The gluten associated cross-reactive foods and food sensitivity test looks at identifying reactivity to foods know to cross-react to gluten such as wheat alternatives and the ‘ancient’ grains. It will also show any possible reactivity to newly introduced foods on a gluten-free diet such as rice, quinoa, buckwheat and hemp to which you may be sensitised. Although you may be following a gluten-free diet sometimes symptoms can persist or new ones develop. This test can help determine why your symptoms are still present.
Newly introduced and/or over-consumed on Gluten Free Diet
Amaranth and quinoa - Array 4 also tests for foods that many people eat for the first time on a gluten-free diet, such as amaranth or quinoa. Never having been exposed to these foods could trigger the immune system to respond as if these grains were foreign intruders, especially in the case of a leaky and inflamed gut.
People with Gluten-Reactivity or Celiac disease are sensitized to a broad range of dietary proteins, due to enzyme dysfunction, villi damage, or other disorders. Therefore, it is crucial to identify not only sensitivities to foods that are often recommended for patients on the Gluten-free diet but also the food antigens that cross-react to gluten peptides in the patient. Without biochemically individualized dietary intervention, you may develop additional sensitivity/intolerance and autoimmunity. Although the majority of individuals with celiac disease have substantial improvement within the first few weeks of gluten withdrawal, between 7% and 30% continue to have symptoms or clinical manifestations suggestive of gluten sensitivity despite being on a gluten-free diet.
People who are new to the GFD encounter new foods and/or over-consume old favorites to compensate for the lack of wheat in the diet. Gluten-free cookies, crackers, breads and cakes often contain copious amounts of rice, amaranth, sorghum and other substitutes. Some of these new-to-the-patient foods may illicit an adverse reaction. Other foods that are often introduced to the patient on the GFD are quinoa, buckwheat and hemp. Some patients may turn to the “ancient” grains (Polish wheat, spelt, barley, rye), not knowing that these contain gluten. Another problem patients often face on the GFD is the over-consumption of another starch to make up for the loss of wheat. They turn to potato, rice or corn as a substitute. This can lead to the development of a new sensitivity or the enhancement of old sensitivities.
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