Is Quorn Vegetarian Mince Alpha-Gal?

Description
Quorn vegetarian mince is a ground beef substitute made from mycoprotein, a sustainably sourced super-protein. It is high in protein and fiber, making it an excellent source of nutrients. Quorn is quick and easy to prepare, taking only 10 minutes on the stove or in the microwave. It is naturally high in protein and free of soy and GMOs. With only 100 calories per serving, it is a low-calorie option. People use Quorn in various vegetarian meals, praising its great texture and taste. Many consider Quorn to be the best meatless ground available.

Description
Quorn vegetarian mince is a ground beef substitute made from mycoprotein, a sustainably sourced super-protein. It is high in protein and fiber, making it an excellent source of nutrients. Quorn is quick and easy to prepare, taking only 10 minutes on the stove or in the microwave. It is naturally high in protein and free of soy and GMOs. With only 100 calories per serving, it is a low-calorie option. People use Quorn in various vegetarian meals, praising its great texture and taste. Many consider Quorn to be the best meatless ground available.
Ingredients
Mycoprotein, Rehydrated Free Range Egg White, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate, Gluten Free Barley Malt Extract.
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.


