Campbell Soup Company — Pacific Foods Organic Chicken Bone Broth with Black Garlic and Shiitake Mushroom, 32 Oz Carton
by CAMPBELL SOUP COMPANYMRT 176 Panel Triggers Identified
Clinical Product Assessment
Campbell Soup Company 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 is classified as high risk because it contains 8 MRT-tested substances (Chicken, Onion, Carrot, Celery, Rosemary, Garlic, Mushroom, and Apple). Additionally, it contains ‘spices,’ which is a generic term that may include other tested substances such as black pepper or cumin. This ingredient profile is too complex for Phase 1 or 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 8
- Safe Ingredients: 2
- Unknown/Ambiguous: 1 (spices*)
- 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 |
|---|---|---|
| chicken* | Chicken | Direct Match |
| onions* | Onion | Direct Match |
| carrots* | Carrot | Direct Match |
| celery* | Celery | Direct Match |
| rosemary extract* | Rosemary | Direct Match |
| black garlic puree* | Garlic | Direct Match |
| dried shiitake mushrooms* | Mushroom | Direct Match |
| apple cider vinegar* | Apple | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spices*. 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: 00052603283120
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
Chicken is tested independently from other poultry on the MRT panel. Cross-reactivity with turkey or eggs is not assumed — each is measured separately.
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.
Carrot is an individually tested vegetable on the MRT panel. Found in soups, baby food, juice blends, and many vegetable-based processed foods. Related to celery in the Apiaceae family.
Celery is tested on the MRT panel and recognized as a major allergen in Europe. Found in soups, spice blends, and Bloody Mary mixes. Celery seed and celery salt also contain the reactive proteins.
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."
Apple is an MRT-tested fruit that appears in juice blends, baby food, applesauce, pectin-based products, and as a sweetener (apple juice concentrate) in many "natural" foods.
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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