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Nick follows a carefully structured diet to manage IBS (Irritable Bowel Syndrome), FODMAP sensitivity, and histamine intolerance, which means he avoids foods that trigger gut sensitivity, ferment in the gut, or contain or release histamine. His safe protein sources include fresh chicken breast, fresh pork loin, and occasional white fish, only if it’s extremely fresh and frozen immediately after purchase to limit histamine buildup. He avoids processed, cured, aged, or canned meats such as salami, bacon, and tuna, which are high in histamines. For carbohydrates, he tolerates gluten-free oats, white rice, gluten-free bread, and baked potatoes, while steering clear of wheat, rye, and other high-FODMAP grains. Nick’s safe produce includes zucchini, blueberries, lettuce, and under-ripe bananas, ideally sliced and frozen right after purchase to limit histamine accumulation. He avoids onions, garlic, apples, pears, cauliflower, mushrooms, and stone fruits due to their high FODMAP content. For fats, pure olive oil, lactose-free butter, and 100% maple syrup are safe choices. Dairy, especially milk and cheese (unless lactose-free), is avoided due to both FODMAP and histamine concerns. Eggs, particularly the yolks, and nuts like almonds and pecans may act as histamine liberators and are eaten cautiously, if at all. He avoids common IBS triggers such as fried foods, fatty meats, artificial sweeteners (like sorbitol and mannitol), carbonated drinks, caffeine, and alcohol, which can aggravate gut sensitivity. He also minimizes spicy foods, processed snacks, and leftovers, which can contribute to both IBS symptoms and histamine buildup. By keeping meals simple, using fresh ingredients, avoiding food repetition, and planning ahead, Nick reduces the likelihood of flare-ups and maintains better digestive balance.

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