Barbecue Organic Potato Chips, Barbecue
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT Safety Assessment
This product contains 7 MRT-tested substances: Potato, Tapioca, Tomato, Paprika, Onion, Garlic, and Citric Acid. Additionally, it contains ‘natural smoke flavor’ and ‘organics spices’, which are unknown variables that could contain additional tested substances. Due to the high number of triggers and the presence of multiple unknowns, this product is classified as high risk and is only appropriate for Phase 3 evaluation under the guidance of a Certified LEAP Therapist.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 4
- Unknown/Ambiguous: 2 (natural smoke flavor, organics spices)
- LEAP Phase Compatibility: Phase 3 โ 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 potatoes | Potato | Direct Match |
| organic tapioca maltodextrin | Tapioca | Direct Match |
| organic tomato | Tomato | Direct Match |
| organic paprika | Paprika | Direct Match |
| organic onion | Onion | Direct Match |
| organic garlic | Garlic | Direct Match |
| citric acid | Citric Acid | Chemical Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural smoke flavor, organics spices. Patients should treat these as potential triggers until MRT testing confirms safety.
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: 490710606348
Assessment Methodology
This assessment was generated using Wellbloom’s automated clinical analysis pipeline. Each ingredient was cross-referenced against the complete MRT 176 panel โ 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
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.
Tapioca (cassava-derived starch) is MRT-tested. Increasingly used as a gluten-free thickener, in boba tea, puddings, and as modified food starch. Common in allergen-free baking.
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.
Paprika is a dried Capsicum spice tested on the MRT panel. Used heavily in seasoning blends, sausages, cheese coatings, and snack foods. Often listed generically as "spices" on ingredient labels.
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.
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."
A chemical additive tested on the MRT panel. Industrially produced from Aspergillus niger mold, not citrus fruit. Found in beverages, canned goods, candy, and as a preservative in thousands of products.
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 โ your CLT has the clinical training to weigh multiple reactive substances and potential cross-reactivity.
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