Florence J Martin

Guide to Histamine Intolerance Cookbook Florence J Martin

Histamine is a chemical that is both made by the body and found naturally in certain foods. In the body it's produced by mast cells (a type of white blood cell) and has a crucial role in our immune system. It's actually the key mediator in causing the symptoms of allergy, which is why we take antihistamines for allergy relief. Histamine also occurs in our food as a by-product of the fermentation of Histidine, which is a form of protein. In this context it's part of a family of chemicals known as Biogenic Amines, which are produced by bacteria during fermentation, storage or decay. While high levels of biogenic amines (such as histamine) can make you feel unwell, the majority of people tolerate the amounts found in a regular diet. Histamine is a chemical that has a crucial role in our immune system. It's produced by the body and also found in certain foods. Approximately 1% of the population experiences adverse reactions to what is considered a "normal" level of histamine in food. This increased sensitivity is called a Histamine Intolerance. It develops through both increased availability of histamine in the body, and decreased activity of the enzymes that break down histamine and remove it from your system. This "defect" is primarily thought to be caused by previous gastrointestinal disease and/or genetics. The main histamine enzyme in the gut is Diamine Oxidase (DAO), while areas like the skin, spinal cord, lungs and other organs rely on an enzyme called Histamine N-Methyltransferase (HNMT). So, an individual with a histamine intolerance will have low levels of DAO or HNMT (or both), which can lead to a build-up of excess histamine in their blood plasma. It's not unlike those with a FODMAPs intolerance, or those intolerant to caffeine or lactose. These conditions are also the result of enzyme problems.