Bj’s Wholesale Club / Corporate Brands — Pita Chips
by BJ's Wholesale Club / Corporate BrandsMRT 176 Panel Triggers Identified
Clinical Product Assessment
Bj’s Wholesale Club / Corporate Brands 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 8 MRT-tested substances: Wheat (found in flour and gluten), Cane Sugar, Yeast, Barley and Malt (found in barley malt flour), Sunflower (oil), Rosemary (extract), and Olive (oil). The presence of ‘natural flavor’ also introduces an unknown variable that may contain additional tested substances. Given the high trigger count, this product is unsuitable for the early stages of the LEAP protocol and requires practitioner guidance for reintroduction.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 8
- Safe Ingredients: 3
- Unknown/Ambiguous: 1 (natural 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 |
|---|---|---|
| wheat flour | Wheat | Direct Match |
| vital wheat gluten | Wheat | Direct Match |
| sugar | Cane Sugar | Direct Match |
| yeast | Yeast (Baker’s) | Direct Match |
| barley malt flour | Barley | Direct Match |
| barley malt flour | Malt | Direct Match |
| high oleic sunflower oil | Sunflower | Direct Match |
| rosemary extract | Rosemary | Direct Match |
| extra virgin olive oil | Olive | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural flavor. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 8 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: 888670045848
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
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.
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.
Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.
Sunflower seed and sunflower oil are MRT-tested. Sunflower lecithin is increasingly used as a soy lecithin alternative. Found in chips, cooking oils, and many "allergen-friendly" 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 8 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 8 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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