The Minute Maid Company — Minute Maid, Light Lemonade, Lemonade
by The Minute Maid CompanyMRT 176 Panel Triggers Identified
Clinical Product Assessment
The Minute Maid 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 food triggers (Lemon, Corn) and multiple chemical triggers (Citric Acid, Glycerin/Glycerol, Fructose, and Aspartame). The presence of ‘natural flavors’ also introduces unknown ingredients. Due to the high trigger count, this product is categorized as high risk and is only appropriate for Phase 3 with practitioner guidance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 4
- Unknown/Ambiguous: 1 (natural flavors)
- 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 |
|---|---|---|
| lemon juice from concentrate | Lemon | Direct Match |
| citric acid | Citric Acid | Chemical Match |
| glycerol ester of rosin | Glycerin/Glycerol | Chemical Match |
| modified cornstarch | Corn | Direct Match |
| high fructose corn syrup | Fructose, Corn | Direct Match |
| aspartame | Aspartame | Chemical Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural flavors. 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: 025000048210
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
Lemon is tested as a standalone citrus substance on the MRT panel. It appears in beverages, dressings, marinades, and as a flavoring agent. Distinct from citric acid sensitivity.
A chemical additive tested on the MRT panel. Industrially produced from Aspergillus niger mold, not citrus fruit. Found in beverages, canned goods, candy, and as a preservative in thousands of products.
Glycerin is a chemical additive tested on the MRT panel. Used as a humectant and sweetener in protein bars, toothpaste, medications, and processed foods. Can be derived from plant or animal fats.
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.
Fructose is tested independently from cane sugar on the MRT panel. Found as high-fructose corn syrup, agave nectar, and crystalline fructose. MRT tests inflammatory mediator response, not malabsorption.
An artificial sweetener tested on the MRT chemical panel. Found in diet sodas, sugar-free gum, and "light" yogurts. Some patients show significant mediator release to aspartame.
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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