Unfortunately this is a common mis perception. Yes an IgG test can identify certain food sensitivities especially when looking for cumulative chronic low grade inflammation. And I use it often in my practice to help clients identify foods to remove in an effort to reduce inflammation. But an IgG test tests for only one protein portion of wheat. There are actually numerous other proteins and reactions that can and do occur and are not covered by an IgG test. Let me explain.

Transglutimase 2 are the enzymes that are typically measured in an IgG test. This measure identifies antibodies that have developed to protect the body from enzymes used in the digestion of wheat. In other words it measures antibodies in the digestive tract.

Yet there are two other transglutimases: TG3 (antibodies found in the skin) and TG6 (antibodies found in the nervous system) that are not tested for in an IgG test.

Gluten is broken down into gliadin, which is then broken down into alpha, omega , and gamma gliadins. One marker typically tested for is alpha gliadins while the other two are not tested for in an IgG test and can and do create reactions.

Glutenin is the sticky part of gluten and can cause reactions. This also needs to be tested for.

Lastly, deamidated gluten is an acid used by the good processing industry to make wheat more friendly to mix with other foods. This acid has show to create a severe immune response in people. It is not identified in an IgG test.

Fortunately Cyrex lab tests for all of these reactions.

Some other facts about gluten reactivity:
The protein structure of gluten is similar to the protein structures in the nervous system which means when the body creates antibodies against gluten it can begin attacking its own tissue.
The majority of our brain is filled with microglial cells indicating that our brain is loaded with immune cells. Gluten in creating an immune reaction can penetrate the blood brain barrier. The blood brain barrier is designed to keep infections out and allow nutrients in, similar to the intestinal barrier.

If you suffer from chronic pain, foggy thinking, neurological disorders, an autoimmune disease or are symptomatic in other ways it’s necessary to consider removing all wheat from your diet, regardless of an IgG test results. Keep in mind that food can create reactivity up to three days later. Or if you prefer evidence, get tested for all the
exposures mentioned above.

Be well,
Lynn