Nausea after eating cold fermented doughs

[mnjesse]

Just curious if anybody else has experienced this. I have been making pizzas for several years and have never had any type of digestion issues relating to pizza or dairy products. Recently, I have been trying a lot of different recipes on this website, mostly cold fermented doughs. I love the taste and texture of a dough that has been in the fridge for a few days, but it makes me really nauseous after I have finished. This has happened the last four or five pizzas that I have made using the lehmann dough calculator. It gets me feeling to the point that I am almost ready to throw up and then it goes away completely within a few minutes. Obviously this is not enough to get me to stop eating my delicious pizzas, but I am wondering if anybody knows what is causing this. Thanks

[Jackie Tran]

How much pizza are you eating in one sitting? 

Jk, Ive only experience that from eating too much.

Chau

[mnjesse]

That is possibly the problem. I usually eat half of a 14 inch NY style pie. I don't top my pizzas too heavily. Maybe I just can't handle as many slices as I could in college. It sucks getting old.

[Jackie Tran]

I hear ya.  I turn 37 today. 

[norma427]

I hear ya.  I turn 37 today. 

Chau,

Happy Birthday!    Have a great day!

Norma

[Bill/SFNM]

Happy Birthday, Chau!!!!!!!!!!!

Possibilities:

1) Overeating
2) Under-cooked/underfermented dough more difficult to digest
3) Food allergy to an ingredient
4) Food-borne illness

Since it goes away after a few minutes - I'd look at #2 first.


 

[parallei]

Happy Birthday Chau.

Eating too much, too fast?  Not that I've ever done that....

[Tscarborough]

It sounds like a latent mild gluten allergy to me.

[Meatballs]

but it makes me really nauseous after I have finished.

Is the flour bromated?  Acute nausea is one of the symptoms of acute potassium bromate exposure but I don't think there would be enough in the flour unless you ingested a considerable quantity.  But then, you are not supposed to eat bromated flour uncooked (ever notice that some frozen pizzas say not to consume without cooking?)

If the flour is not bromated - nevermind - if it is, you may be very susceptable to its effects and should NOT eat the uncooked dough.  Personally I use bromated flour in my pizzas but I do not consume the uncooked dough except in maybe a one-gram quantity to check for flavor.

I'm a retired pharmacist.

Ron

[Pete-zza]

Ron,

I often wondered why the frozen pizzas have warnings against eating them raw. I thought that someone would have to be from an alien planet not to know that you shouldn't eat a frozen pizza raw. However, as one who looks at labels of all kinds of pizza products sold at retail, including frozen pizzas, I do not recall ever seeing bromate as an ingredient. The closest I have come to seeing a bromated dough product sold at retail was a frozen/refrigerated dough ball in a Massachusetts supermarket. That was a first for me.

Peter

[scott123]

Personally I use bromated flour in my pizzas but I do not consume the uncooked dough except in maybe a one-gram quantity to check for flavor.

On multiple occasions, I've gone into the inherent safety of bromate in cooked pizzas, but I won't eat raw dough, not even to check for flavor.  Also, if I get a mishap on the launch and I get a fold or a full fledged calzone, I'll be very liberal in cutting off/tossing any potentially raw areas. Parts per billion (in cooked dough)- completely harmless.  Parts per million (in raw dough)- most likely harmless, but I'm not taking the chance.