Good Evening,
I am trying to find information regarding histamine and meats as in fresh, frozen and leftover. I am recently experiencing a flare and am trying to remember the specifics on freezing meats right after cooking and cooking from frozen.
Thanks!
Kim
Meats and Histamines
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Kimelizabeth
- Little Blue Penguin
- Posts: 32
- Joined: Fri Feb 13, 2015 11:26 pm
- Location: Florida
Meats and Histamines
Kim
GF, DF, Egg Free, Soy Free
Hashimotos Tyroiditis
MC with mixed features of CC and LC
MTHFR gene mutation
GF, DF, Egg Free, Soy Free
Hashimotos Tyroiditis
MC with mixed features of CC and LC
MTHFR gene mutation
Hi Kim,
Chicken and fish are the worst offenders and should be bought either frozen or very fresh and cooked as soon as possible (when fresh). Histamine continues to increase at refrigeration temperatures. Not as fast as at room temperatures, of course, but they still increase. If I make chicken soup and refrigerate the leftovers, and then eat some the second day, I will develop a little bloating. If I eat some the third day, I will experience a lot of bloating and diarrhea. I never tried eating it after the third day. So after I cook something such as this I divide it into serving-size containers and freeze it promptly. Deep freeze temperatures have to be held at zero degrees Farenheit in order to stop histamine from increasing.
Turkey, pork, and beef are not nearly as problematic for histamine. I usually freeze leftovers promptly anyway (as a matter of habit), but I'm not sure that's necessary unless you are more sensitive to histamine than I am (and I'm mighty sensitive to histamine).
Very few people react to lamb, but turkey is the only meat I am aware of that no one reacts to (it's similar to the wild meats such as venison, duck, goose, pheasant, quail, rabbit, etc.). No one reacts to them them either, except for bison (bison all have have some DNA from domestic cattle these days).
I hope this helps.
Tex
Chicken and fish are the worst offenders and should be bought either frozen or very fresh and cooked as soon as possible (when fresh). Histamine continues to increase at refrigeration temperatures. Not as fast as at room temperatures, of course, but they still increase. If I make chicken soup and refrigerate the leftovers, and then eat some the second day, I will develop a little bloating. If I eat some the third day, I will experience a lot of bloating and diarrhea. I never tried eating it after the third day. So after I cook something such as this I divide it into serving-size containers and freeze it promptly. Deep freeze temperatures have to be held at zero degrees Farenheit in order to stop histamine from increasing.
Turkey, pork, and beef are not nearly as problematic for histamine. I usually freeze leftovers promptly anyway (as a matter of habit), but I'm not sure that's necessary unless you are more sensitive to histamine than I am (and I'm mighty sensitive to histamine).
Very few people react to lamb, but turkey is the only meat I am aware of that no one reacts to (it's similar to the wild meats such as venison, duck, goose, pheasant, quail, rabbit, etc.). No one reacts to them them either, except for bison (bison all have have some DNA from domestic cattle these days).
I hope this helps.
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.
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Kimelizabeth
- Little Blue Penguin
- Posts: 32
- Joined: Fri Feb 13, 2015 11:26 pm
- Location: Florida
To be honest, I almost never eat chicken. But on the rare occasions when I do, I buy frozen.
I usually thaw the individual servings of food that I've prepared (and frozen) earlier, in a microwave in order to minimize the exposure time. But that's a personal preference, and thawing in a refrigerator is probably OK as long as you don't leave it any longer than necessary.
Tex
I usually thaw the individual servings of food that I've prepared (and frozen) earlier, in a microwave in order to minimize the exposure time. But that's a personal preference, and thawing in a refrigerator is probably OK as long as you don't leave it any longer than necessary.
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.
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Kimelizabeth
- Little Blue Penguin
- Posts: 32
- Joined: Fri Feb 13, 2015 11:26 pm
- Location: Florida