Cyrex Lab Testing Array 4 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.
Clinical Use
- Identify additional dietary proteins to which the Non-Celiac Gluten Sensitivity (NCGS) or Celiac Disease (CD) patient is sensitized
- Detect cross-reactions in the patient non-responsive on a gluten-free diet
- Categorize the 1-in-2 NCGS or CD patient who is also sensitive to dairy products
Recommended for Patients Who
- Have Non-Celiac 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
Antigens Tested
- 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
