Is MEXICAN-STYLE CLASSIC SHREDDED MONTEREY JACK, CHEDDAR, QUESO QUESADILLA & ASADERO CHEESES, MEXICAN-STYLE Alpha-Gal?
Description
Shredded Mexican-style blend delivers mild, creamy notes with pockets of sharper notes, a supple melt and slightly elastic stretch; texture is fine-shredded and melts evenly for tacos, quesadillas, nachos, enchiladas, and baked dishes. Reviewers commonly cite generally reliable meltability and flavor balance, with occasional reports of clumping in the package.
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Description
Shredded Mexican-style blend delivers mild, creamy notes with pockets of sharper notes, a supple melt and slightly elastic stretch; texture is fine-shredded and melts evenly for tacos, quesadillas, nachos, enchiladas, and baked dishes. Reviewers commonly cite generally reliable meltability and flavor balance, with occasional reports of clumping in the package.
Ingredients
Monterey Jack Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes (Microbial)), Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes (Microbial), Annatto (Vegetable Color)), Queso Quesadilla (Pasteurized Milk, Cheese Cultures, Salt, Enzymes (Microbial)), Asadero Cheese (Pasteurized Milk, Salt, Cheese Cultures, Enzymes (Microbial)), Anti-caking Powder (Potato Starch, Corn Starch, Cellulose, Natamycin (A Natural Mold Inhibitor))
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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.
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