Is OVEN ROASTED TURKEY WITH LETTUCE ON A FRESHLY BAKED SUB ROLL, OVEN ROASTED TURKEY Alpha-Gal Friendly?
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Ingredients
TURKEY (TURKEYBREAST. TURKEY BROTH &2% OR LESS OF THE FOLLOWING: SALT, SUGAR, GARRAGEERAN, SODIUM CITRATE, SODIUM PHOSPHATE, SODIUM DIACETATE), WHITE SUB ROLL (FLOUR [BLEACHED WHEAT FLOUR ENRICHED]) {BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON. THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}. MALTED BARLEYFLOUR]. WATER, TOLER PANO & [PALM SHORTENING, SALT, SUGAR. DEXTROSE, DEFAITED ENZYME ACITVE SOYFLOUR CONTAINS 2% OR LESS OF DIACETYL TARTARICACID ESTERS OF MONO-AND DIGLYCERIDES {DATEM}, MONOCALCIUM PHOSPHATE, MONO- & DIGLYCERIDES, AMMONIUM CHLORIDE. ETHOXYLATED MONO-AND DIGLYCERIDES. ENRICHED WHEAT FLOUR WHEAT FLOUR, NIACIN. REDUCED IRON, THIAMINEMONONITRATE, RIBOFLAVIN, FOUCACID), POTASSIUM BROMATE ASCORBICACID (VITAMIN C), SOYLECITHIN. SOYBEAN OIL, L-CYSTEINE HYDROCHLORIDE YEAST. ENZYMES], YEAST. TALIAN SLIPPER [ENRICHED SOYBEAN OIL, L-CYSTEINE HYDROCHLORIDE YEAST, ENZYMES], YEAST, ITALIAN SLIPPER, [ENRICHED WHEAT FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN FOLIC ACAD}, WHEAT GLUTEN, SALT, SOYBEAM OIL, CALCIUM PROPIONATE {A PRESERVATIVE}, LACTIC ACID & 2% ORIES OF EACH OF THEFOLLOWING: FUMARID, ARTIFICIAL FLAVOR, ACETICACID, POTASSIUMIODATE ENZYMVES], VITAL WHEAT GLUTEN [WHEAT GLUTEN], CALCIUM PROPIONATE), SWISS GHERE (PASTEURUSD PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), LETTUCE
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.