Is Toufayan Bakeries Spinach Wraps Alpha-Gal?

Description
Subtle green-savory flavor with a mild, slightly earthy note. Texture is soft and pliable yet slightly chewy, making it easy to roll and fold. Commonly used for sandwiches, wraps, quesadillas, and grilled paninis. Reviewers mention consistent size and flexibility, occasional tearing when overfilled, and reliable convenience for quick everyday meals.

Description
Subtle green-savory flavor with a mild, slightly earthy note. Texture is soft and pliable yet slightly chewy, making it easy to roll and fold. Commonly used for sandwiches, wraps, quesadillas, and grilled paninis. Reviewers mention consistent size and flexibility, occasional tearing when overfilled, and reliable convenience for quick everyday meals.
Ingredients
ENRICHED WHEAT FLOUR (CONTAINS NIACIN, IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID) WATER, WHOLE WHEAT FLOUR, CANOLA OIL, SALT, SPINACH POWDER, CONTAINS 2% OR LESS OF BAKING POWDER (SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CALCIUM CARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), CELLULOSE GUM, MALTODEXTRIN, CARRAGEENAN, MONO AND DIGLYCERIDES, VINEGAR, FUMARIC ACID, POTASSIUM SORBATE (ADDED TO MAINTAIN FRESHNESS), CALCIUM PROPIONATE (ADDED TO MAINTAIN FRESHNESS), L-CYSTEINE, ASCORBIC ACID, RICE FLOUR.
What is a Alpha-Gal 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.


