I’d been saving up for one of those portable ninja air fryers for a while, thinking it might help me have better access to safe food when we have to travel/spend time with family over the holidays. (The risk of cross contamination when sharing oven spaces/stovetops is just too high when you have an anaphylactic reaction to gluten so I just often… don’t get to eat for several hours.)
The fact that our oven is broken right now is just serendipitous.
Anyway. This might be the best $150 I’ve ever spent. That chicken was done before I had time to finish doing the dishes to eat it off of.
And the faster cook time means it’s lower in histamine and the texture is like, actually good??? Like what???? I can bring fresh food to my MIL’s, keep it separate from everyone else in the kitchen and just commandeer a wall socket for 20 minutes and have a whole ass meal with protein and vegetables???? I can eat safely at other people’s houses again???!?
I am having too many emotions for an air fryer but like… I never get to eat with other people anymore. I honestly might be about to cry.
“faster cook time means it’s lower in histamine”
Wait.
The FUCK?
Wait, is that why slow cooked meats always make me react and burgers or 20 min oven baked chicken breast doesn’t?
Holy fucking shit. This article focuses on South Korean foods, but it shows what happens with some foods.
https://pmc.ncbi.nlm.nih.gov/articles/PMC5705351/
Currently deep in the weeds looking for more science articles about this. This could be a massive diet changer for me, for the better!
Anything that involves slow cooking or fermentation can raise histamine levels enough to be a problem for people with histamine issues. It’s why so many “healthy” foods seem to cause problems for us and why some people need to be a whole lot less shitty about some people saying “fast food” is better for them. (tbh they need to be less shitty about what people choose to put in their bodies full stop.)
Bone broth, for example, makes me extremely ill. As does yoghurt and a bunch of other stuff.
Also, be mindful of leftovers. Freeze any leftovers within 2 hours of cooking to prevent further histamine build-up. The longer cooked foods (especially meat) sit in the refrigerator, the more histamine develops.
Beef is also inherently higher in histamine than other meats, such as lamb or poultry, because it’s aged for a minimum of 2 weeks to develop flavor.
And just to clarify again, before anyone rolls their eyes at any of this: histamine is not bad. It is, in fact, incredibly beneficial and necessary for immune system regulation, wound healing, and, yeah, developing the flavor of many nutritionally dense and flavorful foods.
This is also why MSG affects some people poorly. It’s not unhealthy, it’s just a histamine liberator, and some people can struggle with that–but those same people will also generally struggle with aged cheeses and tomatoes, and other foods where MSG naturally occurs.
It’s just us folks with some form of mast cell dysfunction/histamine processing issues who need to be mindful of it. It’s us. Not the foods.
















