What is Gluten?
Gluten is a complex protein found in wheat, oat, kamut, spelt, barley, rye, malts and triticale.
It is used as a food additive in the form of a flavoring, stabilizing or thickening agent. Gluten is in breads, cereals, soups, condiments, snacks like crackers and pretzels, meats, deli, turkey, chicken, alcohol (grain), beer, pasta, rice mixes, roasted nuts and seeds, fries, MSG, hydrolyzed protein, gravies, sauces, vinegars (malt), salad dressings, marinades, it is also used as the substance that seals envelopes.
We do not believe in eating any form of oat, the chances of cross contamination are too likely.
Gluten Intolerance / Allergy Symptoms can vary per individual. Gluten can trigger an auto immune response in many individuals and cause a variety of symptoms. These can vary from diarrhea, constipation, bloating, weight loss or weight gain, sinus or asthma symptoms, brain fog and trouble focusing, acne, eczema and psoriasis, frequent headaches, dizzy spells, insomnia and even mal – absorption.
Changing to a gluten free diet is really easy, it just takes spending time learning what you CAN eat. For example: ok foods on a gluten free diet are plain fresh or frozen vegetables, all fruits, brown or white rice, potatoes, millet, tapioca, teff, quinoa, corn, buckwheat, rice or quinoa pasta, gluten free meats and poultry, gluten free deli meats, gluten free broths, raw nuts and seeds, gluten free soy sauce and so on. When you place your order for one of our tests also include an order for our Gluten Free Guidebook to help you.
It is possible to have a positive gluten intolerance test result but a negative food allergy test result for the grains containing gluten.
It is also possible to test negative for Celiac Disease and still have a gluten intolerance. This is because traditional Celiac tests only test ONE or TWO components of gluten. Many are left out! Our lab (Cyrex) Is the first lab to recognize this problem and come up with the most Comprehensive Gluten Test ever.
Note: You do not need your medical doctor to order this test for you. By placing an order through our online store our practitioner is ordering the test for you. She will review the results personally. You can also email her any questions you may have.
Gluten Testing in the Blood (Array 3) : Most traditional gluten tests only run gliadin IgA or aGliadin33 mer, ours covers NINE components of gluten not just one or two! It also tests for THREE auto immune reactiions to gluten. (auto immunity against the gut, brain and the skin). Plus our lab tests TWO of the immune pathways (IgG and IgA) not just one! Wheat IgG + IgA (wheat sensitivity due to lack of digestive enzymes) wheat free diet is needed Wheat Germ (sensitivity to wheat germ and sprouted wheat) IgG + IgA Gliadin 15 mer IgG + IgA a Gliadin 17 mer IgG + IgA One or more of these combination of positives means sensitivity to specific gluten epitodes due to lack of enzymes, in particular DPPIV a Gliadin 33 mer IgG + IgA enzymes, in particular DPPIV w Gliadin 17 mer IgG + IgA Glutenin 21 mer IgG + IgA Gluteomorphin IgG + IgA (Immune reaction to opoid peptides to to lack of enzymes in particular DPPIV) This individual is “addicted” to wheat Prodynorphin IgG + IgA (immune reaction is causing pain in the body) Gliadin tG2 Complex: auto immunity assocaited with “wheat” sensitivity Transglutaminase IgG + IgA 2: Possible GI auto immunity caused by wheat and/or gluten Transglutaminase IgG + IgA 3: Possible SKIN auto immunity caused by wheat and/or gluten Transglutaminase IgG + IgA 6: Possible BRAIN auto immunity caused by wheat and/or gluten Gluten Cross Reactivity Testing (Array 4) About 75% of the people testing positive to a gluten intolerance and they go 100% gluten free feel better quickly. However certain individuals may have a poorer gut health (leaky gut) and thus are also reacting to other foods that can cause a gluten cross reactivity symptom. The testing performed at this laboratory reveals that there are many proteins and foods that are considered safe for the gluten sensitive but may actually be exacerbating the immune response. This means there may not be gluten antibodies present in the body, but there may be other antibodies for other foods that are causing the same reaction. For example in some individuals a quinoa molecule may be recognized by the body as a gluten molecule by mistake but it causes the exact same gluten type of reaction.Foods Tested:
| Rye, Barley, Spelt, Polish Wheat (Kamut) | Millet |
| Cow’s Milk | Hemp |
| aCasein and bCasein | Amaranth |
| Casomorphin | Quinoa |
| Milk Butyrophilin | Tapioca |
| Whey Protein | Teff |
| Milk (chocolate) | Soy |
| Oats | Egg |
| Yeast | Corn |
| Coffee | Rice |
| Sesame | Buckwheat |
| Potato | |
| Sorghum |
Our suggestions:
Note: The Gluten Blood Test (Array 3) and the Cross Reactivity Test (Array 4) can both be done in the same kit and with the same blood draw! 1. Gluten Testing in the Blood: (ink to Array 3 on store and put the PDF Below) Gluten Blood Test Sample / Gluten Testing Interpretation Sheet 2. Gluten Cross Reactivity Test (link to Array 4 on store and put the PDF below) Gluten Cross Reactivity Test Sample / Cross Reactivity Interpretation Sheet IF a blood test is not possible, no problem order the Gluten Testing in the Stool (link to this Category in the store) and make sure to add Transglutaminase IgA to identify if there is an auto immune reaction caused by gluten.
