And yes...I know... BIG TRIGGER ...and don't worry, I'm not eating it.
I just had a question about why.
Is it for the fat content, or some other reason? For instance, very very lean deli ham or canadian bacon actually can have less fat than white meat chicken. Or you can even buy very very lean ground beef.
Now, I absolutely trust Heather in her ultimate wisdom, but I was just hoping someone could explain to me why red meat is a trigger.
For instance, it really helped me to know that there was an enzyme issue with coffee, besides that caffine. Since I read that I have no more desire to say "well, surely this won't hurt me...". It just helps me to understand things. And I understand the fat reaction also, but it seems that some red meats can be so lean that there must be another reason...
Can anyone shed some light?
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~~~Pain is inevitable. Suffering is optional.~~~
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Question about Red Meat
