VERY! HOT N’ SAGEY PORK SAUSAGE
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains at least 4 MRT-tested substances based on the provided name and standard sausage composition. Pork and Sage are direct matches for tested foods, while the descriptor ‘Hot’ maps to both Chili Pepper (food) and Capsaicin (chemical). Additionally, processed sausages inherently contain ‘spices’ and often ‘natural flavors,’ which are unknown variables that require testing or further clarification for LEAP protocol compliance.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| pork | Pork | DIRECT_MATCH |
| sagey | Sage | DIRECT_MATCH |
| hot | Chili Pepper | DIRECT_MATCH |
| hot | Capsaicin | CHEMICAL_MATCH |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped: spices, natural flavors
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
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.
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 4 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 4 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
pork, sagey, hot, hot
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