RAW VERSUS COOKED FOOD IMMUNE REACTIVITY

The hallmark feature of Cyrex’s innovative Array 10 – Multiple Food Immune Reactivity Screen™ is the raw and/or cooked food antigens.  Cyrex assesses immune reactivity to food antigens that are prepared in the manner in which most consume them.  Traditionally, food immune reactivity testing is performed on raw food antigens.

 

THE NEXT GENERATION OF IgG FOOD TESTING

The field of IgG food sensitivity testing was first pioneered by Dr Aristo Vojdani, nearly four decades ago. In this last decade the importance of IgG reactivity in formation of autoimmunity has become more established, benefiting millions worldwide.

Dr Vojdani has continued to define this field through many, one of his biggest contributions, has been the next generation in IgG food testing, the Array 10 – Multiple Food Immune Reactivity Screen™. This is truly personalized testing, the first of its kind worldwide.

It is an approach which requires many innovations.  It needs deep knowledge of the processes of denaturing of proteins when they are altered during preparation, the related immune reactivity, and the lab processes necessary to reliably standardize and QC the outcome.

Cyrex is proud to offer its customers the result of decades of scientific and laboratory innovations by Dr Vojdani which has culminated in to the Array 10 – Multiple Food Immune Reactivity Screen™.

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The P-K Reaction

Individuals may react to the raw form, cooked form, or both. The phenomenon of reacting to one form, but not the other is called the P-K Reaction after the first recorded study published nearly a century ago (1921). Carl Prausnitz and Heinz Küstner didn’t understand the mechanism involved in the reactivity against cooked, but not raw fish. Prausnitz surmised that he must use a cooked fish extract for the test, in order to match Küstner’s physical reaction to cooked fish. It was determined, that Küstner reacted to fish antigens that had denatured proteins.

Denaturation refers to the physical changes of a protein when exposed to external conditions.  Heat, acid, salt, alcohol and mechanical disruption can cause food proteins to denature. When a protein is denatured by heat, most of the original structure is lost. Thus, heating a food protein can increase or decrease antigenicity, depending upon the protein involved and on the individual patient.