Separating the wheat from the chaff Q: I think I might be allergic -- or at least sensitive -- to gluten. I tried eliminating foods containing wheat and flour from my diet on my own for a while, and my symptoms did get a bit better. But I'd like to find out for sure the extent of my sensitivity. Are there any tests that can give me more concrete answers? JVW: The most sensitive and specific blood test for gluten sensitivity that's presently available is called the tissue transgluaminase (tTG) test. It's the one I've used since it became available. Others include the endomysial antibodies (EMA) test, and the antigliadin antibodies (AGA) test.
A physician skilled in nutritional and natural medicine can help you with these tests, as well as charting a course of action when you receive the results. To locate such a physician in your area, contact the American College for Advancement in Medicine (800-532-3688, www.acam.org), the American Association of Environmental Medicine (316-684-9500; www.aaem.com), or the American Association of Naturopathic Physicians (703-610-9037, www.naturopathic.org). Keep in mind, though, that you will not have antibodies to anything you haven't been exposed to. So if you've been avoiding all gluten grains, the test will be negative even if you are truly gluten sensitive. What is...sciatica? Sciatica is a condition characterized by pain, weakness, numbness, and other discomfort along the path of the sciatic nerve, which extends from the lower back down the back of each leg. | 
