I have had the opportunity to personally speak to Chris Kresser about his treatment protocol for histamine intolerance, once personally, and another in a forum in New Jersey.
For those who do not know Chris, he is an integrative medicine practitioner in San Francisco, who has a thriving practice (of around 1500 patients, a wait list of 2 years, and with his books closed to new patients) that includes many patients with histamine intolerance.
I have been a little missing from this blog as I have been on holidays but I have so much to share with you.
Those of you with histamine intolerance will know that travel can be a big deal. I have put it off for some time not wanting to tempt fate. So here are some of the successful things that I did that have helped me to travel safe and well.
Dr. Batmangehlidj was controversial. His theory is that it is not the medication that makes you better but the glass of water that you drink.
Whilst his position may be a little extreme he has a point. Water is the most fundamental macro-nutrient in our body, so dehydration can profoundly impact on our health, leading to fatigue, headaches, confusion, and even uticaria.
The 25th April is ANZAC* Day here in Australia. It is a public holiday and a time to honour our troops. It is also a time to eat ANZAC biscuits and wear sprigs of rosemary.
The legend has it that ANZAC biscuits were sent to the troops by their wives during World War I. Nearly 100 years later ANZAC biscuits are an iconic Australian biscuit.
The traditional recipe is a land-mine for me; flour, rolled oats, desiccated coconut, sugar, butter, golden syrup, baking soda, and boiling water, but the taste is part of my DNA.
Even though I am on a low histamine diet I still want to celebrate. So I have given the ANZAC biscuit a make-over so that it has all the snap, and all the buttery goodness, of the original. Here is my recipe which I have served with a cup of rosemary tea. Lest I forget.
Those of you following my blog, will know that I have discovered banana flour, which has all the baking performance of traditional flour, whilst providing a valuable source of resistant starch. The brand I purchase is Mt Uncles Banana Flour.
I am very impressed with the quality of this banana flour. My readers have reported disappointing results with some brands of banana flour. This is possibly because of the varying types of bananas used, or the way in which the bananas are processed.
I intend to also try and make these with green plantains themselves and will report back to see if I get the same results. Plantains are generally well tolerated by people with histamine intolerance and I suspect that milling green plantains will give a similar performance.
* ANZAC stands for Australian and New Zealand Army Corps.