Is Toffee & Hearts Alpha-Gal Friendly?
Why it's not alpha-gal friendly
- milk
- milk chocolate
- milk solids 14% minimum
- 6% milk chocolate
- milk fat
- whey powder
- skimmed milk powder
- whole milk powder
- diglycerides of fatty acids
- glycerol
- sorbitols
milk
Dietitian noteMilk (dairy) is a nutrient-rich liquid food produced by mammals and thus contains alpha-gal.
Note by Team Spoonful, Clinical nutrition experts
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Ingredients
44% Toffee (Sugar, Glucose Syrup, Palm Oil, Humectants: Sorbitols, Glycerol; Whole Milk Powder, Emulsifiers: Mono - and Diglycerides of Fatty Acids, Sunflower Lecithins; Salt, Cocoa Butter*, Skimmed Milk Powder, Flavouring, Milk Fat, Whey Powder (Milk), Acidity Regulator: Sodium Carbonates), 40% Hazelnut Cream (Palm Oil, Sugar, Whey Powder (Milk), Skimmed Milk Powder, Cocoa Powder*, 4.5% Hazelnuts, Emulsifier: Sunflower Lecithins; Flavouring), 10% Whole Hazelnuts, 6% Milk Chocolate (Sugar, Cocoa Mass*, Cocoa Butter*, Skimmed Milk Powder, Milk Fat, Emulsifier: Sunflower Lecithins; Flavouring). Milk Chocolate contains: Cocoa Solids 30% Minimum, Milk Solids 14% Minimum. *Rainforest Alliance Certified. For more information visit ra.org. Allergy Advice: For allergens, see ingredients in bold. May also contain Egg, other Nuts, Peanuts, Sesame, Soya and Cereals containing Gluten.
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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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