Is Eli's Cheesecake DOUBLE CHOCOLATE Cheesecake made with Ghirardelli Alpha-Gal Friendly?
Why it's not alpha-gal friendly
- such as milk
- cultured nonfat milk
- any trans fat in this product is naturally occurring in the pure dairy products we use
- whey
- butter
- sour cream
- heavy cream
- carrageenan
- enzymes
- +5 more
such as milk
Dietitian noteMilk (dairy) is a nutrient-rich liquid food produced by mammals and thus contains alpha-gal.
Note by Team Spoonful, Clinical nutrition experts
+10 more in the app
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Ingredients
Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Sugar, Ghirardelli (R), Chocolate (Unsweetened Chocolate, Sugar, Cocoa Butter, Milkfat, Soy Lecithin (Emulsifier), Vanilla), Heavy Cream (Cream, Carrageenan), Egg, Butter (Cream, Salt), Wheat Flour, Sunrise Cocoa (Processed With Alkali), Sour Cream (Cultured Nonfat Milk And Cream, Cornstarch, Whey, Guar Gum, Carrageenan, Carob Bean Gum, Enzymes), Water, Modified Corn Starch, Vanilla Extract, Xanthan Gum, No Artificial Trans Fat, Any Trans Fat In This Product Is Naturally Occurring In The Pure Dairy Products We Use, Such As Milk, Butter And Cream Cheese
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What is a Alpha-Gal Friendly 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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Where to buy
Eli's Cheesecake DOUBLE CHOCOLATE Cheesecake made with Ghirardelli is available at 1 retailer
About this product
Unknown · Slice


