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What is Alpha-Gal Food Allergy

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What is Alpha-Gal? Do you have recurring stomach issues, rashes that you cannot explain, or breathing troubles every time you go to your favorite steakhouse? In the past decade or so, physicians are finding that some patients are reacting to a molecule in red meat. This compound gets into the bloodstream of cows and other mammals, including humans, through a tick bite. This allergy was new to the science and medical communities only being discovered in 2006. It is an allergic reaction to eating red meat although it is also found in pork. The reaction does not come on right away. Most people experience symptoms between three to six hours after eating meat with the molecule in it. Allergies to this substance often present themselves in a variety of ways depending on the person. Some people may only feel some discomfort while others have hives or go into anaphylaxis. What Causes this Food Allergy? Ticks carry the carbohydrate molecule known for causing this food allergy.
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What is Marbling?

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What Is Marbling? Why are many consumers willing to pay top dollar just for marbled meat? Marbling has a great effect on the taste of meat. They are the intramuscular fat within their muscle fiber and the cut of meat themselves. High-quality meats are said to have a lot of marbling, while leaner meats have no visible or fewer marbling. Cuts that have a lot of meat are harvested from the loin region of beef. The loin parts of the body are the back part of the animal that has been less strained and exercised rather than the shoulders, rump, and legs. But, how is the marbling in meat are formed? When the animal eats much more than what they need, the excess calories they take in are stored as fats, mostly as fine flecks on the muscles and organs. These fats are unevenly distributed through, first at the neck, and through the back. For most manufacturers to increase profit, they give their cattle a high nutritional plane of high grain diet. According to most studies, genetics
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