Is Treasures from the Sea Parmesan Encrusted Tilapia Fillets, 16 oz Alpha-Gal Friendly?

Ingredients
Tilapia, Wheat Flour, Salt, Soybean Oil, Bleached Wheat Flour, Romano Cheese (Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Spice, Sugar, Yeast, Parsley, Disodium Phosphate, Yellow 5&6, Yellow Corn Flour, Modified Food Starch, Parmesan Cheese (Partially Skim Milk, Milk, Cheese Cultures, Salt, Enzymes, Disodium Phosphate), Leavening (Sodium Acid Pyrophosphate And Sodium Bicarbonate), Garlic Powder, Onion Powder, Spice Extractive And Less Than 2% Sodium Silicon Aluminate To Prevent Caking, Partially Fried In Low Linolenic Canola Oil, Tbhq And Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, An Anti-foaming Agent Added
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.
Explore other diets
Often paired with Alpha-Gal Friendly
Similar Products
The Good Crisp Company Sea Salt & Vinegar Potato Chips
Real Food From the Ground Up Cauliflower Crackers - Cheddar - 4oz
Nabisco Good Thins The Cheese One Parmesan & Garlic Rice & Cheese Snacks 3.5 Oz. Box
Chicken of the Sea Chunk Light Tuna in Water Chunk Style - 5 Oz
Chicken of the Sea Salmon Pink Sustainably Wild-Caught Skinless & Boneless - 2.5 Oz
Where to buy
Treasures from the Sea Parmesan Encrusted Tilapia Fillets, 16 oz is available at 1 retailer
About this product
Seafood · Frozen, Piece


