Is Bobs Red Mill Flour Brown Rice Stone Ground Whole Grain Non GMO - 24 Oz Alpha-Gal?
Description
Bob's Red Mill Flour Brown Rice Stone Ground Whole Grain Non-GMO 24 oz is a nutritious and gluten-free option for those seeking a high-quality flour. Made with organic brown rice, the flour is stone ground, ensuring that the nutrients present in the bran and germ are preserved. This 100% whole grain flour is rich in essential vitamins and minerals. While it is gluten-free, it maintains a high level of flavor and texture. The product does not contain non-GMO ingredients. Unfortunately, there is no information available regarding customer reviews or opinions about this specific product.
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Description
Bob's Red Mill Flour Brown Rice Stone Ground Whole Grain Non-GMO 24 oz is a nutritious and gluten-free option for those seeking a high-quality flour. Made with organic brown rice, the flour is stone ground, ensuring that the nutrients present in the bran and germ are preserved. This 100% whole grain flour is rich in essential vitamins and minerals. While it is gluten-free, it maintains a high level of flavor and texture. The product does not contain non-GMO ingredients. Unfortunately, there is no information available regarding customer reviews or opinions about this specific product.
Ingredients
Whole Grain Brown Rice
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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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