Yikes. What exactly is your meat threshold? If just that little bit of residue made you that sick, then finding food is going to be "fun" for you. How long have you been that sensitive?
Not to be nosy, mind you. I'm just curious because I've cut down significantly on my meat intake and want to know what might come next.
My threshold for red meat is apparently really, really low, probably because I haven't come within a yard of it in nine years. White meat is iffier-- sometimes I find out that the miso broth actually had some pork or chicken stock tossed in, and I still come away more or less unscathed; other times, it redecorates my intestines. I think you have to cut certain meats entirely out of your diet for at least a few years before you become rather unable to digest them, so you've got nothing to worry about if you're doing sort of a "flexitarian" thing
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Not to be nosy, mind you. I'm just curious because I've cut down significantly on my meat intake and want to know what might come next.
Also: feel better soon!
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