I'm not Brady, but some people believe that amines, which can form in
things like old meats, or red wine, for example, causes flushing in some
people. I've heard from a friend, though, that she no longer turned red
anymore after a long enough time off of carbs. So, perhaps, somehow,
the "sensitivity" to the amines lessens as you get healthier?

There are people who very carefully buy their meat from butchers, and
know exactly how old it is, (they try for 2 weeks from slaughter),
freeze the meat immediately till ready to use, cook it quickly and
gently directly from frozen, re-freeze the leftovers - all religiously-
to avoid amines.

(I don't do this, but I do sort of keep the thought in the back of my
mind about eating fresh.)

Renee


Mechelle wrote:
>
>
> Brady,
> Are there any identified chemical triggers that would be involved in
> the process of making packaged deli meats? Recently, I got on a kick
> of taking sandwiches for lunch. The meats I was eating were deli
> sliced chicken and smoked ham from the same company. On the fourth day
> I noticed my cheeks getting real hot and I assumed red. I was sitting
> at my desk without anyone to comment when I first noticed. I could
> feel the heat. This happened an hour or so after lunch. It happened
> again on Friday and then later that evening, about an hour after
> dinner. The evening flare up would lead me to believe that there was
> possibly something in common between those deli meats and what was
> served at a relative's home, although I'm not quite sure what except
> to think maybe it was something in the dressing on the
> broccoli-cauliflowe r salad.
> Since I stopped eating the meats, I've not had another flare up. I
> don't believe the bread is to blame as I had eaten it both before and
> since the flare up and have not had a reaction.
> Mechelle
>