Is ISO100 Hydrolyzed Protein Powder 100% Whey Protein Isolate Fruity Pebbles Alpha-Gal?
Description
ISO100 hydrolyzed protein powder is a 100% whey protein isolate that is known for its easy mixability and digestibility. It is also praised for its great taste and fast-absorbing nature. People love the taste of this protein, with many stating that it is not too sweet. Additionally, it has a good protein/carb ratio. ISO100 does not amino spike, making it a reliable choice for those seeking high-quality protein supplementation.
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Description
ISO100 hydrolyzed protein powder is a 100% whey protein isolate that is known for its easy mixability and digestibility. It is also praised for its great taste and fast-absorbing nature. People love the taste of this protein, with many stating that it is not too sweet. Additionally, it has a good protein/carb ratio. ISO100 does not amino spike, making it a reliable choice for those seeking high-quality protein supplementation.
Ingredients
Hydrolyzed Whey Protein Isolate, Whey Protein Isolate, Natural, And Artificial Flavors. Less Than 1% Of: Edible Glitter (gum Arabic, Fd&c Red #3, Fd&c Red #40, Fd&c Blue #1, Fd&c Yellow #5), Salt, Soy Lecithin, Sucralose, Steviol Glycosides (stevia). Contains Milk And Soy.
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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.
Reviews
ISO100 Fruity Pebbles
Three stars because it made me bloated
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