La Victoria Foods Inc. — La Victoria, Traditional Enchilada Sauce, Mild
by La Victoria Foods Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
La Victoria Foods 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
Analysis of the ingredient list identifies four distinct MRT-tested substances: Chili Pepper, Soybean, Garlic, and the chemical trigger Capsaicin. Red chiles, California chile pods, and pasilla pods are all direct matches for the Chili Pepper food category and contain Capsaicin, which is a tested chemical substance. Soybean oil is a direct match for Soybean. Furthermore, the ingredients ‘modified food starch’, ‘distilled vinegar’, and ‘spice’ are flagged as unknown variables that may contain additional tested substances such as Corn, Wheat, or specific spices not individually listed.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 4
- Safe Ingredients: 2
- Unknown/Ambiguous: 3 (modified food starch, distilled vinegar, spice)
- 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 |
|---|---|---|
| red chiles | Chili Pepper | Direct Match |
| red chiles | Capsaicin | Chemical Match |
| soybean oil | Soybean | Direct Match |
| dehydrated california chile pods | Chili Pepper | Direct Match |
| dehydrated california chile pods | Capsaicin | Chemical Match |
| dehydrated pasilla pods | Chili Pepper | Direct Match |
| dehydrated pasilla pods | Capsaicin | Chemical Match |
| garlic | Garlic | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: modified food starch, distilled vinegar, spice. 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: 072101015252
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
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.
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.
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."
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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