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Histamine intolerance is a presumed set of adverse reactions (such as flush, itching, rhinitis, etc.) to ingested histamine in food. The mainstream theory accepts that there may exist adverse reactions to ingested histamine, but does not recognize histamine intolerance as a separate medical condition that can be diagnosed. [1]
Histamine is not destroyed by normal cooking temperatures, so even properly cooked fish can still result in poisoning. [9] Histamine is the main natural chemical responsible for true allergic reactions, so the symptoms produced are almost identical to a food allergy. [10] [11] Rarely, cheese may be involved. [3]
Food intolerances can be classified according to their mechanism. Intolerance can result from the absence of specific chemicals or enzymes needed to digest a food substance, as in hereditary fructose intolerance. It may be a result of an abnormality in the body's ability to absorb nutrients, as occurs in fructose malabsorption.
As a solution for the rapid metabolism of histamine, the measurement of histamine and its metabolites, particularly the 1,4-methyl-imidazolacetic acid, in a 24-hour urine sample, provides an efficient alternative to histamine measurement because the values of these metabolites remain elevated for a much longer period than the histamine itself.
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The fast-fed cycle supports the body's efficient use of energy and underpins many of the physiological benefits of fasting, Costa adds. Now, let's get into the nitty-gritty of each specific phase. 1.
Histamine is an organic compound that primarily functions in service of the human body's immune responses as well as for the regulation of many physiological functions. [1] Since their discovery in 1910, [ 2 ] histamines have been known to trigger inflammatory responses such as itching as part of an immune response to foreign pathogens; for ...