Low Histamine Frozen Vanilla Coffee Cooler Recipe for people with Mast Cell Activation and High Histamine (Also Low Carb, Low Lectin, Low Oxalate, Low FODMAP)
I love coffee! But with having both Mast Cell Activation Syndrome and Histamine Intolerance, I realized coffee was making me so much worse! Coffee made me so jittery. I couldn’t sleep even when I drank decaffeinated coffee. I would have diarrhea and acid reflux, too. Ugh. So, I gave up my favorite drink for years. You can imagine how sad I was and how much I missed it. Did you have to give up coffee too?
Problems with Most Coffee if you have Mast Cell Activation Syndrome or Histamine IntoleranceThen, I discovered why coffee made me feel so bad. See, there are tons of chemicals in coffee due to the processing. Coffee beans are full of pesticides and fungicides – these are there in an effort to keep critters and mold down. But that also means we drink these chemicals with the coffee. And most coffee ends up with mold in it still, anyway. Yuck! Then, I made another discovery about why coffee caused so many problems for those with Mast Cell Activation Syndrome and Histamine Intolerance. Coffee makers are a major source of mold. This is because anywhere there is moisture, there can be mold. And you can’t fully clean inside a coffee maker. Even the most expensive coffee makers can get mold. The water reservoir in coffee makers is one of the worst places for mold growth. But also, for bacteria and yeast too. Gross! Mold can wreak havoc on mast cells and histamine levels. So, I gave up my favorite drink to help take my health to the next step.
Coffee Option for People with Mast Cell Activation Syndrome or High HistamineA few years ago, though, I discovered Purity Coffee and I was able to return to drinking coffee. It probably doesn’t sound like a big deal if you don’t have any food restrictions. But if you have Mast Cell Activation Syndrome or Histamine Intolerance, you know how exciting it is to be able to eat or drink something that you have missed. Why did Purity Coffee make such a difference in being able to drink to coffee again? You want to understand this so you know why not to use just any coffee in this recipe. In fact, the ONLY way this coffee recipe will be OK for Mast Cell Activation Syndrome and Histamine Intolerance is if you use a coffee that is:
- low histamine
Mold Free Coffee Brewing for People with Mast Cell Activation Syndrome or Histamine IntoleranceYou will also want to change up your brewing process to keep your coffee as clean as possible. This is because coffee makers are really bad for growing mold inside them. I use a pour over coffee method now. This method ensures that I avoid a regular coffee maker that can grow mold. Pour over also can give coffee better flavor and boldness. Many experts think this method brews the best cup of coffee! It’s also really easy. Just boil water. Add coffee to the filter. Pour a small amount of water over the grounds to let them “bloom” for 30 seconds. Then slowly pour the rest of the water over the coffee. Here is a pour over coffee maker like the one I’m using: Pour Over Coffee Maker I also get whole beans and grind them fresh. You can also grind up enough for a couple of weeks. Just store the extra grounds in the freezer. Here is the coffee grinder that I use: Coffee Grinder
Ingredients in Low Histamine Frozen Vanilla Coffee Cooler RecipeDecaf Purity Coffee: >>>>You can get 20% off here + Free Shipping with code Mastcell360<<<< Aroy-D Coconut Milk: Raw Ground Vanilla: Organic Stevia: I love making this special Frozen Vanilla Coffee drink! The process of slowly making the coffee with the pour over method can be quite meditative and calming. It’s a great way to start your day. I hope you enjoy it as much as I do!
Low Histamine Frozen Vanilla Coffee Cooler RecipeIngredients
- 4 Purity Coffee ice cubes (Use Purity Coffee for low histamine, mold free, organic)
- ¼ cup Aroy-D coconut milk
- ¼ cup filtered water
- 1 tsp raw ground vanilla beans
- 5-10 drops stevia with alcohol, or without alcohol
- Grind coffee beans.
- Brew coffee with the pour-over method.
- Let coffee cool.
- Pour coffee into ice cube trays and freeze until solid.
- Put 4 coffee ice cubes into a blender.
- Add Aroy-D coconut milk, filtered water, vanilla, and stevia to the blender.
- Blend until ice cubes are crushed and you have a smooth texture.
- Pour into a glass and enjoy!