Left Over Meats & Mast Cell Issues
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Left Over Meats & Mast Cell Issues
I've read that left over meats should be avoided if one suffers from mast cell issues. It is extremely difficult to cook meats fresh for every meal and I've made a habit of cooking on the weekend so I have meals available throughout the week. I tend to eat things I shouldn't if I come home and nothing is ready. Does it really make that big of a difference if I leave my ground turkey raw on a plate in the fridge for the week and cook it a chunk at a time vs. cooking the whole piece and reheating it? I'm sure it does otherwise all the literature would say something. It's just one more thing that makes meals a chore.
DebE,
I've heard this too and I'm glad you asked the question. I've been wanting to reduce my intake of histamine foods, but as you said, cooking it fresh every time is just not always possible. Does microwaving or freezing it make a difference? I have started to put meals together (to take to work for lunch) and have been freezing them. Then I just pull one out, stick it in my lunch bag and head to work.
I'll be eager to hear what others know about this topic.
Carol
I've heard this too and I'm glad you asked the question. I've been wanting to reduce my intake of histamine foods, but as you said, cooking it fresh every time is just not always possible. Does microwaving or freezing it make a difference? I have started to put meals together (to take to work for lunch) and have been freezing them. Then I just pull one out, stick it in my lunch bag and head to work.
I'll be eager to hear what others know about this topic.
Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
IMO, (and this is just my opinion), histamine in food is associated with the presence of molds/fungus. Therefore anything that can be done to retard the development of mold should help (such as freezing individual portions until needed).
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
hhhmmm interesting!!!! I do this all the time as well so there are leftovers. Most meats haven't bothered me. However a few days ago I fixed spaghetti and put leftovers in fridge and had some 2 days later warmed up. I didn't have (what I would call) bad problems but they were different than most days. This morning I fixed my 1st batch of GF biscuits and sausage gravy and again put leftover biscuits in freezer and leftover sausage gravy in fridge. Now I'm a bit concerned. I will see if this has reaction like the spaghetti did. Interesting topic!!!!
Cathy
From what I've read, meat should be frozen right away, but gravy doesn't have to. I've left juices (with the fat forming at the top) in the refrigerator for a few days before I make gravy and haven't noticed any problem. But I always slice a roast and freeze the pieces the day that I make it.
I would cook the ground turkey and freeze it, or, if making patties, form the patties and freeze them.
Gloria
I would cook the ground turkey and freeze it, or, if making patties, form the patties and freeze them.
Gloria
You never know what you can do until you have to do it.
Hmmm, good things to consider. My biggest hang up is I try to avoid the use of my microwave whenever possible. I just made pork chops and left one uncooked to make later in the week. It just seems confusing that it's ok to leave it raw in the fridge but not if I had grilled it. Wouldn't the "stuff" grow on the raw piece too? I know I'm being very technical 
but it's just me thinking aloud.
but it's just me thinking aloud.DebE.
I believe you misread what we wrote. It's not OK to leave raw meat in the frig. Mold will grow on it. It should be frozen until needed.
Tex
I believe you misread what we wrote. It's not OK to leave raw meat in the frig. Mold will grow on it. It should be frozen until needed.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I'm going through the same predicament Deb. I buy meat twice a week and make sure I cook it within a few days. Then once it's cooked, I TRY to eat it within one. I do have frozen hamburgers in the freezer and some nitrite free chicken sausages I heat in the toaster oven or pan in about 10 minutes.
I think the difference might be ( and I'm thinking about when I use to work in the restaurant business), is that once you cook it, you are bringing the temperature up. When it's in the process of cooling down, there is a temperature range where bacteria starts to grow. This happens even while it is cooling down in the fridge. Where as the uncooked meat was never brought above the fridges's temperature.(The inspectors would go around with their thermometers and check everything that was "out")....... That could be the difference. ?????
Leah
I think the difference might be ( and I'm thinking about when I use to work in the restaurant business), is that once you cook it, you are bringing the temperature up. When it's in the process of cooling down, there is a temperature range where bacteria starts to grow. This happens even while it is cooling down in the fridge. Where as the uncooked meat was never brought above the fridges's temperature.(The inspectors would go around with their thermometers and check everything that was "out")....... That could be the difference. ?????
Leah
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And in addition, any toxins produced by bacteria are typically not destroyed by conventional cooking temperatures, so that if the decomposition process continues long enough, we can get sick from those toxins.Jean wrote:DebE13 wrote:Wouldn't reheating the meat completely kill the bacteria that has grown?
Histamines are not bacteria. They are organic compounds called amines which are produced by the decaying or ripening of foods. They are not destroyed by heat like bacteria are.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.