GENERAL MILLS SALES INC. — Nature Valley Honey Biscuits with Cocoa Almond Butter Filling

Oat is independently tested on the MRT panel. Found in oatmeal, granola, and many "gluten-free" products that use oat flour. Distinct from wheat sensitivity.

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.

Honey is tested as a distinct substance on the MRT panel. It contains proteins that can trigger mediator release independently of its sugar content. Found in many "natural" sweetened products.

Tree nut tested individually on the MRT panel. Almond flour and almond milk are common substitutes in elimination diets — verify your personal MRT results before using.

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.

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.

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.

Tapioca (cassava-derived starch) is MRT-tested. Increasingly used as a gluten-free thickener, in boba tea, puddings, and as modified food starch. Common in allergen-free baking.

Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.

Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.