By Jane – Still Itchy, Still Kickin’, Still Readin’ Labels in the Piney Woods
Hey there, friend.
If you’re anything like me, your pantry used to be a place of comfort — full of familiar boxes, jars, and bags you didn’t think twice about. Now? It’s a battleground. Reading food labels has become part survival, part detective work, and part high-stakes bingo.
When I first found out I had alpha-gal syndrome, I thought, “Well, alright then. No more steak, pork chops, or deer sausage. That’s rough, but I can manage.” What I didn’t realize was that mammal ingredients are hiding everywhere — and I mean everywhere.
Let me tell you about the time I had a full-blown reaction after eating a fruit-flavored gummy vitamin. Gummy. Vitamin. I nearly threw the whole bottle out the window — and myself with it. Turns out, they had gelatin in them, which is made from cow or pig parts. I cried right there on the floor of my mudroom with my dogs staring at me like I’d lost it.
So today, I’m gonna share the list I wish someone had handed me a year ago. You ready?
Common Sneaky Ingredients to Avoid (Unless You Like Surprises)
Here are the top offenders I’ve learned to keep an eye on:
Gelatin
Used in gummies, marshmallows, Jell-O, frosted cereals, some yogurts, and capsules. It’s almost always animal-derived.
Lactic acid starter cultures
Sometimes used in cheese-making and fermented foods. Can be mammal-based, though not always — you’ve got to check.
Casein, whey, lactose
These are all from dairy, so tread lightly if you’re sensitive like me.
Glycerin (or glycerol)
Used in everything from toothpaste to lotion to baked goods. Can be plant-based or animal-based — but labels won’t always tell you which. I call this one “Russian roulette in a tube.”
Stearic acid / Magnesium stearate
Found in supplements and pills. Often animal-based unless specified otherwise.
Natural flavors
Sounds innocent, right? It ain’t. This can include all sorts of animal derivatives. If you can’t confirm the source, skip it.
Tallow, lanolin, lard
More common in soaps, lotions, and lip balms, but they’ll sneak into processed foods too if you’re not watching.
Mono- and diglycerides
Used in baked goods and frozen foods. Source can be plant or animal.
Suet, broth, meat flavorings, bouillon
Anything “flavored like beef” is probably made from beef. Don’t trust it until you know for sure.
Where They Hide (and Where I’ve Been Burned)
Let me save you from some of the landmines I’ve stepped on:
- Protein bars – often have whey or gelatin
- Fried foods at restaurants – may be cooked in lard or animal tallow
- Soups and ramen noodles – broth powders are full of mystery meats
- Marshmallows – that summer s’mores night ended early for me
- Gummy anything – bears, vitamins, hair supplements… bad idea
- Medicines and supplements – especially softgels, chewables, and time-released pills
What I Do Now (So I Can Still Eat Without Fear)
I keep a little notebook in my purse with safe brands, bad experiences, and ingredient flags. I’ve called more customer service numbers than I care to admit.
Here’s what helps me:
- Buy vegan-labeled or kosher pareve products — they’re more likely to be safe
- Use apps and ingredient-checkers (though none are perfect)
- Don’t trust “natural” or “organic” to mean mammal-free
- When in doubt, leave it out — no snack is worth a reaction
This all sounds like a lot — and it is, especially at first. But I promise you, once you learn what to look for, it becomes second nature. You’ll start to spot red flags a mile away.
We might not get to eat like we used to, but we can eat well, live fully, and still enjoy the heck out of life — even if we do have to make our own marshmallows now.
Stay strong, label-readers. I see you.
Love,
Jane