Primal Kitchen — Vinaigrette & Marinade Made with Avocado Oil
by PRIMAL KITCHENMRT 176 Panel Triggers Identified
Clinical Product Assessment
Primal Kitchen 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 9 unique MRT-tested substances, including Avocado, Sesame, Apple, Coconut, Honey, Ginger, Coriander, Garlic, and Black Pepper. Additionally, the organic distilled vinegar is an unknown source that may be derived from corn or wheat, which are also MRT-tested foods. Due to the high density of potential triggers, this product is unsuitable for the elimination or early reintroduction phases.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 9
- Safe Ingredients: 3
- Unknown/Ambiguous: 1 (organic distilled vinegar)
- 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 |
|---|---|---|
| avocado oil | Avocado | Direct Match |
| organic sesame oil | Sesame | Direct Match |
| organic apple cider vinegar | Apple | Direct Match |
| organic coconut aminos | Coconut | Direct Match |
| organic honey | Honey | Direct Match |
| organic ginger | Ginger | Direct Match |
| organic sesame seeds | Sesame | Direct Match |
| organic coriander | Coriander/Cilantro | Direct Match |
| organic garlic | Garlic | 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 distilled vinegar. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 9 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: 856769006551
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
Apple is an MRT-tested fruit that appears in juice blends, baby food, applesauce, pectin-based products, and as a sweetener (apple juice concentrate) in many "natural" foods.
Coconut is tested as an individual substance on the MRT panel. Found as coconut oil, coconut milk, coconut cream, and coconut flour — all common substitutes in dairy-free and paleo 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.
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."
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 9 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 9 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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