Array 4: Gluten-Associated Sensitivity and Cross-Reactive Foods

By Cyrex Laboratories
In Stock
PL-THEDR.COM-CYREX04
In stock
Sku#: PL-THEDR.COM-CYREX04
In Stock
Fulfilled by TheDR.com - this item will arrive in a separate shipment.

  • Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
  • Cow’s Milk IgG + IgA Combined
  • Alpha-Casein & Beta-Casein IgG + IgA Combined
  • Casomorphin IgG + IgA Combined
  • Milk Butyrophilin IgG + IgA Combined
  • Whey Protein IgG + IgA Combined
  • Chocolate (Milk) IgG + IgA Combined
  • Oats IgG + IgA Combined
  • Yeast IgG + IgA Combined
  • Coffee IgG + IgA Combined
  • Sesame IgG + IgA Combined
  • Buckwheat IgG + IgA Combined
  • Sorghum IgG + IgA Combined
  • Millet IgG + IgA Combined
  • Hemp IgG + IgA Combined
  • Amaranth IgG + IgA Combined
  • Quinoa IgG + IgA Combined
  • Tapioca IgG + IgA Combined
  • Teff IgG + IgA Combined
  • Soy IgG + IgA Combined
  • Egg IgG + IgA Combined
  • Corn IgG + IgA Combined
  • Rice IgG + IgA Combined
  • Potato IgG + IgA Combined

One of the most frustrating scenarios for both the practitioner and the patient is when a gluten-free diet fails to have any effect on a person who seems so clearly gluten sensitive. Newer research shows this may be due to cross-reactivity.

In cross-reactivity, the body mistakes another food for gluten and reacts accordingly.  Array 4 tests for 24 different foods that may be causing cross-reactivity or are newly introduced to the diet or over-consumed favorites.

Dairy – Cross-reactivity is common with dairy as its structure so closely resembles that of gluten.  In fact 50% of people who are sensitive to gluten are also sensitive to dairy.

This panel has great clinical significance as it can explain why people still react even after giving up gluten and dairy.

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  • *Test interpretations must take place within 3 months of placing the test order.
  • Michelle Ross is a Certified Nutrition Specialist, a Licensed Dietitian-Nutritionist and an Institute of Functional Medicine Certified Practitioner. Graduating Summa Cum Laude from the University of Bridgeport, Michelle holds a Master of Science in Human Nutrition and a master’s degree in Education from Pacific Union College. Michelle’s graduate school thesis focused on the complexity of gluten-related disorders and the potentially devastating effects of gluten on the body. She has been extensively trained in the advanced interpretation of functional testing, autoimmune diseases, gluten- and wheat- related disorders, and microbiome health.

 

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Cyrex Laboratories is CLIA* certified and licensed in the state of Arizona. Cyrex participates in CAP (College of American Pathologists) surveys to assure quality procedures and regulatory compliance. Cyrex Laboratories follows the strictest federal guidelines for the development of its assays.

 

*Congress passed the Clinical Laboratory Improvement Amendments (CLIA) in 1988, establishing quality standards for all laboratory testing to ensure the accuracy, reliability, and timeliness of patient test results regardless of where the test is performed.