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#low histamine
hillbillyoracle · 2 years
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Nomato Chili
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It came out great! Swapped the squash for peppers because I know those don't bug me much and added chickpeas for bulk.
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journiland · 2 years
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8/16/2022
Besides the million foods that I'm not supposed to eat, I'm not supposed to eat ground meat, "fresh" store meat (frozen usually has less histamine) or *food in the slow cooker.* I've been ignoring this, because...*slow cooker*.
Since I still feel like crap (though less headaches 🙂), I'm going to try *a little* to reduce those. In that light, I'm going to slowly add a small amount of some whole grains back in. Otherwise, I'll starve.
Also looking into supplements. Already ordered histamine -friendly probiotics.
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smokeorbake · 2 years
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Smoke or Bake says, "You just won't believe how many High Histamine Foods & Drinks (not cannabis) you've been consuming causing a rash for your body can't tolerate it anymore. Try spreading Benadryl ointment on the rash & talk to your natural path about histamines. Then sit back light a joint and get truly active researching & learning about low histamine foods to make your life better. You'll be glad you did. Sometimes we are own worse enemy & our own very best friend."
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thebibliosphere · 8 months
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Just had my first taste of chocolate in over five years.
Here's hoping I don't react to it 👍
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sweaterkittensahoy · 1 year
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I've never liked exercising all that much. Never got the exercise high. Always just felt really tired for an hour or so after exercising.
Guess who just found out that mid-to-high impact exercise (like going hard on the elliptical) can fuck with your histamines.
And guess who has MCAS.
I need the Scooby-Doo still where Fred's pulling the ghost costume off the guy and the dude is labeled "chronic illness".
Because really. Between the celiac, the MCAS, and the endo, it seems like it's always one of those fuckers.
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ebonyheartnet · 2 years
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Okay, so here’s an extremely simple recipe that’s gotten me through the last few low spoon months. It freezes well, and I’m able to get about five or six meals out of it.
The base recipe is naturally gluten free. So long as you customize accordingly, it’s also extremely friendly to most allergies (bc god knows I have damn near all of them).
For those with texture issues, the chicken comes out almost like it’s stewed and the vegetables are very soft without being wet. As for the oats, they’re more of a rice or fresh pasta texture, not mushy or porridge like if you nail the moisture content. Though there is a good bit of browning, especially if you add the baking soda, nothing’s really crunchy. You can add a bit of crunch by putting the portion you want to eat back in the rice cooker for a few minutes on high/cook.
Equipment:
-14 cup rice cooker (mine is by aroma housewares and is about $25 USD on Amazon rn)
-plastic/silicone/wooden spatula or spoon
-Tupperware and/or quart sized freezer bags
Ingredients:
-1 tbs of oil of your choice (ghee, olive oil, etc. you decide what flavor works best with what you want to eat and go for it)
-1/2 lbs of frozen riced cauliflower (you can use whatever small, hardy vegetables you like, this is just what I can eat)
-herbs and spices of your choice
-1/4 tspn of baking soda (optional, but helps with browning)
-roughly 3.5 lbs of boneless skinless chicken thighs
-2 cups chopped leafy greens (I use either arugula, bok choy or napa cabbage, but literally anything works)
-about 4 cups rolled oats
-salt to taste
-optional pinch of sugar
Instructions:
1.) Turn on rice cooker. If you have one like mine, hold it down to meet the weight requirement and switch to cook.
2.) Add your oil, then add cauliflower and salt + herbs + optional baking soda.
3.) Open and salt chicken, then place in the pot. Stir until everything is covered in cauliflower + herbs, then cover and let sit for 20 minutes. (If using a leafy green with a hard stem, add stems now.)
4.) Stir thoroughly, until browned bits at bottom are evenly distributed and chicken has started shredding. Add your leafy greens, then stir in oats in two batches with an additional pinch of salt. Keep stirring until all oats are damp, adding up to 1/2 cup water if needed.
5.) Cover and let cook for at least 10 to 15 minutes. Stir and serve, or package in Tupperware/ziplock.
Variations I’ve made:
-2 tbs minced ginger + 1/4 cup mint for herbs. I used napa cabbage and bok choy for my greens, and 1/2 a cup of the oats was replaced with homemade cranberry granola.
-1 sprig of rosemary + 5 leaves of fresh sage + 6 sprigs of fresh thyme for herbs. Used some very spicy arugula for my greens and served with cranberry sauce.
Notes:
This recipe is for whoever needs it, and all I have is one request:
Please don’t offer me suggestions.
I’m aware what I’ve done is pretty bland, but there are severe dietary restrictions interfering with what was once a thriving spice cabinet. Tell other folks your ideas, help each other out, etc. just don’t say that I should cook it differently bc that’s a block for my own sake.
On a more positive note, the main reason why this is formatted the way it is is that, honestly, it’s the way I’ve always preferred to cook. Give me my base recipe, a couple fill-in-the-blanks, and then suggestions so that I can start thinking. You can add aromatics, swap out the cauliflower, etc. Do whatever you want, just eat a thing! :D
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baejax-the-great · 20 days
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I love having the ability to read scientific papers
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07170 · 2 months
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SAD! nearly 20 year old teenaged transsexual has ocd, lifelong arfid and is autistic!!!
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dodomingo · 8 months
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Local lizard girl may be only loser with weed allergy on planet ever >:(
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journiland · 2 years
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@pirateking42 Here's a crockpot recipe for you. (It says bake, but I toss it in the crockpot.)
I use honey instead of sugar, and lately omit the vinegar and sub coconut aminos for soy sauce, but that's just to make it low histamine. I use whatever kind and amount of chicken I feel like (most often 5 or 6 frozen boneless thighs) and cook until the sauce gets less watery (from the liquid in frozen chicken) and the chicken is almost falling apart. Yum.
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helenwhiteart-blog · 1 month
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Oxalates in review: one year into a lower oxalate diet
It’s a year now since I went off on my big oxalate witch hunt, finally taking the need to reduce them out of my diet seriously after a couple of false starts; see my various other posts on this topic for more on that. For a long time (almost three years after first learning about them!) I really didn’t want to hear that reducing oxalates in my diet might be the answer to some of my prayers,…
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liftednaturalsus · 6 months
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Enhance Your Gut Health with Flora Symmetry Low Histamine Probiotic from Lifted Naturals
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sweaterkittensahoy · 2 years
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The first ingredient of this vegan cheese is water, and boy does it taste like it
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garrett-b10 · 8 months
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tips and tricks for suffering with long haulers
tips and tricks that have helped me in some ways with long haulers. ill say first it to see what your eating and go gluten and dairy free because all that junk causes inflammation and with the long haulers you already are dealing with inflammation so eating gluten is just adding to the cause, or go on a low histamine diet which seems to help your body is in fight or flight. Id also say to take a lot of vitamins as your body needs more than it did before and a lot of vitamin D and C maybe even B-12 if you have fatigue or low energy.
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