Tyson Foods, Inc. — Gluten Free Grilled Chicken Breast Fillets with Rib Meat, Savory Seasoned
by Tyson Foods, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Tyson Foods, Inc. 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. It includes direct food matches such as Chicken, Garlic, Onion, and Rice. Additionally, it contains dextrose and maltodextrin (typically derived from Corn) and molasses/sugar (mapping to Cane Sugar). The presence of ‘flavors’ and ‘spice’ introduces unknown variables, making this product unsuitable for Phase 1 or 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 2
- Unknown/Ambiguous: 3 (chicken flavor, flavors, spice)
- 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 |
|---|---|---|
| chicken breast | Chicken | Direct Match |
| garlic powder | Garlic | Direct Match |
| onion powder | Onion | Direct Match |
| rice starch | Rice | Direct Match |
| dextrose | Corn | Derived Source |
| maltodextrin | Corn | Derived Source |
| sugar | Cane Sugar | Direct Match |
| molasses | Cane Sugar | Derived Source |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: chicken flavor, flavors, spice. 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: 023700035851
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
Chicken is tested independently from other poultry on the MRT panel. Cross-reactivity with turkey or eggs is not assumed — each is measured separately.
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."
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.
Rice is often used as a "safe" base in elimination diets, but some patients do react to it. Verify with your MRT results before assuming rice is safe for your Phase 1 rotation.
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.
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.
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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