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MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains 12 MRT-tested substances, including several primary food allergens (Wheat, Hazelnut, Cow’s Milk) and multiple chemical additives (Lecithin, Vanillin). The combination of grains (Wheat, Barley, Malt), Baker’s Yeast, and Sugars creates a high reactive load. This product is unsuitable for the Elimination or Reintroduction phases and requires clinical supervision for consumption during Maintenance.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| sugar | Cane Sugar | DIRECT_MATCH |
| hazelnuts | Hazelnut | DIRECT_MATCH |
| skimmed milk powder | Cow’s Milk | DIRECT_MATCH |
| fat-reduced cocoa | Cocoa | DIRECT_MATCH |
| lecithins (soya) | Lecithin (Soy) | DIRECT_MATCH |
| lecithins (soya) | Soybean | DERIVED_MATCH |
| vanillin | Coumarin/Vanillin | CHEMICAL_MATCH |
| wheat flour | Wheat | DIRECT_MATCH |
| baker’s yeast | Yeast (Baker’s) | DIRECT_MATCH |
| barley malt extract | Barley | DIRECT_MATCH |
| barley malt extract | Malt | DIRECT_MATCH |
| whey proteins | Whey | DIRECT_MATCH |
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.
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.
Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.
Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.
Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.
A chemical compound found in cinnamon, vanilla, and many artificial flavorings. Tested on the MRT chemical additives panel. Often hidden under "natural flavors" or "artificial flavoring" on labels.
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.
Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.
Whey is a dairy-derived protein tested separately from whole cow's milk on the MRT panel. Found in protein powders, baked goods, processed cheese, and many sports nutrition products.
What This Means For Your Diet
With 12 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 12 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
sugar, hazelnuts, skimmed milk powder, fat-reduced cocoa, lecithins (soya), lecithins (soya), vanillin, wheat flour, baker's yeast, barley malt extract, barley malt extract, whey proteins
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