I talked to someone the other day who can’t eat chicken, it gives them bad indigestion. If it’s JUST the meat, nothing else, they can handle it. But any broth, gravy or grease, and their gut is unhappy. But anything from a turkey is fine — meat, skin, gravy, they love it all. No problems.
I’ve never heard of that.
And then I saw a recipe for something-or-other with pears, and the writer of the recipe commented that they can’t eat raw pears, but any type of cooked pears are fine.
I’d never heard of that either.
I’ve found over time that some of my sensitivities are all over the place. I love black tea, but there is some type of black tea (haven’t tracked it down, it was in a blend I used to get, haven’t run into it since then) that would give me dull headaches. Kung Pao sauce in Asian restaurants is another gamble for me, some restaurant’s Kung Pao sauce will almost give me a migraine a couple hours after eating, but not other restaurants. And I can’t eat raw sweet cherries anymore, they make the inside of my mouth itch, but canned or dried sour cherries are fine.
The article “The Great Gluten-Free Scam” (Julian Llewellyn Smith, The Telegraph, Nov 7 2013) quotes one campaigner who thinks it is yeast and other additives that cause digestive problems for some of the people who claim gluten problems.
What Young certainly isn’t saying is that we should avoid all bread. He stresses that traditionally proven loaves – especially sourdough with its naturally occurring yeasts – appear to suit our digestive systems much better. “People tell us all the time I can’t eat factory bread, but when I go to France or Italy and shop at the little bakers, I have no problem.”
I think food sensitivities vary a lot more by person than is generally acknowledged. Like other things in life, it’s a matter of paying attention to the world around you and noticing patterns.