Histamine intolerance occurs when the body can’t eliminate histamine properly and is left with excess histamine. This happens when there when the body can’t produce sufficient amounts of diamine oxidase (DAO) or histamine n-methyltransferase (HNMT). Excess histamine circulates in the body causes inflammation wherever there are histamine receptors e.g. lungs, skin, brain, heart, etc. Histamine rich diets can ‘use up’ DAO and HNMT, and can contribute towards histamine intolerance. Some histamine rich foods include:
- Champagne, wine, beer, cider
- Coffee, cocoa, chocolate
- Fermented soya products including miso and tempeh
- Blue cheeses, parmesan cheese, camembert, emmental, old gouda, cheddar and other hard cheeses, fresh and hard sheep and goat cheeses
- Cured meat, especially pork products e.g. sausages and other processed meats (ham, salami, pepperoni, bacon)
- Fresh or canned tuna, sardines, mackerel, salmon, herring, processed fish products e.g. fish pastes, smoked or dried pickled fish
- Tomatoes, pickled cabbage (sauerkraut), broad beans, aubergine, spinach
- Peanuts, tree nuts
- Oranges, tangerines, bananas, pineapple, grapes, strawberries.
Too many histamine-rich foods can cause allergy-like symptoms such as headaches, rashes, itching, diarrhoea or abdominal pain, and can cause inflammation in the lining of the intestinal tract.
Reducing the histamine load with Toxaprevent is especially important as the hormone has been linked with inflammation within the intestinal tract, causing permeability and various food intolerances. Reducing histamine will naturally alleviate these allergic reactions and support the body’s natural diamine oxidase enzyme (DAO) and histamine n-methyltransferase enzyme (HNMT).