Array 4 Gluten-Associated Cross-Reactive Foods and Foods Sensitivity, Serum

Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined; Cows 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

Serum

This test is useful to identify additional dietary proteins to which the Non-Celiac Gluten Sensitive (NCGS) or Celiac Disease (CD) patient is sensitized. It will also detect cross-reactions in the patient non-responsive on a gluten-free diet and to categorize the 1-in-2 NCGS or CD patient who is also sensitive to dairy products

Source: https://www.joincyrex.com/the-cyrex-system/array-4-gluten-associated-cross-reactive-foods-foods-sensitivity; Accessed 31-May-2019.