Is Oatmeal Creme Pies Alpha-Gal Friendly?
Why it's not alpha-gal friendly
- milk-derived
- milk
- sodium stearoyl-2-lactylate
- polysorbate 80
- sorbitan monostearate
- natural and artificial flavours
- +2 more
milk-derived
Dietitian noteMilk (dairy) is a nutrient-rich liquid food produced by mammals and thus contains alpha-gal.
Note by Team Spoonful, Clinical nutrition experts
+4 more in the app
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Ingredients
Sugars (corn syrup, sugar, cooking molasses, dextrose, raisin paste, glucose-fructose), Enriched wheat flour, Palm and soybean oil shortening, Rolled oats, Water, Sodium bicarbonate, Milk-derived ingredients, Soy lecithin, Salt, Ammonium bicarbonate, Corn starch, Caramel, Mono- and diglycerides, Natural and artificial flavours, Polysorbate 60, Sorbitan monostearate, Modified corn starch, Sorbic acid, Soy flour, Dried egg-white (dried egg-white, sodium lauryl sulphate), Allura red, Annatto, Unsweetened chocolate, Cocoa butter, Citric acid, Cocoa powder, Dried whole egg (dried whole egg, sodium aluminum silicate), Modified palm and palm kernel oils, Modified wheat starch, Palm kernel and soybean oils, Pectin, Polysorbate 80, Propylene glycol monostearate, Rice flour, Milk ingredients, Sodium aluminium phosphate, Sodium citrate, Sodium stearoyl-2-lactylate, Soybean oil, Titanium dioxide, Turmeric.
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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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