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

Gluten-Associated Cross-Reactive Foods and Foods Sensitivity   GLUTEN-CONTAINING/GLUTEN-CONTAMINATED Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined  Instant Coffee IgG + IgA Combined    GLIADIN CROSS-REACTIVE FOODS 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 Milk Chocolate IgG + IgA Combined  Yeast IgG + IgA Combined  Oats IgG + IgA Combined  Millet IgG + IgA Combined  Rice IgG + IgA Combined  Corn IgG + IgA Combined    NEWLY-INTRODUCED/AND/OR OVER-CONSUMED ON GFD Buckwheat IgG + IgA Combined  Sorghum IgG + IgA Combined  Hemp IgG + IgA Combined  Sesame IgG + IgA Combined  Amaranth IgG + IgA Combined  Quinoa IgG + IgA Combined  Tapioca IgG + IgA Combined  Teff IgG + IgA Combined  Potato IgG + IgA Combined    COMMON ANTIGENIC FOODS Egg, raw + cooked IgG + IgA Combined