Nabisco Food Company — Salt & Pepper Pistachios, Salt & Pepper
by Nabisco Food CompanyMRT 176 Panel Triggers Identified
Clinical Product Assessment
Nabisco Food 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 including Pistachio, Black Pepper, Onion, Garlic, Yeast (Baker’s), and Corn (derived from maltodextrin and modified cornstarch). It also contains ‘spice extractives’ and ‘dried vinegar’, which are classified as unknown triggers because their specific source ingredients are not disclosed. Given the high number of reactive triggers and unknown variables, this product is not suitable for Phase 1 or 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 1
- Unknown/Ambiguous: 2 (spice extractives, dried vinegar)
- 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 |
|---|---|---|
| pistachios | Pistachio | Direct Match |
| black pepper | Black Pepper | Direct Match |
| dried onions | Onion | Direct Match |
| extractives of black pepper | Black Pepper | Direct Match |
| dried garlic | Garlic | Direct Match |
| yeast extract | Yeast (Baker’s) | Direct Match |
| maltodextrin | Corn | Hidden Source |
| modified cornstarch | Corn | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spice extractives, dried vinegar. 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: 029000017115
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
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.
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."
Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.
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.
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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