your Personalized Gluten Sensitivity Profile and Consult Includes:
- Gluten Sensitivity Testing
- A Meal Plan including recipes
- 30-45 minute consult to discuss test results with Dr Hagmeyer or Nutritionist
How it works
A small sample of your blood is sent to the laboratory overnight. Upon receiving the sample, the blood goes through a multi-step quality assurance process. After testing, the results are presented in a clear and easy to read color-coded format.
Does Insurance Cover this test?
Where do I have my sample drawn?
We have multiple options available depending on your geographic location.
How long will it take to receive my Test Results?
Web results are posted within 2-4 weeks. We will notify you as soon as we have test results
Is this a blood test?
Is fasting required before taking the Test?
What is the shipping procedure for the Test?
The lab that draws your blood will forward your blood specimen to laboratory.
Will Dr Hagmeyer discuss the test results with me?
Yes. Each test comes with a 30 minute post test review.
Is there a draw fee?
When using one of our contacted walk in labs, there is no additional fee. Children will need to have a local hospital draw blood or local phlebotomist- A blood draw fee may be incurred.
What happens if I cancel my test?
Once tests have been ordered we are unable to offer a refund.
Coeliacs are not healing on the traditional gluten free diet
It is, in fact, well known that the vast majority of coeliacs do not heal their villi – and therefore continue to suffer the consequences of long-term malabsorption. Most ‘experts’ say it is because they must be still eating gluten. Whilst that may be so in some cases, there are simply too many with continued illness and symptoms for that always to be so. My view is that they are probably reacting to other types of grain gluten (or indeed other fractions of the food) or to known gluten-cross-reactive foods. And most aren’t even aware of that issue, let alone their doctors.