$ 325.00

Cyrex #4: Gluten-Associated Cross-Reactive Foods and Sensitivity

Description

In cross-reactivity, the body may mistake another food for gluten and react 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.

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.

  • 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