GLUTEN-ASSOCIATED-CROSS REACTIVE FOODS AND FOOD SENSITIVITIES-ARRAY-4
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  4. CYREX ARRAY 4 - GLUTEN-ASSOCIATED-CROSS REACTIVE FOODS AND FOOD SENSITIVITIES (INCLUDES DOCTOR'S CONSULTATION ON ALL TEST RESULTS)
CYREX ARRAY 4 - GLUTEN-ASSOCIATED-CROSS REACTIVE FOODS AND FOOD SENSITIVITIES  (INCLUDES DOCTOR'S CONSULTATION ON ALL TEST RESULTS)
CYREX ARRAY 4 - GLUTEN-ASSOCIATED-CROSS REACTIVE FOODS AND FOOD SENSITIVITIES (INCLUDES DOCTOR'S CONSULTATION ON ALL TEST RESULTS)

CYREX ARRAY 4 - GLUTEN-ASSOCIATED-CROSS REACTIVE FOODS AND FOOD SENSITIVITIES (INCLUDES DOCTOR'S CONSULTATION ON ALL TEST RESULTS)

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Your Special Price: $325.00
Many times, gluten-free foods, which are supposed to be safe, can be offensive to some individuals. This can be due to sensitivity or a phenomenon called Cross-Reactivity. Cross-reactivity is an immune reaction between an antibody and an antigen (casein), in which the antibody was generated against a different, but similar, antigen (gliadin).
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Many times, gluten-free foods, which are supposed to be safe, can be offensive to some individuals. This can be due to sensitivity or a phenomenon called Cross-Reactivity. Cross-reactivity is an immune reaction between an antibody and

an antigen (casein), in which the antibody was generated against a different, but similar, antigen (gliadin). The classical definition of molecular mimicry, or antigenic similarity, predicts that auto reactive Th-1 lymphocytes are activated by

epitopes derived from dietary proteins or microbial infections. After resolution of the infection or elimination of dietary protein, the activated auto reactive T-cells and food-specific antibodies turn against self-tissue, causing autoimmune disease.

Normal immune response is specific to each single antigen. B-cells make antibodies targeted to recognize each unique antigen encountered. However, some antigens are a mixture of macromolecules (proteins, bacteria, toxins, etc.),

which contain several epitopes. Immune contact with a complex antigen can stimulate multiple immune responses to the individual macromolecules that make up the antigen as well as the individual epitopes of each macromolecule.

Patients with Gluten Sensitivity and Celiac disease are sensitized to a broad range of dietary proteins due to enzyme dysfunction, villi damage, or other disorders. A common problem is the digestion of dairy products; the casein protein, in

particular. Consuming these food products will cause persistent symptoms and clinical complaints similar to the initial discomforts of the gluten sensitivity, which may result in neuroautoimmune disorders.

If a gluten-sensitive patient is strictly following a gluten-free diet (GFD), and still exhibits gluten antibodies, a cross-reactive mechanism should be suspected. This may be one explanation as to why complete normalization of gut lesions is very

rare in adult patients with Celiac disease (8%), despite gluten-free diet compliance. Although a majority (65%) feels better, the ensuing inflammation in the gastrointestinal tract, due to cross-reactions with—and sensitization to—an array

of food antigens, remains a cause for clinical concern. When the patient, despite adamant adherence to the gluten-free diet, is non-responsive, continues to exhibit clinical complaints, or has therapy-resistant gut dysbiosis, an assessment of IgG +

IgA antibodies to an array of food antigens associated with gluten, or known to cross-react with gluten, can guide the Healthcare Practitioner in tailoring a recovery diet plan and preventing devastating autoimmune disorders.


Recommended for patients who:

• Have Gluten Sensitivity or Celiac disease

• Are experiencing limited improvements or are  non-responsive on a gluten-free diet

• Have gut dysbiosis, which appears to  be resistant to standard therapy


The price of this test includes a full consultation with Dr. Guberman to fully discuss the findings of this test as well as his full recommendations on what needs to be done.


Here is what Array 4 will test for:


1.  Alpha-Casein & Beta-Casein IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

2.  Amaranth IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

3.  Buckwheat IgG + IgA Combined ( CPT CODE : 86256-59 )  


4.  Casomorphin IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

5.  Chocolate (Milk) IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

6.  Coffee IgG + IgA Combined ( CPT CODE : 86256-59 )  


7.  Corn IgG + IgA Combined ( CPT CODE : 86256-59 )  


8.  Cow’s Milk IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

9.  Egg IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

10.  Hemp IgG + IgA Combined ( CPT CODE : 86256-59 )
 

11.  Milk Butyrophilin IgG + IgA Combined ( CPT CODE : 86256-59 ) 


12.  Millet IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

13.  Oats IgG + IgA Combined ( CPT CODE : 86256-59 )  


14.  Potato IgG + IgA Combined ( CPT CODE : 86256-59 )  


15.  Quinoa IgG + IgA Combined ( CPT CODE : 86256-59 )

 
16.  Rice IgG + IgA Combined ( CPT CODE : 86256-59 )  

 
17.  Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

18.  Sesame IgG + IgA Combined ( CPT CODE : 86256-59 )  


19.  Sorghum IgG + IgA Combined ( CPT CODE : 86256-59 )  


20.  Soy IgG + IgA Combined ( CPT CODE : 86256-59 



21.  Tapioca IgG + IgA Combined ( CPT CODE : 86256-59 )   



22.  Teff IgG + IgA Combined ( CPT CODE : 86256-59 )  
 

 

23.  Whey Protein IgG + IgA Combined ( CPT CODE : 86256-59 )  


 

24.  Yeast IgG + IgA Combined ( CPT CODE : 86256-59 )   

 

 

 


 

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