Is Reser's Sensational Sides Macaroni & Cheese Alpha-Gal Friendly?
Why it's not alpha-gal friendly
- cheddar club cheese
- cheddar cheese
- cream
- carrageenan
- cheese powder
- skim milk
- milk fat
- whey
- riboflavin
- +7 more
cheddar club cheese
Dietitian noteCheese is typically derived from milk (dairy) and thus contains alpha-gal.
Note by Team Spoonful, Clinical nutrition experts
+12 more in the app
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Ingredients
Cooked Macaroni (Semolina Wheat Flour [Enriched with Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg White), Whole Milk, Water, Pasteurized Process Cheese Spread (Cheddar and Colby Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Water, Whey, Sodium Phosphate, Whey Protein Concentrate, Skim Milk, Milk Fat, Salt, Carrageenan, Cellulose Gum), Cheddar Club Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Water, Contains Less than 2% of Salt, Annatto [Color)), Modified Corn Starch, Salt, Cheese Powder (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Salt, Cream, Contains Less than 2% of Sodium Phosphate, Lactic Acid), Annatto Extract (Color), Potassium Sorbate (Preservative) Sodium Benzoate (Preservative).
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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.
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Where to buy
Reser's Sensational Sides Macaroni & Cheese is available at 3 retailers
About this product
Pasta · Frozen


