Whole Foods Market, Inc. — Jalapeno Organic Hot Sauce, Jalapeno
by Whole Foods Market, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Whole Foods Market, Inc. 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 is classified as high risk due to the presence of 4 MRT-tested substances. It contains primary food triggers (Tomato and Chili Pepper) along with their naturally occurring chemical constituents (Capsaicin and Solanine), both of which are independently tested on the MRT 176 panel. Furthermore, the product contains organic distilled white vinegar and xanthan gum; these are considered unknown variables because they are frequently derived from corn or wheat, which are also tested substances. Given the multiple triggers and hidden sources, this product requires guidance from a Certified LEAP Therapist.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 4
- Safe Ingredients: 3
- Unknown/Ambiguous: 2 (organic distilled white vinegar, xanthan gum)
- LEAP Phase Compatibility: Phase 3 — Practitioner Guided
Flagged Ingredient Mapping
The following ingredients were identified as matching substances on the MRT 176 panel:
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| organic tomato paste | Tomato | Direct Match |
| organic tomato paste | Solanine | Constituent Match |
| organic red jalapeno peppers | Chili Pepper | Direct Match |
| organic red jalapeno peppers | Capsaicin | Constituent Match |
| organic red jalapeno peppers | Solanine | Constituent Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: organic distilled white vinegar, xanthan gum. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 4 MRT-tested substances identified, this product is not recommended during Phase 1 or Phase 2. Phase 3 (Maintenance) patients should consult their Certified LEAP Therapist.
UPC Code: 099482469597
Assessment Methodology
This assessment was generated using Wellbloom’s automated clinical analysis pipeline. Each ingredient was cross-referenced against the complete MRT 176 panel — including 149 food antigens and 27 chemical additives.
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
Tomato is a nightshade tested on the MRT panel. It appears in ketchup, pasta sauce, pizza, and many prepared foods. Includes all tomato-derived ingredients like tomato paste and powder.
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.
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