Alpha-Gal: What Is It, and How Do I Cook Around It?

By the Silver-Crowned Kitchen Creative

(that's me: Rachel)

"You’re allergic to... meat?"

If I had a nickel for every time I saw someone’s jaw drop after explaining Alpha-Gal Syndrome (AGS), I’d have enough to buy a lifetime supply of high-end dehydrators.

Most people think a food allergy means itchy hives from a peanut. For me, and thousands of others in the "Spoonie" community, it’s a complete life-overhaul. It’s navigating a world that puts "cow" in everything—from your steak dinner to the magnesium stearate in your vitamins.

The "What" of the Matter

For the uninitiated: Alpha-Gal is a sugar molecule found in most mammals. You usually get it from a Lone Star tick bite that rewires your immune system to see red meat (beef, pork, lamb) and sometimes dairy as a threat.

In my house, we call my husband "Norm." He’s a Type 1 diabetic and dual-transplant survivor who can eat a burger without his body throwing a riot. Me? I’m over here fighting a rare Ovarian Cancer, chronic migraines, and AGS. I don’t have "spoons" to waste on a reaction.

From "Feather & Fin" to "Rooted & Real"

When I first got diagnosed, my kitchen felt like a crime scene. I wrote my first book, Feather & Fin, to prove that "Safe" didn't have to mean "Bland." We leaned hard into birds and seafood.

But as my health journey evolved—especially with my recent cancer diagnosis—I realized I needed to go deeper. I needed to get Rooted. I noticed that even "safe" store-bought seasonings were loaded with anti-caking agents and "natural flavors" that triggered my pain.

My new Golden Rule: If I didn't grow it and dry it, I don't trust it.

How I "Cheat" the System (The DIY Way)

The secret to my cooking now? Dehydration. * The Powder Power: I take carrots, beets, spinach, and herbs from my garden, dry them out, and grind them into "Veggie Gold."

• The Pasta Pivot: I use those powders to color and flavor my handmade pasta. It’s not just food; it’s medicine that actually tastes like a celebration.