![]() If you are not sure which animals are mammals, there is a guide here.Mammalian meats ( 1), such as beef, pork, lamb, bison, venison, goat, horse, rabbit, squirrel, kangaroo, antelope, buffalo, camel, guinea pig, bats, whales, etc.Some of the riskiest sources of alpha-gal in food include, but are not limited to: It is also found in products made from them. Some people develop a sensitivity to airborne alpha-gal, like fumes from cooking meat, after new tick bites.Īlpha-gal is found in the meat, organs, tissues, cells, and fluids of all mammals except for humans, great apes, and Old World monkeys ( 1). In addition, your reactions may become more severe ( 57). ![]() If you are bitten by ticks again, your alpha-gal IgE will likely increase ( 20), and you may find you cannot eat foods you previously tolerated.If you avoid ticks, your alpha-gal IgE may decrease over time ( 91), and you may become less reactive ( 57).Variability over the long-term can be influenced by your exposure to ticks ( 57).This variability is due in part to co-factors, like alcohol consumption, exercise, the use of NSAIDs (like Advil), illness, infection, stress, lack of sleep, and menses (your period) ( 57).For example, some people with AGS can eat a hamburger every day for months without reacting then one day, they eat one and have a life-threatening allergic reaction.A distinctive feature of AGS is that for many people, reactions don’t occur after every exposure, but when they do occur, they are often severe.With each individual, reactions can vary dramatically from exposure to exposure ( 57) A minority of people with AGS react to trace amounts of alpha-gal.Other people react to milk and dairy products, gelatin, and/or carrageenan. ![]()
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