Is SUGAR FREE SAMPLER COOKIE, ASSORTED Alpha-Gal Friendly?

Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM & SOYBEAN OILS, SORBITOL, POLYDEXTROSE, NATURAL COCOA, COCOA PROCESSED WITH ALKALI, EGG WHITES, COCONUT, NATURAL & ARTIFICIAL FLAVORS (CONTAINS MILK), ASPARTAME (NUTRASWEET BRAND SWEETENER), MONO & DIGLYCERIDES, BETA CAROTENE AS COLOR, VITAMIN A PALMITATE, YELLOW 5, YELLOW 6, RED 3, RED 40, BLUE 1. SUGAR FREE COATING INGREDIENTS: MALTITOL, PARTIALLY HYDROGENATED PALM KERNEL AND PALM OILS (WITH GLYCERYL LACTO ESTERS), COCOA PROCESSED WITH ALKALI, COCOA, MILK FAT, SOY LECITHIN (ADDED AS AN EMULSIFIER), VANILLA EXTRACT. JELLY INGREDIENTS: WATER, RASPBERRIES*, SORBITOL, GLYCERINE, MODIFIED STARCH, AGAR, SODIUM SACCHARIN, NATURAL & ARTIFICIAL RASPBERRY FLAVOR, CITRIC ACID, RED 40, BLUE 1, POTASSIUM SORBATE & SODIUM BENZOATE (USED AS PRESERVATIVES), YELLOW 5, YELLOW 6.
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
Also check for this product
Yes! We believe this product is Peanut free as there are no Peanut ingredients listed on the label.
Details →This product may or may not be nightshades free as it lists 1 ingredient that could contain nightshades depending on the source. We recommend contacting the manufacturer directly to confirm.
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