Why does your blood test show negative for gluten sensitivity, but you still have issues when eating wheat products?

Why does your blood test show negative for gluten sensitivity, but you still have issues when eating wheat products?

Gluten is one of many parts of the wheat that one can have a sensitivity to and you must be properly tested for the sensitivity. Nearly all major labs only test for IgA and only test for gliadin. This is not the correct way of fully determining a wheat allergy. The lab must test for IgA, IgG, and possibly IgM. The lab also must test for ALL parts of the wheat, not just gliadin IgA. Most individuals are not sensitive to gliadin, but are sensitive to other parts of the wheat. Also, if you have been truly gluten free for 3 months or more you must eat wheat products several times within 2 weeks of the blood test.

The parts of the wheat that should be tested are as follows:

Alpha-Gliadin-17-mer IgA, Alpha-Gliadin-17-mer IgG, Gamma-Gliadin-15-mer IgA, Gamma-Gliadin-15-mer IgG, Gliadin-Transglutaminase Complex IgA, Gliadin-Transglutaminase Complex IgG, Glutenin-21-mer IgA, Glutenin-21-mer IgG, Gluteomorphin+Prodynorphin IgA, Gluteomorphin+Prodynorphin IgG, Native + Deamidated Alpha-Gliadin-33-mer IgA, Native + Deamidated Alpha-Gliadin-33-mer IgG, Omega-Gliadin-17-mer IgA, Omega-Gliadin-17-mer IgG, Transglutaminase-2 IgA, Transglutaminase-2 IgG, Transglutaminase-3 IgA, Transglutaminase-3 IgG, Transglutaminase-6 IgA, Transglutaminase-6 IgG, Wheat Germ Agglutinin IgA, Wheat Germ Agglutinin IgG, Wheat IgA, and Wheat IgG

If you think that you are sensitive to wheat, it is highly suggested that you get a blood test for wheat sensitivity to determine if you are sensitive and which part you are sensitive to. It should also be noted that certain individuals are able to eat wheat grown and processed outside the United States and have no immune reaction, this is may be due to how we store the wheat or possibly if the wheat grown in the US is a GMO product.

Unfortunately the industry mislabeled wheat sensitivity with gluten allergy, and went further to mislabel foods as gluten free instead of wheat free. Don’t think gluten free, think wheat free. One can no longer think that one has a food allergy, but think that one has a food sensitivity.

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