High Risk

Clif Bar and Company — S’mores Organic Baked Whole Grain Energy Snack Bars, S’mores

by Clif Bar and Company

MRT 176 Panel Triggers Identified

OatTapiocaSunflowerCane SugarCocoaLecithin (Soy)SoybeanVanillaCoumarin/Vanillin
LEAP Phase Status: Phase 3 — Practitioner Guided

Clinical Product Assessment

Clif Bar and Company 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 9 MRT-tested substances, making it high risk for patients in early LEAP phases. It contains Oat, Tapioca, Sunflower, and Cane Sugar. Cocoa is present as chocolate and cocoa butter. Soy lecithin flags both Soybean and the chemical Lecithin (Soy). Vanilla extract flags both the food Vanilla and the chemical Coumarin/Vanillin. Additionally, ‘natural flavors’ represents an unknown variable. Patients in Phase 1 or 2 should avoid this product. This is procedural data interpretation, not medical guidance.

Risk Summary

  • Risk Classification: High Risk
  • MRT Triggers Identified: 9
  • Safe Ingredients: 3
  • Unknown/Ambiguous: 1 (natural flavors)
  • 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
oat blend Oat Direct Match
tapioca syrup Tapioca Direct Match
high oleic sunflower oil Sunflower Direct Match
cane sugar Cane Sugar Direct Match
cane syrup Cane Sugar Direct Match
unsweetened chocolate Cocoa Direct Match
cocoa butter Cocoa Direct Match
soy lecithin Lecithin (Soy) Direct Match
soy lecithin Soybean Direct Match
vanilla extract Vanilla Direct Match
vanilla extract Coumarin/Vanillin Chemical Match

Unknown / Ambiguous Ingredients

The following ingredients could not be definitively mapped to the MRT 176 panel and may contain hidden triggers: natural flavors. Patients should treat these as potential triggers until MRT testing confirms safety. Common examples include ‘natural flavors’ (which can contain any of the 176 tested substances) and ‘spices’ (which may include tested spices like cinnamon, cumin, or black pepper).

LEAP Protocol Guidance

With 9 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: 722252192080

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

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Oat

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.

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Tapioca

Tapioca (cassava-derived starch) is MRT-tested. Increasingly used as a gluten-free thickener, in boba tea, puddings, and as modified food starch. Common in allergen-free baking.

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Sunflower

Sunflower seed and sunflower oil are MRT-tested. Sunflower lecithin is increasingly used as a soy lecithin alternative. Found in chips, cooking oils, and many "allergen-friendly" products.

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Cane Sugar

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.

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Cocoa

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.

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Lecithin (Soy)

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.

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Soybean

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.

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Vanilla

Vanilla extract and vanillin (synthetic vanilla) are both MRT-tested. Vanilla appears in baked goods, desserts, and flavored beverages. Check for "natural flavors" which may contain vanilla.

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Coumarin/Vanillin

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.

What This Means For Your Diet

With 9 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 9 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.

More from Clif Bar and Company

UPC: 722252192080 Last Updated: April 25, 2026

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Medical Disclaimer: This data is algorithmically generated based on USDA databases and is not medical advice. Always consult your Certified LEAP Therapist.