Why does (dark) chicken meat sometimes (but not always) make me feel ill? Slightly TMI descriptions inside.
Sometimes when I eat dark chicken meat, it makes me feel stick to my stomach later (usually starts about a half hour afterwards, lasting for a few hours). This means I feel queasy/naseous, with some stomach cramps and maybe heartburn, but I don't experience any more severe GI effects (ie, no vomiting or diarrhea).
This has started in the last few years. I typically have a pretty tough stomach - the only other thing that typically causes me gastro distress is gluten (I have non-celiac gluten sensitivity). I have no trouble with chicken breasts or other kinds of fatty meat - dark turkey meat is fine, as are red meat and fattier cuts of pork. It's just dark chicken that's the problem.
This doesn't always happen with dark chicken meat - maybe about half the time I eat it. Some examples of dishes that have made me feel ill later:
- Chicken satay from a Malaysian restaurant.
- a whole chicken cooked in a slow cooker (the breasts were fine)
- Grilled thigh meat from a Thai restaurant
- Sadly, this recipe
for street cart-style chicken and rice.
Examples of dishes that have recently NOT made me feel ill:
- Chicken I roast myself, or rotisserie chicken from a supermarket.
- Braised chicken thighs (ie, chicken adobo or cacciatore), made myself
The only thing I can think of is that some of the dishes I've had that made me sick seemed (but were not) a bit undercooked when I ate them, so it may be a psychosomatic, "ew, gross" thing. I know it's not sneaky gluten, because this happens sometimes when I cook for myself, totally gluten-free - and anyway, it's a different sort of reaction.
I'd like to figure out what's causing this so I can avoid it - whether that means I just stop eating dark chicken meat altogether or figure out how I can cook it so it doesn't make me sick!