The Kellogg Company — CEREAL BARS

Oat is independently tested on the MRT panel. Found in oatmeal, granola, and many "gluten-free" products that use oat flour. Distinct from wheat sensitivity.

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.

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.

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.

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.

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.

Strawberry is an MRT-tested fruit found in yogurts, ice cream, jams, and flavored beverages. Also appears as "natural strawberry flavor" in many processed foods.

Glycerin is a chemical additive tested on the MRT panel. Used as a humectant and sweetener in protein bars, toothpaste, medications, and processed foods. Can be derived from plant or animal fats.

A chemical additive tested on the MRT panel. Industrially produced from Aspergillus niger mold, not citrus fruit. Found in beverages, canned goods, candy, and as a preservative in thousands of products.