Everything Gluten Free Matzo-style Squares
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT Safety Assessment
This product contains 9 MRT-tested substances across multiple food categories including starches, sweeteners, and botanicals. The presence of nine distinct triggers makes this product unsuitable for the elimination or reintroduction phases. Additionally, the inclusion of ‘natural vinegar’ introduces an unknown source factor, as its derivation (e.g., corn, apple, or grain) is unspecified.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 9
- Safe Ingredients: 3
- Unknown/Ambiguous: 1 (natural vinegar)
- 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 |
|---|---|---|
| tapioca starch | Tapioca | Direct Match |
| potato starch | Potato | Direct Match |
| potato flakes | Potato | Direct Match |
| honey | Honey | Direct Match |
| basil | Basil | Direct Match |
| oregano | Oregano | Direct Match |
| onion flakes | Onion | Direct Match |
| egg yolks | Egg Yolk | Direct Match |
| garlic flakes | Garlic | Direct Match |
| black pepper | Black Pepper | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural vinegar. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 9 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: 0073490132728
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
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.
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.
Honey is tested as a distinct substance on the MRT panel. It contains proteins that can trigger mediator release independently of its sugar content. Found in many "natural" sweetened products.
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.
Egg yolk is tested independently from egg white on the MRT panel. Some patients react to one but not the other. Common in baked goods, sauces, and enriched pastas.
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."
Black pepper (Piper nigrum) is tested on the MRT panel. One of the most ubiquitous spices worldwide — found in virtually every seasoned or prepared food. Often hidden under "spices" on labels.
What This Means For Your Diet
With 9 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 9 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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