Over the past five years, I've noticed an increase in the number of patients whom I have found to be highly sensitive to beef. When I first started practice, I never saw this. Now, there appears to be a reason for this increase, at least among the population in the southeastern and middle Atlantic states...ticks. Specifically, the "Lone Star Tick." It makes sense as this pest, once confined to the southwest, is now spreading out its territory.
Some people have become so sensitized as to simply touching red meat (including lamb, pork and venison) becomes life-threatening. A carbohydrate found in red meat known as alpha-gal, is seen as a foreign invader to those who are sensitive and the body responds with an antigen-antibody reaction...full-blown allergic symptoms.
However, many don't respond so violently, but show such symptoms as: hives; swollen lips, eyes, tongue and throat; respiratory issues;
vomiting; diarrhea; increased heart rate and low blood pressure. And, to complicate things further, symptoms typically don't appear until hours after eating red meat, unlike other anaphylatic reactions which are virtually immediate.
My suggestion is if you are experiencing any of the above-mentioned symptoms hours or even a day after eating red meat, you cut out eating it for one week. Then, try red meat, again. If you develop symptoms, the meat is the culprit.
Dr. Esther
fixdhealthcare.com
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