Dr. Will Bulsiewicz

Exactly. And you want to get yourself to a place of being asymptomatic. Now, I don't want to sit here and make it sound like the fact that you get symptoms is the end of the world. It's not. But let's also acknowledge what's happening here, which is that your normal physiology is being disrupted by this food, right? So it's not just benign symptoms. It's disruption of your physiology.

Exactly. And you want to get yourself to a place of being asymptomatic. Now, I don't want to sit here and make it sound like the fact that you get symptoms is the end of the world. It's not. But let's also acknowledge what's happening here, which is that your normal physiology is being disrupted by this food, right? So it's not just benign symptoms. It's disruption of your physiology.

Exactly. And you want to get yourself to a place of being asymptomatic. Now, I don't want to sit here and make it sound like the fact that you get symptoms is the end of the world. It's not. But let's also acknowledge what's happening here, which is that your normal physiology is being disrupted by this food, right? So it's not just benign symptoms. It's disruption of your physiology.

So we don't want to allow ourselves to remain in a place where we're just sort of enduring these symptoms. You did the right thing. You got to reduce your intake to get yourself into the safe zone. And again, you're never going to be zero histamine. That doesn't exist, right? So what you're doing is you're just getting into the safe zone where you're no longer having symptoms.

So we don't want to allow ourselves to remain in a place where we're just sort of enduring these symptoms. You did the right thing. You got to reduce your intake to get yourself into the safe zone. And again, you're never going to be zero histamine. That doesn't exist, right? So what you're doing is you're just getting into the safe zone where you're no longer having symptoms.

So we don't want to allow ourselves to remain in a place where we're just sort of enduring these symptoms. You did the right thing. You got to reduce your intake to get yourself into the safe zone. And again, you're never going to be zero histamine. That doesn't exist, right? So what you're doing is you're just getting into the safe zone where you're no longer having symptoms.

I have a question about that.

I have a question about that.

I have a question about that.

So it's true that when we cook our food and then we store our food, you are building histamines. It will be slower when you put it directly into the fridge as opposed to having it sitting on your counter, as an example. But the flip side of that, though, is actually... So let's assume that you're asymptomatic, that you can eat that rice with a cup and a half and feel perfectly fine.

So it's true that when we cook our food and then we store our food, you are building histamines. It will be slower when you put it directly into the fridge as opposed to having it sitting on your counter, as an example. But the flip side of that, though, is actually... So let's assume that you're asymptomatic, that you can eat that rice with a cup and a half and feel perfectly fine.

So it's true that when we cook our food and then we store our food, you are building histamines. It will be slower when you put it directly into the fridge as opposed to having it sitting on your counter, as an example. But the flip side of that, though, is actually... So let's assume that you're asymptomatic, that you can eat that rice with a cup and a half and feel perfectly fine.

Zero concerns for histamine. Here's the flip side of what you just did, though. You took a starchy food and you cooked it, heated it up, and then you placed it into your fridge and you cooled it down. The way it tastes, I'm sure you would agree, I'm sure your listeners would agree too, is not exactly the same anymore.

Zero concerns for histamine. Here's the flip side of what you just did, though. You took a starchy food and you cooked it, heated it up, and then you placed it into your fridge and you cooled it down. The way it tastes, I'm sure you would agree, I'm sure your listeners would agree too, is not exactly the same anymore.

Zero concerns for histamine. Here's the flip side of what you just did, though. You took a starchy food and you cooked it, heated it up, and then you placed it into your fridge and you cooled it down. The way it tastes, I'm sure you would agree, I'm sure your listeners would agree too, is not exactly the same anymore.

Rice that you cooled down does not taste the same as rice that is fresh and piping hot. You created resistant starch. So the process of taking a starchy food and then actually cooling it down helps the starch molecules to recreate in themselves what we call retrograde starch. And this resistant starch, for people that haven't heard this terminology before, is prebiotic for the gut microbiome.

Rice that you cooled down does not taste the same as rice that is fresh and piping hot. You created resistant starch. So the process of taking a starchy food and then actually cooling it down helps the starch molecules to recreate in themselves what we call retrograde starch. And this resistant starch, for people that haven't heard this terminology before, is prebiotic for the gut microbiome.

Rice that you cooled down does not taste the same as rice that is fresh and piping hot. You created resistant starch. So the process of taking a starchy food and then actually cooling it down helps the starch molecules to recreate in themselves what we call retrograde starch. And this resistant starch, for people that haven't heard this terminology before, is prebiotic for the gut microbiome.

So you can think of it, it's starch, it's not fiber, it's starch, but it's starch that your body is not able to break down and digest. So as a result of that, it passes all the way through your intestines and gets to your gut microbiome, and then it feeds and fuels your gut microbiome and gets turned into short chain fatty acids.

So you can think of it, it's starch, it's not fiber, it's starch, but it's starch that your body is not able to break down and digest. So as a result of that, it passes all the way through your intestines and gets to your gut microbiome, and then it feeds and fuels your gut microbiome and gets turned into short chain fatty acids.