Is So Delicious Dipped Salted Caramel Bars Alpha-Gal?
Description
Salted caramel bars combine a sweet-salty caramel flavor with a firm outer coating and a smooth, creamy interior, enjoyed as a frozen dessert, snack, or on-the-go treat. Reviewers commonly praise the flavor contrast and texture, while often noting over-sweetness, coating meltiness, small portion size, and general convenience for quick treats.
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Description
Salted caramel bars combine a sweet-salty caramel flavor with a firm outer coating and a smooth, creamy interior, enjoyed as a frozen dessert, snack, or on-the-go treat. Reviewers commonly praise the flavor contrast and texture, while often noting over-sweetness, coating meltiness, small portion size, and general convenience for quick treats.
Ingredients
Non-dairy Frozen Dessert: Cashew Base (filtered Water, Cashews), Sugars (cane Sugar, Organic Tapioca Syrup, Caramel Syrup), Organic Coconut Oil, Caramel Sauce (sugars [organic Tapioca Syrup, Organic Molasses), Water, Pea Protein, Natural Flavour, Organic Cocoa Butter, Sodium Citrate, Salt, Pectin), Pea Protein, Sea Salt, Locust Bean Gum, Guar Gum, Natural Flavour. Chocolate Coating: Cane Sugar, Coconut Oil, Chocolate Liquor, Organic Sunflower Oil, Cocoa (processed With Alkali), Cocoa Butter. Contains Cashews. May Contain Almonds, Pecans, 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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