PepsiCo, Inc. (CytoSport) — BANANA CREME GENUINE NON-DAIRY PROTEIN SHAKE, BANANA CREME
by PepsiCo, Inc. (CytoSport)MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains 6 MRT-tested substances, including primary food triggers (Cow’s Milk, Canola, Sunflower, Corn) and chemical additives (Carrageenan, FD&C Yellow #5). The presence of ‘natural and artificial flavors’ introduces additional unknown variables that could contain further tested substances like Banana or Vanilla. Due to the high trigger count and chemical density, this product is unsuitable for the early phases of the LEAP protocol.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| milk protein isolate | Cow’s Milk | DIRECT_MATCH |
| calcium caseinate | Cow’s Milk | DIRECT_MATCH |
| sodium caseinate | Cow’s Milk | DIRECT_MATCH |
| canola oil | Canola/Rapeseed | DIRECT_MATCH |
| sunflower oil | Sunflower | DIRECT_MATCH |
| maltodextrin | Corn | HIDDEN_SOURCE |
| carrageenan | Carrageenan | CHEMICAL_MATCH |
| yellow 5 | FD&C Yellow #5 | CHEMICAL_MATCH |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped: natural and artificial flavors, soluble vegetable fiber
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.
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.
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.
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.
A seaweed-derived thickener tested on the MRT panel. Found in dairy alternatives, ice cream, deli meats, and protein shakes. Increasingly scrutinized for its inflammatory potential.
Tartrazine (Yellow #5) is an azo dye on the MRT chemical panel. Found in processed foods, beverages, and medications. Cross-reactivity with aspirin sensitivity has been documented in clinical literature.
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.
Full Ingredient List
milk protein isolate, calcium caseinate, sodium caseinate, canola oil, sunflower oil, maltodextrin, carrageenan, yellow 5
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About This Assessment
This safety assessment was generated by cross-referencing the USDA FoodData Central ingredient record for this product against the 176 substances tested on the Mediator Release Test (MRT) panel. Clinical notes are produced with AI assistance using the matched ingredient data and reviewed by Kerry Watson, NTP, RWP for accuracy against published LEAP ImmunoCalm® protocol guidelines. Risk classifications are based on the number and type of MRT-tested substances identified. This information is for educational purposes only and is not medical advice — always consult your Certified LEAP Therapist before making dietary changes.
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