Faailoaina o le Sensitivity Wheat ma le Wheat Zoomer El Paso, Texas

O aso nei o le a faʻamatalaina e le faʻasauāina i le lotoifale se faʻamatalaga o le tagata faʻatau vine. O le a matou tuuina atu se faʻamatalaga puupuu o vaega taʻitasi, o lona faailoga, ma faʻamatalaga faavae o le suʻega. O le a tatou talanoaina foi manatu mo tagata gasegase ma le aufaigaluega ae tatou te lei aveina le suega o le Wheat Zoomer.

O le a le suega o le Wheat Zoomer?

O le tagata faʻasili vine o le vine na te maua le 6 faʻataʻitaʻiga i se tasi e iloa ai pe a maua e le tagata maʻi togafitiga o le saito ma le kulupena. O le tagata vevela o le seleselega malosi e tuʻuina atu io tatou tagata maʻi se iloiloga maeʻaeʻa ma tatou fesili atu io tatou tagata gasegase pe afai latou te amata ona leai ni mea e leai ni puluvaga pe leai foi, pe mai le fanau mai pe leai foi ma le tele o le paluga-sa i ai meaai latou te 'ai. O se tasi o auala sili e faamautinoa ai o le a maua e le au gasegase le faʻalauiloaina o le kulupeni, pe a fai ei ai a latou tusi talaʻai mo i tatou e tilotilo i ai ma o le auala lea e mafai ai ona tatou fuafuaina le ogaoga o le sosogi o le seleselega.

IgA vs IgG

In order for us to know about the wheat zoomer in our patient�s body, we must know about the immunoglobulins. The first one is IgA. IgA immunoglobulins are mucosal and are found primarily in the epithelial lining of the body: intestinal tract, lungs esophagus, blood-brain barrier and around internal organs. They are:

• Le laina muamua o le puipuiga.
• Sili atu le saʻo i o tatou ū.

IgG immunoglobulins found in the blood system and are numerous in the body They are considered �systemic� and are non-specific to any one location. Not all IgG antibodies are sensitive though, some of them can indicate that an antigen has �leaked� into the blood and the immune system tagged that antigen as a �non-self�. And they are not diagnostic as IgG+IgA, but if IgA is absent, the antibodies are more relevant.

• If the patient is recently gluten-free, the antibodies will tell us that the antigen hasn�t cleared out in the patient�s system from past weeks of eating gluten.

Celiac

O Celiac o se faʻamaʻi tuputupu aʻe o le autoimmune, e uiga i le 1% o le faitau aofai e afaina ma 1 i le 7 tagata Amelika o loʻo i ai se tali atu i togafitiga o le saito ma le saito. O le suʻega vibrant e mafai ona faʻamamaina ai le 99% lagona ma le 100% faʻamaʻoti i luga o le au celiac antibodies.

• Total IgA and Total IgG measure both the IgA and IgG to determine the patient�s reactivity to gluten
• Oti ese mo IgA o 160 faʻapea foʻi ma lalo 1 / 3^rd
• Not all traditional markers for celiac disease doesn�t need to be elevated if tTg2 is elevated.

Vaʻaia o meaola

Zonulin o le faitotoʻa mo le manava ma faʻasolosolo elemene nutimomoia ma molemoa i luga o le membrane. O se poloka palatini i totonu o le tui vavalalata ma e mafai ona faʻalauteleina e le o le kulutena ma le maualuga o meaʻai.

Anti-Actin, especially f-Actin is in the smooth muscle of the intestines. Actin is part of the actomyosin complex. Vibrant can isolate f-Actin to get a more accurate picture of the patient�s immune response to the intestines. While antibodies in actin can identify intestinal destruction and indicate autoimmune diseases like connective tissue disease and autoimmune hepatitis.

Lipopolysaccharide (LPS) is produced by gram-negative enterobacteria. It is very potent and can cause inflammation. Plus it�s one of the indications of a leaky gut. Practitioners can draw additional lab test for cardiovascular, inflammatory markers, and diabetes/insulin resistance.

Here at Injury Medical Clinic, we suggest to our patients to try a Vibrant GutZoomer to identify the source of their ailments before we add the Vibrant WheatZoomer.

Gluten-mediated Autoimmunity

Fusion Peptide is the new addition to Wheat Zoomer in 2017. It is cross-linked to tTg and can identified celiac progression from 14 months to 4 years.

Differential Transglutaminases can detect autoimmune reactions to gluten that are not celiac or are becoming celiac. However, gluten is still a trigger but react differently in the celiac autoimmune disease such as:

• Transglutaminase 3 = faʻamaoniga o le paʻu o le faʻamaʻamiloga e pei o dermatitis herpetiformis, eczema, ma le psoriasis.
• Faʻaleagaina 6 = faʻamatalaga o le faʻamaoni i le cerebellum e pei o le gluten ataxia, faʻafitauli o le faitotoa, paleni ma faʻamaopoopoina mataupu.

Wheat Germ Agglutinin

Wheat Germ Agglutinin is the lectin component of wheat but, it is not a component to gluten. Dr. Jimenez can detect a patient’s low level of Vitamin D absorption from the patient�s results. And Wheat Germ Agglutinin is commonly used as an additive in supplements and the supplement can still be called gluten-free due to the different protein structure.

Gliadin, Glutenin, and Prodynorphin

Gliadin and glutenin are what makes up the super protein in gluten. Most people are reacting to the Gliadin portion of gluten and gliadin binds with tTg2 in celiac and binds zonulin to a leaky gut in patients. Gliadin reacts to any antigens can indicate a sensitivity to gluten in patients and gluteomorphin are peptides in wheat and react as a euphoria receptor to the brain. Prodynorphins antibodies can indicate that gluten reacts to signaling hormones and affect the patient’s mood.

O le mea e faanoanoa ai, e faigata i tagata gase ona toesea le kuluteni i a latou meaʻai talu ona faʻaogaina o latou aʻafia i le faʻapotopotoga ma e oʻo mai ia i matou, iinei i le Falemai o le Falemai e faʻamalosi lemu ai o matou gasegase ina ia maua le mana e faʻaleleia ai mea e mafua ai ona latou maua maʻi.

Wheat Allergin

Wheat Allergen is the true allergen body. Some patients that already know that they are allergic to wheat from a young age but it doesn�t decrease when wheat is eliminated and can remain long term after the allergic response happens.

Glutenin

Glutenin is the other part of the gluten compound. However it is less common to some people, but some individuals do show reactivity to glutenin, thus still have a gluten sensitivity. But there is no clinical difference to the reactivity to glutenin from high to low molecular weight.

Non-Gluten Wheat Proteins

Surprisingly Vibrant has an advantage to their test as they have a panel for patients that don�t have a gluten sensitivity but a wheat sensitivity. The Vibrant advantage to the unique non-gluten wheat panel shows us that:

• Puipuia i le saito e le fesootaʻi ma le kulūlūina ae talafeagai i aʻafiaga puipuia.
• It is 30% of the protein molecular weight of wheat.
• O nisi tagata e sili atu ona faʻamalosia i aʻafiaga o saito nai lo le paʻu lava.

Afai o loʻo latou taumafai e faʻataunuʻu-leai, e tatau lava i tagata gasegase ona faitau ia igoa e iloa ai pe o iai ni meaʻai e natia i saito. Ae le o mea taumafa uma e leai se mea e leai se saʻo pe afai ei ai a latou fatutini o le saito.

iʻuga

If the patient is trying to be gluten-free but previously ate gluten compound food. They can still feel the reaction if they discovered that they have a sensitivity to gluten by their practitioner. And must take precautions when they are reading the labels of the products they are going to buy and consume. In the next four articles, we will discuss what the Wheat Zoomer can provide as well as, discussing about what causes leaky gut, what actually goes on in our patient�s intestines, and wrapping up on what to do after the Wheat Zoomer heals and restores the gut barrier.