Nabisco Biscuit Company — S’MORES SANDWICH COOKIES, S’MORES

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.

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.

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.

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.

Fructose is tested independently from cane sugar on the MRT panel. Found as high-fructose corn syrup, agave nectar, and crystalline fructose. MRT tests inflammatory mediator response, not malabsorption.

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.

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.

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.

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.