Is THREE MEAT SAUSAGE, PEPPERONI AND HAM PIZZA, THREE MEAT Alpha-Gal Friendly?

Ingredients

CRUST (ENRICHED FLOUR [WHEAT FLOUR, BARLEY MALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, CONTAINS LESS THAN 2% OF CALCIUM PROPIONATE, DEXTROSE, FUMARIC ACID, POTASSIUM SORBATE, SALT, SOY LECITHIN, VEGETABLE OIL [CANOLA AND/OR SOYBEAN OIL], YEAST), SAUCE (WATER, TOMATO PASTE, SEASONING [SALT, SUGAR, ONION POWDER, SPICES, GARLIC POWDER, XANTHAN AND GUAR GUM, POTASSIUM SORBATE, CITRIC ACID, TRICALCIUM PHOSPHATE, SOYBEAN OIL], MODIFIED FOOD STARCH), IMITATION MOZZARELLA CHEESE (WATER, PALM OIL, CASEIN, MOZZARELLA CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], MODIFIED FOOD STARCH, CONTAINS 2% OR LESS: SALT, NATURAL FLAVOR, SODIUM ALUMINUM PHOSPHATE, SODIUM PHOSPHATE, LACTIC ACID, SORBIC ACID [AS A PRESERVATIVE], BETA CAROTENE), SMOKED HAM WITH NATURAL JUICES (CURED WITH WATER, SALT, DEXTROSE, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE), COOKED PIZZA TOPPING (SAUSAGE [PORK, MECHANICALLY SEPARATED CHICKEN, SPICES, WATER, SALT, SUGAR, GARLIC POWDER], WATER, TEXTURED VEGETABLE PROTEIN [SOY FLOUR, SALT]), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, SMOKE FLAVORING, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID, CONTAINS ONE OR MORE OF: WATER, GARLIC POWDER, PAPRIKA, OLEORESIN OF PAPRIKA).

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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