The story of why rice cakes cause physical reactions, which isn't just about histamine

(*This article has been organized and updated after its initial posting.)

In this note, as someone who has struggled with their physical constitution since childhood, I honestly share the tips and improvements I've gained through trial and error.

I will share the insights I've gained from my experience dealing with atopic dermatitis since I was young.

It happens every year, but
at New Year's, I hesitate a little when faced with "mochi" (rice cakes).

I have the desire to eat them, but
when I think about my body, I can't honestly bring myself to reach for them.

Ever since I was told in high school, as part of my dietary restrictions for atopic dermatitis,
"Sticky rice is forbidden,"
a New Year's without eating mochi
has become the norm for me.

Once you've seen the hell of "severe atopic dermatitis,"
it gets scary, doesn't it...

I don't have the experience of clearly getting worse after eating mochi, but I want to eliminate the "triggers."

"If I'm going to go through that again, I don't need it anymore."
I'm the type who tends to cut things off like that.

However, over the last few years,
"My atopic dermatitis has improved, but is it okay to eat?"
I've felt that way, so I decided to look into mochi again.

Is it true that mochi is "high in histamine"?

Until now, I
was taught that "mochi is bad because it's high in histamine (or similar substances)."

However,
while re-examining the characteristics of mochi,
I found a surprising fact.

Surprisingly, at least at the ingredient list level—
mochi (glutinous rice)
was not classified as a food high in histamine.

A fact that is the exact opposite of the theory I've believed for years.
Honestly, I was very shocked...

However, as I continued my research,
I also began to see
the reason why contradictory information like "high" and "low" is written.

The amount of histamine contained in mochi itself is not high.

However, depending on your physical condition and timing,
it is also a food that makes it easier for histamine reactions to occur in the body, so
I feel that the reason doctors say "you should refrain from it"
might lie there.

Cannot be explained by "histamine amount" alone

What I felt after organizing it again is that
the reason why the body reacts to eating mochi
is not something that can be explained by histamine alone.

In reality,
the stickiness of the mochi, how it is digested, the condition of the gastrointestinal tract,
and the physical condition and state of inflammation at that time are also deeply involved.

The reason why reactions are more likely to occur with mochi is not the amount of histamine itself, but
"whether the body at that time was in a state capable of processing these stimuli"
is the keythat I feel is at play.

By the way, it has long been said
"Eat mochi with grated daikon radish," which is
the wisdom of our ancestors to reduce the burden of digestion.

However, this
is not something that "eliminates the reason it doesn't suit the body,"
but it seems best to think of it merely as an aid to lighten the burden.

Whether you can or cannot eat something is not set in stone

Even now that my atopic dermatitis has improved, if I am asked,
"So, is it okay to eat mochi normally?"
I honestly hesitate to answer.

But at the same time, I also think,
"There is no need to decide that it is 'forbidden forever'."

Have you ever noticed that even when you eat the same thing,
your reaction differs depending on your physical condition or the timing?

That is why,
instead of deciding 'to eat or not to eat' right now,
I maintain a stance of 'judging while observing how my body feels'
at that moment.

Why do I react differently to the same rice?

There is something I have been paying particular attention to for a while now.

It is that the internal structure of mochi (glutinous rice) and non-glutinous rice
is quite different.

Even though they are both 'rice',
they are handled differently inside the body.

Regarding this 'difference in structure',
I will organize it in a bit more detail in the next article.

Summary

Rather than judging based solely on ingredients,
I have recently started focusing on how my body is currently receiving them.

Instead of just 'eliminating it because it's bad',
I try to know 'under what conditions I am more likely to react'.

I feel that just doing that
changes how I approach food a little bit.

I am still figuring things out myself, but
I would be happy if this could serve as one perspective
for those who are struggling with the same thing.

Your likes and follows are a great source of encouragement!