Before March I was a happy omnivore. Suddenly I started feeling very unwell after meals: bloating, severe dull stomach pains that lasted for hours, most often with vomiting and diarrhea. The ultrasound of my upper abdomen showed nothing unusual with any organs. Doctor diagnosed me with ulcer or gastris and I've been given 3 courses of different proton pump inhibitors, along with a typical diet free of hot ans spicy (my favourite!) foods, acids, alcohol, caffeine. None of these helped. Antacids also don't. I had a test for Helicobacer which came out negative.
I started dietary elimination and finally found out that any form of red meat triggers my episodes (birds and fish are fine, so is dairy). I gave up red meat for 6 months and had no trouble. But I have heavy periods which leave me iron defficient, and not being able to consume the best source of this element is a shame. I told the doctor about my finding, but she didn't take me seriously and I was given more PPI medication and was told to take it for months at least. I searched internet as well as medical literature (medline) for some information, but couldn't find anything useful. I know it's not a food allergy because I have no skin reaction and the severity of symptoms is proportional to the dose of red meat: after a thin slice of beef I have pain for only 3 hours, while when I ate a whole steak I spend the entire night on a loo with severe diarrhea and vomiting, burping out gas and unable to even assume other than upright position. It must be indigestion at the stomach level.
Considering sudden onset of my symptoms and no other accompanying health problems, I wonder if there are any other possible chronic infections that can cause inability to digest specifically red meat. What are the biochemical characteristics of mammalian flesh that differ it from other animal products?
Or is it possible that some new preservative is being added to all beef, pork, lamb, venison and kangaroo meats?
Yesterday I tried a slice of salami (oh, I miss it!) and got the pain again, so it's not gone after months of abstinence
Please help anyone who encountered similar problems or has heard of possible causes or cures (other than avoidance) for red meat intollerance. Thanks!