Due to the unpleasant combo mast cell activation syndrome (MCAS) and worse-than-usual seasonal allergies (thanks climate change…), I’ve (hopefully temporarily) had to go an extremely restricted low histamine diet. The easiest things to eat on the diet are higher carb foods, given that gluten free grains are fine, whereas almost all convenience low carb/high fat foods are out—no nuts, aged cheeses, cured or pre-cooked meats, avocado, olives, etc (among other restrictions—also no fermented foods, cocoa products, tea, legumes, tomatoes, eggplant, spinach, chilis, cinnamon, and more). I’ve basically been eating lots of gf cereal, rice cakes, some eggs, and veggies. My diet has switched from low-ish carbs to predominantly carbs.
While I’ve had occasional misses in my insulin doses for doses for meals and corresponding spikes, I’ve been surprised that a.) it has taken way fewer units to cover my carbs than I expected, and b.) my basal needs are dropping (every morning I’m waking up drifting low). Now, this could be due to one or or a combo of two things: reduced inflammation due to lower histamine levels and/or reduced insulin resistance due to HCLF diet. I suspect it’s a combo of the two, and while I’m not going vegan, I suspect this is the bodily “hack” behind the success people report on the plant-based HCLF diets. Prior to this, I’d assumed eating low histamine would be awful because it would require a high carb diet to be at all convenient and that would be awful as a diabetic and result in weight gain. Now I’m not sure the latter part is true, since my insulin doses aren’t skyrocketing the way I’d assumed they would. Also eating cereal has been kind of fun, even if the best kinds (basically, all the cinnamon ones, are off-limits to me at present).