Is The Jolly Hog British BBQ Pulled Pork Alpha-Gal Friendly?

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

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Why it's not alpha-gal friendly

pork shoulder
marinated pork

pork shoulder

Dietitian note

This ingredient comes from pigs and thus contains mammalian meat.

Note by Team Spoonful, Clinical nutrition experts

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Ingredients

Marinated Pork (78%) (Pork Shoulder (87%), Water, Chilli, Black Pepper, Sugar, Smoked Paprika, Cumin, Tapioca Starch, Brown Sugar, Onion Powder, Maltodextrin, Cornflour, Sea Salt, Caramelised Sugar Syrup, Paprika, Garlic Powder, Smoke Flavouring, Salt, Smoked Salt, Apple Juice Powder, Acid (Citric Acid)), Apple BBQ Sauce (22%) (Water, Sugar, Glucose Syrup, Tomato Puree, Spirit Vinegar, Cornflour, Black Treacle, Molasses, Apple Juice Concentrate, Caramelised Sugar Syrup, Salt, Smoke Flavouring, Onion Powder, Garlic Powder, Black Pepper, Cayenne Pepper, Chilli Powder, Cumin, Oregano)

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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 1 ingredient that could contain gluten depending on the source. We recommend contacting the manufacturer directly to confirm.

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