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Wheat allergy is an immune system reaction to proteins found in wheat that produces specific antibodies causing allergic symptoms. It is caused by the immune system mistakenly identifying wheat proteins (albumin, globulin, gliadin, and gluten) as harmful invaders and releasing histamine and other chemicals. The Food Specific IgG Allergy (Adult) Panel is the most important test for diagnosis because it measures wheat-specific IgG antibodies that indicate immune responses to wheat proteins.
Wheat allergy is caused by your immune system mistakenly identifying wheat proteins as dangerous invaders. When you eat wheat, your body produces IgE or IgG antibodies against proteins like albumin, globulin, gliadin, and gluten, triggering the release of histamine and other chemicals that cause allergic symptoms. This immune response can happen within minutes or hours after eating wheat-containing foods like bread, pasta, cereals, or baked goods.
The Food Specific IgG Allergy (Adult) Panel is the most important test for wheat allergy because it measures specific IgG antibodies to wheat (f4) proteins in your blood. Elevated wheat-specific IgG antibodies confirm that your immune system is reacting to wheat, which helps explain symptoms like hives, swelling, digestive problems, or breathing difficulties. This comprehensive panel also tests for other common food allergens, helping identify whether you have multiple food sensitivities. Blood testing is particularly valuable because it provides objective evidence of immune reactions and can detect both immediate and delayed allergic responses to wheat.
You should get tested if you experience symptoms like hives, itching, swelling of the lips or throat, difficulty breathing, or digestive problems after eating wheat-containing foods. Testing is especially important if you have had severe reactions, such as anaphylaxis, or if you notice symptoms only occur when you eat wheat and then exercise (wheat-dependent, exercise-induced anaphylaxis). You should also consider testing if you have unexplained skin rashes, persistent digestive issues, or respiratory symptoms that seem related to your diet.
What this means
Your IgG antibodies to wheat are elevated, which may indicate your immune system is reacting to wheat proteins. This could be contributing to symptoms like bloating, fatigue, digestive discomfort, or inflammation you've been experiencing after consuming wheat-based foods.
Recommended actions
Consider eliminating wheat and gluten-containing foods for 4-6 weeks to see if symptoms improve
Try alternative grains like rice, quinoa, oats, or buckwheat to maintain a balanced diet
Keep a detailed food and symptom diary to track your response to wheat elimination
Retest in 6-12 months after dietary changes to monitor IgG levels
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