Tessemae’s — Dressing & Marinade
by TESSEMAE'SMRT 176 Panel Triggers Identified
Clinical Product Assessment
Tessemae’s 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 7 MRT-tested substances and multiple occurrences of ‘organic spices’, which are of unknown composition. Due to the high number of potential reactive substances, this product is not suitable for Phase 1 or Phase 2 of the LEAP protocol and requires direct practitioner guidance for reintroduction in Phase 3.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 2
- Unknown/Ambiguous: 1 (organic 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 |
|---|---|---|
| organic sunflower oil | Sunflower | Direct Match |
| organic balsamic vinegar | Grape | Direct Match |
| organic mustard seed | Mustard | Direct Match |
| organic turmeric | Turmeric | Direct Match |
| organic extra virgin olive oil | Olive | Direct Match |
| organic honey | Honey | Direct Match |
| organic black pepper | Black Pepper | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: organic spices. 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: 855482006237
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
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.
Grape is an MRT-tested fruit found in wine, juice, jelly, raisins, and grape seed extract. Also a source of tartaric acid used as a food additive.
Mustard is tested on the MRT panel and recognized as a major allergen in the EU. Found in condiments, dressings, marinades, and often hidden in spice blends and processed meats.
Turmeric is an MRT-tested spice increasingly popular in health products. Found in curry blends, mustard, golden milk, and as a natural food coloring. Contains curcumin.
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.
Honey is tested as a distinct substance on the MRT panel. It contains proteins that can trigger mediator release independently of its sugar content. Found in many "natural" sweetened products.
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.
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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