Histamine is a so-called biogenic amine which is produced by chemical or bacterial transformation (decarboxylation) of the amino acid histidine.
Histamine levels in foods
Rotten fish (rich in histidine) and fermented foods such as cheese, wine and sauerkraut have particularly high levels of histamine. The biogenic amine can also be produced during the maturation process of raw sausage. In practice, the histamine levels in foodstuffs are subject to fluctuations.
Books on Amazon
- Histamine and H1-Antihistamines in Allergic Disease
- The Allergy and Asthma Cure: A Complete 8-Step Nutritional Program
- Food Allergies and Food Intolerance: The Complete Guide
- Food Allergies For Dummies