ROASTED RED PEPPERS
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
The ingredient ‘Roasted Red Peppers’ identifies three distinct substances on the MRT 176 panel. It maps directly to the Chili Pepper food category and contains two tested chemical compounds: Capsaicin (found in all peppers of the Capsicum genus) and Solanine (a chemical found in all nightshade vegetables). The presence of three triggers classifies this product as High Risk and necessitates practitioner guidance for inclusion in the diet.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| roasted red peppers | Chili Pepper | DIRECT_MATCH |
| roasted red peppers | Capsaicin | CHEMICAL_MATCH |
| roasted red peppers | Solanine | CHEMICAL_MATCH |
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
Chili pepper (Capsicum) is tested on the MRT panel. It appears in hot sauces, spice blends, seasoned meats, and many Mexican, Asian, and Indian-cuisine-inspired processed foods.
What This Means For Your Diet
With 3 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 3 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.
Full Ingredient List
roasted red peppers, roasted red peppers, roasted red peppers
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