I have a patient who only seems to react to red meat but not any other animal proteins (chicken, turkey, fish). I thought it could be an HCL issue, but she claims that only the red meat “triggers a pain”. What could be going here? thank you
Interesting! some people do form IgG complexes to red meat. It could be an immune mediated problem. Considering doing a Food IgG Test. When this person describes “pain”, where is this occurring?