Is Pinch Flavour Flamin’ Overloaded Chicken Tikka Naan 330g Alpha-Gal?


Ingredients
Naan Bread (Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Raising Agents (Calcium Phosphates, Sodium Bicarbonate), Rapeseed Oil, Yeast, Salt, Onion Seeds), Cooked Marinated Chicken (25%) (Chicken, Tomato Purée, Ginger Purée, Garlic Purée, Cornflour, Salt, Soya Oil, Yogurt Powder ( Milk ), Green Chilli Purée, Water, Palm Oil, Chilli Powder, Yogurt ( Milk ), Skimmed Milk , Coriander Powder, Cumin Powder, Colour (Paprika Extract), Ginger Powder, Cinnamon, Black Pepper, Mace, Fenugreek, Star Anise, Turmeric, Basil), Tomato Purée, Onion, Spiced Yogurt Sachet (Greek Style Yogurt ( Milk ), Rapeseed Oil, Water, Spirit Vinegar, Lemon Juice, Pasteurised Egg Yolk, Cornflour, Sugar, Lemon Zest, Turmeric, Salt, Coriander, Garlic Powder, Onion Powder, Ginger Powder, Cumin Powder, Coriander Powder), Single Cream ( Milk ), Yogurt ( Milk ), Rapeseed Oil, Garlic Purée, Ginger Purée, Cornflour, Green Chilli Purée, Cumin Seeds, Salt, Coriander, Coriander Powder, Muscovado Sugar, Cumin Powder, Paprika Flakes, Onion Seeds, Smoked Paprika, Fenugreek, Turmeric, Paprika, Cinnamon, Colour (Paprika Extract), Clove, Chilli Powder, Cardamom Powder, Acid (Citric Acid), Lemon Oil, Fennel, Black Pepper, Bay Leaf Powder, Dill
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.


