Posted on 12/17/2020 1:08:15 PM PST by mylife
I have never heard of pork allergy in my entire life. But I do remember pork tasting a lot better in the past when it was much more fatty. Used to love those cracklings, and the layer of fat around the pork chops. Now, pork meat is dry as a bone.
Pork wings coming soon....
I got the alpha-gal allergy but it’s not something you get and keep for life. It comes from a tick bite from Lone Star ticks. I got it in Northern FL shortly after doing two weeks of property/land cleanup for my mother-inlaw and getting many tick bites. Took me a while to figure out what it was. I was waking up at 2am with the hives. Finally narrowed it down to rib eye night which is something my wife and I would do every week or two. It’s the only delayed food allergy reaction known. Most things like peanut allergy happens within 15 minutes.
One of the doctors from VA university that discovered it thought immunity could be built up over time. It’s either that or it lessens over time because I don’t have a problem with rib eye now. Of course the rib eye out here in MO aren’t the same as FL. I’m surrounded by beef cattle but evidently all the good stuff goes to the coasts. Everything here is tougher and has less flavor aka is leaner.
The worst I ever had it, I went beyond the hives and pretty much went into anaphylactic shock after eating ham from a home grown hog. Passed out twice and the wife said I seized for a couple of seconds the first time. Second time I had gone outside to pee and get fresh/cool air and came to on my hands and knees having peed in my pants. Guess I didn’t quite get it whipped out. That was several years ago and I have an epipen now. I’ve been staying out of the woods during tick season and treating the yard with Sevin granules. I still get bitten by seed ticks but they don’t seem to affect me. Plenty of Lone Stars here just like Northern FL and we live right next to the National Forest. This property was forest when we got here.
My tolerance for fatty meats has gone up and down depending on how many tick bites I’ve gotten in the last 1-4 years. Things that have set me off are the home grown ham, rib eye, baby back ribs, corned beef, corned beef hash and high fat content ground beef.
I finally just started getting into raising meat goats because they’re super lean and less of a problem. Of course as I said, I don’t have a problem with fattier meat as of right now but you never know when I might get bit by the right tick to set it off again. I don’t eat as big of a serving of non-lean meats as I used to.
We’re getting Kunekune pigs soon to add some fat to make up for super lean goat meat. I’ll have to be careful with home grown pork but Kunelune are the only true grazing pig that can survive on grass/forbes/weeds so I’m hoping they’ll be safer for me. Chicken fat is fine too as are plant based oils. Beef prices are so high and now they want to genetically engineer pigs so I’m going to stay on the current path of raising our meat. Should be a little income too. I’ve been dabbling in gardening but plan to go full tilt in the next few years.
“Sweetest meat this side of Heaven!”..................
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