MirandaLegg Posted January 23, 2017 Share Posted January 23, 2017 Before whole30 I have been getting really bad reactions when I eat heavily processed bread. Headaches, bloating, very sore upper abdomen. Can't even touch it or wear a bra it is so painful. Lasts all day and night until morning and then goes. This is partly why I wanted to do this programme to try to isolate what was causing it. I assumed it was something in the bread. I have eaten this bread alone as toast and got the reaction and also with eggs before. I don't get it if I make my own bread. I am on day 15 now and yesterday was the first time I have eaten out. I went to a restaurant with friends and ordered an omelette. I asked for no bread and no dairy. It came with tomatoes, mushrooms, and onions. It was one of those very fluffy, puffy French omelettes. A bit of green salad on the side. After 30 mins....same reaction exactly. This one though only lasted around four hours. No idea what might have caused it,can't think of a common ingredient. I have googled recipes to see if it might have been made with some flour but it doesn't seem like it. I saw one recipe with baking soda? Anyone have an ideas? Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted January 23, 2017 Moderators Share Posted January 23, 2017 Is it possible that it was 'fluffy' because they put pancake batter in the omlette? Lots of places do that... Link to comment Share on other sites More sharing options...
MirandaLegg Posted January 23, 2017 Author Share Posted January 23, 2017 oooo...sure that is possible. Actually the omelette tasted very very bland. I assumed that it must have had some poor quality flour in it because of the same reaction. I live in Hong Kong and restaurants rely on cheap ingredients from China which are often very poor quality. But when I looked at recipes online, I oculdn't find any that had flour in them. But pancake batter would explain it. Would love to hear from chefs that might know how these are made in a busy brunch restaurant...might post on Facebook too to see if there any chefs there Link to comment Share on other sites More sharing options...
evaq Posted January 23, 2017 Share Posted January 23, 2017 Hmm, off the top of my head, I wouldn't be surprised if the restaurant used some kind of liquid commercial "egg mix" vs whole eggs. It's a way to stretch out the eggs and also extend their shelf life. And I wouldn't be surprised if there was some preservative or chemical agent that was making your stomach upset. Link to comment Share on other sites More sharing options...
MirandaLegg Posted January 23, 2017 Author Share Posted January 23, 2017 Ahhh...yes, that is a really good idea. Likely to be something that is also put in processed bread. Link to comment Share on other sites More sharing options...
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