Since a year or so i feel pain in my joints and muscles approx. an hour after consuming meat, but also fish - even salmon. I also notice a sharp increase in systemic inflammation.
I'm allergic (IgE) and intolerant to most foods, my IBD (crohn's, now in "remission") doesn't help either.
Only meat and fish has tested IgE-negative.
So, what might be causing the pain and systemic inflammation?
I made a list of what the cause might be, if anyone has some insights then please let me know.
- Purines. Fix: Eating a low purine diet.
- High methionine / low glycine ratio. I eat mostly lean meats high in methionine, but i do notice the pain and inflammation is less when the meat is fatty or contains some ligaments rich in glycine.
I read that high methionine / low glycine may increase homocysteine, which results in an inflammatory response. Fix: Add glycine-rich foods, support methylation w. folate and B12, probably also with cofactors B6 and riboflavin.
- Type 4 allergy response (t-helper cells/lymphocytes). I do not know much about this and i'm unsure if this is the case as the pain and inflammation start within an hour after eating meat.
- High omega 6 / arachidonic acid. However, salmon contains low AA and higher amounts of EPA/DHA but it still causes pain and inflammation.
- Liver / bile ducts or pancreas problem. Might the liver not be processing the proteins correctly? Or perhaps the pancreas is not churning out proteases at the correct moment? The thing is that digestive enzymes like creon cause the EXACT same pain and inflammation.
- "toughness" of the meat physically irritating the gut lining. causing a systemic response to the local injury? Maybe too far fetched.
The whole situation has me puzzled and frustrated because meats were my only safe foods for a long time.
Any comment is appreciated!
I'm allergic (IgE) and intolerant to most foods, my IBD (crohn's, now in "remission") doesn't help either.
Only meat and fish has tested IgE-negative.
So, what might be causing the pain and systemic inflammation?
I made a list of what the cause might be, if anyone has some insights then please let me know.
- Purines. Fix: Eating a low purine diet.
- High methionine / low glycine ratio. I eat mostly lean meats high in methionine, but i do notice the pain and inflammation is less when the meat is fatty or contains some ligaments rich in glycine.
I read that high methionine / low glycine may increase homocysteine, which results in an inflammatory response. Fix: Add glycine-rich foods, support methylation w. folate and B12, probably also with cofactors B6 and riboflavin.
- Type 4 allergy response (t-helper cells/lymphocytes). I do not know much about this and i'm unsure if this is the case as the pain and inflammation start within an hour after eating meat.
- High omega 6 / arachidonic acid. However, salmon contains low AA and higher amounts of EPA/DHA but it still causes pain and inflammation.
- Liver / bile ducts or pancreas problem. Might the liver not be processing the proteins correctly? Or perhaps the pancreas is not churning out proteases at the correct moment? The thing is that digestive enzymes like creon cause the EXACT same pain and inflammation.
- "toughness" of the meat physically irritating the gut lining. causing a systemic response to the local injury? Maybe too far fetched.
The whole situation has me puzzled and frustrated because meats were my only safe foods for a long time.
Any comment is appreciated!