Is Silk Chocolate Protein Almondmilk Alpha-Gal?

Description
Chocolate-flavored beverage delivers a smooth, creamy texture and pronounced chocolate notes with moderate sweetness. Reviewers commonly use it for sipping, adding to coffee, blending into smoothies, or pouring over cereal. Customer comments note consistent creaminess and chocolate flavor, with occasional mentions of sweetness level, slight aftertaste variability, and packaging observations.

Description
Chocolate-flavored beverage delivers a smooth, creamy texture and pronounced chocolate notes with moderate sweetness. Reviewers commonly use it for sipping, adding to coffee, blending into smoothies, or pouring over cereal. Customer comments note consistent creaminess and chocolate flavor, with occasional mentions of sweetness level, slight aftertaste variability, and packaging observations.
Ingredients
Vitamin D, Calcium, Iron, Potassium, Vitamin A, Riboflavin, Vitamin B12, Almondmilk (Water, Almonds), Cane Sugar, Soy Protein Isolate, Contains 1% or less of: Cocoa Powder (Processed With Alkali), Vitamin and Mineral Blend (Calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [B2], Vitamin B12), Calcium Phosphate, Sea Salt, Soy Lecithin, Sodium Ascorbate (Vitamin C to Preserve Freshness), Gellan Gum, Natural Flavor. CONTAINS SOY & ALMOND.
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.


