Meat Allergy Symptoms: Red Meat Allergies, Poisoning Treatment

Meat Allergy Symptoms: Red Meat Allergies, Poisoning Treatment . Meat is considered to be a healthy food, it is rich in protein and iron.

Meat allergy is commonly associated due to protein content of meat; some people are also allergic due to the preservative used in meat, sodium nitrite, rather than the meat itself. Sodium nitrite is used in prepared red meats like salami, sausage, pastrami, corned beef, and hot dog.

Allergic reaction occurs when your immune system considers this protein and other substances in meat to be harmful to your body. It then releases a chemical known as histamines, to defend the body.

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In the process it causes the unwanted allergic symptoms.

• Studies show that eating red meat increases the risk of developing a host of chronic health conditions.
• A study that was conducted on post menopausal women, expressed that women who swapped red meat for vegetarian protein (pulses, legumes, and lentils), lowered the risk of developing cardiovascular disorders and reduced the percentage of mortality due to coronary artery disease by 30 %.
• Another study demonstrated, that individuals who ate huge quantities of red meat, meat products, and total protein, showed higher rates of inflammatory polyarthritis compared to those who consumed lesser amounts.
  
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• Several researches reveal that a high intake of red meat is associated with the development of colo-rectal cancer. Besides, methods of cooking meat, such as – grilling, smoking, broiling, pan frying, stimulate the formation of carcinogenic compounds (nitrosamines).
• Red meat (beef) is high in purines. Purines break down to form uric acid. Thus, people suffering from gout, or having a family history of hyperuricaemia should limit or avoid consuming red meat.
• Oxalates are also found in red meat, thus there is an increased chance of developing kidney and bladder calculi (stones).
• Red meat (beef) is also a good source of arginine. Arginine is an important amino acid which is necessary for the multiplication of viruses (especially herpes simplex). Therefore, people who show regular break outs of the herpes simplex infection should restrict their intake.

Red Meat Allergy Symptoms

Some of the red meat and beef allergy symptoms are:

• Pain in abdomen
• Diarrhea
• Vomiting
• Asthma
• Eczema
• Rash and itching
• Cough
• Urticaria
• Anaphylaxis reaction: some individuals are hypersensitive; they develop low blood pressure, breathing trouble, feeble pulse, perspiration, dizziness and cardiac problems. It is a life threatening condition.

If you suspect meat allergy or red meat allergy, you should talk to your doctor. He may advise you to do skin prick test and blood test to confirm the diagnosis for meat allergy.

Treatment For Meat Allergy

• If you have history of meat allergy, avoid eating meat and meat products.
• Your doctor may give you antihistamine if you have mild symptoms such as itching and skin rash.
• He may prescribe bronchodilators if there is asthma attack.
• Home remedy such as eucalyptus, bromelain and quercitin are also beneficial to treat the allergic symptoms of red meat.
• Treatment for meat poisoning and meat allergy will differ, as meat poisoning is usually caused after eating stale and uncooked meat. Though the symptoms may be almost same in both, meat poisoning can cause fever with more serious symptoms.
• There are chances of recurrence of meat allergy after eating meat if you have previous history, whereas meat poisoning once cured will not occur again, unless you eat stale meat again.

Cooking Tips to Lower the Risk of Colon Cancer:

• When you limit or cut down on red meat, make a balanced eating plan that will make up for the absence of the red meat, and not compromise on the vital nutrients that red meat provides.
• Replace red meat with other protein rich foods like – soy and soy products (tofu, soy milk, and soy curd), legumes, lentils, pulses, low fat dairy products, skimmed milk, and fish.
• Certain methods of cooking meat – smoking, barbecuing, grilling, and broiling, have undesirable effects. They generate the formation of compounds called nitrosamines, and heterocyclic amines (these are toxic forms of amino acids) and toxic lipid peroxidase, which are potent carcinogens, (cancer causing). They damage cell membranes as well as the DNA within cells, setting the stage for the onset of cancer.
• You can decrease the formation of these compounds by marinating the meat for a period of 1 hour before cooking.
• Steamed, boiled or poached meat is a healthier option.
• Avoid consuming well done, char-grilled, and fat laden meats, they are linked to cancers. Evidence shows that lowering the intake of well done meats greatly reduces the chances of developing cancer.
• Also, keep turning the meat over frequently, when cooking it.
• Lower temperature cooking is the best way to prevent the formation of lipid peroxidase and nitrosamines.
• Additionally, stay away from cured meats such as bacon and hot dog, the chemicals that are used to cure the meat are carcinogenic.

Remember!

• Restrict your daily intake of meat to 100 grams.
• Choose from the leanest meats, they are better options.
• The healthiest choice is to buy organic, grass fed meat.