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Hi all. New here. I’ve had a PR diagnosis for about 2 years now. Treated/managed with sulfasalizine currently. Since before the diagnosis, I’ve thought that pork-related meats always seemed to trigger the response. I’m now certain of it. Worst reactions come on about 24-36 hours after dry-cured(sodium nitrate??) pork like capicolla/sausages/prosciutto/baked ham etc. Milder(much) reactions come after chops/ground etc. As I’m still putting a list of “do not eats” together....has anyone else had anything similar. I’d love some more insight. Thanks in advance.
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