In the past few decades it has become commonplace to hear that you or someone you know has a gluten allergy.  Celiac disease is the most severe form of gluten allergy but there is also a more commonly found subset of people who don’t have Celiac disease but are still “gluten sensitive”.  These people are also called non-celiac gluten sensitive.  This subset has been linked to a variety of chronic degenerative diseases including some autoimmune diseases, most of which have nothing to do with the gastrointestinal area symptomatically.  Many of these people faithfully adhere to a gluten free diet (GFD) but still exhibit symptoms and feel frustrated in their lack of recovery to the health challenges that they face.   

Dr. Aristo Vojdani Ph.D is the chief scientific advisor for Cyrex Laboratory.  He has published over 120 articles in peer reviewed scientific journals and is a multiple US patent holder for laboratory assays.  In 2013 he wrote a research article in Food and Nutritional Sciences Journal about the cross reaction between Gliadin (gluten) and different food and tissue antigens.  What he discovered was that there are foods that have proteins other than gluten that are so similar structurally to gluten that the immune system reacts to those proteins in the same way it does gluten.