For many years, just about as long as I can remember, I had a problem eating eggs. Sometimes, they just wouldn't sit right and I'd feel unsettled in the stomach for the rest of the day. Sometimes, they'd bounce dramatically and I'd be rushing for the bushes or the bathroom to throw up within minutes of eating them.
The problem wasn't with egg as an ingredient, even a prominent one; stuff like quiche or custard or whatever was generally fine. The problem was rather particularly with eggs served as eggs, as typically for breakfast, whether poached, fried, scrambled, etc. Most cafe breakfast menus seem to be endless permutations of things with eggs, and this got tiresome.
Something like this would happen maybe 1 in 5 or 1 in 10 times I'd eat them; the rest of the time, they'd be fine and cause no problem at all - though understandably I tended to avoid eating eggs and playing the odds just on general caution.
I may be intolerant to many things, but this was the only food. :-)
However.. since starting Paleo (about 6 weeks ago), and eating eggs for breakfast most mornings since then, it hasn't happened once.
Why? What is the significant difference that prevents this effect, and what is the mechanism?
Does bacon, which (as a vegetarian) I did not eat in combination with the bouncing eggs, indeed have magical powers? Is it the higher fat, and if so, how?