General Mills Sales Inc. — Cascadian Farm Organic Honey Nut O’s Cereal
by GENERAL MILLS SALES INC.MRT 176 Panel Triggers Identified
Clinical Product Assessment
General Mills Sales 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 MRT-tested substances, including multiple grains (Oat, Barley, Wheat, Malt), sweeteners (Cane Sugar, Honey), and nuts (Almond). The presence of seven distinct triggers classifies this product as high risk. Additionally, the ‘natural almond flavor’ contains unknown components that cannot be verified against the panel. This product is unsuitable for the elimination and reintroduction phases and requires guidance from a Certified LEAP Therapist for Phase 3 maintenance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 3
- Unknown/Ambiguous: 1 (natural almond 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 |
|---|---|---|
| whole grain oats | Oat | Direct Match |
| whole grain barley | Barley | Direct Match |
| sugar | Cane Sugar | Direct Match |
| wheat starch | Wheat | Direct Match |
| malted barley extract | Barley, Malt | Direct Match |
| honey | Honey | Direct Match |
| molasses | Cane Sugar | Direct Match |
| oats | Oat | Direct Match |
| malted barley | Barley, Malt | Direct Match |
| natural almond flavor | Almond | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural almond 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: 00021908455594
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
Oat is independently tested on the MRT panel. Found in oatmeal, granola, and many "gluten-free" products that use oat flour. Distinct from wheat sensitivity.
Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.
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.
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.
Tree nut tested individually on the MRT panel. Almond flour and almond milk are common substitutes in elimination diets — verify your personal MRT results before using.
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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