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Re-introducing foods: how risky is it in the long run?

Asked on March 06, 2014
Created March 06, 2014 at 11:25 AM

I have been on a low-histamine SCD-GAPS-like diet for about 2 years now, for IBS-like symptoms (though with inflammation in the gut) and histamine intolerance. I have had to cut out a lot of foods, but I am doing better now.

I would like to re-introduce foods, but I am afraid of the risks in the long run. If I try sweet potato for instance, would I notice immediately whether I can tolerate it or is it possible that I'll feel just fine while my progress that I have made in the past 2 years will slowly be reverted? I don't mind trying a food and then, if I'm gassy, concluding that I can't tolerate it, but I would mind not feeling anything, thinking it's fine and then reverting two years of important progress.

I am doing this (a) simply because I'd like to have a more varied diet, but also (b) because I am a hiker and I need a higher energy intake and I need foods that I can take with me. I would love to be able to eat pemmican, but given the high histamine content in dried meat, I think this is simply unwise at this point.

On my 'to-try list':

  • Sweet potato
  • Eggs (couldn't tolerate it before, even when cooked)
  • Sesame seeds
  • Bananas
  • Cacao / chocolate

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