I've found that rated meat that has been slow-cooked for more than 5 hours always makes me very sick. It's not the histamine content, as I have no issue with fermented foods.
Any ideas?
Any ideas?
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The first idea that popped into my head if the same exact food & dish prepared/cooked another way doesn't bother you would be that the container you're slow cooking the dish in is made out of a material that is toxic to your body.I've found that rated meat that has been slow-cooked for more than 5 hours always makes me very sick. It's not the histamine content, as I have no issue with fermented foods.
Any ideas?
Cooking that long would dry-out and oxidize the meat to a significant degree, even if the meat is cooked in a liquid matrix. That would increase its immunogenicity and insulinogenicity, in addition to problems with lipid peroxidation. I would consider that meat as a waste product. Meat should be juicy. Read Ray’s article on meat.
I don’t think the preference is a result of the state of his gut. It could be mainly due to psychological/cultural conditioning.the preference is a result of the state of his gut
The first idea that popped into my head if the same exact food & dish prepared/cooked another way doesn't bother you would be that the container you're slow cooking the dish in is made out of a material that is toxic to your body.
Everything that I've read indicates most of us should only cooking using high quality stainless steel pots, pans and skillets. Stainless steel with very high aluminum and nickel content are toxic and should be avoided.
You can determine if their aluminum and nickel content are high using a magnet. The inside bottom & sides, where your food will be touching are where you want to ensure they're magnetic. If a magnetic doesnt stick to the inside bottom and sides, then they're no good.
Just a thought. Your issue may be something else.
It could be a huge amount of histamine much larger than in small amounts of the fermented food you are used to eat or other amines, or as said above toxin leaching from the cooking pot. What are the symptoms?
Excessive glycation?
Will look into it, thanksCooking that long would dry-out and oxidize the meat to a significant degree, even if the meat is cooked in a liquid matrix. That would increase its immunogenicity and insulinogenicity, in addition to problems with lipid peroxidation. I would consider that meat as a waste product. Meat should be juicy. Read Ray’s article on meat.
I eat a lot of cheese without issue. I wonder what the relative amounts of MSG areI also feel terrible eating anything slow cooked. I traded in my crock pot for an Instapot.
"You might find this interesting and useful. Glutamate salts are made FROM glutamic acid. All meats, poultry, fish, eggs, dairy products, and kombu are excellent sources of glutamic acid. Now, place any source of glutamic acid in a slow cooker. Add salt (sodium chloride). It doesn’t take long before the process will break down the proteins into amino acids (one of which is glutamic acid). Combine the glutamic acid with sodium and you can generate sodium glutamate, much of which is the single sodium salt: MONOSODIUM GLUTAMATE. People who are sensitive to MSG might want to steer clear of meats that have been slow cooked; pot roast, stew, and so on. Yes, it isn’t easy."