Amy’s Kitchen Inc. — Pasta & Veggies Made with Organic Broccoli & Asparagus, Pasta & Veggies
by Amy's Kitchen Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Amy’s Kitchen 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
A clinical analysis of the ingredient list identifies 8 substances tested on the MRT 176 panel: Wheat, Broccoli, Tomato, Asparagus, Cow’s Milk, Basil, Olive, and Garlic. The product contains a high density of potential reactive foods and is therefore categorized as high risk. It is not suitable for Phase 1 or Phase 2 of the LEAP protocol and requires professional guidance for reintroduction during Phase 3.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 8
- Safe Ingredients: 3
- Unknown/Ambiguous: 3 (shallots, culture, enzymes)
- 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 unbleached durum wheat semolina flour | Wheat | Direct Match |
| organic broccoli | Broccoli | Direct Match |
| organic diced tomatoes | Tomato | Direct Match |
| organic tomato puree | Tomato | Direct Match |
| organic asparagus | Asparagus | Direct Match |
| pasteurized part-skim milk | Cow’s Milk | Direct Match |
| organic basil | Basil | Direct Match |
| extra virgin olive oil | Olive | Direct Match |
| organic garlic | Garlic | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: shallots, culture, enzymes. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 8 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: 042272000654
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
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.
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.
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.
Olive is tested on the MRT panel. Includes olive oil (one of the most common cooking oils), table olives, and olive-derived ingredients. A staple of Mediterranean diets.
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 8 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 8 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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