The Quaker Oats Co./gatorade-van Camp — Pork and Beans, Maple & Brown Sugar
by The Quaker Oats Co./gatorade-Van CampMRT 176 Panel Triggers Identified
Clinical Product Assessment
The Quaker Oats Co./gatorade-van Camp 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 6 MRT-tested substances, including multiple foods (Navy Bean, Pork, Corn, Onion, Cane Sugar) and one chemical additive (Fructose). The presence of ‘spice’ and ‘natural and artificial flavors’ introduces additional unknown variables that may contain other reactive substances. Given the high number of triggers, this product is unsuitable for Phase 1 or Phase 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 3
- Unknown/Ambiguous: 2 (spice, natural and artificial flavors)
- 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 |
|---|---|---|
| prepared white beans | Navy Bean | Direct Match |
| sugar | Cane Sugar | Direct Match |
| pork | Pork | Direct Match |
| modified corn starch | Corn | Direct Match |
| onion powder | Onion | Direct Match |
| molasses | Cane Sugar | Hidden Source |
| high fructose corn syrup | Corn | Direct Match |
| high fructose corn syrup | Fructose | Chemical Match |
| vinegar | Corn | Hidden Source |
| caramel color | Corn | Hidden Source |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spice, natural and artificial flavors. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 6 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: 052000011234
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
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.
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.
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.
Onion is tested as a standalone substance on the MRT panel. It appears in seasonings, soups, sauces, and most savory processed foods. Often hidden as "dehydrated onion" or "onion powder" in spice blends.
Fructose is tested independently from cane sugar on the MRT panel. Found as high-fructose corn syrup, agave nectar, and crystalline fructose. MRT tests inflammatory mediator response, not malabsorption.
What This Means For Your Diet
With 6 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 6 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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