been tracking triggers and finally clocked it: fresh cooked food is fine. leftovers from two days ago? guaranteed flare. urticaria, flushing, the whole thing within hours.
it’s gotta be histamine. food sits there fermenting, histamine accumulates, my DAO enzyme can’t keep up, my mast cells lose it. so i started keeping everything to day one or freezing same day. the flares dropped significantly.
but here’s the real question nobody wants to ask: what’s everyone else’s actual window? like, do some people get a whole week out of leftovers before histamine builds up enough to trigger, or is my body just wired to react to anything past 24 hours old? because either i’m being insanely cautious or my sensitivity is just different