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Click here for a Complete Histamine Diet

 


           
Biogenic Amines, including HISTAMINE and TYRAMINE, are products of certain amino acids that make up specific proteins. 

            Small quantities of Histamine can be present in almost all foods, but will/could cause no reaction.

            Large Amounts of Histamine can be found in foods because of Microbial Activities.  Microbial Activities are caused by rotting during manufacture of *Fermented foods (cheese, wine, vinegar, fermented sausages, soy sauce, and sauerkraut).

           

Histamine builds up in leftovers!!!

            Tip:  Freeze any uneaten protein-based food.  (The Bacteria quickly acts on protein at room temperature; resulting in histamine production).

 

            Some toiletries and cosmetics containing histamine-releasing substances may cause Contact Dermatitis.  Avoid any of these products that contain Cinnamaldehyde, Balsam of Peru, Benzoates, or any type of sulfites and/or die(s).  –Tartrazine in some medications and vitamin supplements also contain histamine.

          The Level of Histamine in food rises long before the food spoils.  This rule plays a huge part, particularly in fish.  Bacteria in the fish gut will start to convert hisidine to histamine AS SOON AS THE FISH DIES.  This means that the longer the fish remains un-gutted, the higher amount of histamine there will be in the fish. 

                     Some foods such as tomatoes, eggplant, and spinach, contain higher levels of histamine naturally.  A number of food additives, such as azo dyes; particularly tartrazine, and preservatives, are known to cause histamine to be released.  Some foods also contain chemicals that can release histamine when it enters the body.

 

*Fermented- When chemicals in a food separate because of a lack of, or absence of, oxygen.

 

 


           
The enzyme system breaks down the histamine that enters the body.  When the enzyme system fails to break the histamine down, then symptoms occur.  (It can not keep the histamines at a “normal” level).

            Each food that contains histamine, will add its own level of histamine to the person’s limit of tolerance.  Once this limit is reached, the histamine will “overflow,” and symptoms will result.  The severity of the symptoms will depend on the amount of excess histamine in your system. 

            Some symptoms may include hives, tissue swelling, nasal congestion, asthma problems, headaches, oral allergy symptoms, and digestive tract complaints such as nausea, flatulence, abdominal cramps, diarrhea, and stuffy or runny nose.

 


Click here to jump to "The Histamine Restricted Diet" for a full list of foods!

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