Is Realgood Foods Co. Sweet And Sour Lightly Breaded White Chicken Meat In A TAngy Sweet And Sour Sauce Alpha-Gal?
Description
Lightly breaded entrée in a tangy sweet-and-sour sauce offers contrasting textures, with a crisp exterior and tender interior, and a pronounced sweet-tang flavor. Commonly reheated and served over rice or noodles as a quick meal; online reviewers often cite convenient preparation and flavorful sauce, though crispness can vary after reheating.
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Description
Lightly breaded entrée in a tangy sweet-and-sour sauce offers contrasting textures, with a crisp exterior and tender interior, and a pronounced sweet-tang flavor. Commonly reheated and served over rice or noodles as a quick meal; online reviewers often cite convenient preparation and flavorful sauce, though crispness can vary after reheating.
Ingredients
Calcium, Iron, Potassium, Chicken Breast With Rib Meat, Water, Chickpea Flour, Whey Protein Concentrate, Salt, Paprika, Onion Powder, Garlic Powder, Black Pepper, Whole Egg. Fried In Grapeseed Oil, Safflower Oil, Sunflower Oil, And/or Non-gmo Canola Oil. Sweet And Sour Sauce (water, Sweetener Blend [erythritol, Monk Fruit Extract], Apple Cider Vinegar, Tamari Soy Sauce [water, Organic Soybeans, Salt, Organic Alcohol], Guar Gum, Tomato Paste, Garlic Powder. Contains: Milk, Egg & Soy.
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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.
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