WHOLE FOODS MARKET — CAMEMBERT AUX CEPES
by WHOLE FOODS MARKETMRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains three MRT-tested substances: Cow’s Milk, Mushroom (from the porcini/cèpes), and Yogurt (which represents the bacterial cheese cultures). Because it contains three distinct triggers, it is categorized as High Risk for individuals in the early stages of the LEAP protocol and should only be introduced in Phase 3 under practitioner guidance.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| pasteurized cow’s milk | Cow’s Milk | DIRECT_MATCH |
| porcini mushrooms (cèpes) | Mushroom | DIRECT_MATCH |
| cheese cultures | Yogurt | DIRECT_MATCH |
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
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.
Yogurt is tested independently from whole cow's milk on the MRT panel. The fermentation process alters some milk proteins, meaning you may react differently to yogurt vs. milk.
What This Means For Your Diet
With 3 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 3 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.
Full Ingredient List
pasteurized cow's milk, porcini mushrooms (cèpes), cheese cultures
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