Beef

Beef itself isn't a histamine problem — the issue is what happens to it between the farm and your plate.

• Aging raises histamine — dry-aged or wet-aged beef has been deliberately held at low temperatures for weeks, which allows histamine to accumulate significantly compared to fresh cuts

• Leftovers matter too — slow-cooked dishes like braises or stews can accumulate histamine as they cool and sit in the fridge, so eating them fresh rather than reheating the next day is typically the safer approach

Fresh cuts cooked quickly — and eaten right away — are typically the most well-tolerated forms of beef.