On Sun, 29 Jan 2006 23:55:32 GMT, David Hare-Scott wrote:
Quoted message said:
Quoted message said:
What substances are used in making bacon and are any known to produce such symptoms?
Could this be your version of the headache-less migraine from the nitrates? I get the nausea, the aura, etc. and about 80% of the time no headache. Sometimes I get the sick feeling, no aura, then the HA. If I don't have the aura or the HA, I don't feel confident enough to ascribe a bad feeling to migraine, but it is possible. (I remember the first time I had the aura. I was shopping, and in med school, and I calmly thought "I'm either about to have a catastrophic intracranial event or my first migraine", and went on checking out at the hardware store. Got out to the car and WHAM: migraine. P.s the aura looks like a ring of teeny black and white triangles all dancing together. It slowly expands outward.)
I have a problem with bacon. Sometimes when I eat it (two rashers will do the trick) I feel unwell soon afterwards. I feel slightly nauseas, giddy and I can feel my pulse in my chest and head, this lasts for several hours. I am not a sickly person or generally subject to allergies or reactions to food. I thought that it could be:
1) the salt 2) the fat 3) preservative 4) flavour agent in the making of the bacon
I have tested the first two items and although I generally have a low salt, low fat diet there are times when indulge in either or both and I do not get the symptoms.
So the question is:
What substances are used in making bacon and are any known to produce such symptoms?
What substances are used in making bacon and are any known to produce such symptoms?
Not a good assumption. It could be the meat itself, not just the additives.
In any case you'd be much better off asking a doctor instead of a usenet group. Prepare for a lot of random guesswork, innuendo, non sequitur stories about family pets, etc.
-- Reg email: RegForte (at) (that free MS email service) (dot) com
"David Hare-Scott" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I have a problem with bacon. Sometimes when I eat it (two rashers will do the trick) I feel unwell soon afterwards. I feel slightly nauseas, giddy and I can feel my pulse in my chest and head, this lasts for several hours. I am not a sickly person or generally subject to allergies or reactions to food. I thought that it could be:
1) the salt 2) the fat 3) preservative 4) flavour agent in the making of the bacon
I have tested the first two items and although I generally have a low salt, low fat diet there are times when indulge in either or both and I do not get the symptoms.
So the question is:
What substances are used in making bacon and are any known to produce such symptoms?
David
Nitrates? - pulse Fat - nausea & gall bladder? Salt - high blood pressure? Sugar or maple in the curing? - disoriented?
Try a nitrate free, low salt, less sweetening bacon if you can find it and see what this does for you? If you think it could be the fat, try eating some vinegar-y type juice (pomegranate or cherry or cranberry) to cut the fat and some dry toast when you eat it. Dr. Dee
What substances are used in making bacon and are any known to produce such symptoms?
You could test the possibility that it's the nitrate or nitrites by trying some bacon lacking those additives. I don't know what's available where you live, but around here I can get nitrate/nitrite-free bacon at expensive grocery stores that cater to the "natural foods" crown, such as Whole Foods.
You could test the possibility that it is salt by soaking the bacon in water for several hours or overnight (with a couple water changes) before cooking, but that will also leach out the nitrate/nitrite and probably a lot of flavor.
I have a problem with bacon. Sometimes when I eat it (two rashers will do the trick) I feel unwell soon afterwards. I feel slightly nauseas, giddy and I can feel my pulse in my chest and head, this lasts for several hours. I am not a sickly person or generally subject to allergies or reactions to food. I thought that it could be:
1) the salt 2) the fat 3) preservative 4) flavour agent in the making of the bacon
I have tested the first two items and although I generally have a low salt, low fat diet there are times when indulge in either or both and I do not get the symptoms.
So the question is:
What substances are used in making bacon and are any known to produce such symptoms?
David
go for a walk, and relax, that might do the trick. best wishes.
I have a problem with bacon. Sometimes when I eat it (two rashers will do the trick) I feel unwell soon afterwards. I feel slightly nauseas, giddy and I can feel my pulse in my chest and head, this lasts for several hours. I am not a sickly person or generally subject to allergies or reactions to food. I thought that it could be:
1) the salt 2) the fat 3) preservative 4) flavour agent in the making of the bacon
I have tested the first two items and although I generally have a low salt, low fat diet there are times when indulge in either or both and I do not get the symptoms.
So the question is:
What substances are used in making bacon and are any known to produce such symptoms?
I don't know, but I can tell you it's one of the "stay away" foods for gout, so leave it alone if it's talking back to you. --
What substances are used in making bacon and are any known to produce such symptoms?
Not a good assumption. It could be the meat itself, not just the additives.
Exactly what I was thinking... he already said he hasn't had that treaction from other cured meats. But someone who considers just two rashers of bacon sufficient in all likelihood keeps an opened package of bacon in the fridge a looooong, loooooong time.
Quoted message said:
In any case you'd be much better off asking a doctor instead of a usenet group. Prepare for a lot of random guesswork, innuendo, non sequitur stories about family pets, etc.
I doubt a doctor will be of much help unless he goes to the ER during an episode.
I'm pretty certain it's spoiled bacon. Once that package is opened it's got to be consumed within a week to ten days... and don't handle it with unwashed hands. People somehow think that cured means preserved, and that preserved means immune from spoilage. NOT!
"Sheldon" <[email hidden]> wrote in news:[email hidden]:
But someone who considers just two rashers of bacon
Quoted message said:
sufficient in all likelihood keeps an opened package of bacon in the fridge a looooong, loooooong time.
Not necessarily. You can open the package, take out 2 rashers and freeze the rest. Or, at most delis, supermarket deli counters, and butchers here bacon is sold by weight. You can buy 2 rashers at a time if you want.
"Sheldon" <[email hidden]> wrote in news:[email hidden]:
But someone who considers just two rashers of bacon
Quoted message said:
sufficient in all likelihood keeps an opened package of bacon in the fridge a looooong, loooooong time.
Not necessarily. You can open the package, take out 2 rashers and freeze the rest. Or, at most delis, supermarket deli counters, and butchers here bacon is sold by weight. You can buy 2 rashers at a time if you want.
"sf" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
What substances are used in making bacon and are any known to produce
such
Quoted message said:
Quoted message said:
symptoms?
I don't know, but I can tell you it's one of the "stay away" foods for gout, so leave it alone if it's talking back to you. --
I know that's the simple answer but the effect is so irregular so I suspect there is something in some bacon but not all bacon. I am going to check out the nitrate/nitrite aspect and see what comes up.
"Rhonda Anderson" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Sheldon" <[email hidden]> wrote in news:[email hidden]:
But someone who considers just two rashers of bacon
Quoted message said:
sufficient in all likelihood keeps an opened package of bacon in the fridge a looooong, loooooong time.
Not necessarily. You can open the package, take out 2 rashers and freeze the rest. Or, at most delis, supermarket deli counters, and butchers here bacon is sold by weight. You can buy 2 rashers at a time if you want.
--
Quite so. Maybe I could get some excercise by jumping to conclusions too? However you have to do it in public for it to count, so I will pass.
I have a problem with bacon. Sometimes when I eat it (two rashers will do the trick) I feel unwell soon afterwards. I feel slightly nauseas, giddy and I can feel my pulse in my chest and head, this lasts for several hours. I am not a sickly person or generally subject to allergies or reactions to food. I thought that it could be:
1) the salt 2) the fat 3) preservative 4) flavour agent in the making of the bacon
I have tested the first two items and although I generally have a low salt, low fat diet there are times when indulge in either or both and I do not get the symptoms.
So the question is:
What substances are used in making bacon and are any known to produce such symptoms?
Look on the ingredients list on the package.
Does this effect happen with different brands of bacon or only one particular brand?
I have a problem with bacon. Sometimes when I eat it (two rashers will do the trick) I feel unwell soon afterwards. I feel slightly nauseas, giddy and I can feel my pulse in my chest and head, this lasts for several hours. I am not a sickly person or generally subject to allergies or reactions to food. I thought that it could be:
(snip)
Quoted message said:
So the question is:
What substances are used in making bacon and are any known to produce such symptoms?
Do you react to other lunchmeats? ie. ham and salami etc. Bacon is chock full of nitrates, but so is lunchmeat... I can't eat very much of it at a time or I get palpitations and feel like my heart's racing. I get the same reaction from MSG...
Bacon isn't exactly what I'd call a 'healthful' food, so it really won't hurt you if you cut it out of your diet altogether. You just won't be able to have a nice carbonara!
Oh, and almost all American bacon is so incredibly salty that I either can't eat it at all, or have had enough after a rasher or two. The 'reduced sodium' bacon is almost as bad as the regular kind, but we found a place that makes their own bacon and it's much less salty so we usually get that.
