Gluten Sensitivity Testing
The days of gluten avoidance as a fad are over. The research on the dangers of gluten are abundant and conclusive and the world is catching on. Gluten has been linked to hundreds of diseases, either as a direct cause or contributor to severity. Gluten sensitivity goes well beyond Celiac Disease as it affects more than the small intestine as previously thought. Gluten affects the skin (Dermatitis Herpetiformis, Psoriatic arthritis, Alopecia areata, Dermatomyositis, Cutaneous vasculitis), to the muscles (inflammatory myopathies), to the brain (Gluten Ataxia, altered neurotransmitter production, Schizophrenia, peripheral neuralgias, idiopathic neuropathies, depression and anxiety, brain fog), to the joints (inflammatory arthridites), to autoimmune diseases (Hashimoto's thyroiditis, diabetes mellitus), and beyond.
Most medical doctors do not accept gluten's role in disease outside of Celiac Disease and is, therefore, not tested for. If it is tested for only serum IgG and IgA against gliadin and tissue transglutaminase-2 (tTG2) are measured. These antibodies are measured against minor components of a wheat protein called alpha-gliadin. However, wheat consists of multiple proteins and peptides including, alpha-gliadin, alpha-beta-gliadin, omega-gliadin, low- and high-molecular weight glutenins, gluteomorphin, prodynorphin, farinin, serpin, amylases, globulins, albumins, agglutinins and more.
If you suspect that you have gluten sensitivity, getting tested, or properly tested is an absolute must.
The Wheat/Gluten Proteome Reactivity & Autoimmunity Screen and The Gluten-Associated Cross-Reactive Foods & Foods Sensitivity Screen from Cyrex Laboratories
These are two separate tests that help you get the total picture of your gluten sensitivity and cross reactivity with other foods.
The Wheat/Gluten Proteome Reactivity & Autoimmunity Screen tests
Wheat Germ Agglutinin
Non-Gluten Proteins - A
Non-Gluten Proteins - B
Gliadin Toxic Peptides
Native + Deamidated Alpha-Gliadin-33-mer
• Gluteomorphin + Prodynorphin
• Gliadin-Transglutaminase Complex
• Microbial Transglutaminase
In some cases, patients do not respond to a gluten free diet despite having a clear gluten sensitivity. This is because some foods are known to cross react to gliadin. This is common because in avoidance of gluten, new foods are often consumed in substitute which can cause the same symptoms.
In order to be safe, cross reactivity is tested for.
The Gluten-Associated Cross-Reactive Foods & Foods Sensitivity Screen tests
Rye, Barley, Spelt, Polish Wheat
GLIADIN CROSS-REACTIVE FOODS
Alpha-Casein + Beta-Casein
NEWLY-INTRODUCED AND/OR OVER-CONSUMED ON GFD
COMMON ANTIGENIC FOODS
• Egg, raw + cooked • Soy
The test kit can be sent to you anywhere in the country. All you have to do is take it to a blood draw site near you for collection and then mail it in with the prepaid label!