WHOLE FOODS MARKET — VEGAN NOODLE
by WHOLE FOODS MARKETMRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains 2 MRT-tested substances: Wheat (found in the flour and added gluten) and Turmeric (commonly used in vegan noodle varieties to provide an egg-like yellow color). Because it contains these two triggers, it is ineligible for Phase 1. However, since it is free from chemical additives, ‘natural flavors’, and ‘spices’, it is appropriate for Phase 2 reintroduction provided the patient has tested non-reactive to both Wheat and Turmeric.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| organic wheat flour | Wheat | DIRECT_MATCH |
| organic wheat gluten | Wheat | DIRECT_MATCH |
| organic turmeric | Turmeric | DIRECT_MATCH |
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.
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.
What This Means For Your Diet
With 2 identified triggers, this product falls into the moderate risk category. It may be suitable for Phase 2 reintroduction under practitioner guidance, depending on your individual MRT results.
If the specific triggers identified in this product scored Green on your personal MRT panel, your CLT may approve it for controlled reintroduction. If they scored Yellow or Red, this product should be avoided until cleared.
Full Ingredient List
organic wheat flour, organic wheat gluten, organic turmeric
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