Is ALMOND CRUSH CHOCOLATE CREAM COVERED BISCUIT STICKS, ALMOND CRUSH Alpha-Gal?
Description
Crunchy stick snacks offer a crisp, airy biscuit center with a smooth, sweet exterior that provides pronounced nutty and cocoa-like flavor; reviewers commonly note satisfying crunch, flavorful coating, usefulness as a coffee accompaniment or party snack, convenient individually wrapped portions, and occasional comments about sweetness level and packaging durability concerns.
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Description
Crunchy stick snacks offer a crisp, airy biscuit center with a smooth, sweet exterior that provides pronounced nutty and cocoa-like flavor; reviewers commonly note satisfying crunch, flavorful coating, usefulness as a coffee accompaniment or party snack, convenient individually wrapped portions, and occasional comments about sweetness level and packaging durability concerns.
Ingredients
wheat flour, sugar, almond, whole milk powder, blend of vegetable oils (palm oil, rapeseed oil, sunflower oil, shea butter, illipe butter, sal butter), cacao mass, cocoa butter, vegetable oil shortening (palm oil, palm kernel oil, coconut oil, soy bean oil, sunflower oil, hydrogenated palm oil, hydrogenated rapeseed oil), salt, soy lecithin, artificial flavour, yeast, polyglycerol polyricinoleic acid, leavening (sodium bicarbonate), beta-carotene color
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What is a Alpha-Gal diet?
An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.
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