Are you sure you can eat wheat? Gluten tests often wrong
Cyrex Labs. Cyrex tests for immune reactions to 12 different compounds of the gluten protein, foods the body mistakes for gluten, and other food sensitivities.
People can react to 12 different components of wheat
Wheat is made up of more than 100 different components that can cause an immune reaction in people. Cyrex Labs used extensive research to pinpoint the 12 most common and screens for an immune reaction to one or more of them. These include peptides, proteins, and enzymes associated with wheat. Until now, testing for gluten intolerance has only been against one of those components, alpha gliadin. This new test catches those with celiac disease or those who should be gluten-free because they react to a component other than alpha gliadin.Testing for foods that cross-react with gluten
It’s frustrating for both the practitioner and the patient when a gluten-free diet fails to help remedy health issues in a person who is clearly gluten-intolerant or has celiac disease. In fact, studies show that many people with celiac disease don’t recover gut health on a gluten-free diet. Research by scientists at Cyrex shows this may be due to cross-reactivity and food sensitivities. Cross-reactivity is a situation in which the body mistakes another food for gluten and reacts accordingly, causing symptoms of gluten intolerance. Cyrex Labs tests for foods that may cross-react with gluten and for foods that are most often the source of sensitivities. Oats and yeast cross-react with gluten, as does dairy, which has a structure that closely resembles that of gluten. In fact, 50 percent of people who are sensitive to gluten are also sensitive to dairy. A person with celiac disease or a gluten intolerance may need to give up dairy and other foods to regain health. Coffee cross-reacts with gluten in many people Cyrex researchers were surprised to find coffee has the highest rate of cross-reaction with gluten. In other words, some people’s immune system mistakes coffee for gluten, triggering a reaction. This test informs people whether one needs to give up coffee to prevent gluten cross-reactivity.The most common foods the gluten-free person may need to avoid:
- Cow dairy
- American cheese
- Milk chocolate
- Sesame
- Hemp
- Rye
- Barley
- Polish wheat
- Buckwheat
- Sorghum
- Millet
- Spelt
- Amaranth
- Quinoa
- Yeast
- Tapioca
- Oats
- Coffee
- Corn
- Rice
- Potato
