Is THIN CRUST MEAT PIZZA, SAUSAGE, PEPPERONI, CANADIAN BACON, BEEF TOPPING, BACON Alpha-Gal Friendly?

Ingredients

CRUST: WHEAT FLOUR, WATER, SOYBEAN OIL, SALT, YEAST, SUGAR, CALCIUM PROPIONATE, L-CYSTEINE. CHEESE: LOW MOISTURE WHOLE MILK MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING). SAUCE: (TOMATOES (TOMATO, SALT, CITRIC ACID), OREGANO, BASIL, SUGAR, GARLIC POWDER, SALT, RED PEPPER FLAKES), CANADIAN BACON: WATER ADDED, CURED WITH WATER, SALT, POTASSIUM LACTATE, SUGAR, SODIUM PHOSPHATES, SMOKE FLAVOR, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE. SAUSAGE: PORK, WATER, SPICES, SALT, DEXTROSE,GARLIC POWDER, PAPRIKA. PEPPERONI: BHA, BHT WITH CITRIC ACID ADDED TO HELP PROTECT FLAVOR, PORK AND BEEF, SALT, CONTAINS 2% OR LESS OF WATER, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE,OLEORESIN OF PAPRIKA, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID. BEEF PIZZA TOPPING CRUMBLE: BEEF, WATER, TEXTURED VEGETABLE PROTEIN (SOY FLOUR, SOY PROTEIN CONCENTRATE, ISOLATED SOY PROTEIN, CARAMEL COLOR), SALT, SEASONING (SUGAR, SPICE, HYDROLYZED CORN PROTEIN, SPICE EXTRACTIVE), BEEF FLAVOR (HYDROLYZED SOY PROTEIN, AUTOLYZED YEAST EXTRACT, BEEF FLAVOR, GRILL FLAVOR, (FROM VEGETABLE OIL), SMOKE FLAVOR, HYDROLYZED CORN PROTEIN, BEEF STOCK, MUSHROOM EXTRACTIVES, SALT), SODIUM PHOSPHATES. BACON: BACON (CURED WITH WATER, SALT, SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE. MAY ALSO CONTAIN DEXTROSE, FLAVORING, HONEY, DEHYDRATED PORK BROTH, POTASSIUM CHLORIDE, POTASSIUM LACTATE, SMOKE FLAVORING, SODIUM DICTATE, SODIUM PHOSPHATE.)

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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