Barilla G & R F.lli S.p.a. — Ringo Sandwich Cookie

A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.

Sunflower seed and sunflower oil are MRT-tested. Sunflower lecithin is increasingly used as a soy lecithin alternative. Found in chips, cooking oils, and many "allergen-friendly" products.

Canola oil (derived from rapeseed) is an MRT-tested substance. It is one of the most common cooking oils in processed foods and restaurant cooking. Look for it in fried foods, dressings, and baked goods.

Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.

Whey is a dairy-derived protein tested separately from whole cow's milk on the MRT panel. Found in protein powders, baked goods, processed cheese, and many sports nutrition products.

One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.

Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.

Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.

A chemical compound found in cinnamon, vanilla, and many artificial flavorings. Tested on the MRT chemical additives panel. Often hidden under "natural flavors" or "artificial flavoring" on labels.