Hi all. Just wondering if anybody has any experience with a sensitivity to certain fermented foods?
I used to drink quite a bit, over the past 7 or 8 years or so I noticed my hangovers getting worse and taking longer to recover from, at first I just figured it was an inevitability of getting older and I should either suck it up or cut back (or both!). I paired down my consumption over time with no improvement, even a single drink could make me feel lousy the following day.
Once I stopped drinking altogether I realised other foods also make me feel lousy, notably white wine vinegar (even in very small amounts in cooking and on salads). I seem to be able to eat pickles/sauerkraut, kefir, cheese etc without issue, but recently fell foul of kvas (ever so slightly fermented bread crusts/raisins but barely alcoholic) and bread made with sourdough starter that had developed an alcoholic/acetone funk.
Symptoms are headache/sinus pressure, fatigue, tickly cough, upset stomach – usually takes several hours for symptoms to come on, at their worst 24-36 hours later and can linger for days). GPs have no idea (stop drinking was about the most helpful advice I got!), Dr Google comes up with very little (although ‘leaky gut’ sounds like a potential culprit), most people chuckle and make a joke about hangovers when I mention it!
It would be interesting to know if anyone has heard of this kind of sensitivity, but I’ve just read the Clever Guts book so will I will see if the change in diet to helps (omitting the stuff I know I can’t have). We’ll see!