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PRICE INCLUDES CONSULT WITH DR. GUBERMAN TO DISCUSS TEST RESULTS
GLUTEN-ASSOCIATED CROSS-REACTIVE FOODS AND FOODS SENSITIVITYâ„¢:
Once a patient is diagnosed as Celiac Disease (CD) or having Gluten Reactivity, he/she is instructed to adhere to a gluten-free diet. Brochures, books and websites help the patient with this seemingly difficult process. However, a significant percentage of these patients will continue to have gluten-like complaints even after being on a gluten-free diet (GFD) for months. Most countries define “gluten-free†products based on the recommendation of the Food and Agricultural Organization of the United Nations and World Health Organization. This codex alimentarius allows the inclusion of up to 0.3% protein from gluten containing grains in foods labeled “gluten-free.†If the sensitive body is exposed to 0.3% protein, the immune system will recognize and react to the protein. Testing for Gluten-Associated Cross-Reactive Foods and Foods Sensitivity in this array can assist the clinician in revealing the possible cause of this continued gluten-like reaction in the patient
Recommended for patients who:
GLUTEN-CONTAINING/GLUTEN-CONTAMINATED
GLIADIN CROSS-REACTIVE FOODS
NEWLY-INTRODUCED AND/OR OVER-CONSUMED ON GLUTEN-FREE DIET
COMMON ANTIGENIC FOODS
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