Gluten intolerance is not as
straightforward as once believed. Many people test negative for gluten
intolerance when, in fact, they have celiac disease or some other form of gluten intolerance, and really should be on a
gluten-free diet. Standard lab tests are incomplete and fail to
account for gluten cross-reactivity, creating confusion and misinformation for patients trying to find the root cause of their health issues. Fortunately, revolutionary breakthroughs
in gluten testing are now available from 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. 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. This panel can help explain why people
with celiac disease or a gluten intolerance still react to foods after going
gluten-free and even dairy-free. 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 Gluten linked to 55 diseases, mostly autoimmune Gluten has been linked in studies to 55
diseases so far, most of them autoimmune. The effect of gluten on brain and
nervous tissue is significantly worse and more far-reaching than researchers
once thought. Yet, due to poor lab testing and general misinformation, many
people continue to eat gluten, unaware it is harming them. Thanks to more advanced testing, we can
now better catch celiac disease and gluten intolerance and go beyond a
gluten-free diet to restore health. |
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CategoriesBrain and Nervous System HealthCancer Cardiovascular Health Digestive Health General Health Hormonal Health Immune System Nutrition |
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