Histamine Intolerance and Zebras

Hello, again friends! As someone that has struggled with my own health challenges, I understand firsthand the importance of both education and support when it comes to wellness. It is my passion to help others learn more about their health and empower them with the tools and resources they need to live healthy, joy-filled lives. And part of that is understanding how to nourish your body with the right foods. Today, I want to talk about histamine intolerances and how they can affect your health.

If you suspect you have a histamine intolerance, it's essential to talk to a doctor to get a proper diagnosis. I suggest a functional medicine doctor, most primary care doctors don’t seem to have much experience with challenging diagnoses, or will just send you to specialist after specialist. I have MCAS or Mast Cell Activation Syndrome (which is a subset of histamine intolerance) along with Ehlers Danlos Syndrome. EDS is a hereditary connective tissue disorder and something I’ve been dealing with all my life but wasn’t diagnosed until 6 months ago. All of the weird symptoms, random pain, rashes, food sensitivities, chronic sinus issues, migraines from the time I was 9, being super heat sensitive, being like Gumby (for those that remember him) are all part of Ehlers Danlos Syndrome. (Even mental health issues like anxiety and depression are symptoms, so now I’m thinking that may have been the underlying issue the entire time!) They call it the “zebra disease” because no two cases are alike, just like no two zebras have the same stripes. This is actually the first time I’ve opened up publicly about this, feel free to ask questions, I just ask that you please be kind.

What is Histamine Intolerance?

Histamine intolerance is a condition where your body can't break down histamine properly. Histamine is a chemical that's naturally found in some foods. It's also produced by the body when you have an allergic reaction or when you're fighting an infection. If you have a histamine intolerance, your body may not be able to break down the histamine properly. This can cause a range of symptoms, including:

• Headaches

• Hives

• Runny nose

• Digestive issues

• Fatigue

• Irritability

• Anxiety

Foods to Avoid

If you have a histamine intolerance, it's essential to avoid foods that are high in histamine or that can trigger the release of histamine. Here are some foods to avoid:

• Fermented foods: Fermented foods like sauerkraut, kimchi, and kefir are high in histamine.

• Aged cheese: Aged cheese like cheddar, blue cheese, and parmesan are also high in histamine.

• Processed meats: Processed meats like salami, pepperoni, and hot dogs are high in histamine.

• Citrus fruits: Citrus fruits like oranges, lemons, and grapefruits can trigger the release of histamine.

• Tomatoes: Tomatoes can also trigger the release of histamine.

• Alcohol: Alcohol can trigger the release of histamine in the body.

Foods to Enjoy

While it's essential to avoid foods that are high in histamine or that can trigger the release of histamine, there are also many foods that are safe to eat. Here are some foods to enjoy:

• Fresh fruits and vegetables: Fresh fruits and vegetables are generally safe to eat, but be careful with avocado, spinach, and eggplant, as they can be high in histamine.

• Fresh meat and fish: Fresh meat and fish are generally safe to eat, but be careful with smoked or cured meats and fish, as they are high in histamine. *I personally don’t eat meat or fish but I wanted to include them in these lists*

• Gluten-free grains: Gluten-free grains like rice, quinoa, and buckwheat are generally safe to eat.

• Nuts and seeds: Nuts and seeds are generally safe to eat, but be careful with peanuts, cashews, and walnuts, as they can be high in histamine.

• Herbal teas: Herbal teas like chamomile and peppermint are generally safe to drink.

Histamine intolerance can be a challenging condition to manage, but with the right diet, it's possible to reduce symptoms and improve your quality of life. Remember to talk to your doctor if you suspect you have a histamine intolerance and to work with a qualified healthcare professional to develop a personalized nutrition plan. And always remember to be kind to yourself and to nourish your body with foods that make you feel your best.

How the world’s recycling system broke

Our daughter, Sage Lenier, has spent the last three years developing an award-winning curriculum at UC Berkeley with the aim of providing knowledge and tools for the average person so that we can all work towards a sustainable and equitable future. Since she is more of an expert on the subject of zero waste, so I’ll be sharing her video series here. Please follow her on Instagram at sagelenier

“Recycling is commonly conceived of as 'good for the planet'. What most people don't know is that it actually isn't, and that most of the recycling industry grinded to a halt in 2018. With the shape our planet is in, there's no time to waste on false solutions, so it's imperative that we understand the actions we can take that will truly benefit the earth.” Sage Lenier

Quick pickled cucumbers

Just like my zucchini this year, my cucumbers have gone crazy, which is nice since last year we literally had 2 before ash from a fire wiped them out. I’ve had so many all at once that I’m now making pickles! Sandwich pickles, dill pickles, spicy pickles, sweet pickles, you get the picture, lots of pickles.

I use a mandolin slicer to get the cucumbers all the same thickness, just be very very careful….I’ve cut myself too many times to count. White vinegar is what’s traditional for pickling, you can use apple cider or rice wine vinegar they are also good. Want to add a little spice? Try 1/2 a jalapeno and some sliced garlic. Want sweet pickles? Add 1 tablespoon of sugar and reduce the salt. You can just put these in the frig and they’ll be ready in a few hours. But what I’ve been doing it putting them outside for a few hours to start the fermenting process and then putting them in the refrigerator, so you get some of the benefits of fermentation. So 1/2 fermented 1/2 pickled….fickled? Haha.

You really can’t mess these up, they’re so easy, just adjust to your taste and enjoy. You can also reuse the brine just add more cucumbers, dill, garlic etc. You can use this to make Giardiniera, I made some and it came out great. The sky’s the limit with pickling!

Quick pickled cucumbers

1 1/2 cups water

1/3-1/2 cup vinegar

1 tsp sugar (optional)

1 Tbsp pink salt

1 tsp pepper corns

pinch of turmeric (optional)

4-5 sprig of fresh dill

sliced garden cucumbers

Fill a large mason jar with cucumbers and whatever other vegetables, peppercorns or herbs you’re using. Add salt, sugar and turmeric to vinegar, sit and let it slightly dissolve, add water, pour over cucumbers, put the lid on and patiently wait. Easier said than done! Enjoy.