Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food.

Celiac disease is triggered when the sufferer eats a protein called gluten which is in wheat, spelt, barley and rye. When a person with Celiac eats foods containing gluten, their immune system attacks back by damaging the villi of the small intestine. And when the villi become damaged, the person starts to show and feel symptoms of mal-absorption syndrome since nutrients cannot enter the bloodstream anymore.

About one out of every 133 Americans has Celiac disease, but 97% remain undiagnosed. There are around 3 million Americans with Celiac disease but only 100,000 actually know they have it.

SYMPTOMS OF CELIAC DISEASE

Some people may have no symptoms while others have a few or many.

Bloating, gas, constipation, diarrhea, chronic fatigue, lethargy, trouble sleeping, skin rashes, numbing or tingling, joint pain, weight loss or inability to gain weight, depression, anxiety, irritability, and more.

OUR CELIAC TEST PANEL INCLUDES:

1. Total Immunoglobulin A: (leaky gut test)

Mucosal surfaces are protected by secretory immunoglobulin A (IgA), which attaches to microorganisms and prevents their attachment to host epithelial cells.. When its low it may be that it has been working and elevated for a long time and now is wearing out. When it gets worn out, the protective barrier weakens and you are not protected as much from pathogens. It is at this time that a person starts to become or feel "allergic" to many foods. Poor nutrition, stress, aspirin, NSAIDs and pathogens are some of the things that can reduce sIgA.

2. Transglutaminase antibody (IgA) – Celiac Test

Elevated tissue transglutaminase indicates the presence of celiac disease with high sensitivity and specificity for the presence of significant villous atrophy. Antibodies to transglutaminase form upon cell damage. The preceding factor of gluten-activated immune response is revealed by elevated anti-gliadin IgA II. This test may be positive in patients with limited villous atrophy during early stages of the disease or negative for those on a gluten-free diet. Those with celiac disease should consume a gluten-free diet, eliminating products containing wheat, rye, and barley.

3. Anti-Gliadin IgA II - Gluten Allergy, Gluten Intolerance, Gliadin Allergy Test

Certain factors make some individuals sensitive to a protein called gliadin which is present in some grains. Gliadin is a part of the total protein or gluten in the grains. When undigested gluten reaches the small intestine, gliadin peptides activate auto-immune reactions in susceptible individuals. As many as 1 in 133 Americans with no previous symptoms or family history of celiac disease may be affected.

You can test for a gluten allergy / gluten intolerance / leaky gut / and Celiac Disease ALL in ONE easy blood test!

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