sparkleswallow

"Leave me alone, it's much too soon

In peace at home

it's me, not you"

-Hole in the Ceiling, Power Snatch

#hilary duff you will ALWAYS be famous

Quinoa and Black Bean Stuffed Bell Peppers

Ingredients:

- 4 large bell peppers

- 1 cup quinoa, rinsed

- 1 can black beans, drained and rinsed

- 1 cup corn kernels

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1 teaspoon chili powder

- Salt and pepper to taste

- 1 cup shredded cheese (optional)

- Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.

3. In a large skillet, sauté the onion and garlic in a little olive oil until softened.

4. Add the quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Cook for a few minutes until the quinoa is slightly toasted.

5. Fill each bell pepper with the quinoa and black bean mixture. Top with shredded cheese if desired.

6. Cover the baking dish with foil and bake for about 30-40 minutes, or until the peppers are tender.

7. Remove from the oven and garnish with fresh cilantro before serving.

Like we know what the problem is when someone can’t digest fodmaps. We know what the problem is when someone has histamine intolerance. We know the mechanisms happening there. So why aren’t digestive enzymes more standard for treatment of ibs-like symptoms. Why haven’t we investigated and found a way to tailor the specific digestive enzymes an individual might need. And also have those enzymes covered by insurance. Why isn’t that a standard practice. Why aren’t we farther along in studying H3 and H4 involvement in histamine intolerance. Why don’t we have any differentiation in these low histamine diet lists about exactly how much histamine a certain food contains, whether they actually contain histamine at all or just a substance that can trigger histamine release.

An example: Citrus is often listed as a no-go for the low histamine diet because citrus fruits contain putrescine, which can trigger histamine release. But what none of these sources usually bother to tell you is that putrescine levels are highly variable. First, they’re highest when the fruit is at peak ripeness, and lower when the fruit is unripe or overripe. There’s also the fact that lemons are actually the citrus fruit with the lowest putrescine levels. And there’s almost never references to the fact that storing citrus at a cold temperature, ie in the fridge or in industrial cold storage, will make putrescine levels much higher than if they were stored at room temperature.

Someone with histamine intolerance who loves citrus may be able to perfectly tolerate a lemon wedge from an unripe lemon they bought at the farmers market (was never in cold storage) and kept on their counter. Like if changes to how we handle and acquire food can be made that don’t require us to cut things out of our diets entirely, why haven’t we studied that further?? Why isn’t that information more widely available??