Is Ruffles Flamin' Hot Flavored Potato Chips Alpha-Gal?

Description
Ridged, thick-cut chips deliver bold, spicy heat and tangy seasoning with a crunchy texture; consumers commonly use them for snacking, party bowls, or dipping. Reviews often note intense flavor, durable crispness, and noticeable seasoning residue on fingers; some reviewers describe the heat as pleasantly strong while others find it overpowering.

Description
Ridged, thick-cut chips deliver bold, spicy heat and tangy seasoning with a crunchy texture; consumers commonly use them for snacking, party bowls, or dipping. Reviews often note intense flavor, durable crispness, and noticeable seasoning residue on fingers; some reviewers describe the heat as pleasantly strong while others find it overpowering.
Ingredients
Potatoes, Vegetable Oil (canola, Corn, Soybeans, And/or Sunflower Oil), Maltodextrin (made From Corn), Salt, Sugar, Monosodium Glutamate, Yeast Extract, Sunflower Oil, Citric Acid, Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Artificial Color (red 40 Lake, Yellow 6 Lake, Yellow 6), Onion Powder, Whey, Corn Syrup Solids, Buttermilk, Romano Cheese (part-skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Whey Protein Concentrate, Garlic Powder, Natural Flavors, Sodium Caseinate, And Sodium Diacetate. Contains Milk Ingredients.
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.


