you can look up "low histamine diet" to keep inflammation under control. It mainly involves avoiding preserved food, aged food, things with vinegar, and leftovers. Chicken and rice is totally within the low histamine guidelines, as long as you try to eat it when it's fresh, and don't eat it as leftovers.

The histamine levels in a food increase the longer it sits at room temp. Refrigeration slows down the process but doesn't stop it completely.

I've been cooking a lot of asian food lately, and since I have a histamine sensitivity, I know nearly right away when something has too much histamines in it for me. So far I've been fine with all sorts of dishes, (and we eat a lot of fried rice dishes made with day-old cold rice) but if I overdo the fish sauce, I react. So if I put a lot in my pho broth, I'll react... If I eat lots of dishes all day that each have a little bit of fish sauce in them, I might react to it.

I'd be willing to bet that some fish sauces have less histamines in it than others. In america, fish sauce is labelled with the histamine content in it, I think, because we have a standardized system for importing it, and too high of a histamine content fish sauce is not allowed for import. But in some asian countries, there is no standardized upper limit and I don't know how it is in the philipines but might be good to check labels to see if you can find that info on the packaging.

Other things I have to watch out on are like pre-made kimchi that's too old, mustard, pickles and pickled plums and radishes, and I cannot have pre-packaged coconut milk/cream/water or I react big time. I don't use a lot of coconut in cooking, but if I did, I would just get young thai coconuts to use instead.

When I make pho, I can eat the broth for about 3 days before I start to react to it. Fourth day is risky, fifth day is a no-spank-you.

you can look up "low histamine diet" to keep inflammation under control. It mainly involves avoiding preserved food, aged food, things with vinegar, and leftovers. Chicken and rice is totally within the low histamine guidelines, as long as you try to eat it when it's fresh, and don't eat it as leftovers.

The histamine levels in a food increase the longer it sits at room temp. Refrigeration slows down the process but doesn't stop it completely.

I've been cooking a lot of asian food lately, and since I have a histamine sensitivity, I know nearly right away when something has too much histamines in it for me. So far I've been fine with all sorts of dishes, (and we eat a lot of fried rice dishes made with day-old cold rice) but if I overdo the fish sauce, I react. So if I put a lot in my pho broth, I'll react... If I eat lots of dishes all day that each have a little bit of fish sauce in them, I might react to it.

I'd be willing to bet that some fish sauces have less histamines in it than others. In america, fish sauce is labelled with the histamine content in it, I think, because we have a standardized system for importing it, and too high of a histamine content fish sauce is not allowed for import. But in some asian countries, there is no standardized upper limit and I don't know how it is in the philipines but might be good to check labels to see if you can find that info on the packaging.

Other things I have to watch out on are like pre-made kimchi that's too old, mustard, pickles and pickled plums and radishes, and I cannot have pre-packaged coconut milk/cream/water or I react big time. I don't use a lot of coconut in cooking, but if I did, I would just get young thai coconuts to use instead.

you can look up "low histamine diet" to keep inflammation under control. It mainly involves avoiding preserved food, aged food, things with vinegar, and leftovers. Chicken and rice is totally within the low histamine guidelines, as long as you try to eat it when it's fresh, and don't eat it as leftovers.

The histamine levels in a food increase the longer it sits at room temp. Refrigeration slows down the process but doesn't stop it completely.

I've been cooking a lot of asian food lately, and since I have a histamine sensitivity, I know nearly right away when something has too much histamines in it for me. So far I've been fine with all sorts of dishes, (and we eat a lot of fried rice dishes made with day-old cold rice) but if I overdo the fish sauce, I react. So if I put a lot in my pho broth, I'll react... If I eat lots of dishes all day that each have a little bit of fish sauce in them, I might react to it.

I'd be willing to bet that some fish sauces have less histamines in it than others. Other things I have to watch out on are like pre-made kimchi that's too old, mustard, pickles and pickled plums and radishes, and I cannot have pre-packaged coconut milk/cream/water or I react big time. I don't use a lot of coconut in cooking, but if I did, I would just get young thai coconuts to use instead.