Ultra-Processed Foods and Food Sensitivity: What the MRT Panel Reveals About UPFs

Kerry Watson, NTP, RWPKerry Watson, NTP, RWP
Nutritional Therapy Practitioner & Registered Wellness Professional • Evidence-based food sensitivity guidance

Ultra-processed foods now make up nearly 60% of the average American diet. At the exact same time, rates of chronic inflammation, autoimmune conditions, IBS, and food-related symptoms are through the roof. This is not a coincidence, and the connection runs much deeper than just saying junk food is bad for you.

The real issue isn’t calories or sugar. Ultra-processed foods are just delivery vehicles for chemical additives. We test many of these chemicals on the MRT 176 panel because they trigger delayed immune responses in sensitive people.

What Are Ultra-Processed Foods?

Ultra-processed foods are industrial formulations made from food derivatives and additives, with hardly any intact food left. Food companies design them for convenience, long shelf life, and addictive flavors, not for nutrition.

Researchers at the University of São Paulo created the NOVA food classification system. NOVA doesn’t classify foods by protein, fat, or carbs. It classifies them by their degree of industrial processing.

The NOVA Classification

Group 1: Unprocessed / Minimally Processed

Fresh fruit, vegetables, eggs, meat, fish, milk, grains, legumes, nuts, herbs. Nothing added, nothing removed.

Group 2: Processed Culinary Ingredients

Oils, butter, sugar, salt, and flour. These are substances extracted from Group 1 foods that you use in home cooking.

Group 3: Processed Foods

Canned vegetables, artisan cheese, cured meats, fresh bread. These are Group 1 foods modified by Group 2 ingredients. They have simple, recognizable ingredient lists.

Group 4: Ultra-Processed Foods

Industrial formulations with 5 or more ingredients. These typically include substances you do not use in home cooking, like high-fructose corn syrup, hydrogenated oils, modified starches, emulsifiers, flavor enhancers, colorants, and preservatives.

Processed foods scale showing 5 levels from minimally processed to most heavily processed foods

Visual reference used in clinical practice by Kerry Watson, NTP, RWP

The defining feature of Group 4 isn’t about empty calories. It is that the product contains industrial additives you would never keep in your home kitchen. Things like soy lecithin, citric acid, xanthan gum, “natural flavors,” carrageenan, and sodium benzoate are the real hallmarks of ultra-processing.

This is where the MRT connection becomes so important: we specifically test for many of these industrial additives on the MRT 176 panel.

The UPF–MRT Connection

The Mediator Release Test checks your immune response to 176 substances, including 149 foods and 27 chemical additives. You find those 27 chemicals almost exclusively in ultra-processed foods:

MRT-Tested Chemical UPF Function Found In
Citric Acid Preservative, pH adjuster, flavor enhancer 38% of all products. Found in beverages, canned goods, snacks, and condiments.
Soy Lecithin Emulsifier 14% of all products. Found in chocolate, baked goods, supplements, and cooking spray.
MSG Flavor enhancer Chips, soups, frozen meals, and dressings. Often hidden as “yeast extract” or “natural flavors.”
Sodium Benzoate Preservative Soft drinks, salad dressings, condiments, fruit juices
Potassium Sorbate Preservative Cheese, yogurt, wine, dried fruit, baked goods
FD&C Yellow #5, Red #40, Blue #1 Artificial colorants Candy, cereals, beverages, medications, supplements
Polysorbate 80 Emulsifier, stabilizer Ice cream, pickles, vitamins, vaccines, cosmetics
Sodium Sulfite Preservative, antioxidant Dried fruit, wine, shrimp, maraschino cherries

Here is the critical insight. You cannot avoid these chemicals unless you stop eating ultra-processed foods. They don’t exist in nature. Where do you think these things come from? You will never find soy lecithin in a potato, citric acid powder in a chicken breast, or polysorbate 80 in an apple. You only eat them because industrial food manufacturers put them there.

What Our Database Reveals

We analyzed over 20,000 grocery products against the MRT 176 panel. The results show exactly how ultra-processing packs your food with MRT triggers:

85%

of products contain 5 or more MRT triggers

58%

contain cane sugar

38%

contain citric acid

4.1%

qualify as “Low Risk” (0-2 triggers)

That last number is the one you need to pay attention to. Only 4.1% of packaged grocery products have 2 or fewer MRT-tested triggers. The other 95.9% deliver multiple immune triggers with every single serving. The more processed the product, the more triggers you eat.

The 8 Worst UPF Additives for Food Sensitivity

These are the chemical additives found most often in ultra-processed foods that also appear on the MRT 176 panel. They are ranked by how often they show up in grocery products and how hard they are to avoid:

  1. Citric acid: In 38% of products. Manufactured from Aspergillus niger fermentation of corn sugar. Often triggers corn-sensitive individuals too.
  2. “Natural flavors”: A catch-all term that legally hides MSG, soy derivatives, corn derivatives, and dozens of other MRT-tested substances without naming them.
  3. Soy lecithin: In 14% of products. Used as an emulsifier in virtually all chocolate, most baked goods, and many supplements.
  4. MSG / free glutamate: Hidden under a dozen label names including “yeast extract,” “hydrolyzed protein,” and “autolyzed yeast.”
  5. Food dyes (FD&C Yellow #5, Red #40, Blue #1): Found in candy, cereals, beverages, and surprisingly, many medications and supplements.
  6. Sodium benzoate: Preservative in acidic foods. When combined with vitamin C (ascorbic acid), it forms benzene.
  7. Polysorbate 80: Emulsifier shown in research to disrupt the gut microbiome and increase intestinal permeability.
  8. Carrageenan: Thickener derived from seaweed. Found in plant milks, ice cream, and deli meats. It creates gut inflammation in animal studies.

Why UPFs Cause Symptoms You Can’t Explain

If you feel awful after eating packaged foods but can’t figure out which ingredient is causing the problem, this is why.

The “Additive Stacking” Problem

A single ultra-processed product like a flavored yogurt contains a lot of ingredients:

  • Cow’s milk (MRT-tested food)
  • Cane sugar (MRT-tested, found in 58% of products)
  • Citric acid (MRT-tested chemical additive)
  • Corn starch (MRT-tested via Corn)
  • “Natural flavors” (potentially containing MSG, soy, corn derivatives)
  • Soy lecithin (MRT-tested chemical)
  • FD&C Red #40 (MRT-tested dye)

That is over seven MRT-tested substances in a single serving of yogurt. If you react to even one of them, you get symptoms. Because the reaction is delayed by up to 72 hours, you cannot figure out which ingredient caused it. It is even harder when every meal you eat contains a similar cocktail of additives.

This is exactly why people with food sensitivities think their symptoms are random or unpredictable. The symptoms are not random at all. The same chemicals cause them, but those chemicals hide in different products across all your meals. You can’t see the pattern without testing because the chemical additives are your triggers, not the food itself.

What to Do About It

People tell you to just eat whole foods. That is good advice, but it doesn’t give you the whole picture. Here is what you actually need to do.

Without MRT Testing

  • Shift to NOVA Group 1 and Group 2 foods as much as possible
  • Read every ingredient list — skip products with additives you don’t recognize
  • Avoid “natural flavors” and “yeast extract” — the two biggest MSG vehicles
  • Cook from single ingredients at home
  • Keep a symptom journal to look for patterns

With MRT Testing

  • Get tested to identify which specific chemicals and foods trigger YOUR immune system
  • Work with a Certified LEAP Therapist to build a personalized protocol
  • Use the Food Checker to verify packaged products before buying
  • Know exactly which UPF additives you can tolerate and which you can’t
  • Make informed choices instead of eliminating all processed food permanently

The goal is not to swear off packaged food forever. The goal is to figure out which additives cause problems for your body so you can make informed choices instead of guessing. You might tolerate citric acid perfectly fine but get sick from soy lecithin. Someone else will have the exact opposite reaction. The MRT gives you the exact map of your own body.

PRACTITIONER INSIGHT

Ultra-processed foods are specifically designed to create a chemical reaction in the brain using flavor and texture profiles. This produces ongoing cravings for these tastes and textures. These products are so far removed from real food that the body often has no idea what to do with them. They create inflammation, get stored in our fat cells and overwork our livers that try to break down and detoxify the chemicals and preservatives from our bodies.

— Kerry Watson, NTP, RWP • About Kerry

References: Bull, M. J., & Plummer, N. T. (2014). Part 1: The Human Gut Microbiome in Health and Disease. Integrative Medicine, 13(6), 17–22. • Kinashi, Y., & Hase, K. (2021). Partners in Leaky Gut Syndrome: Intestinal Dysbiosis and Autoimmunity. Frontiers in Immunology, 12, 673708.

We Analyzed 20,000 Grocery Products Against the MRT Panel. These Had the Fewest Triggers.

<a href=Kerry Watson, NTP, RWP” style=”width:56px;height:56px;border-radius:50%;object-fit:cover;border:2px solid #e2e8f0;float:left;margin-right:16px;margin-top:2px;” />Kerry Watson, NTP, RWP
Nutritional Therapy Practitioner & Registered Wellness Professional • Evidence-based food sensitivity guidance

We analyzed over 20,000 grocery products against the 176-substance MRT panel. Do you know what we found? 85% of packaged foods contain 5 or more MRT-tested triggers. Finding safe snacks during the LEAP elimination diet isn’t just hard. It is statistically unlikely unless you know where to look.

This list gives you the lowest-trigger snack and staple products from our database. We verified every product against the full MRT 176 panel, and we give you the exact trigger counts and specific substances.

Important

“Low trigger” doesn’t automatically mean “safe for you.” These products contain the fewest MRT-tested substances overall, but a specific trigger is only reactive depending on your own MRT results. A product with just one trigger is still a big deal if that trigger is on your Red list. You need to cross-reference everything with your MRT results and your CLT’s guidance.

What 20,000 Products Told Us

We ran every product in our database through the MRT 176 panel trigger analysis. This is what we found:

Trigger Count Products % of Total Risk Level
0-2 triggers 851 4.1% Low Risk
3-4 triggers 2,222 10.7% Moderate
5+ triggers 17,609 85.2% High Risk

Only 4.1% of packaged foods in our database qualify as Low Risk. For every 100 products you pick up in the grocery store, only about 4 have minimal MRT trigger exposure. The products below are the ones that make the cut.

What are the biggest offenders? Cane sugar is in 58% of all products. Corn is in 41%. Citric acid is in 38%, and it hides inside “natural flavors” or just on its own.

The Lowest-Trigger Products by Category

Cheese — 1 MRT Trigger

LOW RISK

The only trigger is Cow’s Milk. If cow’s milk is on your Green list, plain cheese is one of the cleanest packaged foods you can buy.

Why so clean: Plain cheese is just milk, salt, and enzymes. There is no sugar, corn, or citric acid to get you in to trouble. Avoid processed cheese slices because they add sodium citrate, soy lecithin, and artificial colors.

Coconut Milk — 1 MRT Trigger

LOW RISK

The only trigger is Coconut. Unsweetened coconut milk is one of the simplest non-dairy alternatives if you choose the right brand.

Watch out for: Sweetened coconut milk adds cane sugar, which is another trigger. “Barista blend” versions add sunflower lecithin or guar gum. Always check the label or search it on the Food Checker.

Popcorn — 1 MRT Trigger

LOW RISK

The only trigger is Corn. Plain or lightly buttered popcorn is surprisingly clean as long as you avoid flavored versions.

Caution: Movie theater and “kettle corn” styles typically add cane sugar, citric acid, and “natural flavors”. That takes you right from 1 trigger to 5 or more. If corn is on your Green list, plain popcorn is a reliable Phase 2 snack.

Plain Nuts — 1 MRT Trigger

LOW RISK

Plain, unseasoned nuts have just one trigger, and that is the nut itself. Seasoned or flavored varieties can pack 5 or more triggers.

  • Planters Whole Cashews — 1 trigger (Cashew)
  • Plain almonds (any brand, unseasoned) — 1 trigger (Almond)
  • Plain walnuts (any brand) — 1 trigger (Walnut)
  • Plain pecans (any brand) — 1 trigger (Pecan)

Avoid: Avoid “honey roasted” because it adds cane sugar and corn, “smoked” because of natural flavors, and “cocoa dusted” because of cocoa and cane sugar. The simpler the nut, the safer the nut.

Plain Greek Yogurt — 2 MRT Triggers

LOW RISK

The triggers are Cow’s Milk and Yogurt. Yes, yogurt itself is a separately tested MRT substance. If both are on your Green list, plain Greek yogurt is a nutritional powerhouse during LEAP.

Flavored = dangerous: Flavored yogurt is a bad idea. A strawberry Greek yogurt can have 6 or more triggers like cane sugar, fructose, citric acid, “natural flavors,” and Red #40. Always buy plain, and you can add your own approved fruit.

Unsweetened Almond Milk — 2 MRT Triggers

LOW RISK

The triggers are Almond and Sunflower because sunflower lecithin is an emulsifier. It is the cleanest non-dairy milk option after coconut.

Sweetened versions add cane sugar for another trigger. Vanilla versions add “natural flavors” which can bring 1 to 3 more triggers. Always buy unsweetened, unflavored milks.

Simple Potato Chips — 2 MRT Triggers

LOW RISK

The triggers are Potato and Sunflower or whatever cooking oil is used. The simplest chips made with just potato, oil, and salt are among the cleanest packaged snacks.

Flavored chips are a minefield. BBQ chips add cane sugar, tomato, garlic, onion, citric acid, and “natural flavors.” A single bag of BBQ chips can contain 8 or more MRT triggers. Stick to plain or salt-only.

Simple Crackers — 3 MRT Triggers

MODERATE

Even the simplest crackers have 3 triggers because they require wheat, oil, and a binder. These are the cleanest ones we found:

Why is 3 the floor for crackers? Flour needs oil like soy or canola, and wheat is always tested. Flavored crackers add garlic, onion, cane sugar, and citric acid, pushing you to 6 to 8 triggers. During Phase 1, rice cakes are a safer choice.

Why 85% of Packaged Foods Fail the MRT Screen

Three substances account for most of the problem:

58%

Cane Sugar

Found in 12,045 products

41%

Corn

Found in 8,458 products

38%

Citric Acid

Found in 7,950 products

If any of these three substances are on your Red or Yellow list, your options shrink in a big way. You need a database to find clean products because guesswork will get you in to trouble. Even products marketed as “natural” or “organic” routinely contain all three.

How to Check Any Product

This list covers common categories, but with over 20,000 products in our database, there are hundreds more low-trigger options across every food category. You can use the Food Checker to search any product by name, brand, or ingredient and see its full MRT trigger analysis.

What Does “Natural Flavors” Actually Mean? A Food Sensitivity Guide

<a href=Kerry Watson, NTP, RWP” style=”width:56px;height:56px;border-radius:50%;object-fit:cover;border:2px solid #e2e8f0;float:left;margin-right:16px;margin-top:2px;” />Kerry Watson, NTP, RWP
Nutritional Therapy Practitioner & Registered Wellness Professional • Evidence-based food sensitivity guidance

You have probably seen it on almost every food label: “natural flavors.” It sounds harmless, maybe even healthy. If you live with food sensitivities, this two-word phrase is often the invisible reason you still feel terrible after eating foods you thought were safe.

This guide breaks down exactly what natural flavors are, what they hide, why they matter for food-sensitive individuals, and how tools like the MRT (Mediator Release Test) help you uncover triggers lurking inside that vague label line.

What does the FDA actually define as “natural flavors”?

Under 21 CFR 101.22, the FDA defines a natural flavor as:

“The essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”

In plain English: a “natural flavor” is any flavoring compound that originally comes from a natural source like plants, animals, yeast, or fermentation. But here is the catch: the final product can be heavily processed, chemically modified, and blended with dozens of other substances before it ends up in your food.

Key Distinction

The word “natural” in natural flavors refers to the starting material, not the finished ingredient. A flavor derived from a strawberry does not have to taste like strawberry, contain any actual strawberry, or be recognizable as anything from a strawberry plant.

Compared to artificial flavors, which are synthesized from non-food chemical sources, natural flavors simply start from something that was once part of a plant, animal, or fermentation process. The chemical structures of the final compounds can be identical. The distinction is about origin, not safety or simplicity.

What’s actually in natural flavors? The ingredient breakdown

A single “natural flavor” listed on a label can contain 50 to 100 individual chemical components. These fall into several categories:

Component Type What It Does Sensitivity Risk
Flavor Compounds Provide the target taste/aroma Moderate — often derived from common allergens
Solvents Dissolve and carry flavor compounds (propylene glycol, ethanol) High — propylene glycol is a known trigger
Emulsifiers Blend water-soluble and oil-soluble ingredients High — often soy lecithin or polysorbates
Preservatives Extend shelf life of the flavoring Moderate-High — BHA, BHT, sodium benzoate
Stabilizers Maintain consistency and prevent separation Moderate — may include corn-derived ingredients
Color Modifiers Adjust visual appearance of the flavoring Moderate — caramel color often corn-derived

Here is the part that frustrates food-sensitive individuals the most: manufacturers are NOT required to disclose the specific ingredients within their “natural flavors” blend. The entire mixture gets collapsed into two words on the label.

Did You Know?

According to the Environmental Working Group, “natural flavors” is the 4th most common ingredient listed on food labels in the United States, appearing on tens of thousands of products. Only salt, water, and sugar appear more frequently.

Hidden allergens and sensitivity triggers in natural flavors

This is where natural flavors become genuinely problematic for anyone managing food sensitivities or intolerances. Here are the most common hidden triggers that lurk inside a “natural flavors” listing:

🌽 Corn derivatives

Corn-based ingredients are among the most prevalent hidden components in natural flavors. Citric acid (often corn-derived), maltodextrin, dextrose, and corn-based ethanol are frequently used as carriers or solvents. If you react to corn, natural flavors are a likely culprit when you cannot pinpoint your trigger.

🥛 Dairy derivatives (casein and whey)

Casein and whey-derived compounds are used as flavor carriers in many savory and even some sweet natural flavor formulations. While the Top-8 allergen labeling law requires disclosure of milk as a major allergen, the threshold for disclosure and the interpretation of “incidental” varies. Food sensitivities (as opposed to IgE allergies) can be triggered at amounts well below allergen-labeling thresholds.

🫘 Soy derivatives

Soy lecithin is one of the most common emulsifiers in the food industry. It shows up in natural flavor blends as a processing aid. Soy-derived tocopherols (vitamin E) are also used as preservatives in natural flavors. These may or may not trigger allergen disclosure depending on how they’re classified in the formulation.

🌾 Wheat and gluten derivatives

While less common than corn or soy, wheat-based ethanol and hydrolyzed wheat protein appear in natural flavors. For individuals with celiac disease, this is a serious concern; for those with non-celiac wheat sensitivity, it is a source of persistent, unexplained reactions.

The 4 Most Common Hidden Triggers in Natural Flavors

🌽
Corn
Citric acid, maltodextrin, ethanol carriers
🥛
Dairy
Casein, whey, lactose-based carriers
🫘
Soy
Lecithin, soy-derived tocopherols
🌾
Wheat
Hydrolyzed protein, wheat ethanol

Why natural flavors matter for food sensitivities

There is a critical distinction that most people miss: “natural” does NOT mean safe for food-sensitive individuals.

Food sensitivities involve delayed, dose-dependent inflammatory responses mediated by the innate immune system. Reactions can appear 4 to 72 hours after exposure, making it extremely difficult to trace the offending substance. When a hidden component inside “natural flavors” is your trigger, you may never connect the dots without specialized testing.

The elimination diet problem

Many clients come to us after months or even years on restrictive elimination diets with minimal improvement. Do you know what they were doing wrong? They removed whole foods from their diet but kept consuming processed products containing “natural flavors.” They never realized those two words were hiding the very chemicals causing their inflammation, bloating, headaches, or skin reactions.

This is why testing approaches like the food sensitivity test comparison are so important. Not all tests are created equal, and the ability to test chemical additives instead of just whole foods is a critical differentiator.

What People Assume The Reality
“Natural” means simple and pure Can contain 50 to 100 processed chemical components
It’s just one ingredient It’s a proprietary blend containing potentially dozens of substances
Allergens would be listed Only Top-8 allergens require disclosure; sensitivities are not allergies
If I don’t react immediately, it’s fine Sensitivity reactions can be delayed 4 to 72 hours
Elimination diets will catch it Hidden chemicals inside flavors are nearly impossible to isolate by elimination alone

The MRT connection: how the panel catches hidden triggers

The Mediator Release Test (MRT) is a patented blood test that measures your immune system’s inflammatory response to 176 foods and chemicals. What makes MRT uniquely valuable for the natural flavors problem is this: the MRT 176 panel tests 27 chemical additives that are commonly hidden inside natural flavors.

If you are not familiar with MRT, start with our detailed explainer: What Is MRT Testing?

Chemical additives the MRT 176 panel tests

These are some of the chemicals on the MRT panel that can hide inside “natural flavors”:

Flavor Carriers & Solvents

  • Propylene glycol
  • Ethanol (corn-derived)
  • Glycerin

Preservatives

  • Sodium benzoate
  • Potassium sorbate
  • BHA / BHT
  • Sodium sulfite

Emulsifiers & Stabilizers

  • Soy lecithin
  • Polysorbate 80
  • Carrageenan
  • Guar gum

Color & Flavor Enhancers

  • MSG (monosodium glutamate)
  • Caramel color
  • Vanillin
  • Citric acid

Why This Matters

If your MRT results show that you react to propylene glycol (a common flavor solvent), you now know that any product listing “natural flavors” is a problem. Propylene glycol is one of the most widely used carriers in flavoring formulations. Without MRT, you would never isolate that specific chemical as your trigger.

From MRT results to the LEAP ImmunoCalm Diet

Once your MRT results identify reactive chemicals, you work with a Certified LEAP Therapist to implement the LEAP ImmunoCalm Diet. This protocol systematically removes your personal triggers and reintroduces foods in phases. If you react to chemicals commonly found in natural flavors, you must learn to identify and avoid products with undisclosed flavor blends during the elimination phases.

Wondering about the investment? See our breakdown of MRT test cost and what it includes.

How to navigate food labels like a pro

Until labeling laws change, the burden falls on consumers to protect themselves. Here is a practical, step-by-step approach:

Step 1: Know your triggers first

You cannot navigate labels effectively if you don’t know what you are reacting to. This is where testing becomes essential. Our food sensitivity test comparison breaks down the differences between IgG panels, MRT, elimination diets, and other approaches.

Step 2: Learn the red-flag phrases

Watch for these terms on ingredient lists. They all potentially hide reactive components:

Natural flavors
Natural flavoring
Spices
Spice extractives
Other natural flavors
Flavor extract

Step 3: Contact manufacturers

You have the right to ask. Most manufacturers have customer service lines and some will disclose whether specific allergens are present in their flavor blends. Ask specifically about solvents and carriers because these are the components most likely to be omitted from voluntary disclosures.

Step 4: Choose products with full ingredient transparency

A growing number of brands now list every component of their flavoring on the label. These brands are your safest bet. Our Wellbloom product directory helps you find products that are compatible with your specific MRT results and sensitivity profile.

Which products to watch out for

Natural flavors show up in categories you’d expect and many you wouldn’t. Here are the product categories with the highest frequency of natural flavors on their ingredient lists:

Product Category Risk Level Common Hidden Components
Flavored sparkling water 🔴 High Propylene glycol, citric acid, ethanol carriers
Protein bars & shakes 🔴 High Soy lecithin, dairy derivatives, artificial sweetener blends
Yogurt & dairy alternatives 🔴 High Carrageenan, corn-derived stabilizers, guar gum
Salad dressings & sauces 🟠 Moderate-High MSG, soy derivatives, wheat-based thickeners
Chips & snack foods 🟠 Moderate-High Corn maltodextrin, yeast extract, caramel color
Cereal & granola 🟡 Moderate Vanillin, caramel flavoring, corn-derived carriers
Supplements & vitamins 🟡 Moderate Flavor masking agents, polysorbates, sugar alcohols

Surprising One

Flavored sparkling water is one of the biggest sleeper culprits. Brands market it as “zero calories, zero sugar, just water and natural flavors,” but those natural flavors can contain propylene glycol, corn-derived citric acid, and other chemical additives. Many of our clients are shocked to discover their “healthy” water habit was contributing to their symptoms.

How Wellbloom’s product directory helps

This is exactly the problem we built the Wellbloom product directory to solve.

Our directory catalogs products with full ingredient transparency and cross-references them against the MRT 176 panel’s chemical additives. For each product, you can see:

  • Complete ingredient lists — including what is inside flavor blends when manufacturers disclose them
  • Chemical additive flags — products containing known MRT-tested chemicals are clearly marked
  • Category filtering — search by food category, dietary need, or specific ingredient to avoid
  • Sensitivity-friendly alternatives — find swap options when your go-to product contains a trigger

Instead of spending hours in the grocery aisle squinting at labels and Googling ingredients, you can plan your shopping in minutes. It is especially helpful when paired with your MRT results and your LEAP therapist’s guidance.

Frequently Asked Questions

Are natural flavors the same as artificial flavors?

No, but the difference is smaller than you think. Natural flavors must originate from a natural source (plant, animal, or fermentation), while artificial flavors are synthesized from non-food chemicals. However, the final chemical compounds can be structurally identical. From a food sensitivity standpoint, both can contain the same reactive solvents, carriers, and preservatives. The “natural” label does not make a flavor blend safer for sensitive individuals.

Can I be allergic to natural flavors?

Yes, it is possible. Natural flavors can contain derivatives of common allergens including soy, dairy (casein and whey), wheat, and corn. While FALCPA requires disclosure of Top-8 allergens, the interpretation of “incidental” and threshold amounts varies. Food sensitivities (non-IgE-mediated reactions) can be triggered at levels well below allergen-disclosure thresholds, making natural flavors a common source of unexplained reactions.

How can I find out what’s in the natural flavors in a specific product?

You have three options: (1) Contact the manufacturer directly and ask about specific components, solvents, and carriers used in their natural flavor formulation. (2) Use a product database like the Wellbloom product directory that catalogs ingredient transparency. (3) Choose brands that voluntarily disclose full flavoring components on their labels. A growing number of clean-label brands now provide this transparency.

Does the MRT test specifically test for natural flavors?

The MRT doesn’t test “natural flavors” as a single item. Instead, it tests the individual chemical additives commonly found within natural flavor blends, including propylene glycol, soy lecithin, MSG, sodium benzoate, potassium sorbate, and 22 other chemicals. This is actually more useful than testing the blend itself, because it tells you exactly which component is triggering your immune response. Learn more about how MRT testing works.

Are organic products free of natural flavors?

Not necessarily. USDA Organic products can contain natural flavors because the organic certification places restrictions on certain synthetic processing aids, but natural flavor blends are still permitted. Organic natural flavors may use fewer synthetic solvents, but they can still contain allergen-derived carriers and reactive compounds. “Organic” and “free of hidden triggers” are not the same thing. Always read the full ingredient list, even on organic products.


Medical Disclaimer

This article is for informational and educational purposes only and does not constitute medical advice. The content is not intended to diagnose, treat, cure, or prevent any disease or condition. Food sensitivities and allergies are complex and individual, so always work with a qualified healthcare provider or Certified LEAP Therapist before making changes to your diet. The MRT test and LEAP protocol should be administered under the guidance of a trained practitioner. Wellbloom Nutrition does not provide medical diagnoses.

Medical Disclaimer: This data is algorithmically generated based on USDA databases and is not medical advice. Always consult your Certified LEAP Therapist.