No. This product is not Alpha-Gal friendly as it lists 5 ingredients that do not comply and 2 ingredients that may not comply.

Is On the Border Mexican Grill & Cantina Salsa con Queso Cheese Dip, 15.25 Oz. Alpha-Gal?

No. This product is not Alpha-Gal friendly as it lists 5 ingredients that do not comply and 2 ingredients that may not comply.

Description

On the Border Mexican Grill Cantina Salsa Con Queso Cheese Dip, in its 15.25 oz size, is a spicy-flavored dip. While it is not specified how many people have tried this product, it is worth noting that at least one person expressed dissatisfaction with its price. Unfortunately, no additional information is available regarding what other people may think about this specific dip.

Ingredients

WATER, MONTEREY JACK CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), NONFAT MILK, SOYBEAN OIL, JALAPENO PEPPERS, MODIFIED CORN STARCH, MALTODEXTRIN, RED BELL PEPPERS, WHEY PROTEIN CONCENTRATE, AND CONTAINS LESS THAN 2% OF THE FOLLOWING: GREEN CHILES, DICED TOMATOES IN JUICE, SPICES, SALT, SODIUM PHOSPHATE, NATURAL FLAVOR, LACTIC ACID, DATEM, SODIUM ALGINATE, XANTHAN GUM, VINEGAR, SODIUM CITRATE, SORBIC ACID (PRESERVATIVE), AND ARTIFICIAL COLOR (FD&C YELLOW #5 AND FD&C YELLOW #6).

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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.

Alpha-Gal? On the Border Mexican Grill & Cantina Salsa con Queso Cheese Dip, 15.25 Oz. | Spoonful