What are Cyrex Labs Tests?

Cyrex labs offers comprehensive testing for food sensitivities in the following categories: Gluten Proteome Reactivity, Gluten-Associated Cross-Reactivity, and Multiple Food Immune Reactivity Screen. Using the appropriate Cyrex test can help uncover unexplained reasons for inflammation and also uncover associations with some or many of your health complaints. If we can identify the stressor(s) and remove them it allows the body to heal. The goal with these test results is to then remove the problematic food so the body can heal and then eventually reintroduce the food(s) in an environment where the body no longer reacts negatively. However, Gluten testing results will likely be handled differently. Working closely with me to identify the right test and interpret results will be the first step. This will then be followed by interpretation via Skype consults while we put in place a protocol specific to your needs and goals as it pertains to achieving health and vitality. Set up your free consult today where I can assess your needs and we can start the healing journey together!

ARRAY #3: Wheat/Gluten Proteome Reactivity and Autoimmunity

Cyrex Laboratories Array #3 measures antibody production (IgG/IgA) against 9 wheat proteins and peptides and 3 essential structure enzymes to help you accurately identify gluten sensitivity.

Markers Included on this Test:

  • Wheat IgG/IgA
  • Wheat Germ Agglutinin IgG/IgA
  • Native & Deamidated Gliadin 33 IgG/IgA
  • Gliadin Peptides: Alpha-Gliadin-17-Mer, Gamma-Gliadin-15-Mer, Omega-Gliadin-17-Mer, & Glutenin-21-Mer 33 IgG/IgA
  • Gluteomorphin + Prodynorphin IgG/IgA
  • Gliadin-Transglutaminase Complex IgG/IgA
  • Transglutaminase-2 IgG/IgA
  • Transglutaminase-3 IgG/IgA
  • Transglutaminase-6 IgG/IgA

Advantages of this Test:

Considered the “Rolls Royce” of gluten sensitivity panels, Array #3 is the best gluten sensitivity test available because it tests for numerous ways an individual can react to gluten. Most tests only check for antibodies to alpha-gliadin (one single gluten peptide), and not everyone with a gluten sensitivity reacts to that particular gluten peptide. A couple of the markers also can indicate whether the individual is on the "Celiac Disease spectrum" (rather than just simply having a non-celiac gluten sensitivity). Additionally, it can tell you if gluten is causing an opiate-like response which can disrupt brain function, alter behavior, and cause food and other addictions.

ARRAY #4: Gluten-Associated Cross-Reactive Foods & Foods Sensitivity

Cyrex Laboratories Array #4 measures antibody production (IgG/IgA) against foods that contain gluten (rye, barley, spelt, polish wheat), foods that are known to cross-react with gluten (dairy, yeast, oats, millet, rice, and corn), foods that are newly-introduced and commonly over-consumed on a gluten-free diet (rice, sorghum, quinoa, etc), and foods that are common allergens (corn, soy, eggs, etc).

Markers Included on this Test:

  • Rye, Barley, Spelt, Polish Wheat (sources of gluten)
  • Dairy (cow's milk, casein, casomorphin, milk butyrophilin, whey protein, chocolate milk [processed dairy])
  • Gluten-Free Grains & Grain-Like Seeds (amaranth, buckwheat, hemp, millet, oats, potato, quinoa, rice, sesame, sorghum, tapioca, teff)
  • Yeast
  • Coffee (instant - which is almost always contaminated with gluten during processing)
  • Common Food Allergens (soy, egg, corn)

Advantages of this Test:

This is one of the best tests for detecting a dairy sensitivity because it includes 6 different dairy markers. It can be very helpful to detect cross-reactions in an individual who is non-responsive on a gluten-free diet and to uncover that missing link blocking the body from healing. Additionally, it can provide direction on whether a standard gluten-free diet (which includes gluten-free grains and seed-like grains like rice, sorghum, and quinoa) is sufficient or whether a grain-free (Paleo-style) diet may be best at this time because the body has become sensitized to those proteins.

ARRAY #10: Multiple Food Immune Reactivity Screen

Cyrex Laboratories Array #10 measures antibody production (IgG/IgA) against 180 different foods (raw and/or modified), foods enzymes, lectins and artificial food additives (including meat glue, colorings, and gums).

Markers Included on this Test:

  • Fruits
  • Vegetables
  • Grains
  • Beans & Legumes
  • Nuts & Seeds
  • Fish & Seafood
  • Meat
  • Dairy & Eggs
  • Spices
  • Herbs
  • Gums
  • Brewed Beverages & Additives

Advantages of this Test:

Cyrex says that this panel is “The New Standard in Food Immune Reactivity Testing.” While most labs use purified RAW proteins for their test panels, Cyrex acknowledges that this does not factor in how we commonly consume certain foods. In order to test “real world exposures to real food,” Cyrex tests for both RAW and COOKED forms of foods on this panel. Heating food above 118°F changes a food's protein structure and therefore its antigenicity. As a result, an individual could react to the cooked form of a food but not the raw form, and vice versa. For example, maybe a previous food sensitivity panel said that broccoli was non-reactive for you, but you notice that you experience negative symptoms whenever you eat it. If you were tested for broccoli using a standard RAW broccoli extract, then you may test non-reactive, but that doesn't necessarily mean that COOKED broccoli is non-reactive as well. So, perhaps you are sensitive to the protein structure in COOKED broccoli but not the form in raw broccoli, but the problem is, you always eat your broccoli cooked. Since we eat our meat cooked, that's how Cyrex tests those proteins - as cooked beef/chicken/pork. Many vegetables are frequently eaten either cooked or raw, so Cyrex tests both forms in a number of cases (i.e. broccoli).

Interested in any one of these tests? Schedule a 20-minute consultation with me so we can learn more about your needs and get you on the right track to healthy again!