Topic: Allergic to bacon, ham, pork tenderloin.....pork in general!
tickled1
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posted
So we thought we were doing something good by purchasing our own pig this year. No, not our own to raise but one to be raised on our uncle's farm for the meat. To anyone that is opposed to this I apologize but that is just a way of life in my husband's family and I go with the flow.
By doing something good, I mean that we thought the meat would be free of preservatives and such but every time I eat any cut of meat from the pig I react with burning face and head.
Does anyone know what specifically I could be allergic to? I don't feel it's the pork itself but something in it. My husband is suspecting the "brine?". I didn't even know what that was till he mentioned it.
I think a lot of pork products are injected with "brine". My husband's uncle probably won't know the answer since the pig is shipped out to a butcher. I guess I could do some digging to get the answer by having his uncle call the butcher but was thinking with everyone here that has sensitivities maybe someone would know that answer as to what I could be reacting to.
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Catgirl
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I can't remember for sure, but I think Burrascano said no pork. I can't eat ham or bacon (has sugar in it).
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From Washington Post (2009) Very interesting article,and shows that some researchers are "connecting-the-dots"......
Joe
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tickled1
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posted
jklynd-I didn't open the link but I think I've seen that before...about the guy that became anyaphylactic to beef?
I don't react to all meats, just pork which is why I'm suspecting some sort of additive which I thought I'd be avoiding by getting our own but I guess I was wrong.
I've been googling and have found that some brine contains sulfites so maybe it's that. After looking at other things that contain sulfites it looks like a real possibility b/c I've reacted to some of those things too.
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Summer3
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I think it could be the sulphites. Perhaps only certain ones though?
I used to be really sensitive to sulphur dioxide so before I started getting glutathione IV's the doctors were really concerned since I guess there are sulphites in the mixture. I didn't react to those poorly though.
sammy
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posted
You really could be allergic to pork. That is actually one of the more common food allergies.
Some people just have mild reactions to it, runny nose, congestion, fluey feeling, headaches, stomach aches, ... etc. Your symptoms could even linger for a couple days after you've eaten the pork.
Also, pork products (like gelatin and fat based Polysorbate 20) are used as binders and fillers in many medications. Gross, I know but they can also help with absorption. So if you are having trouble tolerating a med, this could be why.
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tickled1
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There is like nothing left I can eat. It is very depressing to wander around the kitchen trying to figure out what to eat when I'm starving only to finally choose something and still react.
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Jane2904
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Daughter cannot eat pork. It makes her feel sick and very nauseous.
It came back positive on a food allergy test.
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Sammi
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I don't eat pork or beef, but I tested highly positive for both on allergy testing.
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lymeboy
Unregistered
posted
They put a bunch of stuff in Ham and bacon... Including Sodium Nitrite, which is not good for us. I had a bunch of ham over Easter and I felt miserable afterward.
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tickled1
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posted
Maybe I'm mixing up sulfites and nitrites but I don't think either one are good.
I don't come back allergic to pork or beef on allergy testing so that leads me to believe it's an additive.
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sparkle7
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Did they put anything on it to preserve it like nitrites? I have heard of other people who are allergic to pork. Also, be careful of parasites... Pork is known to have them, even if you know where it's raised.
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posted
Sorry you're suffering like this tickled1, I don't have any answers but kinda know what you're going through.
Before I knew I had Lyme but was very very sick seeing a specialist far away from home, we had some take-out Chinese food, and thinking it was the MSG or shrimp I was reacting to nothing turned up, ie: no allergies to either.
I had been stumped for years and avoided shrimp like the plague. It is an immune problem and honestly there are no easy answers until the immune system is fixed, the infections dealt with, that you will be able to tolerate pork. I am slowly being able to tolerate more things without a reaction, but I do know how frustrating it can be.
BTW-that article is awesome!
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tickled1
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Thanks trubee,
It seems I didn't start getting these burning head/face/neck type reactions to food until after I did a 30 day course of diflucan over a year ago.
I first noticed I reacted to vinegar, then many other things and it has continued and gotten worse ever since.
Maybe the diflucan killed off a lot of bugs and flooded my system with toxins that my liver hasn't been able to clear or damaged my liver itself.
For immediate allergies I come back allergic to wheat, oats, shellfish, peanuts. For delayed, milk, casein, wheat, eggs and some other stuff. Then of course I'm supposed to avoid corn and sugar for other reasons and I really don't know what or how to eat at this point. I'll be wandering around the kitchen desperate and just grab something due to low blood sugar and then react. It stinks.
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posted
Interesting about the diflucan-I know vinegar affects my tummy big time and I try to keep my body more alkaline, sounds like a poss yeast issue?
I wanted to add that seeing an RD (Registered Dietician) really helped me, and further nutritional testing too. Maybe the RD might have some alternative food suggestions though by now you must have researched stuff to death.
At this point we often know more than most professionals. Poor you, I know how frustrating it must be to be so hungry yet not be able to eat... wish I could do more to help you. Maybe others can chime to help?? Hang in there!
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tickled1
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posted
I've considered seeing a dietician. Unless she can actually give me a weekly menu to follow I don't know if it would be worth it. If she could do that I would go see one. If she just gives me a list of foods to avoid I already know that to some degree.
It is just so difficult for me to get anywhere. That's part of why I run out of food I can eat b/c I don't live near any markets that sell natural food. Also, between my other doctor's visits and how difficult it is to get to those on top of my other responsibilities I can barely manage. It will be another struggle to get to yet another appointment. If I was sure going to a dietician would help I'd go in a heartbeat.
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Catgirl
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Well, most animals (especially farm factory animals) are fed a diet of genetically modified food (corn and soy, wheat, etc). I don't know what your uncle fed the pig you ate though. Perhaps this may have something to do with your allergy?
I don't think pigs, cows and chickens were meant to eat corn and soy, especially the genetically modified versions.
Most people don't know it but, unless it says organic (farm animals), there's a high chance of getting genetically modified food. Write to your congressmen/women if you want to change this.
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tickled1
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posted
I react exactly the same way to vinegar so if I can figure out what's common between the two maybe I'll have the answer.
Also reacted the same way to Raisin Bran a couple times before I gave up gluten but I think it may be the malt in that.
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Jane2904
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posted
Tickled,
Vitacost carries, Quinoa flakes and Hemp Milk, Daughter has a very limited diet due to reactions, etc. She tolerate the flakes and milk. Also they have a brand of rice crackers( hol grain) that she nibbles on here or there.
Perhaps you might try these and you can order online.
Good luck
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sparkle7
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posted
re: Catgirl... I think alot of people may be developing these sensitivities to food due to the genetic modification of alot of stuff we normally ate/eat.
I think that may be a big factor. When I was a kid - I never heard of people being allergic to so many "regular" foods.
Having an illness probably put more of a strain on an already stressed immune system.
You can get alot of foods delivered from websites over the internet. Vitacost has pretty good prices on some things.
It makes life harder to have to do a special diet... even if you live in a place where there are health food stores. Most of the organic food are quite expensive. You don't really know if they are organic. I see steaks at Whole Foods for $27...
I had a friend who used to work at a health food store many years ago. he said they used to sell regular bananas as "non-gassed" ones. I'm sure they do it as a regular thing. How can you really know?
It's good to try for organic foods but it's not always convenient or available. Sometimes, they don't tase as good as the regular foods, too. It depends.
It's hard to be a purist...
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tickled1
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Hmmm...I don't know why it never occurred to me to buy this stuff online! Thanks for pointing that out as an option!
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Razzle
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posted
Vinegar and pork are both high in sulfites.
-------------------- -Razzle Lyme IgM IGeneX Pos. 18+++, 23-25+, 30++, 31+, 34++, 39 IND, 83-93 IND; IgG IGeneX Neg. 30+, 39 IND; Mayo/CDC Pos. IgM 23+, 39+; IgG Mayo/CDC Neg. band 41+; Bart. (clinical dx; Fry Labs neg. for all coinfections), sx >30 yrs. Posts: 4166 | From WA | Registered: Feb 2011
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tickled1
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So it must be the sulfites then!
Why would I become sensitive to sulfites all of a sudden after doing a month of diflucan?
I do well with glutathione though which is high in sulfur. I think I read though that sulfur and sulfites are very different.
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tickled1
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Says sulfite sensitivity may be due to molybdenum deficiency. Maybe this is related to KPU somehow since molybdenum is in CORE which I have but had to stop.
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That's really strange though.
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