Conagra Brands, Inc — Vlasic Sweet Relish, Keto Friendly, 10 Fl. Oz.
by Conagra Brands, IncMRT 176 Panel Triggers Identified
Clinical Product Assessment
Conagra Brands, 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 identified MRT-tested substances, including multiple chemical additives and food triggers. The presence of High Fructose Corn Syrup and Distilled Vinegar introduces Corn and Fructose, while Sodium Benzoate and Yellow 5 represent chemical reactive substances. Furthermore, the inclusion of ‘spice’ and ‘natural flavor’ introduces unknown variables that could contain additional MRT triggers. This is procedural data interpretation, not medical guidance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 5
- Unknown/Ambiguous: 2 (spice, natural flavor)
- 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 |
|---|---|---|
| cucumbers | Cucumber | Direct Match |
| high fructose corn syrup | Fructose | Chemical Match |
| high fructose corn syrup | Corn | Derived Match |
| distilled vinegar | Corn | Derived Match |
| sodium benzoate | Benzoic Acid | Chemical Match |
| dehydrated red pepper | Chili Pepper | Direct Match |
| polysorbate 80 | Polysorbate 80 | Direct Match |
| yellow 5 | FD&C Yellow #5 | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spice, natural flavor. 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: 00054100018700
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
Fructose is tested independently from cane sugar on the MRT panel. Found as high-fructose corn syrup, agave nectar, and crystalline fructose. MRT tests inflammatory mediator response, not malabsorption.
Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.
A preservative tested on the MRT chemical panel. Found as sodium benzoate in soft drinks, pickles, salad dressings, and condiments. Also occurs naturally in cranberries and cinnamon.
Chili pepper (Capsicum) is tested on the MRT panel. It appears in hot sauces, spice blends, seasoned meats, and many Mexican, Asian, and Indian-cuisine-inspired processed foods.
Tartrazine (Yellow #5) is an azo dye on the MRT chemical panel. Found in processed foods, beverages, and medications. Cross-reactivity with aspirin sensitivity has been documented in clinical literature.
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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