So your lactose intolerant huh? That sucks. I used to wonder what food was causing my rectum to bleed so much, but I've diagnosed that it wasn't something to worry about until my 40s.

I didnt get lactose intolerance until I was in my 30s. So weird that my body just decided "Nah, Im good with dairy products" all on it's own.

Really wish I would have discovered that earlier in life, before I developed my crippling cocoa pebbles addiction.

Same, buddy. It was the milk for sure.

In this case it would be an intolerance, and those you really do have to find on your own, unfortunately. And figuring it out can be extremely difficult.

I have such good memories from my time in Fukuoka and the bentos on sale after a certain hour, it really was dirt cheap and super good. If my memory serves right, it was around 200¥, 230¥, something like that. Approximately 2€ ! even less today with the yen having lost value.

I had a similar experience involving pizza. Growing up I remember eating sbarro. I remember liking it. I know I liked the look of how shiny the pizza was. It reminded me of cartoon pizza.

Anyway, fast forward till I'm 30 year old man recruiting for the military. I was in malls walking around and I noticed the shiny pizza from sbarro. I ordered it. I ate it. It tasted like cardboard. I don't know if they changed their recipe, but chances are my taste buds just grew up and had better quality pizza over the years.

Well....I'm a slow learner and over the course of about 2-3 months I ended up eating sbarro like 3-4 times. Everytime I saw that shiny pizza, my brain had a nostalgia hit and I just went an ordered the 2 slice and a drink deal. After the last time, I wanted to throw it away but I forced myself to finish the cardboard pizza so I would remember how terrible it is.

I haven't had sbarro since.

In fact, they could be allergic to some or all of the ingredients eliminated. Or to the delivery driver's personal hygiene.

Or neither.

That's basically my experience with salvia in my late teens/early 20s. Enough time would pass where I'd think, "it really couldn't be as bad as I remember," and every time I learned that it could be worse than I remembered.

Also with smoking weed when very drunk.

Get checked for hepb if you're unvaccinated for it. It lingers after exposure. That shit will ruin your liver later if ignored.

This is me. Turns out basically everything gives me dhiarrea.

I feel like a binary search method would work too

No, it's very different.

When you have multiple allergies/intolerances, starting at zero and then adding one thing at a time is a lot more efficient than removing one thing at a time.

Removing one thing at a time will create many false negatives, where you remove a hit but don't notice because you left another hit behind.

With food intolerance you are better off cutting down to just meat (presuming you aren't morally opposed to eating meat) then adding things back in gradually

The only trouble is going on any low carbohydrate diet takes weeks to adapt to, so though you'd be symptom free from your food intolerances you'd have keto adaptation symptoms

Plot twist: its because they never properly cleaned the prep area, the fridge was too warm and the employees didnt wash their hands regularly when switching between the cash register and food handling.

Repeatedly off tuna without smell would be kind of hard to replicate.

My bet is on the sauce (like they kept reflling the same contaminated container)

Repeatedly getting sick from a work surface or employee hygiene seems sketch. up to 50% of the times and i'd be on board, but every time....

Iirc it was the house sauce

Good science doesn't start with biases friend.

probably the "inhouse sauce"

"I'd like a poke bowl with no ingredients, and to lick your hands."

Beer tastes bad when it goes bad, yeast is really good at protecting itself - there's nothing in beer that anything can eat without oxygen so nothing can reproduce, most things can't survive the alcohol.

Beer in commercial places doesn't have time to go bad they empty multiple kegs a week, a keg typically holds about 100 pints

My homebrew setup uses kegs that hold about 35 pints and they don't empty quicker than in a season, some of my beers are on tap for a year or more. Beer life is limited by oxygen penetration and temperature.

If it's exposed to air it goes bad in days to weeks depending on temperature but it goes bad by the yeast converting it to vinegar, and that very quickly tastes bad, even very drunk people tip out rather than drink an even slightly oxidised beer

Pretty much every study I've seen where they DNA test fish shows that the fish was not even the type of fish it was labeled as.