snacks
Member
I cured mine 90% by eliminating “dry“ meats. I discovered I had a delayed reaction to any poultry (other than extremely moist, velveted chicken from crappy Chinese joints) or overcooked beef, etc. The drier and tougher the meat the worst the reaction would be in a few days.
The other 10% went away after I started taking baking soda baths once a week. 1 or 2 cups in hot water, soak for 45 minutes. If I ever mess up and eat a dry meat, this will heal the flare up like nothing else.
I made this textural association after I got into the habit of bathing my steaks in butter. Went down easier and stopped causing problems once it was down. I think the body is exceptionally sensitive to the texture/dryness of meat and since noticing this I've trained myself to dislike things like a dry char on steak or any kind of jerky (except the wettish taiwanese kind)
When I solved this issue I knew nothing about bio and assumed the reason had to do with the body pulling water from the skin to do something (?) with the dry meat but I really doubt this idea of mine would stand up to much scrutiny