Whole Foods Market, Inc. — Sockeye Salmon Wild Alaskan
by Whole Foods Market, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Whole Foods Market, 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 is classified as HIGH_RISK due to the presence of 7 MRT-tested substances, including the primary protein (Salmon), various spices (Black Pepper, Coriander, Chili Pepper), and chemical/botanical triggers (Capsaicin, Garlic). Additionally, the presence of dextrose, caramel color, and natural flavors introduces risks of hidden corn or wheat derivatives which are not specified. This product is not suitable for Phase 1 or Phase 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 3
- Unknown/Ambiguous: 4 (natural hardwood smoke, dextrose, caramel color, natural garlic flavor)
- 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 |
|---|---|---|
| sockeye salmon | Salmon | Direct Match |
| brown sugar | Cane Sugar | Direct Match |
| black pepper | Black Pepper | Direct Match |
| coriander | Coriander/Cilantro | Direct Match |
| garlic powder | Garlic | Direct Match |
| oleoresin capsicum | Chili Pepper | Direct Match |
| oleoresin capsicum | Capsaicin | Chemical Match |
| natural garlic flavor | Garlic | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural hardwood smoke, dextrose, caramel color, natural garlic flavor. 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: 099482460983
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
Salmon is tested individually on the MRT panel. Fish reactivity does not generalize — you may react to salmon but not cod, or vice versa. Each fish species is measured separately.
Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.
Black pepper (Piper nigrum) is tested on the MRT panel. One of the most ubiquitous spices worldwide — found in virtually every seasoned or prepared food. Often hidden under "spices" on labels.
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."
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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