The BEST Test for Gluten Sensitivity

The BEST Test for Gluten Sensitivity 

Gluten is the combination of gliadin and glutenin. If you are experiencing symptoms that you believe are associated with gluten consumption, and go to the doctor for a blood test, the doctor will look for gliadin, endomysium, and transglutaminase. One thing the doctor does not tell you is that there are different types of gliadin: alpha, beta, omega and gamma, and the test only looks for alpha gliadin.

Glutenin is the other half of gluten. People can be equally as reactive to glutenin as they are to gliadin, but they are not being tested for it. Wheat germ agglutinin (WGA) is a lectin, which binds on to carbohydrates. They are found in high concentrations in whole wheat and sprouted wheat. When you eat WGA, it can cause your red blood cells clump together and it can pass through the blood-brain barrier, attach to your myelin sheath, and reduce nerve growth factor.

Deamidated gliadin is the result of the food industry processing gluten to make it water soluble. Your T-cells are very reactive to deamidated gliadin. When you digest gliadin, you make gluteomorphin. The consumption of gluten may trigger antibodies to gluteomorphin and/or prodynorphin which can cause neurological issues. Lastly, you want to look for antibodies to transglutaminase.

How do you test for all of this? Go to http://www.cyrexlabs.com and get the Wheat/Gluten Proteome Sensitivity and Autoimmune Panel.