Is Cooking Sauce, Pad Thai Alpha-Gal?

Description
This sauce offers tangy-sweet and mildly savory flavors with a glossy, slightly viscous texture, commonly used to quickly stir-fry rice noodles, proteins, and vegetables. Reviewers praise its ease of use and consistent flavor; common notes mention authentic taste and versatility, while some occasionally suggest adjusting intensity to personal preference.

Description
This sauce offers tangy-sweet and mildly savory flavors with a glossy, slightly viscous texture, commonly used to quickly stir-fry rice noodles, proteins, and vegetables. Reviewers praise its ease of use and consistent flavor; common notes mention authentic taste and versatility, while some occasionally suggest adjusting intensity to personal preference.
Ingredients
Sugar, Water, Soy Sauce (Water, Soybeans, Wheat, Wheat Flour, Salt, Lactic Acid, Sodium Benzoate), White Vinegar, Concentrated Tomato Paste, Peanuts, Peanut Oil, Canola Oil, Oyster Sauce (Water, Sugar, Salt, Oyster Extract, Modified Corn Starch, Caramel Colour), Garlic, Modified Corn Starch, Concentrated Tamarind (Tamarind, Water), Concentrated Chicken Broth (Chicken Broth, Chicken Flavour, Vegetables (Carrots, Onions, Celery), Salt, Spice Extract, Potato Flour, Onion Powder), Potassium Sorbate, Seasoning, Caramel Colour, Xanthan Gum
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.


