Is SUGAR FREE CHOCOLATE PUDDING REDUCED CALORIE SNACK, CHOCOLATE PUDDING Alpha-Gal Friendly?

No. This product is not Alpha-Gal friendly as it lists 3 ingredients that do not comply and 5 ingredients that may not comply.

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Why it's not alpha-gal friendly

carrageenan
sodium caseinate
milk protein isolate
mono & diglycerides
dextrose
natural & artificial flavor
tricalcium phosphate
+1 more

carrageenan

Dietitian note

Although not derived from mammals, carrageenan (extracted from red algae) contains alpha-gal.

Note by Team Spoonful, Clinical nutrition experts

+4 more in the app

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Ingredients

Water, Xylitol, Food Starch-modified (Corn), Cocoa Processed With Alkali, Modified Tapioca Starch, Coconut Oil, Milk Protein Isolate (Milk Protein Isolate, Sodium Stearoyl Lactylate, Carrageenan, Disodium Phosphate, Maltodextrin), Maltodextrin, Salt, Tricalcium Phosphate, Natural & Artificial Flavor, Dextrose, Sodium Caseinate, Acesulfame Potassium, Sucralose, Mono & Diglycerides

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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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Often paired with Alpha-Gal Friendly

Dairy FreeNo

No. This product is not dairy free as it lists 2 ingredients that contain dairy.

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Gluten FreeMaybe

This product may or may not be gluten free as it lists 2 ingredients that could contain gluten depending on the source. We recommend contacting the manufacturer directly to confirm.

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