Is Jimmy Dean Sourdough Egg, Ham & Cheese Sandwiches Alpha-Gal Friendly?

Ingredients

Sourdough Bread: Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Base (wheat Flour, Salt, Fumaric Acid, Malted Barley Flour, Malt Powder [dried Corn Syrup, Barley Malt Extract], Acetic Acid, Lactic Acid), Soybean Oil, Yeast, Mold Inhibitor (cultured Wheat Flour, Vinegar), Sugar, Dough Conditioner (monoglycerides), Guar Gum, Salt, Sunflower Lecithin, Dough Conditioner (wheat Flour, Enzymes, Salt), Dough Conditioner (wheat Flour, Salt, Enzymes), Ascorbico Acid (oxidation), Scrambled Egg Patty: Whole Eggs, Nonfat Milk, Water, Soybean Oil, Salt, Modified Corn Starch, Xanthan Gum, Citric Acid, Soy Lecithin (release Agent), Sliced Smoked Ham: Ham, Cured With Water, Contains 2% Or Less: Modified Corn Starch, Salt, Sugar, Sodium Lactate, Potassium Lactate, Sodium Phosphate, Sodium Diacetate, Smoke Flavoring, Dextrose, Sodium Erythorbate, Sodium Nitrite, Flavorings, Pasteurized Process American Cheese: Milk, Water, Cream, Contains 2% Or Less Of Cheese Culture, Citric Acid, Color Added Enzymes, Potassium Citrate, Salt, Sodium Citrate, Sorbic Acid (preservative), Soy Lecithin, Tetrasodium Pyrophosphate. Contains: Egg, Milk, Soy, Wheat.

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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