A: Low-histamine protein that you can have during the program includes: beef, poultry and fish/seafood (all very fresh or frozen).
Leftovers tend to have higher amounts of histamine as well, so you may want to only cook what you need for the day so that you are cooking fresh daily.
Depending on how you prepare your foods, they can also have higher levels of histamine. If you're doing things in a slow cooker or cooking them for extended periods of time, this can actually increase the levels of histamine as well.
One of the things I have found to be very helpful for histamine intolerance is utilizing P5P, which is the active version of vitamin B6.
I talk a lot more about histamine intolerance in the Gut Recovery Program where we focus on reversing it. The other drivers of histamine issues are also gut bacteria such as H. pylori, different protozoa including Blastocystis hominis, and things like mold exposure.
I have an article on histamines that you may find helpful, Histamine and Hashimoto’s.