Many clients come work with me because they are eating incredibly healthy foods, yet still experiencing health concerns. “Reactivity” to many foods, chemicals, and environmental factors can often indicate histamine as an underlying issue. In fact, many of the most recommended ‘healthy' foods are high in histamine.
I had this issue, myself, and when I learned about histamine in food I realized that my entire diet was 100% histamine-rich foods. They are stimulating and delicious. I was kind of addicted to the rush of adrenaline that follows the release of histamine.
Histamine intolerance has a long list of familiar symptoms that includes hives, runny nose, reactions to wine and other ferments, racing pulse, fatigue, and frequent headaches. If you struggle with Candida, dysbiosis, SIBO, and have any of these symptoms, you’ll gain an understanding of the connection between the two in this comprehensive lecture plus learn steps to relieve the symptoms.
Histamine intolerance is unlike other food allergies or sensitivities in that the response is cumulative, not immediate. It causes rashes, hives, heartburn, allergies, and excessive ‘allergic’ reactions to certain foods. For people who are highly reactive and not responding to normal dietary changes, this may be the underlying cause.
Sometimes, people react to fermented foods, such as wine, sauerkraut, kimchi, alcohol, and even yogurt. From hives to itchy throat this can indicate something deeper. Histamine intolerance has a connection to probiotics, yeasts, and bacteria. This is why fermented foods often stimulate a reaction. Some bacteria create histamine as a byproduct of fermentation.
If you are interested in learning more about the interactions between fermented foods, probiotics, and allergies – this class will educate and excite you. Histamine intolerance is best discussed in accordance with the gut and can be overcome.
Histamine Fun Facts
• It is known to be involved in 23 different physiological functions throughout the body.
• It is a neurotransmitter, which means they are essentially messengers for the brain. Serotonin is another famous neurotransmitter.
• Histamine is produced in your white blood cells.
• Histamine is produced by some bacteria, too!
• High levels of histamines are found in some foods. Some people mistake fish and shellfish allergies for an overwhelming response to the large amounts of histamine that are constantly increasing after a fish has died.
This is the short list of high histamine foods from Dr Janice Joneja, Ph.D., RD
THE FOLLOWING FOODS ARE HIGH IN HISTAMINE AND COULD BE CONTRIBUTING TO YOUR REACTIONS:
Meat, Poultry, Fish
Fish and shellfish whether fresh, frozen, smoked, or canned, if processing is unknown. If the fish is freshly caught, gutted and cooked within ½ hour, it may be eaten
Egg – a small quantity of cooked egg in a baked product such as pancakes, muffins, cakes is allowed
Meat – Processed, smoked and fermented meats such as luncheon meat, sausage, wiener, bologna, salami, pepperoni, smoked ham, cured bacon
Avoid left-overs: freeze any uneaten protein-based food. Bacteria will quickly act on protein at room and refrigerator temperatures, resulting in histamine production
Milk and Milk Products All fermented milk products, including:
Cheese: any kind of fermented cheese such as Cheddar, Cheshire, Colby, Blue cheese, Brie, Camembert, Feta, Romano, etc.
Cheese products such as processed cheese, cheese slices, cheese spreads
Orange, grapefruit, lemon, lime, cherries, grapes, strawberries, apricots
Raisins, currants (fresh or dried)
Tomatoes, tomato sauces, ketchup, soy and soy products
Spinach, red beans
Eggplant, olives in vinegar or brine
Pickles, relishes and other foods containing vinegar
Tartrazine and other artificial food colours
Preservatives, especially Benzoates and Sulphites
Note: Many medications and vitamin pills contain these additives; ask your physician or pharmacist to recommend additive-free supplements and medications
Cinnamon, cloves, vinegar
Chilli powder, anise
Curry powder, nutmeg
Fermented soy products (such as soy sauce, miso)
Fermented foods (such as sauerkraut)
Tea (regular or green)
Chocolate, cocoa, and cola drinks
Alcoholic beverages of all types
“Dealcoholized” beverages (e.g. beer, ale, wine, etc)
To learn how to navigate your reactions to food, pollen, and other environmental factors that are caused by histamine issues check out my newest class called The Allergy Antidote. Learn case studies and examples of histamine intolerance and the protocol for dealing with it productively. You will learn about the low-microbe diet versus the low-histamine food diet. We will talk about H1 and H2 receptors and basic anatomy and physiology. I will share exactly what I did (and teach my clients) to resolve my food intolerances, reduce my reactivity, and solve seasonal allergies. This will all be taught over here.