Rt Wholesale, Llc. — Paleo Spinach Salad
by RT Wholesale, LLC.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Rt Wholesale, Llc. 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 9 MRT-tested substances: Spinach, Sweet Potato, Mushroom, Honey, Olive (via olive oil), Apple (via cider vinegar), Mustard, Black Pepper, and Onion. The inclusion of unspecified ‘vinegar’ within the mustard component also presents a risk of unknown sources like corn or grape. Given the high volume of reactive components, this product is categorized as High Risk and is unsuitable for the early stages of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 9
- Safe Ingredients: 2
- Unknown/Ambiguous: 1 (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 |
|---|---|---|
| spinach | Spinach | Direct Match |
| sweet potato | Sweet Potato | Direct Match |
| mushrooms | Mushroom | Direct Match |
| honey | Honey | Direct Match |
| olive oil | Olive | Direct Match |
| cider vinegar | Apple | Derived Match |
| mustard | Mustard | Direct Match |
| black pepper | Black Pepper | Direct Match |
| onion | Onion | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: vinegar. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 9 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: 880066457501
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
Honey is tested as a distinct substance on the MRT panel. It contains proteins that can trigger mediator release independently of its sugar content. Found in many "natural" sweetened products.
Olive is tested on the MRT panel. Includes olive oil (one of the most common cooking oils), table olives, and olive-derived ingredients. A staple of Mediterranean diets.
Apple is an MRT-tested fruit that appears in juice blends, baby food, applesauce, pectin-based products, and as a sweetener (apple juice concentrate) in many "natural" foods.
Mustard is tested on the MRT panel and recognized as a major allergen in the EU. Found in condiments, dressings, marinades, and often hidden in spice blends and processed meats.
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.
What This Means For Your Diet
With 9 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 9 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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