New Gluten Intolerance Tests from Cyrex Labs Give Deeper Insight into Gluten Intolerance
Gluten is a protein found in wheat, rye, and barley. Gluten gives bread its fluffiness and chewiness. Research has shown gluten to be connected to many diseases such as celiac and several autoimmune diseases including a thyroid condition known as Hashimoto’s.
Until recently, testing for gluten intolerance has been extremely limited and innacurate. The Naperville Instiute For NeuroMetabolic Solutions uses the most advanced testing in Gluten sensitivity and Gluten intolerance. We have the ability to accurately determine whether gluten is damaging your health and what foods are cross reactive with Gluten.
Issues with old gluten intolerance testing
The main issue with standard gluten intolerance blood testing is that it only looks at antibodies to one component of gluten called alpha gliadin. The literature shows that there are many different components of gluten that one can be sensitive to. This is problematic because if gluten is in fact destroying someone’s health and he or she does not test positive for alpha gliadin but is in fact sensitive to the other components (for example Gluteomorphin), then that person who should avoid gluten, would be cleared to eat gluten containing foods.
Another extreme downfall in gluten intolerant testing is the fact that food proteins other than gluten can react in the exact same way as gluten. Researchers have identified the most common foods that have this gluten mimicking reaction. New testing is available to detect sensitivities to these foods.
A prime example of the importance of having these foods tested is in the case of those suffering from celiac disease. Those patients are instructed to eliminate gluten containing foods from their diet so they switch to gluten free quinoa, for example. Quinoa is one of the foods that have the potential to react like gluten. Knowing this information is invaluable to those with known gluten intolerance.
Genetic - HLA Typing for Celiac Disease –HLA -DQ2 and HLA-DQ8
Strong evidence shows that in order to develop celiac disease, a person must have one or both of two genetics known as HLA-DQ2 and HLA-DQ8. More than 95% of patients with celiac disease have at least one of the two genetics. Most patients (more than 90%) carry the DQ2 genetic.
Cyrex Labs Test 1- Gluten Sensitivity Screen
This saliva test is the best way to detect gluten sensitivities early. Standard blood testing for gluten intolerance typically tests positive only after their has been extensive damage to the gut or other tissues. Since autoimmune conditions such as Celiac disease and Hashimoto’s, Peripheral Neuropathy, Diabetes, have gluten and genetic components, this test would be of use for those with a family history of autoimmune disease. Taking a saliva sample is also easy to collect in the case of children who are suspected of being gluten intolerant.
Cyrex Labs Test 2- Intestinal Permeability “Leaky Gut” Screen
The gut of those who are gluten intolerant can be damaged by gluten intake. This damage can lead to what many call “leaky gut syndrome”. This means that things like large food proteins and bacteria that are meant to stay within the lumen of the gut now enters into the blood. The body’s immune then reacts to naturalize the “foreign invaders”. This reaction creates inflammation, which if allowed to continue, can damage organs and lead to other chronic diseases. Testing for intestinal permeability is important in the recovery from long-term gluten exposure.
Is leaky gut ruining your health?
In many people, gluten and other food proteins cause long-term inflammation in the gut, which eventually leads to intestinal permeability, or “leaky gut syndrome.” Leaky gut allows undigested food particles, bacteria, and other materials to enter into the bloodstream where they can trigger the immune system creating allergies, sensitivities, and inflammation in other parts of the body.
There are several different ways leaky gut can occur:
- Breakdown of intestinal cells
- Loosening of the junctions between cells
- Infections (bacteria, yeast, candida, etc.)
How can the leaky gut test help me?
This test processed by Cyrex Labs (array #2) pinpoints which of these is causing leaky gut so your practitioner knows what to specifically target for faster and more efficient gut repair. This test can also be used to monitor the intestinal support used by your doctors. As the leaky gut improves, you should see a improvement in your leaky gut test results.
Whats Being Tested on a Leaky Gut Panel?
- Actomyosin IgG
- Occludin / Zonulin IgG
- Occludin / Zonulin IgA
- Occludin / Zonulin IgM
- Lipopolysaccharides (LPS) IgG
- Lipopolysaccharides (LPS) IgA
- Lipopolysaccharides (LPS) IgM
Cyrex Test 3- 12 Component Gluten Intolerance Test with Autoimmune Screen
Research has shown that components other than alpha gliadin can cause damage. As mentioned earlier, standard testing for gluten intolerance only tests for antibodies to one component of gluten, alpha gliadin. This test looks at the 12 most common reactive components of gluten. This is important because not all who are gluten intolerant test positive for alpha gliadin. Since gluten intolerance is highly associated with celiac disease, markers for autoimmune celiac is included with this test. This test is also referred as “Array 3- Wheat/Gluten Proteome Reactivity & Autoimmunity Profile”.
Types of Gluten Intolerance
Gluten intolerance is not as straight-forward as it may seem. Even though useful, standard blood tests for gluten sensitivities only look at one test marker to determine if one is intolerant, alpha gliadin. It is very common for someone who is in fact gluten sensitive to test negative because he or she is does not respond to alpha gliadin.
Our unique test, processed Cyrex Labs (array #3), identifies 12 different components of gluten that can promote inflammation and negatively stimulate the immune system. These reactions and lead to allergies, celiac disease, and other autoimmune diseases. The wide-spread inflammation can also promote neurological symptoms such as fatigue, brain fog, loss of concentration and more.
Gluten and the Brain
This Cyrex test panel also looks for the potential for gluten to cause addictive behaviors. Specific enzymes in the gut break gluten down into substances that promote addictive behaviors. One of the major reasons our society has seen a spike in ADD/ADHD, depression, anxiety and other neurological dysfunctions is because of these substances. If your are considering starting a gluten free diet, knowing your potential for major withdrawal symptoms is important.
How Can this Cyrex Gluten Intolerance Test Help Me?
It is very possible that you can in fact be gluten intolerant and still test negative using the old, standard tests. Not all tests for Gluten are created equal. While most tests only test for the Alpha Gliadin protein and/or the Transglutaminase enzyme, wheat is much more complex. Our office uses multiple tests for Gluten sensitivity however Array #3 from Cyrex labs is the most thorough. Many people have been tested for Gluten by their doctor and it comes back they tested negative to the Alpha Gliadin and Transglutaminase enzyme, after testing a more complex panel like Array #3 many find that they truely have a Gluten sensitivity. The most import benefit of this Cyrex Labs gluten intolerance test is that it limits false negatives. This means if you have gluten concerns and want to know if you are truly gluten intolerant, then this is the test to order. Since gluten intolerance is closely related to Celiac disease, a Celiac disease testing panel is included with this test.
Cyrex Labs: Wheat/Gluten Sensitivity: The Wheat Molecule & Its Components
The general term, gluten sensitivity, describes the fact that your body’s immune system is producing cells called ANTIBODIES against one or several components of wheat grain! These antibodies are capable of finding and attacking wheat or any of wheat’s constituents, and they all have different names, depending on the piece of the puzzle they are targeting.
You will notice that there are two types of antibody for each category found on array # 3. IgG antibodies are found throughout the body and are responsible for finding and destroying invasive pathogens, or germs. IgA antibodies are found more specifically in the mucous lining various surfaces of the body, especially the gut. Each component of the wheat molecule can have one, or both, types of antibodies attacking it at any given time.
1. Wheat Grain Antibodies: Wheat IgG & IgA
These antibodies will attack the entire wheat grain itself. Having these antibodies means you are gluten sensitive and will have symptoms typically associated with gluten sensitivity such as irritable bowel syndrome, headaches, vertigo, joint pain, inflammation, and many more. Many chronic conditions such as auto-immunity are a direct result of leaky gut caused by gluten sensitivity!
2. Gluten Protein Antibodies: Alpha Gliadin 33 & 17 MER IgG & IgA, Gamma Gliadin 15 MER IgG & IgA, Omega Gliadin IgG & IgA, Glutenin IgG & IgA
The wheat grain is broken into two subsections. One of them is the gluten protein. The gluten protein itself is further broken down into two parts, gliadin and glutenin. Classically, only ONE antibody, Alpha Gliadin IgA, was tested for! This is why you may have been “tested” for gluten sensitivity in the past and told you were negative! Alpha, gamma, and omega gliadin refer to the different varieties of the gliadin molecule. The numbers, 33 & 17 MER, simply refer to how each molecule is arranged chemically. Glutenin is the other part of the gluten protein, and antibodies can be formed against it as well.
3. Lectin Antibodies: Wheat Germ Agglutinin IgG & IgA
The other subsection to the wheat grain is the lectin. Lectins are highly destructive molecules that are capable of perforating holes in the cells lining our gut and causing leaky gut syndrome all on their own! Wheat germ agglutinin is the specific lectin found in wheat, especially sprouted or whole wheat and can cause clumping of red blood cells, causing symptoms like cold, painful extremities, joint deterioration, and inflammation. Lectins can be found in other foods as well, such as the nightshade plant family, legumes, dairy, and more.
4. Transglutaminase: Gliadin-Transglutaminase IgG & IgA, Transglutaminase IgG & IgA
Transglutaminase is the enzyme made in our bodies whose job is to digest gluten. It is possible for our bodies to be so confused that the immune system will make antibodies against our own enzymes. These four antibodies are highly associated with auto-immune disease and can be found in locations other than the gut, such as the liver and muscle.
5. Prodynorphins: Prodynorphin IgG & IgA
Prodynorphins are the basic building blocks of chemicals called endorphins (the “feel good” molecules) and neurotransmitters (messengers between neurons in the brain). It is often the case in auto-immunity and gluten sensitivity that the body will make antibodies to these important molecules and cause a lack of neurotransmitters and endorphins in the brain. Lack of these important chemicals will cause symptoms like anxiety and depression, memory loss, and increased pain sensation. Long term lack of these chemicals can lead to drug addictions and neurological disorders.
6. Gluteomorphin: Gluteomorphin IgG & IgA
Gluteomorphins are opiod-like chemicals that are formed during digestion of the gliadin portion of the gluten protein. They are capable of binding to the same receptors in the brain that heroin binds to! This can cause an actual addiction to gluten. If positive for these antibodies, eliminating gluten from the diet may cause initial withdrawal-like symptoms that last 1-2 weeks.
7. Glutamic Acid Decarboxylase (GAD65): GAD65 IgG & IgA
Glutamic acid decarboxylase, or GAD65, for short, is a pre-cursor to an extremely important neurotransmitter in the brain called GABA. This neurotransmitter is “inhibitory,” meaning that it “calms down” areas of the brain that cause excitability, anxiety, irritability, and restlessness. Having antibodies against GAD65 can cause these symptoms and may also lead to type I diabetes.
Cyrex Test 4- Gluten Cross-Reactive Foods
Gluten has received the majority of the attention because it is the the most researched. It is extremely important to understand that other foods (even gluten-free foods) can react in the same manner as gluten. Many foods can cross-react like this, however, this test looks at the 24 most common foods that cross-react with gluten. Some common cross-reactive foods are corn, rice, coffee, and chocolate. This test can help to develop a clear and effective lifestyle plan.