Hormel Foods Corporation — Tinga De Pollo, White Meat Chicken in Chipotle Sauce
by Hormel Foods CorporationMRT 176 Panel Triggers Identified
Clinical Product Assessment
Hormel Foods Corporation 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 four distinct MRT-tested substances (Tomato, Chili Pepper, Citric Acid, and Olive) and multiple unknown ingredients. The presence of ‘flavoring’ and ‘spices’ represents potential hidden triggers, while ‘modified food starch’ and ‘vinegar’ are unidentified sources that often contain corn or wheat. Because the trigger count exceeds two and contains multiple unknowns, it is not suitable for early LEAP phases.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 4
- Safe Ingredients: 6
- Unknown/Ambiguous: 4 (vinegar, modified food starch, flavoring, 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 |
|---|---|---|
| tomato powder | Tomato | Direct Match |
| green chile puree | Chili Pepper | Direct Match |
| chipotle chili pepper powder | Chili Pepper | Direct Match |
| olive oil | Olive | Direct Match |
| citric acid | Citric Acid | Chemical Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: vinegar, modified food starch, flavoring, spices. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 4 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: 037600233583
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
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.
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 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.
Olive is tested on the MRT panel. Includes olive oil (one of the most common cooking oils), table olives, and olive-derived ingredients. A staple of Mediterranean diets.
What This Means For Your Diet
With 4 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 4 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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