Is Medium Cooked Shrimp, Old Bay-Seasoned Peel & Eat Alpha-Gal Friendly?


Ingredients
Lobster Dip (Lobster Meat (W/water, Salt), Cream Cheese (Pasteurized Milk & Cream, Cheese Culture, Salt, Stabilizers (Carob Bean, Xanthan &/Or Guar Gums)), Mayonnaise (Soybean Oil, Water, Egg, Vinegar, Salt, Sugar, Spice, Lemon Juice Concentrate, Natural Flavor, Oleoresin Paprika), Peppers (Peppers, Water, Salt, Citric Acid), Onion, Mozzarella (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Scallions, Maltodextrin, Cultured Dextrose, Worcestershire (Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Sugar, Spices, Anchovies, Natural Flavor, Tamarind), Modified Cornstarch, Lobster Seasoning (Lobster Extract, Yeast Extract, Maltodextrin), Pepper Sauce (Hot Sauce (Peppers, Vinegar, Salt, Garlic), Maltodextrin, Silicon Dioxide), Lactic Acid, Sodium Lactate, Cayenne Pepper, Nisin Preparation (W/salt)), Pretzel (Enriched Flour (Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Malt, Canola Oil, Rye Flour, Yeast, Salt, Dough Conditioner (Water, Monoglycerides, Calcium Sulfate, Wheat Starch, Wheat, Enzymes, Salt), Malt Powder (Wheat, Dextrose, Malt), Leavening (Baking Soda, Soda Ash)), Bread Crumbs (Wheat, Palm Oil, Sugar, Yeast, Salt), Seasoning (Celery Salt, Spices, Paprika)
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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