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

GLUTEN-CONTAINING / GLUTEN-CONTAMINATED
Instant Coffee IgG + IgA Combined
Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined

GLIADIN CROSS-REACTIVE FOODS
Alpha-Casein & Beta-Casein IgG + IgA Combined
Casomorphin IgG + IgA Combined
Corn IgG + IgA Combined
Cow’s Milk IgG + IgA Combined
Milk Butyrophilin IgG + IgA Combined
Milk Chocolate IgG + IgA Combined
Millet IgG + IgA Combined
Oats IgG + IgA Combined
Rice IgG + IgA Combined
Whey Protein IgG + IgA Combined
Yeast IgG + IgA Combined

NEWLY-INTRODUCED AND / OR OVER-CONSUMED ON GFD
Amaranth IgG + IgA Combined
Buckwheat IgG + IgA Combined
Hemp IgG + IgA Combined
Potato IgG + IgA Combine
Sesame IgG + IgA Combined
Sorghum IgG + IgA Combined
Tapioca IgG + IgA Combined
Teff IgG + IgA Combined
Quinoa IgG + IgA Combined

COMMON ANTIGENIC FOODS
Egg, raw + cooked IgG + IgA Combined
Soy IgG + IgA Combined