12/29/2023 0 Comments Flashfrozen beef vs never frozenIt is not uncommon for unfrozen meat and fish to sit for a week or more either in the butcher’s case or the refrigerators. That’s more time for bacteria to grow.Īging meats is another way in which time is a factor. You don’t know how long it was in transit.Īnd you don’t know how long it has been sitting unfrozen at the store. See, if you just pick up unfrozen meat from the grocery with your regular shopping, you really don’t know how old the meat is. When I was calling Whole Foods every week, I was trying to account for the time variable. I was trying to get the meat as fresh as possible. Oxygen exposure can also occur during the time it sits in the butcher or fishmonger’s case at the store. This leads into another factor which we can do something about: time. This is also something that can’t be avoided.īut if the meat is frozen and packaged as soon as possible after processing, that goes a long way to reducing the exposure. Oxygen is in the air around us, so naturally meat is going to be exposed to it. Meat can be exposed during the time it takes to process it. We really can’t do anything about these three factors. And that’s ok. It doesn’t mean that meat should be avoided. All our food is going to be a food source and have moisture!īut you can change some of the other factors to keep bacteria…and histamine…lower. Water content is present in all animal protein. In this case, we just mention it because it is one of the FAT TOM factors.Īnd meat does have moisture. Next, meat is considered acidic , in terms of pH. Quality meat is generally in the pH range of 5.7 – 6.0. A pH less than 7 is considered acidic. Acidity isn’t necessarily bad in foods. Meat is a food source. We are going to use it as our food, too, after all! When we look at the FAT TOM factors, we see that meat can hit them all. These growth factors go by the acronym FAT TOM.Īny food, under certain circumstances, can be an environment for bacteria to thrive. Microorganisms like bacteria need these things to grow: Many strains of bacteria on meat are histamine-producing. Under certain conditions, bacteria can double in number every 20 minutes! Let’s start with why histamine levels in meat can be high. (I’m using the word “meat” in reference to all animal proteins, not just red meat.)īacteria can grow very quickly on meat. This is especially true of unfrozen meats. ![]() I hope this will help you be able to enjoy eating more low histamine protein foods! Then we’ll get into the low histamine options. ![]() I’m going to break down the top do’s and don’ts for low histamine meat and seafood for you. I can even have scallops and sashimi on special occasions!Īnd I don’t have to call the store every week or drive across town! I am so happy that I can get bison, beef, salmon, and elk (my favorite these days) in addition to chicken. When I found these low histamine meat and seafood sources, it was a game changer for me. I now have variety. And I don’t have to worry about having reactions. So, I kept that option open even if it was a gamble.Įventually, though, I learned you could get meat that had been frozen after slaughter!Īnd I even discovered seafood sources that are low histamine! At that time, I was only tolerating 10 foods. When it was fresh, chicken was one of them. ![]() There was no way of predicting or knowing each week how fresh the chicken would be.īack then, there were very few low histamine meat options in general. I did my best with the resources I had. Sadly, I’d only find out a few days later whether I would have mast cell and histamine reactions or not to each week’s batch of chicken.īut sometimes I’d still get histamine reactions in the form of diarrhea, itching, anxiety, and sleep issues. Yuck!Įventually I figured out that it could take anywhere from 2 to 7 days for the chicken to get from the farm to Whole Foods. Then I’d bring it home and cook it all, freezing the leftovers for the week. ![]() I’d go straight to the butcher counter and ask for what had just come in. And then I’d arrive at the store within an hour or two of delivery. I’d find out that week’s delivery schedule for chicken. The only animal protein I had found I could tolerate was chicken from Whole Foods… sometimes… but only if it was really fresh. They knew me by name because I would call them every week to find out what day the meats were being delivered.īack then, I wasn’t tolerating many foods at all.
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