MINT CHOCOLATE CHIP SNACK SIZE SANDWICHES DAIRY FREE FROZEN DESSERT
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This dairy-free frozen dessert contains at least 9 MRT-tested substances based on standard formulations for mint chocolate chip sandwiches. Key triggers include foundational ingredients like Wheat and Cane Sugar in the cookie, Coconut and Tapioca in the dessert base, and Cocoa and Mint/Menthol for flavoring. The product also contains soy-derived ingredients (Lecithin and Soybean) and pea protein (Green Pea). The presence of ‘natural flavors’ adds further complexity, making this a high-risk product for individuals in the early stages of the LEAP protocol.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| wheat flour | Wheat | DIRECT_MATCH |
| cane sugar | Cane Sugar | DIRECT_MATCH |
| coconut oil | Coconut | DIRECT_MATCH |
| cocoa powder | Cocoa | DIRECT_MATCH |
| peppermint oil | Mint/Menthol | DIRECT_MATCH |
| soy lecithin | Lecithin (Soy) | DIRECT_MATCH |
| soy lecithin | Soybean | DIRECT_MATCH |
| tapioca syrup | Tapioca | DIRECT_MATCH |
| pea protein | Green Pea | DIRECT_MATCH |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped: natural flavors
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
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.
Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.
Coconut is tested as an individual substance on the MRT panel. Found as coconut oil, coconut milk, coconut cream, and coconut flour — all common substitutes in dairy-free and paleo diets.
Green pea is an MRT-tested legume increasingly used as pea protein in plant-based meats, protein powders, and dairy alternatives. Also found in soups and frozen vegetable blends.
Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.
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.
Tapioca (cassava-derived starch) is MRT-tested. Increasingly used as a gluten-free thickener, in boba tea, puddings, and as modified food starch. Common in allergen-free baking.
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.
What This Means For Your Diet
With 9 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 9 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.
Full Ingredient List
wheat flour, cane sugar, coconut oil, cocoa powder, peppermint oil, soy lecithin, soy lecithin, tapioca syrup, pea protein
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