Irritable Bowel Syndrome Message Boards | LOL Why Does Baked Fish/Chicken Upset Me (UPDATE LAST POST HEATHER)

I had a bad reaction to dinner last week.

Here was my dinner:

6-8 oz of Haddock (low fat fish) which was simply baked.
I put some bread crumbs on it (they were IBS safe ingredients), salt, pepper.
I sprayed the dish with pam, and baked it for 30 minutes, then broiled it for 15 minutes.

After eating, I felt bloated, distended, with trapped gas. Obviously this was a reaction to the fish.
I do not understand why this happened as this was a low fat meal cooked EFI safely.

It's frustrating to me because I really feel limited in what I can eat, and experiences like this only add.
I have been upset and wishing to relax of late more, but when I have to nights like this with a seemingly safe dish
Hence clearly while I would love for hypno to help, I'm baffled that a can of salmon or tuna would have been fine but baked haddock or cod causes such unpleasantness.
Is there any explanation as to why this is the case?

If it were 'mental' as hypno suggests, than why is it canned salmon or tuna doesn't cause this reaction?
If it's the diet, well in the past we could isolate things like 'fat' or 'high fiber', I can't see anything here chemically or nutritionally to explain it.

Question is, can you? If not, then why is it that I felt so bad and really, what can I do?
How would something like hypnosis help? Are you suggesting perhaps subconsciously my body has it where eating this dish is bad and automatically needlessly overreacts?

I'm just trying to figure out what went so wrong with tonight's dish as opposed to canned tune or salmon; this way I can avoid it in the future.

Let me say too, when I bake chicken, I have to cut off the top layer.
Not the skin, but the carmalized top layer. See I bake boneless chicken breasts, but even that can give me problems unless I "scalp" it.

This stuff drives me nuts! I cannot figure out why I get a reaction since if it's skinless, the top layer has no fat and is simply carmalization.

Is there any explanation as to why this bothers me OR are you folks this way, where you get problems from food which really should be 100% safe?

Edited by hudlander (10/16/11 09:08 PM)

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