What is it in red meat that causes inflammation? Is it the fat content/makeup, the fact that it is harder to digest, acidity?
For myself I notice that even if I eat the leanest cuts i.e roasts my skin has adverse reactions. This is if I eat it multiple times a day. I do not have these issues if I eat chicken breasts or fish.
I havenāt double checked, but Iām pretty sure that what causes problems with ret meat has to do with its omega 6 contentā¦
This is why you donāt see claims about inflammation for chicken breast, which is virtually fat-free, and much less for fish (most varieties are actually high in anti-inflammatory omega 3ās).
Boneless skinless are lower in fat, naked chicken is much better for you and especially when cooking cuz āshredā easier when making things like tortilla soupā¦
Good red meat is low in Omega 6. I think that you get 2-4% Omega 3 and 1-2% Omega 6 in beef fat and dairy fat like butter if it is grass fed.
(Chicken FAT will be much higher in Omega 6)
Grain finished beef fat will flip flop the Omega 3 and Omega 6 numbers but they are still not very high. If you ate only grass fed beef fat for your fat (maybe 100 grams of fat hypothetically) youād get about an ideal dose of Omega 3.
Ruminants like bison, cow, antelope, deer, goat and lamb are basically about 60% saturated and 35% oleic (mufas). This is because they live off of fatty acids that their gut bacteria make from grass. The bacteria turns the grass into short chain saturated fatty acid. TMI?
But this leads me to my question @lucasmon What is the red meat like? Grass fed? Normal cuts? Ground? Processed? Does butter have a similar effect since it has virtually the same fatty acid profile at beef suet.
@mertdawg The cuts are either eye of round or top sirloin, once in a while bottom round. I make ground beef out of them. Not grass fed. I would not know if butter had a similar effect as I do not eat dairy, which is another skin trigger for me.
Yes. I also found that red meat are harder to digest. It is hard on my stomach. I donāt completely cut them from my diet though, I eat a lot of fish and chicken. I know many bodybuilders that only eat fish and chicken
Any issues with coconut or olive oil or any other oil for that matter?
@mertdawg Coconut oil is the only fat I use other than what is already in food. I may add olive oil to salads.
Peanut butter can be an issue.
It sounds like your body might get on better with a vegan diet
Try out a whole food vegan diet for a couple of months & see how you feel & what happens with training
Eh?? thats a pretty huge jump from just not consuming redmeat. General consensus on these forums is that going vegan is shit for serious lifters
veggie especially/ pescatarian totally fine btw
I figured because the OP was intolerant of dairy as well the red meat comments, trying vegan might be worth a shot.
If it didnāt work well, youāre not going to lose much muscle in 8 weeks anyway. Worth an experiment 
Have a few people on here tried whole food veganism & made training logs about it? And found they lost muscle?
Eating a lot of veggies is great, but many foods pushed in Vegan diets can be more allergenic or inflammatory for sensitive individuals than animal based foods. (Peanut butter, nuts with skins, whole grains, legumes).
I would like to know if you have ever tried hydrolyzed milk based proteins like hydrolyzed whey and casien. Aside from lactose, the main reason for dairy sensitivity is because of large polypeptides that stimulate an immune response. When the large proteins are hydrolyzed to di- and tri-peptides, there is really no reason whatsoever that they would continue to provoke an allergic response. They are basically just two or three amino acids bonded together, but in a ratio that matches the milk proteins. Its practically like taking pure amino acids as far as allergic response, and obviously, you should be able to consume any individual amino acid. They are not large and complex enough to activate the immune system, and they are all found in plant based proteins as well.
Also, it would be interesting to see if you respond to pure beef fat without protein. There is not really anything in beef or milk fat that is allergenic-at least not that canāt be found in plant based fats. Ghee or clarified butter might be able to tell you if it is a sensitivity to fat or protein. If you can eat clarified butter without a response, then you know it is in the meat. It might even be hormones given to make the animal get fatter.
Look up the carnivore diet (nothing but meat). I heard about it on Joe Roganās podcast, he had Dr. Shawn Baker on, an orthopedic surgeon who had been following it for just over a year at that point, was fit and ripped at 50+. Referred to a whole community of people who follow it and love it, leaner, claiming to be healthier (at the time, he had no bloodwork to back that up - after the podcast he started a āstudyā to collect data from other long-time adherents). People have said their joints felt better, and some had seen various inflammatory issues clear up (psoriasis was specifically mentioned). His theory (best I can call it, with no real research to back it up aside from anecdotal) was that most of the issues people have with red meat and such is actually due to interaction between food sources in a mixed (ie: normal) diet. He might have a point - the low-fat/fat-free movement came from studies showing cholesterol and other negative health markers being higher in a mixed diet versus a low fat type diet, with little to no research being done on a carnivore diet versus a ānormalā mixed diet. T-Nation has been saying for years not to eat fat and carbs in the same meal if you wanted to stay leaner - at the very least it is an idea which warrants more research.
Iāve thought about giving it a test run, but I canāt quite get over the hump of āneedingā carbs to fuel properly for strength and conditioning - not to mention cost (one of his āfixesā for cost is to use mostly ground beef, which seems like it would get old pretty quick). That being said, Dr. Shawn Baker set the world record in indoor rowing while on the carnivore diet. So apparently (and he mentions this) gluconeogenesis works at a better rate than we may currently realize.
Donāt flame, just throwing out another option, despite how counter-intuitive it may sound.