Tribe Mediterranean Foods, Inc. — Tribe, Spicy Red Pepper Hummus
by Tribe Mediterranean Foods, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Tribe Mediterranean Foods, Inc. manufactures this product, which has been analyzed against the full MRT 176 panel — comprising 149 foods and 27 chemical additives — to identify potential immune-mediated sensitivities.
MRT Safety Assessment
This product contains 7 identified MRT-tested substances, making it unsuitable for the early stages of the LEAP protocol. It contains primary food triggers including Sesame (via tahini), Canola/Rapeseed, Garlic, and Chili Pepper. Chemical triggers identified include Citric Acid, Solanine (inherent in both bell and chili peppers), and Capsaicin (inherent in chili peppers). Additionally, the inclusion of ‘spices’ is flagged as an unknown variable that may contain further reactive substances such as Black Pepper or Mustard. This product is recommended for Phase 3 maintenance only, under the guidance of a Certified LEAP Therapist.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 3
- Unknown/Ambiguous: 1 (spices)
- LEAP Phase Compatibility: Phase 3 — Practitioner Guided
Flagged Ingredient Mapping
The following ingredients were identified as matching substances on the MRT 176 panel:
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| tahini (ground sesame) | Sesame | Direct Match |
| canola oil | Canola/Rapeseed | Direct Match |
| dried red bell peppers | Solanine | Component Match |
| dried roasted garlic | Garlic | Direct Match |
| citric acid | Citric Acid | Chemical Match |
| dried red chili peppers | Chili Pepper, Capsaicin, Solanine | Multiple Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spices. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 7 MRT-tested substances identified, this product is not recommended during Phase 1 or Phase 2. Phase 3 (Maintenance) patients should consult their Certified LEAP Therapist.
UPC Code: 078902410302
Assessment Methodology
This assessment was generated using Wellbloom’s automated clinical analysis pipeline. Each ingredient was cross-referenced against the complete MRT 176 panel — including 149 food antigens and 27 chemical additives.
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
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.
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."
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.
Chili pepper (Capsicum) is tested on the MRT panel. It appears in hot sauces, spice blends, seasoned meats, and many Mexican, Asian, and Indian-cuisine-inspired processed foods.
What This Means For Your Diet
With 7 identified triggers, this product has a high concentration of MRT-tested substances. The probability that at least one of these triggers is reactive on your personal panel is statistically significant.
This product is not recommended during Phase 1 (Elimination) or Phase 2 (Reintroduction). It may only be considered during Phase 3 (Maintenance) after your Certified LEAP Therapist has confirmed that all 7 substances scored Green on your individual MRT results.
Products with 3 or more MRT panel triggers require individualized evaluation. Do not attempt to self-assess — your CLT has the clinical training to weigh multiple reactive substances and potential cross-reactivity.
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