Wheat reaction but test clear?

Reacting to wheat /gluten even though your GP gave you the all clear?

You may be reacting to other proteins in gluten that are not tested.

In Australia the labs typically only tests for IgA & possibly IgG antibodies to deamidated gliadin and tissue transglutimanse, two of the proteins found in gluten. If you have coeliac disease and are eating gluten containing products your body produces antibodies to these two proteins.

However, there are many other proteins in gluten that are not tested for and may be causing a wide range of symptoms. This is referred to as non coeliac gluten sensitivity and there currently is no definitive test for it. Some functional labs in Australia offer additional gluten sensitivity testing,  include gliadin and testing for IgE (a true food allergy) for wheat.

Cyrex labs in the US, have an even more extensive array of tests for various wheat and gluten antibodies, which shows how complex diagnosis can be and that the standard Australian test can not rule out conclusively that wheat may be an issue for you.   Unfortunately this test is currently not available here in Australia but gives you an idea of how many more antibodies there can be.

Some people may even be reacting to other substances in wheat, such as fructan, which is a fructooligosaccharide a type of carbohydrates included in FODMAP group.

Additionally there are proteins in other foods that are similar in structure to those found in gluten and for some people these may also cause symptoms. These are referred to as cross reactive foods.  The most common reactive proteins are dairy, corn, rice, oats, millet and yeast.  Eggs and soy are foods that quite commonly cause an autoimmune response.

The gold standard to determine if gluten or wheat is causing you a problem is to eliminate it from your diet for a period of time.

Foods are then reintroduced in a systematic manner to determine if they may be triggering inflammation and symptoms.

It’s cheap and effective and only requires your will to compliance during the elimination and challenge process.  This is best undertaken with the assistance of a practitioner so they can guide you through the process.

Be aware that whether wheat is involved or not, there may be other contributors to symptoms that may need to be investigated such as imbalanced gut bacteria, SIBO where there is overgrowth into the small intestine or pathogenic types or parasites. Increased gut permeability, aka leaky gut also contributes to symptoms.  This is where your practitioner can help you to test and rule out whether there are other factors that may be contributing to how you are feeling and help you with a treatment plan.