Mccormick & Company, Inc. — Mccormick, Original Chili Seasoning Mix
by McCormick & Company, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Mccormick & Company, 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 five MRT-tested substances: Chili Pepper, Cumin, Wheat, Onion, and Garlic. Additionally, the ingredient ‘other spices’ is an unknown variable that may contain further MRT triggers such as Oregano, Paprika, or Turmeric. Due to the high concentration of reactive components, this product is classified as High Risk and should only be consumed during Phase 3 with professional guidance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 5
- Safe Ingredients: 6
- Unknown/Ambiguous: 1 (other 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 |
|---|---|---|
| chili pepper | Chili Pepper | Direct Match |
| cumin | Cumin | Direct Match |
| enriched wheat flour | Wheat | Direct Match |
| onion | Onion | Direct Match |
| garlic | Garlic | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: other spices. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 5 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: 052100156286
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.
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.
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."
What This Means For Your Diet
With 5 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 5 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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