Tyson Foods, Inc. — Southern Style Chicken Breast Tenderloins
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 is considered high risk due to the presence of 5 distinct MRT-tested substances: Chicken, Wheat, Corn, Cow’s Milk (via buttermilk powder), and Paprika. The product also contains multiple hidden components including ‘natural flavoring’, ‘spice’, and an unspecified ‘vegetable oil’ which often contains Soy, Corn, or Canola. Due to the high trigger count and multiple unknowns, this product is not suitable for Phase 1 or 2 of the LEAP protocol.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 5
- Safe Ingredients: 3
- Unknown/Ambiguous: 4 (natural flavoring, flavoring, spice, vegetable oil)
- 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 |
|---|---|---|
| boneless chicken breast tenderloins | Chicken | Direct Match |
| wheat flour | Wheat | Direct Match |
| yellow corn flour | Corn | Direct Match |
| buttermilk powder | Cow’s Milk | Direct Match |
| extractives of paprika | Paprika | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: natural flavoring, flavoring, spice, vegetable oil. 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: 023700026866
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.
A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.
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.
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.
Paprika is a dried Capsicum spice tested on the MRT panel. Used heavily in seasoning blends, sausages, cheese coatings, and snack foods. Often listed generically as "spices" on ingredient labels.
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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