Boiling Food

Does anyone know what boiling your food does to change it's constitution? Does it affect it's thiol/sulfur status, or something else?

I boiled an organic chicken breast with carrot and Celery to try mixing up how I normally prepare it, and have developed a massive headache from it. The top of my head feels like it's going to blow right off, unrelenting, constant pain.

Normally I roast my chicken in the oven. Previously, I've tried making bone broth, but had a nasty reaction to that. For this reason, I thought a breast without the bone would be tolerable.

Thanks in advance for helping me to figure this out. I'm looking forward to preventing similar reactions in the future. Tweet