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Rice is often used as a "safe" base in elimination diets, but some patients do react to it. Verify with your MRT results before assuming rice is safe for your Phase 1 rotation.

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.

Onion is tested as a standalone substance on the MRT panel. It appears in seasonings, soups, sauces, and most savory processed foods. Often hidden as "dehydrated onion" or "onion powder" in spice blends.

Garlic is an MRT-tested substance found in seasoning blends, sauces, and many processed foods. Often listed as "garlic powder," "dehydrated garlic," or hidden in "spices" or "natural flavors."

Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.

Olive is tested on the MRT panel. Includes olive oil (one of the most common cooking oils), table olives, and olive-derived ingredients. A staple of Mediterranean diets.

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.

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.