One of the tenants of Ayurveda is to eat foods that are freshly made, so you get the most nutrients and high prana-vital energy, enzyme from your food.
Ideally, food should be eaten within 3-4 hours of preparation, as food older than 24 hours is considered stale (paryushita), lifeless, and creates ama (toxins) that disrupt digestion and immunity.
Why is this important?
Left over foods are a major source of dietary histamine. As cooked food sits in the refrigerator, bacteria break down amino acids into histamine, causing levels to rise significantly over time.
Protein-rich foods like meat, poultry, and fish are particularly prone to this, making freshly prepared, unprocessed food the safest option for those with histamine intolerance.
But then life happens, and it’s not aways possible to eat a freshly homecooked meal for every meals.
What can you do?
1. Freeze foods within 24 hours of preparing it if you are unable to eat all of it.
Some foods, such as soups taste better after the second day. Enjoy your meals by enhancing the quality of your meal with herbs that lower histamine
Histamine Lowering Herb:
- Cilantro
- Dill
- Chives
- Rosemary
- Oregano
- Basil
- Mint
- Sage
- Spearmint
- Thyme
- Lemongrass