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MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT Safety Assessment
This product contains 4 MRT-tested substances: Wheat (found in soft wheat flour and whole wheat flakes), Oat, Sesame, and Soybean. It also contains ‘flavorings’, which is an unknown source that may contain additional tested substances. Due to the high number of reactive triggers, this product is classified as High Risk and is only appropriate for Phase 3 under practitioner guidance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 4
- Safe Ingredients: 7
- Unknown/Ambiguous: 1 (flavorings)
- 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 |
|---|---|---|
| soft wheat flour | Wheat | Direct Match |
| oat flakes | Oat | Direct Match |
| whole wheat flakes | Wheat | Direct Match |
| sesame | Sesame | Direct Match |
| soy flour | Soybean | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: flavorings. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 4 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: 0023872003207
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
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.
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.
Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.
What This Means For Your Diet
With 4 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 4 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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