La Victoria Foods Inc. — La Victoria, Salsa Brava, Hot Sauce, Hot
by La Victoria Foods Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
La Victoria 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 MRT-tested substances, including several botanical triggers and chemical compounds. Jalapeno peppers and red california chiles contain both Chili Pepper and the chemical triggers Capsaicin and Solanine. Tomato paste provides Tomato and additional Solanine. Onions and Garlic are direct food matches. Sodium benzoate is a chemical match for Benzoic Acid. Furthermore, the product contains distilled vinegar and modified food starch, which are common hidden sources of corn or grains and are classified as unknown. Given the high concentration of reactive substances, this product is unsuitable for the initial phases of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 2
- Unknown/Ambiguous: 2 (distilled vinegar, modified food starch)
- 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 |
|---|---|---|
| jalapeno peppers | Chili Pepper, Capsaicin, Solanine | Direct Match |
| tomato paste | Tomato, Solanine | Direct Match |
| red california chiles | Chili Pepper, Capsaicin, Solanine | Direct Match |
| onions | Onion | Direct Match |
| garlic | Garlic | Direct Match |
| sodium benzoate | Benzoic Acid | Chemical Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: distilled vinegar, modified food starch. 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: 072101011452
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
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.
Tomato is a nightshade tested on the MRT panel. It appears in ketchup, pasta sauce, pizza, and many prepared foods. Includes all tomato-derived ingredients like tomato paste and powder.
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."
A preservative tested on the MRT chemical panel. Found as sodium benzoate in soft drinks, pickles, salad dressings, and condiments. Also occurs naturally in cranberries and cinnamon.
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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