Unfortunately, histamine intolerance cannot be so clearly delimited. What one person can tolerate may not be tolerated by the other, although both have a histamine intolerance!
Thus a histamine intolerance is simply very individual. My recipes are such that we tolerate them well with our histamine intolerance. For example, we have to avoid tomatoes, colorants, preservatives, flavor enhancers, citrus fruits, but we can tolerate cashews, onions, chocolate in small amounts or a little banana from time to time. However, we have now also been doing without histamine for a few years for the most part. At the beginning I was consistently on maternity leave with the children for half a year. Now we can tolerate some foods again, which we did not tolerate at the beginning. I think it depends on the quantity and frequency of these ingredients. So, many of my dishes are low in histamine, and the others can be adapted simply by replacing a few ingredients.
In the case of histamine intolerance, a distinction is made as to whether one is still in the "maternity leave phase", i.e. in the first few weeks of the outlet diet, in which one eats only those foods that are most tolerated according to information lists. Thus, the symptoms and complaints decrease and after this phase, one can start to test ingredients bit by bit.
The lists that circulate in books and on the Internet are unfortunately very different and often contradictory. I have always followed 2 sources.
On the one hand, the leaflet on low-histamine nutrition from SIGHI (Swiss Society for Histamine Intolerance) and the free food App.
(unpaid advertising / here I only pass on my own experience without being in contact with this community of interest)
I compared some lists and found that I had the most matches here.
After the waiting period of 2-4 weeks (we made it longer) you can test 1 food every 3-4 days. The best way is to keep a food diary. In this way you can approach your own individual intolerance step by step. Every 3-4 days because the digestion of a meal can take 1-3 days. This is different for everyone, depending on the metabolism of the body. For example, you may eat tomatoes (containing histamine) on Mondays, but the effects may not appear until Wednesday. This is why the diary is so important!
I made it so that we introduced a new food every Friday. So the weekend was a buffer in case I or the children were not well.
This is how we gradually got our individual histamine intolerance list. And we are still testing ingredients. But many ingredients have worked!
The dishes I share with you are actually created at our family lunch table. They are the dishes that I cook for myself and my family at lunch or dinner.
Since the children have to do without so many things, we are grateful for every ingredient that "works". I don't want to deny them to you, just to make the recipes of my blog completely histamine free.
If you have any questions about our histamine intolerance, want to share your experiences or need tips, feel free to contact me! Via Mail or Instagram this works wonderfully. I always like to answer, because I would have liked to have had contact persons at that time, who share their experiences with me.
So you see, it is a matter of the heart and so you are welcome with questions!
You only need to know that I only share my own experiences with you and cannot replace medical advice.