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  2. 4 natural allergy remedies you can easily try at home - AOL

    www.aol.com/entertainment/4-natural-allergy...

    In The Know's Phoebe Zaslav researched four natural allergy remedies you can try at home. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ...

  3. Histamine liberators - Wikipedia

    en.wikipedia.org/wiki/Histamine_liberators

    During that time, many dietitians advised that a diet devoid of histamine-liberating foods was the ideal strategy to prevent symptoms of histamine intolerance from manifesting. Lists of foods deemed to be histamine-liberating were published in various scientific articles, which included fermented sausages, cured cheese, wine and beer. [11]

  4. Histamine intolerance - Wikipedia

    en.wikipedia.org/wiki/Histamine_intolerance

    Histamine, a biogenic amine found in various food products, is frequently implicated as a potential instigator of a range of health issues. [1] These issues are often collectively referred to under the umbrella term "histamine intolerance", [1] formulated drawing parallels to "lactose intolerance", a condition resulting from lactase enzyme deficiency.

  5. Food intolerance - Wikipedia

    en.wikipedia.org/wiki/Food_intolerance

    Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.

  6. Quercetin - Wikipedia

    en.wikipedia.org/wiki/Quercetin

    [2] [16] [17] [18] Quercetin supplements in the aglycone form are less bioavailable than the quercetin glycoside often found in foods, especially red onions. [ 2 ] [ 19 ] Ingestion with high-fat foods may increase bioavailability compared to ingestion with low-fat foods, [ 19 ] and carbohydrate-rich foods may increase absorption of quercetin by ...

  7. Tyramine - Wikipedia

    en.wikipedia.org/wiki/Tyramine

    In foods, it often is produced by the decarboxylation of tyrosine during fermentation or decay. Foods that are fermented, cured, pickled, aged, or spoiled have high amounts of tyramine. Tyramine levels go up when foods are at room temperature or go past their freshness date. Specific foods containing considerable amounts of tyramine include: [6 ...