Cadia, Organic Red Wine Pasta Sauce
by CadiaMRT 176 Panel Triggers Identified
Clinical Product Assessment
Cadia 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, including several primary food triggers and culinary herbs. The base consists of Tomato, Onion, and Garlic, with Soybean oil and Cow’s Milk (from parmesan) adding further complexity. Additionally, red wine is a source of Grapes, and potato starch maps to Potato. Due to the high trigger count, this product is unsuitable for the early phases of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 9
- Safe Ingredients: 3
- 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 tomatoes | Tomato | Direct Match |
| organic tomato puree | Tomato | Direct Match |
| organic red wine | Grape | Derived Match |
| organic soybean oil | Soybean | Direct Match |
| organic onions | Onion | Direct Match |
| pasteurized organic milk | Cow’s Milk | Direct Match |
| organic potato starch | Potato | Direct Match |
| organic garlic | Garlic | Direct Match |
| organic basil | Basil | Direct Match |
| organic oregano | Oregano | Direct Match |
LEAP Protocol Guidance
With 9 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: 815369011617
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.
Grape is an MRT-tested fruit found in wine, juice, jelly, raisins, and grape seed extract. Also a source of tartaric acid used as a food additive.
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.
Onion is tested as a standalone substance on the MRT panel. It appears in seasonings, soups, sauces, and most savory processed foods. Often hidden as "dehydrated onion" or "onion powder" in spice blends.
One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.
Potato is an MRT-tested substance that also appears as modified food starch, potato starch, and potato flour. One of the nightshade family foods tested on the panel.
Garlic is an MRT-tested substance found in seasoning blends, sauces, and many processed foods. Often listed as "garlic powder," "dehydrated garlic," or hidden in "spices" or "natural flavors."
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.
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