The Haagen-dazs Company, Inc. — Gelato Stracciatella

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.

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.

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.

Egg yolk is tested independently from egg white on the MRT panel. Some patients react to one but not the other. Common in baked goods, sauces, and enriched pastas.

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-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.

Coconut is tested as an individual substance on the MRT panel. Found as coconut oil, coconut milk, coconut cream, and coconut flour — all common substitutes in dairy-free and paleo diets.

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.

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.