Kraft Heinz Foods Company — Pepper Jack Organic Natural Cheese, Pepper Jack
by Kraft Heinz Foods CompanyMRT 176 Panel Triggers Identified
Clinical Product Assessment
Kraft Heinz Foods 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 contains 6 MRT-tested substances, qualifying it as High Risk. The cultured organic milk base maps to Cow’s Milk and Whey, and as a cultured product, it is a known source of Tyramine. The jalapeno peppers map to Chili Pepper and contain the chemicals Capsaicin and Solanine. Additionally, the product contains ‘organic vinegar,’ which is an unknown source for substrates like corn, apple, or grape, and ‘enzymes’ of unspecified origin.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 1
- Unknown/Ambiguous: 2 (organic vinegar, enzymes)
- 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 |
|---|---|---|
| cultured pasteurized organic milk | Cow’s Milk | Direct Match |
| cultured pasteurized organic milk | Whey | Direct Match |
| cultured pasteurized organic milk | Tyramine | Chemical Match |
| organic jalapeno peppers | Chili Pepper | Direct Match |
| organic jalapeno peppers | Capsaicin | Chemical Match |
| organic jalapeno peppers | Solanine | Chemical Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: organic vinegar, enzymes. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 6 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: 021000057153
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
One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.
Whey is a dairy-derived protein tested separately from whole cow's milk on the MRT panel. Found in protein powders, baked goods, processed cheese, and many sports nutrition products.
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.
What This Means For Your Diet
With 6 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 6 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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