Is famotidine complete Alpha-Gal Friendly?

No. This product is not Alpha-Gal friendly as it lists 2 ingredients that do not comply and 3 ingredients that may not comply.

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Why it's not alpha-gal friendly

lactose monohydrate
inactive anhydrous lactose
polysorbate 80
magnesium stearate
glyceryl monostearate

lactose monohydrate

Dietitian note

Lactose (sometimes referred to as saccharum lactin) is a type of sugar found naturally in the milk of most mammals, and thus contains alpha-gal.

Note by Team Spoonful, Clinical nutrition experts

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Ingredients

drug facts (continued) inactive ingredients anhydrous lactose, artificial berry flavor, aspartame, d,c red no, 7 calcium lake, dextrates, fd,c blue no, 1 aluminum lake, fd,c red no, 40 aluminum lake, glyceryl monostearate, lactose monohydrate, magnesium stearate, microcrystalline cellulose, polyacrylate dispersion, polysorbate 80, povidone, pregelatinized starch, sodium starch glycolate, talc questions? call 1-888-547-7400

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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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Often paired with Alpha-Gal Friendly

Dairy FreeNo

No. This product is not dairy free as it lists 2 ingredients that contain dairy.

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Gluten FreeMaybe

This product may or may not be gluten free as it lists 3 ingredients that could contain gluten depending on the source. We recommend contacting the manufacturer directly to confirm.

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