Everyone has those issues with enough histamine, at levels commonly occurring in normal meals. It’s more like unless you get anaphylactic badly enough, you don’t connect it to your food intake. http://www.ncbi.nlm.nih.gov/pubmed/15603203
“We conclude that 75 mg of pure liquid oral histamine–a dose found in normal meals–can provoke immediate as well as delayed symptoms in 50% of healthy females without a history of food intolerance.”
But back on topic; my point was that amines are not removed nor deactivated by cooking, only increased, in the case of histamine and that consuming the bark from long aged meat is not wise.