Green & Black’s Organic Chocolate Bar Dark
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT Safety Assessment
This product contains 6 substances identified on the MRT 176 panel: Cane Sugar, Cocoa, Ginger, Lecithin (Soy), Soybean, and Vanilla. Since the number of triggers exceeds the threshold for moderate risk, this product is classified as High Risk and is only suitable for Phase 3 (Maintenance) under the supervision of a Certified LEAP Therapist.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 0
- 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 |
|---|---|---|
| cocoa mass | Cocoa | Direct Match |
| raw cane sugar | Cane Sugar | Direct Match |
| stem ginger | Ginger | Direct Match |
| sugar | Cane Sugar | Direct Match |
| cocoa butter | Cocoa | Direct Match |
| soya lecithin | Lecithin (Soy) | Chemical Match |
| soya lecithin | Soybean | Direct Match |
| vanilla extract | Vanilla | Direct Match |
LEAP Protocol Guidance
With 6 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: 07622210269348
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
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.
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.
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.
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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