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Idle Question
May. 29th, 2014 10:54 pmJust recently (after reading messages on the SCA-Cook's list, that is) I've wondered again why I can not tolerate eating mutton or veal - and also if anyone else I know has the same problem. ( Quick gory details for those who may have the same problem )
So I am curious about how common such a thing is, and what would cause it in the first place. I can eat beef, but not veal. I can eat the other 'white meat' such as pork. And any other sort of mammalian meats; beaver, bear, deer, bunny... As far as I know, I have never had any childhood trauma associated with either veal or mutton, as I don't believe I ever tried them until I was an adult. And it doesn't seem to be a case of taste-identification, as I've managed to eat a nice kebab or something that was absolutely delicious only to have the reaction immediately afterwards and then learn that I'd been served one or the other of the two meat types.
It makes me curious. And slightly amused, as I was born with anemia (which I've passed on to my sons) so I find it silly and yet so 'go-figure likely' that of all the meats, the one that my body rejects are the two lowest in iron. (Not that a good serving of broccoli wouldn't be better in the first place.) But still - is there an enzyme in those that is not in full-grown beef?
So I am curious about how common such a thing is, and what would cause it in the first place. I can eat beef, but not veal. I can eat the other 'white meat' such as pork. And any other sort of mammalian meats; beaver, bear, deer, bunny... As far as I know, I have never had any childhood trauma associated with either veal or mutton, as I don't believe I ever tried them until I was an adult. And it doesn't seem to be a case of taste-identification, as I've managed to eat a nice kebab or something that was absolutely delicious only to have the reaction immediately afterwards and then learn that I'd been served one or the other of the two meat types.
It makes me curious. And slightly amused, as I was born with anemia (which I've passed on to my sons) so I find it silly and yet so 'go-figure likely' that of all the meats, the one that my body rejects are the two lowest in iron. (Not that a good serving of broccoli wouldn't be better in the first place.) But still - is there an enzyme in those that is not in full-grown beef?
