Stonyfield Farm Inc — Organic Snack Pack Yogurt & Graham Crackers

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.

Yogurt is tested independently from whole cow's milk on the MRT panel. The fermentation process alters some milk proteins, meaning you may react differently to yogurt vs. milk.

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.

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.

Vanilla extract and vanillin (synthetic vanilla) are both MRT-tested. Vanilla appears in baked goods, desserts, and flavored beverages. Check for "natural flavors" which may contain vanilla.

Carob is an MRT-tested legume often used as a chocolate substitute. Found in health foods, carob chips, and as locust bean gum (a common thickener) in ice cream and baked goods.

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.

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.