Meats & Eggs
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      Duck

      Duck intolerance can result from proteins, higher fat content, or histamines. Avoid duck for 8 weeks, consider digestive enzyme supplements, and explore alternatives like chicken or turkey. Gradually reintroduce duck to evaluate tolerance.

      🦆 What is Duck?

      Duck is a type of poultry with rich, dark meat and a unique flavor. While technically poultry, its higher fat content and stronger taste distinguish it from chicken or turkey. Duck is a good source of protein, iron, and B vitamins.

      🤔 Why do I have an intolerance to Duck?

      Sensitivity to duck may result from:

      • Proteins (Albumin and Tropomyosin): These proteins in duck meat can trigger immune or digestive reactions in sensitive individuals.
      • Higher Fat Content: Duck has more fat than most poultry, which can be harder for some people to digest.
      • Histamines: Like other poultry, duck can accumulate histamines, especially if it’s not fresh or is reheated.
      • Cross-Reactivity: Sensitivity to proteins in other poultry, such as chicken or turkey, can lead to intolerance to duck.

      🛠️ What can I do about it?

      • Eliminate duck from your diet for at least 8 weeks and monitor symptoms.
      • Choose leaner poultry or white meats for easier digestion.
      • Gradually reintroduce duck after the elimination period and retest sensitivity.
      • Try alternatives (listed below) for a similar taste or protein source.

      💊 Supplements to Manage Duck Intolerance

      To support digestion and reduce inflammation:

      • Digestive Enzymes with Protease: Helps break down proteins in duck and other poultry.
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      • Probiotics: Improves gut health, helping to manage sensitivities.
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      • L-Glutamine: Repairs the gut lining and minimizes inflammation caused by intolerances.
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      • Anti-inflammatory supplements like turmeric or omega-3s: Reduces irritation from histamines or fat digestion.
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      🌟 Why Might I Have an Intolerance to Duck but Not Other Poultry?

      Key differences between duck and other poultry include:

      • Fat Content: Duck is higher in fat than chicken or turkey, which can slow digestion.
      • Protein Structure: Duck proteins differ slightly from other poultry, potentially triggering unique sensitivities.
      • Cooking Methods: Duck is often prepared with rich marinades or sauces, which could contribute to reactions.
      • Histamine Levels: Duck may retain higher histamine levels compared to leaner poultry like turkey or chicken.

      🍽️ Popular Dishes with Duck

      • Peking duck
      • Duck confit
      • Roasted duck breast
      • Duck stir-fry

      🍽️ Alternatives (if tolerated)

      • Chicken
      • Turkey
      • Rabbit
      • Pork loin (lean cuts)
      • White fish (e.g., cod, haddock)