Is THREE MEAT TOPPED WITH UNCURED PEPPERONI, UNCURED CANADIAN-STYLE BACON & ITALIAN SAUSAGE RISING CRUST PIZZA, THREE MEAT Alpha-Gal Friendly?

Ingredients

Self-rising Crust (Unbleached Enriched Flour [Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour], Water, Yeast, Fractionated Palm Oil, Cane Sugar, Salt, Expeller Pressed Canola Oil, Durum Wheat Semolina, Dough Conditioner [Wheat Flour, Ascorbic Acid, Vegetable Enzymes], Guar Gum), Sauce (Water, Tomato Paste, Extra Virgin Olive Oil, Cane Sugar, Garlic Powder, Basil, Salt, Granulated Garlic, Black Pepper, Cayenne Pepper Powder, Dried Basil), Low-moisture Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Microbial Enzymes), Toppings (Uncured Pepperoni No Nitrates or Nitrites Added Except For Those Naturally Occurring in Sea Salt and Celery Juice Powder [Pork, Beef, Sea Salt, Cane Sugar, Spices, Paprika {Color}, Natural Flavor, Garlic Powder, Lactic Acid Starter Culture], Cooked Italian Sausage [Pork, Spices, Water, Salt, Cane Sugar, Natural Flavors, Paprika {Color}], Uncured Canadian Style Bacon No Nitrates or Nitrites Added Except For Those Naturally Occurring in Sea Salt and Celery Juice Powder [Pork Sirloin Hips, Water, Sea Salt, Cane Sugar, Brown Sugar, Natural Flavor]), Oregano.

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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