Mccormick & Company, Inc. — Spice Classics, Cajun Seasoning
by McCormick & Company, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Mccormick & Company, 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 five MRT-tested substances: Chili Pepper (identified as red pepper), Black Pepper, Paprika, Onion, and Garlic. Additionally, it contains the generic term ‘spices,’ which is flagged as a source of unknown tested substances. Due to the identification of five distinct triggers, the product is classified as high risk and should only be consumed during Phase 3 of the LEAP protocol under the supervision of a Certified LEAP Therapist.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 5
- Safe Ingredients: 3
- Unknown/Ambiguous: 1 (spices)
- 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 pepper | Chili Pepper | Direct Match |
| black pepper | Black Pepper | Direct Match |
| paprika | Paprika | Direct Match |
| onion | Onion | Direct Match |
| garlic | Garlic | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spices. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 5 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: 052100020167
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.
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.
Paprika is a dried Capsicum spice tested on the MRT panel. Used heavily in seasoning blends, sausages, cheese coatings, and snack foods. Often listed generically as "spices" on ingredient labels.
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.
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 5 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 5 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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