Organic Reduced Sodium Roasted Chicken Base
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT Safety Assessment
This product is classified as HIGH_RISK due to the presence of 7 MRT-tested substances. It contains multiple primary triggers including Chicken, Cane Sugar, Onion, Garlic, and Turmeric. Additionally, yeast extract and maltodextrin (typically derived from Corn) are present. The inclusion of ‘natural flavor’ and ‘food starch’ introduces further unknown variables that could contain additional tested antigens. It is not suitable for Phase 1 or Phase 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 1
- Unknown/Ambiguous: 2 (food starch, natural flavor)
- 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 |
|---|---|---|
| roasted chicken | Chicken | Direct Match |
| maltodextrin | Corn | Derived Match |
| chicken stock | Chicken | Direct Match |
| cane sugar | Cane Sugar | Direct Match |
| yeast extract | Yeast (Baker’s) | Direct Match |
| onion powder | Onion | Direct Match |
| garlic powder | Garlic | Direct Match |
| turmeric | Turmeric | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: food starch, natural flavor. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 7 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: 0098308217114
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
Chicken is tested independently from other poultry on the MRT panel. Cross-reactivity with turkey or eggs is not assumed — each is measured separately.
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.
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.
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.
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."
Turmeric is an MRT-tested spice increasingly popular in health products. Found in curry blends, mustard, golden milk, and as a natural food coloring. Contains curcumin.
What This Means For Your Diet
With 7 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 7 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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