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

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.

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Your test includes a 15 minute Interpretation of your results with Michelle Ross, Director of Clinical Services

*Price includes collection kit, US nationwide phlebotomy services (ages 16 and above) and second Day UPS return shipping. Orders accepted from United States only. Cyrex tests are not available in New York State. Cyrex Laboratories is not contracted with any insurance provider.

*For information regarding International Orders Click Here

 

Cyrex Laboratories is CLIA* certified and licensed in the state of Arizona. Cyrex participates in CAP (College of American Pathologists) surveys to assure quality procedures and regulatory compliance. Cyrex Laboratories follows the strictest federal guidelines for the development of its assays.

*Congress passed the Clinical Laboratory Improvement Amendments (CLIA) in 1988, establishing quality standards for all laboratory testing to ensure the accuracy, reliability, and timeliness of patient test results regardless of where the test is performed.

  • 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
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. Dairy - Cross-reactivity is common with dairy as its structure so closely resembles that of gluten.  In fact 50% of people who are sensitive to gluten are also sensitive to dairy. This panel has great clinical significance as it can explain why people still react even after giving up gluten and dairy.

Price: $400.00

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