Organic Zesty Ginger & Turmeric Creamy Plant-based Broth
MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT Safety Assessment
This product contains 10 MRT-tested substances, including eight foods and two chemical identifiers (Capsaicin associated with Cayenne Pepper). Due to the high number of reactive substances present, this product is unsuitable for the early stages of the LEAP protocol and should only be reintroduced under the guidance of a Certified LEAP Therapist during Phase 3 or later.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 10
- Safe Ingredients: 3
- 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 |
|---|---|---|
| onions | Onion | Direct Match |
| pea protein | Green Pea | Direct Match |
| celery | Celery | Direct Match |
| carrots | Carrot | Direct Match |
| ginger puree | Ginger | Direct Match |
| carrot juice concentrate | Carrot | Direct Match |
| turmeric | Turmeric | Direct Match |
| high oleic sunflower oil | Sunflower | Direct Match |
| garlic puree | Garlic | Direct Match |
| cayenne pepper | Chili Pepper | Direct Match |
| cayenne pepper | Capsaicin | Chemical Match |
LEAP Protocol Guidance
With 10 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: 0052603280761
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
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.
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.
Celery is tested on the MRT panel and recognized as a major allergen in Europe. Found in soups, spice blends, and Bloody Mary mixes. Celery seed and celery salt also contain the reactive proteins.
Carrot is an individually tested vegetable on the MRT panel. Found in soups, baby food, juice blends, and many vegetable-based processed foods. Related to celery in the Apiaceae family.
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.
Sunflower seed and sunflower oil are MRT-tested. Sunflower lecithin is increasingly used as a soy lecithin alternative. Found in chips, cooking oils, and many "allergen-friendly" products.
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."
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.
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.
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