So I have been doing a lot of research into histamine intolerance. There are many food items on the "high-histamine" food list that I know I react to and avoid, but I never associated them with histamines before. What really drew my attention was my long-known (but never understood) indigestion after eating slow-cooked or pressure-cooked meats. I have been making gelatin-rich bone broth by cooking lamb and beef shanks in my pressure cooker. It tastes amazing and leaves me with several meals of meat and broth. But despite cooking totally clean, I was having reactions that I did not have when I ate lamb or beef steak.
So understanding the relationship between long-cooked or leftover meat and histamine explains a lot. However, this leaves me with a problem. I gave up bread and nuts a long time ago. I had no issue removing citrus fruit and tomatoes and smoked meats when I felt they were causing me problems. But now I'm looking at removing not only a large component of my diet, but one that was supposed to be helping me. Not to mention my only means of making meals in advance. I can't exactly fry a steak in the lunchroom at work.
So is anyone else trying to navigate the world of histamine intolerance? How do you do it? How do you get gelatin and broth into your diet if you can't eat slow-cooked meat protein? What the heck do you eat when you can't cook fresh meat? I have to admit this has me pretty bummed.