Amy’s Kitchen Inc. — Pesto Penne Made with Organic Broccoli, Basil and Tomatoes
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
This product contains 7 unique MRT-tested substances. It contains Wheat (durum flour), Cow’s Milk (milk, cream, and parmesan cheese), Broccoli, Basil, Spinach, and Olive (olive oil). Additionally, the red bell peppers are a source of the chemical trigger Solanine, which is part of the MRT 176 panel. Given the high trigger density, this product is categorized as HIGH_RISK and is not suitable for the elimination or early reintroduction phases of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 1
- 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 whole durum flour | Wheat | Direct Match |
| organic lowfat milk | Cow’s Milk | Direct Match |
| organic broccoli | Broccoli | Direct Match |
| organic basil | Basil | Direct Match |
| organic cream | Cow’s Milk | Derived Match |
| organic spinach | Spinach | Direct Match |
| organic extra virgin olive oil | Olive | Direct Match |
| organic fire-roasted red bell peppers | Solanine | Chemical Match |
| parmesan cheese | Cow’s Milk | Derived Match |
LEAP Protocol Guidance
With 7 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: 042272012145
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.
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.
What This Means For Your Diet
With 7 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 7 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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