Histamine is produced by mast cells to facilitate protective immune response to exposure to substances flagged as antigens. Producing inflammation, mucous, lymphatic swelling, nerve stimulation (itch) and vasodilation (redness).
Histamine is also a by-product of fermentation. This applies to fermented/cured/pickled foods and drinks, as well as in the gut in response to a high carbohydrate diet. The popular trend of consuming regular fermented products for the sake of gut health has lead the community at large along a high histamine lifestyle.
It is important to appreciate the benefit of minimising our overall histamine load to help reduce symptom response to antigens. This can be achieved by minimising histamine foods and beverages. As well as managing excess fermentation in the gut, fostered by dietary carbohydrates.
To learn more about Histamine Intolerance, click here to read my blog.