Yoplait USA — COOKIES & CREME FLAVORED CULTURED DAIRY BEVERAGE SMOOTHIE, COOKIES & CREME
by Yoplait USAMRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains 6 MRT-tested substances, including Cow’s Milk and Yogurt (via cultured milk), Cane Sugar (sugar), Corn (via corn starch), Cocoa, and Citric Acid. The presence of ‘natural flavor’ represents an unknown source of additional tested substances. Given the high trigger count, this product is categorized as high risk and is not compatible with Phase 1 or Phase 2 of the LEAP protocol.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| Cultured Grade A Reduced Fat Milk | Cow’s Milk | DIRECT_MATCH |
| Cultured Grade A Reduced Fat Milk | Yogurt | DIRECT_MATCH |
| Sugar | Cane Sugar | DIRECT_MATCH |
| Milk Protein Concentrate | Cow’s Milk | DIRECT_MATCH |
| Corn Starch | Corn | DIRECT_MATCH |
| Cocoa | Cocoa | DIRECT_MATCH |
| Citric Acid | Citric Acid | CHEMICAL_MATCH |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped: natural flavor
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.
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.
Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.
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.
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.
Full Ingredient List
Cultured Grade A Reduced Fat Milk, Cultured Grade A Reduced Fat Milk, Sugar, Milk Protein Concentrate, Corn Starch, Cocoa, Citric Acid
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