Is Swizzels Sweet Treats Alpha-Gal Friendly?

This product may or may not be Alpha-Gal friendly as it lists 4 ingredients that may not comply.

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Why it's a maybe for alpha-gal friendly

glycerol mono stearate
magnesium stearate
gelatine
dextrose

glycerol mono stearate

Dietitian note

Glyceride (also called e422) can come from both animal and plant sources. If the label does not provide a source, we recommend calling the manufacturer.

Note by Team Spoonful, Clinical nutrition experts

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Ingredients

Sugar, Glucose Syrup, Dextrose, Acidity Regulators: Malic Acid, Citric Acid, Vegetable Oils (Palm, Palm Kernel), Stearic Acid, Modified Starch, Sodium Bicarbonate, Magnesium Stearate, Gelling Agent: Gelatine, Cornflour, Flavourings, Anti-caking Agent: Magnesium Carbonate, Emulsifier: Glycerol Mono Stearate, Lysed Soya Protein, Colours: Beetroot Red, Black Carrot Extract, Copper Chlorophyllin, Curcumin, Elderberry Extract, Grapeskin Extract, Lutein, Paprika

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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 FreeYes

Yes! We believe this product is dairy free as there are no dairy ingredients listed on the label.

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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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