Nabisco Biscuit Company — CHOCOLATE GLUTEN FREE SANDWICH COOKIES, CHOCOLATE
by Nabisco Biscuit CompanyMRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains 10 MRT-tested substances, including multiple grains (Rice, Oat, Corn), oils (Canola), and additives (Lecithin (Soy), Fructose). The primary ingredients consist of several substances that are likely to be reactive in sensitive patients. Furthermore, the presence of ‘artificial flavor’ introduces unknown chemical variables. Given the density of triggers, this product is categorized as high risk and should only be consumed under the strict guidance of a Certified LEAP Therapist during maintenance phases.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| sugar | Cane Sugar | DIRECT_MATCH |
| white rice flour | Rice | DIRECT_MATCH |
| tapioca starch | Tapioca | DIRECT_MATCH |
| canola oil | Canola/Rapeseed | DIRECT_MATCH |
| whole oat flour | Oat | DIRECT_MATCH |
| cornstarch | Corn | DIRECT_MATCH |
| cocoa | Cocoa | DIRECT_MATCH |
| invert sugar | Fructose | CHEMICAL_MATCH |
| soy lecithin | Lecithin (Soy) | CHEMICAL_MATCH |
| soy lecithin | Soybean | DERIVED_MATCH |
| chocolate | Cocoa | DIRECT_MATCH |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped: artificial flavor
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.
Rice is often used as a "safe" base in elimination diets, but some patients do react to it. Verify with your MRT results before assuming rice is safe for your Phase 1 rotation.
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.
Canola oil (derived from rapeseed) is an MRT-tested substance. It is one of the most common cooking oils in processed foods and restaurant cooking. Look for it in fried foods, dressings, and baked goods.
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.
Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.
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.
Fructose is tested independently from cane sugar on the MRT panel. Found as high-fructose corn syrup, agave nectar, and crystalline fructose. MRT tests inflammatory mediator response, not malabsorption.
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.
What This Means For Your Diet
With 10 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 10 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
sugar, white rice flour, tapioca starch, canola oil, whole oat flour, cornstarch, cocoa, invert sugar, soy lecithin, soy lecithin, chocolate
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