Whenever I eat eggs, I will almost undoubtedly be in pain about two hours later - the pain usually lasts between one and three hours and varies in severity depending on the ratio of egg to other food in the meal that I eat - more egg causes more pain. However, this was not always the case. In order to accurately assess the situation, I have to share some background information.
A little over 2 years ago, I started to have very serious stomach pains seemingly out of nowhere. (Before this, eggs never gave me any problems). Every time I ate, I would have very sharp pains for hours. I had an endoscopy and it found no ulceration. I think the cause was actually eating too much garlic - and when I say too much garlic, I’m talking about around 30 cloves of garlic within 2 hours or so… goddamn it was delicious… I’ve heard that garlic contains an anti-bacterial compound (I haven’t verified this, so if anyone knows definitively, that would be great). I’m thinking that I killed most of my intestinal bacteria, and that I couldn’t completely break down food and the pain was caused by attempting to absorb incompletely broken down food.
Around this time I was eating a lot of raw eggs. One day, after trying a new medicine and already feeling sick, I threw up all of my raw eggs in a most unpleasant manner (half of it came through my nose). After that, I couldn’t eat eggs of any kind (raw, scambled, hard boiled, etc.) without stomach pain.
Recently, however, I’ve been getting decreasing pain from eggs. I’m wondering whether or not the pain was just some sort of self-induced “protective mechanism” or allergic response that my body was sending me because of the experience with the eggs and medicine. I’m also wondering if that’s the case, whether adding eggs slowly back into my diet will cause an eventual disappearance of the pain as my body realizes there’s no need to produce the pain response to eggs.
Anyone have any advice or similar experiences?