Is FOUR CHEESE PREMIUM MOZZARELLA, PARMESAN, ASIAGO & ROMANO GLUTEN FREE ULTRA THIN PIZZA, FOUR CHEESE Alpha-Gal Friendly?
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Why it's not alpha-gal friendly
- cultured part-skim cow's milk
- milk
- romano cheese blend
- cheese culture
- part-skim milk
- low-moisture part-skim mozzarella cheese
- enzymes
cultured part-skim cow's 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
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500K+ downloads • 4.6★ rating
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Ingredients
Water, Rice Flour, Modified Rice Starch, Potato Starch, Sugar, Tapioca Starch, Potato Flour, Canola/olive Oil Blend, Yeast, Salt, Xanthan Gum, Toppings: Low-moisture Part-skim Mozzarella Cheese (Part-skim Milk, Cheese Culture, Salt, Enzymes), Parmesan, Asiago And Romano Cheese Blend (Cultured Part-skim Cow's Milk, Salt, Enzymes), Spices, Sauce: Water, Tomato Paste, Canola Oil, Spices, Dried Garlic, Crust: Water, Dried Garlic
Check FOUR CHEESE PREMIUM MOZZARELLA, PARMESAN, ASIAGO & ROMANO GLUTEN FREE ULTRA THIN PIZZA, FOUR CHEESE against your own diets in the app.
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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
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Where to buy
FOUR CHEESE PREMIUM MOZZARELLA, PARMESAN, ASIAGO & ROMANO GLUTEN FREE ULTRA THIN PIZZA, FOUR CHEESE is available at 2 retailers
About this product
Frozen Meal · Frozen