Nature’s Path — Organic Waffles
by NATURE'S PATHMRT 176 Panel Triggers Identified
Clinical Product Assessment
Nature’s Path manufactures this product, which has been analyzed against the full MRT 176 panel — comprising 149 foods and 27 chemical additives — to identify potential immune-mediated sensitivities.
MRT Safety Assessment
This product contains 6 MRT-tested substances. Wheat is present in both the flour and the bran; Soybean is present in the form of soy oil and soy lecithin. Other flagged substances include Cane Sugar, Pear (juice concentrate), Oat (bran), and Lecithin (Soy). Because it contains more than 3 triggers, this product is categorized as High Risk and is unsuitable for Phase 1 or Phase 2 of the LEAP protocol. This is procedural data interpretation, not medical guidance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 6
- LEAP Phase Compatibility: Phase 3 — Practitioner Guided
Flagged Ingredient Mapping
The following ingredients were identified as matching substances on the MRT 176 panel. Each ingredient is mapped to its corresponding panel analyte:
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| whole wheat flour | Wheat | Direct Match |
| soy oil | Soybean | Direct Match |
| cane sugar | Cane Sugar | Direct Match |
| pear juice concentrate | Pear | Direct Match |
| wheat bran | Wheat | Direct Match |
| oat bran | Oat | Direct Match |
| soy lecithin | Lecithin (Soy) | Direct Match |
| soy lecithin | Soybean | Direct Match |
LEAP Protocol Guidance
With 6 MRT-tested substances identified, this product is not recommended during Phase 1 or Phase 2 of the LEAP protocol. Phase 3 (Maintenance) patients should consult their Certified LEAP Therapist for personalized evaluation based on their individual MRT results.
UPC Code: 058449590569
Assessment Methodology
This assessment was generated using Wellbloom’s automated clinical analysis pipeline. Each ingredient in the product was cross-referenced against the complete MRT 176 panel — including 149 food antigens and 27 chemical additives. Ingredient-to-panel mapping uses direct matching, derivative identification (e.g., ‘whey’ maps to Cow’s Milk), and chemical compound recognition. Hidden trigger sources such as ‘natural flavors’ and ‘spices’ are flagged as unknown variables requiring individual verification.
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.
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.
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.
Oat is independently tested on the MRT panel. Found in oatmeal, granola, and many "gluten-free" products that use oat flour. Distinct from wheat sensitivity.
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.
What This Means For Your Diet
With 6 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 6 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.
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