Whole Foods Market, Inc. — FLAKE STYLE SURIMI SEAFOOD
by Whole Foods Market, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product is clinically unsuitable for the elimination or reintroduction phases of the LEAP protocol. It contains 10 MRT-tested substances, including primary food triggers such as Wheat, Egg White, and Soy derivatives. The product also contains reactive seafood triggers (Crab, Shrimp) and Paprika within its flavoring and coloring profile. Furthermore, the inclusion of ‘natural flavors’ introduces potential exposure to unidentified reactive substances, while hidden sources like Rice (from sake) and Yeast (from yeast extract) further increase the risk profile.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| wheat starch | Wheat | DIRECT_MATCH |
| sugar | Cane Sugar | DIRECT_MATCH |
| natural & artificial flavors (crab) | Crab | DIRECT_MATCH |
| natural & artificial flavors (shrimp) | Shrimp | DIRECT_MATCH |
| sake | Rice | HIDDEN_SOURCE |
| yeast extract | Yeast (Baker’s) | DIRECT_MATCH |
| egg whites | Egg White | DIRECT_MATCH |
| paprika | Paprika | DIRECT_MATCH |
| soy lecithin | Lecithin (Soy) | DIRECT_MATCH |
| soy lecithin | Soybean | HIDDEN_SOURCE |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped: natural flavors
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
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.
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.
Shellfish like shrimp are tested separately from fin fish on the MRT panel. Shrimp tropomyosin is a known trigger protein. Cross-reactivity with crab and lobster is possible.
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.
Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.
Egg white protein (albumin) is a common MRT trigger. It appears in baked goods, mayonnaise, and many processed foods. Egg yolk is tested separately on the MRT panel.
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.
Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.
Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.
What This Means For Your Diet
With 10 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 10 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
wheat starch, sugar, natural & artificial flavors (crab), natural & artificial flavors (shrimp), sake, yeast extract, egg whites, paprika, soy lecithin, soy lecithin
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