I have an awful feeling that beef may be giving me headaches  

This possibility has been slowly dawning on me over the last month. This week I am becoming more convinced that there may be a connection as I ate beef on Monday, woke up on Tuesday with a headache, ate it again on Wednesday and woke up on Thursday with another headache.

I plan to test this out by cutting out beef for a few weeks, then having a beef meal, but in the meantime, I'm curious to know...are there are any other Os out there who experience negative reactions to beef?

Thanks  

try switching to organic, grass fed, free range beef instead......
the difference will be amazing!

I only eat organic free range beef...This is actually as a matter of principle as much as for health reasons...

Not sure whether it is grass fed or not. I can only find "predominantly" grass fed, and that's not in the organic range  

On further reflection, the last two beef meals I had were minced beef (ground beef) and I don't actually like the smell of minced beef, which makes me wonder whether the problem is not beef per se, but minced beef in particular. Any thoughts, anyone?

try other cuts of beef, then and compare.

if the headaches are recent, as you say, check other food you had the beef with, or spices, etc.....there might be your clue.

Do you eat lots of green veggies to balance out the beef?  Do you drink wine?  Check the grass-fed beef to see if it is hormone free/antibiotic free.  Some farms cannot afford to be certified organic.

Is lamb available in your area?

I have heard of a btd person, an O, who was allergic to beef....maybe she'll post to this...but try the experiment.

Yes, I've heard of a btd type O who couldn't tolerate beef, but for the life of me can't remember who!

Lola, I will check other cuts of beef and explore the possibility that it's something else I have with the beef that's causing the problem.

Vicki, I could possibly eat more greens with the beef, but I've already cut out red wine as a suspect trigger for my headaches, so its not that. And yes, I do eat lamb, which I love. In fact, I think I like lamb better than beef. Had a fab lamb, onion and sweet potato casserole last night with steamed kale. Absolutely delicious! And all beneficial too! Mmmm! No headache this morning either.

Not with beef... but I do have a reaction to lamb fat and cannot tolerate anything with ground lamb in the recipe. Other types/cuts of lamb... roasted, broiled, grilled... are just fine as long as the fat drains away from the meat.

That's interesting. I wonder if the fat in minced beef is the culprit. What reaction do you get to minced lamb, Kristin, if you don't mind me asking?

I feel quite queasy and nauseous after eating minced lamb. Once I made gravy from the fat drippings of a roasted leg of lamb and felt quite ill for several hours afterwards. None of the others who ate the lamb gravy had any reaction at all.


btw... nice to see you again Rochelle  

It's really worth a try to eat some cuts of beef that you can actually look at and remove visible fat.  It may be the culprit.
I spend quite a bit of time trimming the lamb that I buy.  I love it, and it loves me too but the fat doesn't digest well, leaving me with a weight in my stomach, and a queasy feeling.  So with trimming of both beef and lamb, digestion is happy.

I think it's Cassandra who is allergic to beef.

I agree with Victoria that it could be the fat, so do try lean cuts and trim off the fat, you can even cook it in a crock pot and skim the fat off the top once it's cool to make sure.

I used to have trouble digesting fats, after having mono, and it would give me a headache.  You could be fine with olive oil but better without saturated fat from meat for a while.

I have trouble with lamb fat, so I trim as much as possible from all cuts unless it's going to compromise the dish. Lean ground lamb and beef don't bother me too much, but anything below 90/10 meat-to-fat and I start getting queasy and feel a bit headachey and sore the next day. Same with fattier cuts of roasts or steak. So you're not alone Rochelle

You might try getting an attachment for your mixer that lets you grind your own hamburger from lean cuts. You could also ask your butcher to grind some for you fresh and see if that makes a difference.

If that isn't possible, you might give ground bison or buffalo a try if it's available in your area. It's pricier but well worth the extra money. I try to buy either one whenever my budget permits.

Quoted from Melissa_J

I think it's Cassandra who is allergic to beef..

Yep, it is Cassandra. This is a very interesting thread. Never thought about the fat itself causing headaches, upset stomach and the like. Will have to keep an eye on that and this thread  

Some butchers sell extra lean ground beef.  That's worth a try also.

If it is the fat that is causing the trouble, then maybe you have a problem with gallstones and a congested liver, which are preventing proper bile flow for fat digestion.

I had the problem with gallstones fro a long time and took betaineHCL, etc. whenenver I ate it, but now I have no trouble. At a certain point I had a pain and I believe I passed  the stone or stones...no more trouble.

you might want to follow these protocols:
http://www.dadamo.com/protocols/19.html

http://www.dadamo.com/protocols/14.html

I agree, interesting thread!
Pre-BTD I used to get quite queasy crampy etc. from chicken fat, and had to pretty much give up - except for tiny nibbles - chicken wings & legs. Since BTD and a few bottles of phyllanthus, my gall bladder problems seem to have gone down 80-90%, the jaundiced tinge has left my complexion, and I can eat all that stuff again (knock on wood).
I wonder if the fat in lamb is why I usually don't like it. Only like lamb chops.

Hmmmm, Food 4 Thought , one of the Beneficials for all blood types!!!

Beef is one of the most allergenic foods out there!  Just because D'Adamo says that a food is a beneficial for a certain Blood Group, that doens't mean that you can't still be allergic to that food.  I'd go with what your body is telling you rather than just following D'Adamo's books as though they were Gospel

Dr. D wouldn't tell us to eat stuff we know we are allergic to.  He's clear enough on that.

That's great.

The fat is where alot of the toxins of the animal is stored, that is why more people will have a hard time with the fat.  Also the fat stays in the system longer and so the body cannot process it as quickly as the other parts of the body

Quoted from osuzanna

Since BTD and a few bottles of phyllanthus, my gall bladder problems seem to have gone down 80-90%, the jaundiced tinge has left my complexion, and I can eat all that stuff again (knock on wood).

Is the Phyllanthus you took the same as Chanca Piedra or Stonebreaker?  I like that herb a lot, and find it to be a great asset to a healthy liver/gallbladder!

Wow! What interesting responses! It had never occurred to me before that the fat may be a problem, minced beef is pretty fatty, some I've seen in the supermarket is 18% fat!!!  

There are two types of organic mince in the supermarket I shop in, organic beef and organic lean beef. The second is, obviously, less fatty, and although I always go for the lean beef if I can, it is not always available and I buy the fattier mince. I wonder if that makes a difference re. headaches? I'll have to make sure I get the leaner of the two. The good news is I had some minced beef last night and don't have a headache today. Don't know how much fat was in it as my hubby cooked it and he can't remember.

I like the idea of grinding my own mince, but its another "thing to do" in my already busy life. But, I'm sure you'd say it was worth it!