Guest guest Posted April 27, 2003 Report Share Posted April 27, 2003 >. Has this happened to any of you with any food? Does anyone know why >this happens? Or what I can do about it? I do want to eat it again. I >even tried just a bit with a couple other recipes, and had the same >reaction. Help! Judy It happens to me all the time. I have a major problem with food aversions. I think usually it is your body telling you something ... I was aversive to " mushy " foods which I finally figured out was because most of those were wheat foods. I also go on binges of one food, and when my body gets enough of that nutrient, I don't want that food for awhile (sometimes they come back though). I think it is best to listen to your body -- you have a really great chemistry set built right into you, and it " knows " what you need! Heidi S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2003 Report Share Posted April 28, 2003 >So I have an allergy to mussels - which came on all of a sudden. I >don't know why this happened, but possibly the same reason you have a >sudden aversion to raw beef? I will avoid mussles in the future, >sounds like you should listen to your body and avoid raw beef, > >Jo This seems to be pretty common too ... if you are allergic to something, you get addicted to it, and seemingly it causes no problems. Then you stop eating it, and when you eat it again it makes you violently ill. I think it is " a sign " when you can't start eating something after giving it up ... like, I gave up lettuce for 5 weeks visiting Mexico, and when I came back, I craved lettuce, and ate tons of it, no problem. I gave up cheese for a few weeks, and now I can't stand the smell of it. It so happens I DID get an IgA test for casein, and I react to it, so I guess my body agrees with the test. Since my diet is " cleaner " , I've been getting migraines from mussels. Which is really a pain, because I love those little critters. Clams still seem ok though. Heidi S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2003 Report Share Posted April 28, 2003 - > Has anyone had a sudden aversion to a food they previously liked > well? Hi I used to love mussles - went through a phase of eating loads of them. Then moved area and they weren't so readily available. When I did have them again I was violently sick - to the point of bringing up blood - but it passed within abou 8 hours. I thought it was a touch of food poisoning. Then I had a seafood pasta dish with mussels and within 3 hours threw that up. I started suspecting an allergy to mussles, but last weekend gave mussels the benefit of the doubt and had some more. They tasted unpleasant, but I ate quite a few (I was hungry!) Spent a few hours with my head down the toilet bowl!! So I have an allergy to mussels - which came on all of a sudden. I don't know why this happened, but possibly the same reason you have a sudden aversion to raw beef? I will avoid mussles in the future, sounds like you should listen to your body and avoid raw beef, Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2003 Report Share Posted April 30, 2003 Becky, >Now I have to say that the raw liver tonic > does get hard to get down but that is to be expected! Do you think that's from the liver, or from all the tobasco sauce and strong-tasting stuff? Have you ever tried just eating raw liver? I'd never do it for pleasure, but I think recipes that try to mask tastes just make them worse. I've only had raw liver straight so far (and only about 4 or 5 bites ), but I had that experience with cooked liver: Sally's NT recipe has breading and everything designed to mask the taste, but a piece of lightly cooked liver is way easier to get down than overcooked liver strips that half their volume is a paste of white flour crap. Maybe there's something wrong with my liver. It doesn't really taste that bad. Maybe I really need something in it? Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2003 Report Share Posted May 1, 2003 Liver very lightly sauteed in bacon fat and sauteed onions is wonderful - still raw on the inside. Peace, Kris , gardening in harmony with nature in northwest Ohio > Becky, > > >Now I have to say that the raw liver tonic > > does get hard to get down but that is to be expected! > > Do you think that's from the liver, or from all the tobasco sauce and > strong-tasting stuff? Have you ever tried just eating raw liver? > I'd never do it for pleasure, but I think recipes that try to mask > tastes just make them worse. I've only had raw liver straight so far > (and only about 4 or 5 bites ), but I had that experience with > cooked liver: Sally's NT recipe has breading and everything designed > to mask the taste, but a piece of lightly cooked liver is way easier > to get down than overcooked liver strips that half their volume is a > paste of white flour crap. > > Maybe there's something wrong with my liver. It doesn't really taste > that bad. Maybe I really need something in it? > > Chris > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2003 Report Share Posted May 1, 2003 When I frist tried liver, I made pate with chicken liver and liked it! But beef liver cooked was too strong for me. I made it with sauteed onions and would eat mostly onion with a small bite of liver to get it down. But that particular liver was stronger than what i've had recently. Taste does seem to vary and some liver hasn't tasted strong at all, especially if it's very fresh. The smoothies really do help me get it down for now...the consistency of liver that is raw is not appealing for some reason. Becky > > Do you think that's from the liver, or from all the tobasco sauce and > > strong-tasting stuff? Have you ever tried just eating raw liver? > > I'd never do it for pleasure, but I think recipes that try to mask > > tastes just make them worse. I've only had raw liver straight so far > > (and only about 4 or 5 bites ), but I had that experience with > > cooked liver: Sally's NT recipe has breading and everything designed > > to mask the taste, but a piece of lightly cooked liver is way easier > > to get down than overcooked liver strips that half their volume is a > > paste of white flour crap. > > > > Maybe there's something wrong with my liver. It doesn't really taste > > that bad. Maybe I really need something in it? > > > > Chris > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2003 Report Share Posted May 2, 2003 >My guess is that although I liked the flavor of my raw meat appetizer a >LOT, I liked it so well I overdosed on it and my body didn't want any >more vinegar. You might try lime or lemon juice. There is one in our group who does not get along with vinegar much -- heck if I know why, but lemon and lime juice are ok, as is kefir juice. Personally I've gotten to not like vinegar as much either. Vinegar really isn't as " natural " as citrus juices or lacto-fermented juices -- it is darn hard to make good vinegar and takes a long time. Heidi S Quote Link to comment Share on other sites More sharing options...
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