Is Tesco 8 Milk Chocolate Ices 560Ml Price Marked Alpha-Gal Friendly?

No. This product is not Alpha-Gal friendly as it lists 5 ingredients that do not comply and 2 ingredients that may not comply.

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Why it's not alpha-gal friendly

whey powder
milk
coconut oil, whey powder
milk chocolate flavour coating
partially reconstituted skimmed milk concentrate
2-diol esters of fatty acids
di-glycerides of fatty acids

whey powder

Dietitian note

Whey is a protein found in milk (dairy) and thus contains alpha-gal.

Note by Team Spoonful, Clinical nutrition experts

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Ingredients

Partially Reconstituted Skimmed Milk Concentrate, Milk Chocolate Flavour Coating, Glucose Syrup, Coconut Oil, Sugar, Emulsifiers (Mono- And Di-glycerides Of Fatty Acids, Propane-1, 2-Diol Esters Of Fatty Acids), Flavouring, Stabilisers (Guar Gum, Carob Gum), Colour (Carotenes), Milk Chocolate Flavour Coating Contains: Coconut Oil, Whey Powder (Milk), Fat Reduced Cocoa Powder, Emulsifier (Soya Lecithins)

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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 5 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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