Kraft Heinz Foods Company — SHREDDED FAT FREE CHEDDAR CHEESE
by Kraft Heinz Foods CompanyMRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
Clinical analysis identifies Cow’s Milk (from skim milk and cheese cultures) and Potato (from potato starch) as direct MRT-tested triggers. The presence of ‘natural flavor’ and ‘artificial color’ introduces unknown variables, as these terms can mask substances like Citric Acid, MSG, or specific FD&C food dyes (e.g., Yellow #5, Yellow #6) which are part of the MRT 176 panel. Because of these unknowns, the product is not suitable for Phase 1 and requires practitioner evaluation.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| skim milk | Cow’s Milk | DIRECT_MATCH |
| cheese culture | Cow’s Milk | DIRECT_MATCH |
| potato starch | Potato | DIRECT_MATCH |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped: natural flavor, artificial color
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.
Potato is an MRT-tested substance that also appears as modified food starch, potato starch, and potato flour. One of the nightshade family foods tested on the panel.
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
skim milk, cheese culture, potato starch
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