Here's the link to a low histamine diet easy to read. I would start on this diet and go from there:
www.urticaria.thunderworksinc.com/pages/lowhistamine.htmSome foods are on the "avoid" list because they stimulate direct histamine release from mast cells (pineapple, pumpkin, e.g.). Some other foods naturally contain high levels of histamine (tomatoes, eggplant, many fish, e.g.). Cooking doesn't destroy histamine. You can also avoid gluten, yeast, or any food or group of foods that you think bother(s) you. It's trial and error for most of us.
If you're still having mild reactions, leftovers might be the culprit. Leftover meats grow histamine very quickly. If you have leftovers, they should be portioned and frozen within 2 hours of cooking to be safe. Freezing stops histamine production.
Some fish produce histamine after they die, but others don't. If you want the link to the government website that lists all fish and seafood and whether they produce histamine, I'll post it again. Personally, I'd avoid all fish and seafood and stick strictly to the low histamine diet for a month or so. Then, if you're feeling stable, you can try to add foods back into your diet. I would eliminate tuna entirely, as it can produce enough histamine to make someone very ill in just 1/2 hour after it's died.
Funny you mentioned Vodka, because that, gin, and rum are on the okay to try list. Many people with MC disorders can't drink any alcohol without reacting.
If the things that trigger our reactions were put in a bucket, we wouldn't have symptoms until that bucket became full. Then, the next thing we ate or came in contact with that is a trigger for us would send us into a reaction. When the bucket's full, one more drop will cause it to spill over.
Hope that helps.
Home
Pages: 1 
