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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Problems with Chicken/Meat Edge Layers (Heather ever heard of this?
