The Quaker Oats Co./gatorade-van Camp — Thirst Quencher, Fruit Punch
by The Quaker Oats Co./gatorade-Van CampMRT 176 Panel Triggers Identified
Clinical Product Assessment
The Quaker Oats Co./gatorade-van Camp 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 5 MRT-tested substances: Cane Sugar (from sugar), Corn (from dextrose), Citric Acid (present as citric acid and sodium citrate), FD&C Red #40, and Glycerin/Glycerol. Additionally, ‘natural flavor’, ‘modified food starch’, and ‘caramel color’ represent unknown variables that frequently contain hidden triggers such as corn, wheat, or cane sugar. The presence of five distinct triggers and multiple unknown ingredients classifies this product as high risk and incompatible with early LEAP phases.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 5
- Safe Ingredients: 3
- Unknown/Ambiguous: 3 (natural flavor, modified food starch, caramel color)
- 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 |
|---|---|---|
| sugar | Cane Sugar | Direct Match |
| dextrose | Corn | Derived Match |
| citric acid | Citric Acid | Chemical Match |
| sodium citrate | Citric Acid | Chemical Match |
| red 40 | FD&C Red #40 | Chemical Match |
| glycerol ester or rosin | Glycerin/Glycerol | Chemical Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural flavor, modified food starch, caramel color. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 5 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: 052000104882
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
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.
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 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.
Allura Red AC is the most widely used food dye and one of the most reactive chemical additives on the MRT panel. Found in candy, beverages, cereals, snack foods, and even some medications.
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.
What This Means For Your Diet
With 5 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 5 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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