Daiya — Monterey Jack Style
by DAIYAMRT 176 Panel Triggers Identified
Clinical Product Assessment
Daiya 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 is classified as high risk due to the presence of seven MRT-tested substances: Tapioca, Coconut, Green Pea, Canola/Rapeseed, Safflower, Citric Acid, and Potato. Furthermore, the inclusion of ‘vegan natural flavors’ and ‘vegan enzyme’ introduces unknown variables that may contain additional reactive components. This profile is incompatible with Phase 1 or 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 6
- Unknown/Ambiguous: 2 (vegan natural flavors, vegan enzyme)
- 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 |
|---|---|---|
| tapioca starch | Tapioca | Direct Match |
| coconut oil | Coconut | Direct Match |
| pea protein isolate | Green Pea | Direct Match |
| canola oil | Canola/Rapeseed | Direct Match |
| safflower oil | Safflower | Direct Match |
| tricalcium citrate | Citric Acid | Chemical Match |
| pea starch | Green Pea | Direct Match |
| potato protein | Potato | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: vegan natural flavors, vegan enzyme. 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: 871459000114
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
Tapioca (cassava-derived starch) is MRT-tested. Increasingly used as a gluten-free thickener, in boba tea, puddings, and as modified food starch. Common in allergen-free baking.
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.
Green pea is an MRT-tested legume increasingly used as pea protein in plant-based meats, protein powders, and dairy alternatives. Also found in soups and frozen vegetable blends.
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.
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.
Potato is an MRT-tested substance that also appears as modified food starch, potato starch, and potato flour. One of the nightshade family foods tested on the panel.
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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