For my paleo peeps who have problems with histamines, I presume there's nothing magical about grass fed beef vs. conventional. From a histamine perspective, beef is beef, right?
After reading up on the subject, on paper at least, I'd suspect that beef should be avoided (grassed or otherwise) because it's intentionally aged about 3 weeks. Then, when you factor in travel and logistics, beef could be a month old by the time you see it on the supermarket shelves.
In contrast, chicken is NOT intentionally aged, so it's is pretty much 3-11 days old by the time you see on your shelves.
Is that borne out in your real world experience?
asked byCaveMan_Mike (3275)
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on May 24, 2012
at 01:41 PM
Dear Mike, I am histamine intolerant and I find that beef in general is not that big of a problem. In that context though lamb would be better in terms of freshness (for chicken it seems that the skin is high in histamine).
As far as I understand though (and from my experience), histamines are formed much more quickly when the proteins are cooked (such as in leftovers). Also sometimes grass fed could even be worse as it is often sold in vacuum packs that should be avoided (the meat is very old in this case). Plain grass-fed versus conventional I am not sure there would be a difference if treated the same way.
Histamine intolerance is really annoying. Also I do not seem to react the same way to histamine in different foods, i.e. I get more mouth canker sores with tomatoes or eggplant, while I get HUGELY bloated with smoked salmon or redwine (and in need for a toilet.. quickly). Some other times I get hitchy. When I was a kid I used to get severe urticaria (that's when I was diagnosed actually).
on May 24, 2012
at 01:40 PM
Check with your sources. I get most of my beef and lamb frozen from the farms. Since they butcher as needed, I don't think they age the beef much before freezing. I've never had a problem eating grass-fed meat purchased that way, like I have buying unfrozen from a grocery store.