Preface: I’m writing this up following discussion in our Thursday self research chat, because I’d like to document something I’ve investigated and might continue doing so.
I’ll start with a description of the issue I had, and add a couple posts about a couple stages in my investigation so far. If there are additional incidents or things I learn, I’ll be able to post more here.
March 31: About three hours after dinner, I was woken up by nausea and stomach pain. I had to vomit. I checked others that had eaten the same foods, and they felt fine. The pain continued a bit, and I vomited again – no other symptoms, and it had me worried I was experiencing another kidney stone – but it subsided and I fell back asleep.
April 24: It unexpectedly happened again, same symptom pattern: stomach pain and vomiting about three hours after dinner, which subsided. No other symptoms (fever, etc. like stomach flu), nobody else affected.
Suspected reaction to Impossible Burger
Comparing the two events, a common item in both meals was Impossible Burger. I strongly suspected this was the cause. Also, I thought the reaction might be Adult FPIES (Food-Protein Induced Enterocolitis Syndrome).
May 5: I cooked and deliberately ate an Impossible Burger patty again (about 4oz). I recall experiencing pain and nausea after this, but there was no vomiting.
I was, at this point, convinced that Impossible Burger was to be blame.
Specifically, I wondered if Soy Leghemoglobin – a protein food additive isolated from yeast that are engineered to produce it – was to blame. The Leghemoglobin in Impossible Burger is isolated from soy, but is only expressed in root nodules, and so it is not normally present in foods derived from soy bean (which I haven’t had an issues with). It’s unique to Impossible Foods and so I was very suspicious of it.