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How can someone be allergic to meat? (article)
I ran across this posting today on Chowhound.com, which I frequent for food ideas and to find out the truly trendy restaurants in LA to avoid. :) One of the editors, Michele Foley, queried "How can someone be allergic to meat?" because it certainly sounds weird since meat allergy is not as common as the top eight allergies in the US. Here's the article.
http://www.chow.com/stories/11307
What I found interesting was that the Jaffe Food Allergy Institute at the Mount Sinai School of Medicine OR the Food Allergy Research and Resource Program at the University of Nebraska–Lincoln supports that those allergic to beef can eat it IF IT'S COOKED THOROUGHLY. Hm. It was my understanding that an offending food allergen is ALWAYS a protein, and remains there, whether the food is cooked or not. Does this rule only apply to beef? Has anyone experienced this themselves? Chicken is the only meat I'm allergic to, and the few times I've tasted post-Discovery it it has always been very thoroughly cooked, and, yes I had a reaction.
Anyone have an experience to share? I'm dying of curiosity.
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