Think of histamine like water filling a bucket. Everyday things add water to the bucket: Certain foods Leftovers Stress and poor sleep Alcohol or illness Your body is constantly draining this bucket. When things are balanced, the level stays manageable. Problems start when more goes in than your body can drain . Once the bucket overflows, symptoms appear — bloating, headaches, fatigue, flushing — often without a clear trigger. This is why reactions can feel random. The last food you ate may...

Once a chicken leaves the farm, a lot can happen before it reaches a freezer. After slaughter, the meat immediately enters a phase of natural breakdown . Enzymes start acting on muscle proteins, and bacteria begin multiplying — slowly at first, faster if temperature control slips even slightly. To manage this, industrial systems rely on: Rapid chilling Cold storage Transport across long distances Freezing to pause further changes Freezing slows bacterial activity, but it doesn’t reverse what...

Taste isn’t just about the recipe. It starts much earlier — with how the bird grows. When a chicken grows more slowly, its muscles develop over time instead of being pushed to grow quickly. This allows: Better muscle structure More natural fat distribution Stronger flavour compounds to develop Fast growth prioritises softness, but often at the cost of aroma and depth. Slow-grown chicken tends to have: A fuller, more “chicken-like” flavour Better bite without being tough A richer aroma while...