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Histadelia: High Histamines
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Thursday, July 5, 2012, 2:26am Report to Moderator Report to Moderator

Rh- Explorer/Gatherer
Ee Dan
Posts: 5,458
Gender: Female
Location: Wellington, New Zealand
Age: 56
Having initially thought (way back) that I had a problem with salicylates I am noticing more & more that all the problems I have with foods etc do seem to come back to histamine being at the centre of the issues, as after taking Histacalm for weeks - high in quercetin - I was having much less problems...

I am now convinced the problems was never salicylates, as I am eating (even red) apples (with the skin on) with no problems and ground almonds... I have started really avoiding chocolate and anything else I know to be high in histamines (which is concurrent with the Explorer diet anyway) and things are settling down, even though I have temporarily run out of quercitin...

So in researching all the foods etc that trigger this reaction for me, I am keen to learn more... For example I am avoiding cocoa, so am looking for a better hot beverage... I need a coffee/cocoa substitute as tea just does not satisfy on really cold days... Does anyone know if a pure dandelion root "coffee" is ok? Ta
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Thursday, July 5, 2012, 5:31pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 278
Hi Possum,
I don't know about dandelion but I've seen carob listed in low histamine recipes. Maybe a cup of hot carob instead of hot cocoa.

At this site:  it says that some supplements that doctors recommend are high doses of vitamin C and vitamin B6 (which can stimulate the activity of DAO in the body)along with a histamine-free diet. Another site also mentioned that DAO is a vitamin B6 dependent enzyme so B6 seems to be fairly important.

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Friday, July 6, 2012, 2:28am Report to Moderator Report to Moderator

Rh- Explorer/Gatherer
Ee Dan
Posts: 5,458
Gender: Female
Location: Wellington, New Zealand
Age: 56
Thanks (once again) Karen for your thoughts/suggestions... I might well have to give the carob another go... It is an Explorer diamond & my body did seem to crave it (& ghee) about 18 months back Typical of me, I overdid it at that stage, so couldn't face either again... Then (possibly while reacting to something else) I got worried, since carob is related to the soy family, & being that I am very allergic to soy, I gave it a miss after that for both reasons??!!
Hmmm... now I am craving carob Oh & cheers re the suggestion of Vitamin C & B6 - I had started those again & they do seem to be helping... in spite of me running out of quercitin?!

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Possum  -  Friday, July 6, 2012, 3:16am
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Sunday, June 14, 2015, 11:02am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 5,258
Gender: Male
Age: 56
Such a good thread including from our beautiful friend Possum, missed but remembered oxo

some info that might be useful since i have been revisiting and re-researching this area again recently

Managing your diet

The dynamism of the world of food means that there are constantly ongoing research projects which affect the way foods are perceived, received and accepted. We at HIT Awareness campaign plan to keep you updated with such modifications as they relate to food intolerances – in particular HIT.

By way of a reminder, the food list – or even any other food lists you will come across via different resources such as the internet – are ONLY to be viewed as a form of guidance, and not as authorities in themselves. This is because many HIT sufferers have to cope with multiple intolerances, such that commencing an elimination diet without a diagnosis by a doctor and consultation with a dietician is not advisable.

If you abide by this guidance, you should be able to notice a positive change after about 4 weeks of the elimination diet.

HIT sufferers have different thresholds, i.e. tolerance levels, so the next step after completing a successful elimination diet is to establish your threshold level, with the aim of gradually improving it over a period of time.

If you have ticked all the boxes up to this point, then we suppose it is safe to wish you the best towards a better quality of life.

A food diary is essential!
It is important to eat foods that are low in histamine levels in accordance to your threshold. Please always remember that there is no such thing as an “histamine-free diet”!

Here are some general pointers:

Avoid or reduce eating canned foods and ready meals
Avoid or reduce eating ripened and fermented foods (older cheeses, alcoholic drinks, products containing yeast, stale fish)
Histamine levels in foods vary, depending on how ripe, matured or hygienic the foods are
As much as it is possible, only buy and eat fresh products
Don’t allow foods to linger outside the refrigerator – especially meat products
Ensure that your food preparation area (kitchen) is always kept clean – but don’t be manic!
Everyone has their own threshold; you will need to find yours
Consult a certified dietician about working out a balanced diet
Learn to cook! It can be loads of fun once you get into it
Low histamine level foods:

Fresh meat (cooled, frozen or fresh)
Freshly caught fish
Chicken (skinned and fresh)
Egg yolk
Fresh fruits – with the exception of strawberries, most fresh fruits are considered to have a low histamine level (also see histamine liberators below)
Fresh vegetables – with the exception of tomatoes
Grains – rice noodles, yeast free rye bread, rice crisp bread, oats, puffed rice crackers, millet flour, pasta (spelt and corn based)
Fresh pasteurised milk and milk products
Milk substitutes – coconut milk, rice milk
Cream cheese, butter (without the histamine generating rancidity)
Most cooking oils – check suitability before use
Most leafy herbs – check suitability before use
Most non-citric fruit juices
Herbal teas – with the exception of those listed below
High histamine level foods:

Pickled or canned foods – sauerkrauts
Matured cheeses
Smoked meat products – salami, ham, sausages….
Beans and pulses – chickpeas, soy beans, peanuts
Nuts – walnuts, cashew nuts
Chocolates and other cocoa based products
Ready meals
Salty snacks, sweets with preservatives and artificial colourings
Histamine liberators:

Most citric fruits – kiwi, lemon, lime, pineapple, plums…
Cocoa and chocolate
Beans and pulses
Wheat germ
Additives – benzoate, sulphites, nitrites, glutamate, food dyes
Diamine Oxidase (DAO) blockers:

Black tea
Energy drinks
Green tea
Mate tea

Yoghurt – depends on the bacteria culture used
Egg white – it is a histamine liberator only when in its raw state

Yeast – even though it does not contain histamine as such, yeast serves as a catalyst for histamine generation during manufacture. There is no yeast in the end product.
Sources include:

NMI Portal für Nahrungsmittel Intoleranz, Histaminunverträglichkeit – Richtige Ernährung
Maintz L, Novak N: Histamine and histamine intolerance, American Journal of Clinical Nutrition 2007
Jarisch, R. “Histaminunverträglichkeit”, Thieme Verlag, 2nd Edition

several books now available on the subject. shame not blood type linked but for referanance quiet interesting.


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Amazone I.
Monday, June 15, 2015, 7:59am Report to Moderator Report to Moderator

Rh+ GT 4...E/..INTJ ....prop.=non-taster..
Kyosha Nim
Columnists and Bloggers
Posts: 17,474
Gender: Female
Location: CH-Benglen Kanton Zurich
Age: 60
wow if I'd follow your advices I'll be able to burry myselve instead of getting along with highest amounts of Vit. C and some yummy quercetin
and a complete stress reduction in my life ... re-organisation was here the zauberword...

btw... are you learning teutonics right now (german) ...

MIfHI K-174
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