Hormel Foods Corporation — Hormel, Natural Choice, Uncured Hard Salami
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 is classified as HIGH_RISK due to the identification of 7 MRT-tested substances: Beef, Pork, Cane Sugar (turbinado), Celery, Cherry, Lime, and Corn (via maltodextrin). The presence of ‘spices’ and ‘natural flavoring’ further complicates the safety profile, as these are hidden sources of potentially reactive substances. This product is not suitable for Phase 1 or 2 of the LEAP protocol and requires direct practitioner supervision for Phase 3 maintenance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 3
- Unknown/Ambiguous: 2 (spices, natural flavoring)
- 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 |
|---|---|---|
| beef | Beef | Direct Match |
| pork | Pork | Direct Match |
| turbinado sugar | Cane Sugar | Direct Match |
| celery juice powder | Celery | Direct Match |
| cherry powder | Cherry | Direct Match |
| maltodextrin | Corn | Potential Match |
| lime juice concentrate | Lime | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spices, natural flavoring. 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: 037600735803
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
Beef protein is a standalone MRT-tested substance. Includes all beef-derived ingredients like gelatin (sometimes), broth, and tallow. Not cross-reactive with dairy by default.
Pork is tested as an individual protein on the MRT panel. Includes all pork-derived products such as bacon, ham, sausage, gelatin (often pork-derived), and lard.
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.
Celery is tested on the MRT panel and recognized as a major allergen in Europe. Found in soups, spice blends, and Bloody Mary mixes. Celery seed and celery salt also contain the reactive proteins.
Cherry is an MRT-tested fruit found in juices, preserves, baked goods, and cherry flavoring. Maraschino cherries contain additional chemical additives that may also be reactive.
Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.
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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