Is RITZ Toasted Chips Sour Cream and Onion, Family Size, 11.4 oz Alpha-Gal?

Description
Crunchy toasted chips deliver tangy sour-cream and onion flavor with a light, airy crispness; commonly used for dipping, party bowls, or quick snacking. Reviewers note satisfying crunch and bold seasoning, appreciate the family-size quantity, and occasionally report the flavor as overly strong or salty, often included in household snack rotations.

Description
Crunchy toasted chips deliver tangy sour-cream and onion flavor with a light, airy crispness; commonly used for dipping, party bowls, or quick snacking. Reviewers note satisfying crunch and bold seasoning, appreciate the family-size quantity, and occasionally report the flavor as overly strong or salty, often included in household snack rotations.
Ingredients
Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Canola Oil, Cornstarch, Sugar, High Fructose Corn Syrup, Potato Starch, Salt, Leavening (Calcium Phosphate And/or Baking Soda), Sour Cream Powder (Cultured Cream, Skim Milk), Onion Powder Monosodium Glutamate, Skim Milk, Whey, Spices, Natural Flavor, Calcium Lactate, Citric Acid, Cultured Cream, Disodium Inosinate And Disodium Guanylate (Flavor Enhancer), Milkfat, Soy Lecithin
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.


