Problems with Chicken/Meat Edge Layers (Heather ever heard of this?
#365276 - 06/26/11 09:41 PM
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OK, so I have noticed a very annoying trend that is causing me problems, and is VERY hard to avoid.
I eat Chicken Breast/Fish that is skinless, boneless.
I salted/pepper/parpika/parsely it, then put it in the oven at 350 to bake.
OR I put it on a pan, and sautee it but just with Pam (which has trivial amounts of fat).
It comes out, and it has a crust/skin/caramelization layer.
When I eat it, I feel bloated and have a reaction after.
BUT, when I get canned chicken or order steamed shrimp/fish, I get NO REACTION whatsoever.
Is there ANY identifiable reason as to why such would give me issues?
What I do not get/understand is why I am getting reactions from baked chicken, but not canned chicken, do you have clue why?
The same thing happens with fish.
I had grilled tuna on a grill and was fine, then I had tuna cooked on a pan with pam, it had the caramelized layer, and I felt awful after.
Why is this happening?
Have you Heather EVER heard of this, I mean we are talking 99% FF meat with not even smart balance added!
I can't really "steam" chicken or ground meat, I do not know how I am supposed to cope when it seems I cannot:
-Bake/Sautee food!!!
Would this lead you all to believe my IBS and stomach are so sensitive that dieting more is not going to solve it and I should look towards something like hypno?
I mean if my gut is this sensitive, how can dieting ever pay off?
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Nonenzymatic browning or browning of foods such as meat is similar to caramelization. It is not known to be a IBS trigger. It is likely one of those individual IBS mysteries. 
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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I thought this sensitivity for 'crust' on meat/chicken (even potatoes etc) is one of the most known triggers for a sensitive stomach.
Another diet I tried also suggests this (dr Truelove diet), it tells to cook all your meat/chicken (for a few weeks/months). Or perhaps on a very low fire in the pan, and cut the hard edges.. (but it tastes like crap!)
So I don't think it's a really abnormal or 'extreme' sensitivity you have(in IBS/functional GI disorder-way).
A lot of sensitivities are not (YET!) chemically/biologically understood I guess.
(The FODMAP trouble I find much more abnormal!!  )
Luckely I personally do not seem to have much trouble with it, but I am a bit cautious with it.
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PI-IBS-C/A nausea & very bad gastric pain
meds: lansoprazol+macrogol
started EFI +FODMAPs 1/2011. 'Relapse' for 8 months. Now partly back on track again with the diet..
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