>Subject: Allergies and Intolerances Re: cholesterol and paleo
>
>Evelyn McWilliams wrote:
>
>> Is there a test for antibodies against meat protein?
>> What is it called?

>For meats and meat fats as you have reported -  one shouldn't feel so
>sure with it. They contain their own food proteins which can cause
>intolerances and allergies easily.
>
>regards

Amadeus
I belong to another group where one of the girls has an intolerance to certain
amines in meat. She posted a few links. This might not be the case for you,
but thought it worth posting.

http://cis.nci.nih.gov/fact/3_25.htm
Research has shown that cooking certain meats at high temperatures creates
chemicals that are not present in uncooked meats. A few of these chemicals may
increase cancer risk. For example, heterocyclic amines (HCAs) are the
carcinogenic chemicals formed from the cooking of muscle meats such as beef,
pork, fowl, and fish. HCAs form when amino acids (the building blocks of
proteins) and creatine (a chemical found in muscles) react at high cooking
temperatures. Researchers have identified 17 different HCAs resulting from the
cooking of muscle meats that may pose human cancer risk.


http://tigmor.com/food/library/articles/amines.htm
These 'biogenic' amines include amongst their number histamine,
phenylethylamine, serotonin and tyramine. Some people, however, seem to have a
more general sensitivity to amines. Diets low in food chemicals usually
include amines in this more general way.

Cooking certain foods, in particular meats, at high temperatures produces a
further set of amines. One group of these is heterocyclic amines (HCAs). More
than 17 different types of HCAs have been found in meat cooked at high
temperatures. Stewing, barbecuing and frying appear to produce the most HCAs.
Gravies made from meat juices, therefore, also have a high amine content.
Apparently, cooking in a microwave does not produce HCAs to anywhere near the
same extent.

A sensitivity to these amines can often be misinterpreted as an intolerance
specific to one type of food. For example, if toast doesn't agree with you it
is easy to think that wheat is the problem; if a grilled steak upsets you then
you might think you have a problem with beef when in fact the problem could be
amines.

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