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Trying Meat Again

katebuggie28

By katebuggie28
in Food Intolerance & Leaky Gut

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katebuggie28 Apprentice
katebuggie28
Posted

I have been gluten free since 05/17/08. Meat made me really sick at first (the big D and pain), so I stuck to turkey, fish and chicken. I am craving beef, but I am afraid to try it. Even a little piece might make me sick. Has anyone else had this problem, and if so, how long did you wait to try it again? How long did it take before your body could tolerate it, if ever?

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ShayFL Enthusiast
ShayFL
Posted

I didnt eat beef for 7 years. Like you meat killed my stomach and gave me D. Then a Chinese doctor told me I needed to eat red meat after looking at my tongue. I went straight away to the store and bought a steak, ate it that night and felt GREAT! I've been eating it ever since. :)

Juliebove Rising Star
Juliebove
Posted

I have gastroparesis and not celiac, but I too could not eat beef. Unless it was ground beef. That didn't cause a problem so long as I chewed it well.

I tried eating Horme Roast Beef Au Jus and I would throw it up every time. But I let some time go by. I haven't thrown up in a very long time. Tried it again. Just a few bites, finely minced. And it stayed down.

AliB Enthusiast
AliB
Posted

I find meat difficult too, especially beef and pork. I am ok with turkey, chicken and fish, but the heavier meats just sit in my stomach going nowhere.

Many of us suffer with low stomach acid. I have started taking Betaine HCI with pepsin with each meal and it is helping.

When my digestion first collapsed and I went gluten-free, I could hardly cope with many foods at all, and meat was definitely a no-no, but now, having been on the SCD for the last 6 months, my digestion is definitely better. I am still working on it, but I can now eat a lot more foods than I could back then.

Food combining can help if you have difficulty, too. Not eating carbs and protein at the same meal prevents the problem of carbs sitting fermenting whilst they wait their turn at digestion. Apparently protein is pre-digested in the stomach and carbs in the duodenum. As the protein needs acid for digestion and the carbs alkaline, the carbs have to wait until the protein has finished breakdown until they are emptied into the duodenum and can be processed. So eating carbs at one meal and protein at another makes it easier on the digestion.

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      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
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