Hi, Syl.  Thanks for the link to that article! Very interesting. Yes, I think the confusion here is that we're not just talking about the color of the meat or what part of the animal it came from. In this case, we're talking about the type of animal - mammals. According to the USDA, "red meat" is mammal meat, which tends to be higher in myoglobin than poultry, and pork is considered red meat because of its high myoglobin content, which makes it red before cooking.
I also agree that once you're stable, you can try experimenting/trying new foods into your diet. But I really wouldn't recommend that IBSers try eating anything on the trigger list, at least not until you have been stable for a while.
Edited by Maria!Maria! (12/07/06 09:32 AM)
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Re: Why meat is red
