Tag: allergy foods

Dr. Oz: “inflammation is waging a war on our bodies”

Anti-inflammatory superstar cauliflower

AN INVISIBLE WAR

Dr. Oz calls inflammation an “invisible civil war raging in your body. Undetected it can cause heart attacks, stroke and cancer.” According to him, the problem begins when inflammation does not resolve following its role in healing an injury, causing your immune system to go haywire, turning your best friend into your worst enemy. This ties in to all my reading of this last year. Yes, inflammation is a serious concern when it unnecessarily stokes the immune system into over reacting to everything. Inflammation isn’t just dangerous to those of us with inflammation-induding histamine related disorders like histamine intolerance, histaminosis, mastocytosis and mast cell activation, it’s relevant to anyone with an interest in minimising their cancer, stroke and heart attack risk.

CONDITIONS LINKED TO INFLAMMATION

CANCER

HEART ATTACK AND STROKE

PRE-ECLAMPSIA – excessive maternal inflammatory response to pregnancy…(here’s a study on histamine in pregnancy)

And that’s where the low histamine diet comes in, at least for me. Histamine causes inflammation. Controlling its intake, especially when already dealing with a histamine-related issue, is a good first step, as is adding more anti-inflammatory foods to the diet. A word of caution here: just because something is anti-inflammatory doesn’t mean that you might not have a histamine reaction to it. We’re talking a straight up classic histamine/IgE mediate allergy or food intolerance here.

So, now you’re aware of why you need to be fighting inflammation, but what’s the best way to do it? I take a three pronged approach: diet (check out my low histamine cookbooks for recipes), supplements and lifestyle.

MY TOP ANTI-HISTAMINE & ANTI-INFLAMMATORY FOODS

CAULIFLOWER – my favourite recipe.

Vitamin K status, as measured by plasma phylloquinone and phylloquinone intake, was significantly inversely associated with the overall inflammation index, which represented the sum of the normalized deviates of the individual markers. Secondary analyses of the individual markers demonstrated significant (p<0.01) associations with 5 of the 14 markers. A two-fold higher plasma phylloquinone concentration was associated with 15 percent lower CD40 ligand, three percent lower intracellular adhesion molecule-1, eight percent lower interleukin-6, four percent lower serum osteoprotegerin, and four percent lower tumor necrosis factor receptor-2 concentrations in multivariable-adjusted analyses. Usual dietary phylloquinone intake was also significantly (p=0.01) inversely associated with C-reactive protein, fibrinogen, interleukin-6, lipoprotein phospholipase A2 mass, myeloperoxidase, osteoprotegerin, and urinary isoprostanes.

WATERCRESS

Histamine release inhibitors in watercress (Nasturtium officinale) were isolated using a monitoring system with antigen-stimulated RBL-2H3 cells. Of the 15 compounds isolated, flavonols and megastigmanes significantly inhibited histamine release. Two flavonols, 3-O-sophorosides of rhamnetin and rhamnazin, were new compounds. To investigate the inhibitory mechanism, the effects of rhamnetin, rhamnetin 3-O-sophoroside and an isolated megastigmane glucoside on the increase in the intracellular free calcium concentration were examined at a concentration providing 60% inhibition of histamine release. The results suggest that these compounds did not affect the calcium influx at that concentration. The structure-activity relationships of the megastigmanes on histamine release were also investigated.

QUINCE

We examined the effect of a crude hot-water extract (HW) of quince (Cydonia oblonga Miller) fruit on type I allergy in vivo and in vitro. The oral administration of the quince HW-added diet to NC/Nga mice for 63 d showed a significant decrease in the development of atopic dermatitis-like skin lesions under conventional conditions. The concentration of IgE in the serum collected from mice fed with quince HW was also lowered in a dose-dependent manner. Moreover, we found that quince HW inhibited the release of beta-hexosaminidase from rat basophilic leukemia cell line RBL-2H3 after a 24-h treatment. The quince HW fraction of less than 3 kDa reduced the mRNA expression of the high-affinity IgE receptor (FcepsilonRI) gamma subunit. These results suggest that quince HW had an inhibitory effect on type I allergy by suppressing IgE production and IgE-mediated degranulation.

GREEN TEA

The human body is made of some 250 different cell types. From them, only a small subset of cell types is able to produce histamine. They include some neurons, enterochromaffin-like cells, gastrin-containing cells, mast cells, basophils, and monocytes/macrophages, among others. In spite of the reduced number of these histamine-producing cell types, they are involved in very different physiological processes. Their deregulation is related with many highly prevalent, as well as emergent and rare diseases, mainly those described as inflammation-dependent pathologies, including mastocytosis, basophilic leukemia, gastric ulcer, Crohn disease, and other inflammatory bowel diseases. Furthermore, oncogenic transformation switches some non-histamine-producing cells to a histamine producing phenotype. This is the case of melanoma, small cell lung carcinoma, and several types of neuroendocrine tumors. The bioactive compound epigallocatechin-3-gallate (EGCG), a major component of green tea, has been shown to target histamine-producing cells producing great alterations in their behavior, with relevant effects on their proliferative potential, as well as their adhesion, migration, and invasion potentials. In fact, EGCG has been shown to have potent anti-inflammatory, anti-tumoral, and anti-angiogenic effects and to be a potent inhibitor of the histamine-producing enzyme, histidine decarboxylase. Herein, we review the many specific effects of EGCG on concrete molecular targets of histamine-producing cells and discuss the relevance of these data to support the potential therapeutic interest of this compound to treat inflammation-dependent diseases.

CORIANDER

Ethanolic extract of fruits of Coriandrum sativum, leaves of Datura stramonium and Azadirachta indica showed a significant (p<0.01) inhibition of carrageenan induced rat paw edema and the results are presented in table -2. The extract of C. sativum, D. stramonium and A. indica showed 40.81%, 39.43% and 46.47% edema inhibition respectively after third hour at 200 mg/kg dose. Maximum activity was found at 3.0 hr intervals with each dose. Among these plant Azadirachta indica showed maximum anti-inflammatory activity every hour. The inflammation induced by carrageenan is biphasic in nature. The initial phase of edema has been attributed to the release of histamine and serotonin; the edema maintaining during the plateaue phase, attribute to kinin like substances and the second accelerating phase of swelling is attributed to the release of prostaglandin [12, 13]. Since the extract of C. sativum, D. stramonium and A. indica inhibited the carrageenan induced edema that involves release of histamine and serotonin in the first phase; hence the inhibitory effect of the extracts could be partly due to inhibition of mast cell mediator release.

LIFESTYLE

Yoga and meditation help you fight inflammation.

SUPPLEMENTS

Dr. Theoharides’ Neuroprotek quercetin supplement is not only the cleanest, but also the most effective that I have come across in years. I will soon be selling it through my site, in the meantime please visit my good friend’s website to order.

You’ll find the Dr. Oz inflammation episode here.

October 19, 2012
Unexplained weight gain? Dr. Oz blames hidden food allergies!

Ok here’s one I totally relate to. Dr. Mehmet Oz, on his show, recently explained how hidden food allergies can make you gain up to 30lbs (20kg) a YEAR.

food allergies make you fat!

Here’s Dr. Oz on his show explaining how, when faced with an undiagnosed allergy whereby the good bacteria cannot process the food (I think maybe he’s referring to the histamine degrading enzymes diamine oxidase, monoamine oxdase and HNMT) the body responds with inflammation that quickly distends the bowels, stomach and surrounding areas, adding up to 30 pounds (20 kilos) of weight EVERY YEAR.

“Gulp”. Yes, I have experienced that first hand. I finally lost 35 kilos (77 lbs) over two years ago, as a result of going on a low histamine diet. I lost the equivalent of a small person!

I attribute some of the weight loss to stopping the anti-histamines which were making me eat like a football player. A football player who has been wandering the dessert without food for two weeks, with only a bag of ganja to sustain him. Yeah, I was obsessed with food, allergenic food that was causing inflammation thanks to a lack of histamine-degrading diamine oxidase, monoamine oxidase and others. But even before then, my friends were always as baffled as I by my weight gain. Was I eating in secret? Was I sleep eating? These were valid questions but I wasn’t.

I can’t say I haven’t become healthier overall since going low histamine, because I definitely have, but my calories aren’t that much lower now. I even eat more dessert now than I used to, which brings me back to how to pig out without gaining weight. Can you guess?? Yup, my first dessert book is finally out! The Low Histamine Dessert Book is gluten-free, milk-free and refined sugar free. All low histamine desserts have been tested out on my non-amine challenged friends…this is the good stuff that I break out for tea, after dinner treats and kiddie birthday parties! The moist chocolate (make it with carob or cacao, there are instructions for both) is perfect for birthdays, and no one has no come back for seconds of the delicious almond butter cupcakes. Though you can frost them with anything…

You can download the low histamine dessert book here. If you’re dealing with histamine-induced weight gain from anti-histamines, histamine intolerance, histaminosis or mastocytosis, you might want to check out my Low Histamine Diamine Oxidase Support Cookbook first!

October 17, 2012
The Low Histamine Dessert book is here!

Anti-inflammatory donuts

Diagnosed with histamine intolerance/histaminosis, mast cell activation or mastocytosis? Looking for a tasty treat but have no clue where to start? My first dessert book – the Low Histamine Dessert book – is gluten free, milk free, and refined sugar free, perfect for those necessary indulgences, without the histamine hangover.

I’ve always been a healthy dessert person, mainly because sugar just makes my stomach turn inside out.

The Low Histamine Dessert Book features a number of pages of substitutions but please feel free to contact me through the forum, or by email, if you have any questions.

And don’t worry…this book does feature my anti-inflammatory donut recipe! You can download the Low Histamine Dessert Book here.

October 16, 2012
Low Histamine Balinese Monkfish Sambal

Low Histamine Balinese Monkfish Sambal

My very first Balinese steps assured me I had found heaven on earth. The airport’s delightfully kitsch tourism ministry infomercials and the frosted mirrors transported me back to the 70s, not in a dingy, dirty way like it does in Bangkok’s seedy after-hours bars, but in a Brady Bunch meets the original Batman series, by way of the most beautiful spa you’ve seen.

Best of all? No chemicals used by the agricultural, um, industry. I don’t know if I’d call it an industry there, but I guess that’s the point. I began every day luxuriating in a chlorine free bath, followed by coconut oatmeal with fresh mango. Dinner was invariably spicy, served on a crappy plastic table, right on the beach. I’d wander into the water with my plate, eating as I waded through the ocean. Like I said, heaven.

Here on earth, we do the best we can to recapture those celestial aromas and flavours, usually on the kitchen stove, now with the benefit of knowing the effect of diet on our physical and mental well-being. So here’s my take on my Balinese favourite, Sambal, low histamine, for all us histamine challenged folks.

Don’t forget to sign up to my newsletter for a 10% discount on my upcoming ‘On the Go’ book. Healthy low histamine meals for professionals on the go. Most are 10-15 mins prep, natural foods with few ingredients but lots of flavour!

INGREDIENTS:
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October 8, 2012
Vulvodynia, histamine, oxalates and diet

Is pain “down there” ruining your life? You’re not alone. Chronic “lady pains” were a hot topic at the hista-sista kvetch-sesh in Notting Hill yesterday. The abundantly histamine blessed ladies and I compared notes. The term “chronic pelvic inflammation” of idiopathic origin and vulvodynia came up quite a bit, as did its disastrous effect on mental health and intimacy with our partners.

I went home and did some research. Obviously, there was a link. It’s something that almost every single woman with histamine issues (that I’ve been brave enough to ask) has complained of.

Here’s what I found:

“Our data suggest that women with a history of urticaria, seasonal allergies or reaction to insect stings appear to be more prone to later development of vulvodynia than women with no history of these allergic reactions. We also showed that this association was largely confined to exposures that occurred before the first onset of vulvar pain, suggesting that allergenic exposures could be involved as, or a marker of, factors involved in the development of vulvodynia. We also observed that a history of other skin conditions, not as strongly related to an immune response, generally were not associated with the risk of vulvodynia. [1]”

And…

“Vulvodynia is a complex disorder and described as discomfort or intense burning pain in the vulvar area. Such chronic pain affects 5 to 15% of women and many suffer of misdiagnosis. For sure the aetiology is multifactorial. Through few studies we consider the inflammatory response plays a major role. There is a genetic profile of women suffering of vulvodynia, especially genetic polymorphisms from genes coding for cytokines, Interleukin-1 receptor antagonist and Interleukin-1 beta, and gene coding for mannose-binding lectin (MBL). These polymorphisms result in a stronger inflammatory response and lay these women in a susceptibility situation. Histological analysis showed a chronic non specific inflammation. We have also demonstrated that these patients present in normal state or under infectious induction an inadequate inflammatory response. But there is still a variety of mechanisms which can interact with the inflammatory response. Management of such vulvar pain syndrome could be very frustrating, but the first step for improvement is to get the right diagnosis [2].”

What I found particularly healing was cutting down on high oxalic acid foods like curly kale and most grains. That cleared up much of my bloating, interstitial cystitis and general sense of malaise. It took a while, but was worth it. I hadn’t realised initially that oxalates were as big an issue for me as histamine. I highly recommend getting tested if you feel this is your issue. You can check out my oxalate post here.

Click here to learn how to create your own healing histamine diet.

All the more reason to look after your health/diet and be good to yourself (lady parts included). I’m off to make a very low histamine anti-inflammatory dinner – you’ll find plenty of recipes in my Man Food book there’s also lots of information and low oxalate recipes in my Low Oxalate Cookbook.

It’s finally here! Man Food – a high nutrient antihistamine and anti-inflammatory ingredient filled book geared towards guys, women who love to work out, yoga like they mean it, or just load up on healing nutrients. Features my personal shopping list of antihistamine and anti-inflammatory foods.

The Anti-cookbook and all liquid Anti-Detox Book, don’t treat any conditions, but feature a plethora of the high nutrient antihistamine and anti-inflammatory ingredients that have been instrumental in helping me feed myself on a limited diet. The Anti-cookbook features a six page list of antihistamine and anti-inflammatory foods and comes in regular and Paleo.

The Low Oxalate Cookbook features antihistamine and anti-inflammatory rich recipes.

Don’t miss the Low Histamine Beauty Survival Guide for non-toxic beauty tips, the skinny on histamine releasing (mast cell degranulating) beauty ingredients, antihistamine and anti-inflammatory beauty alternatives and the top brands natural brands I’ve found.

Take a peek at my other low histamine and antihistamine cookbooks for more high nutrient recipes.

October 8, 2012
Histamine in Foods (list)

This week I had the pleasure of meeting Barcelona-based nutritionist Adriana Duelo. She has kindly allowed me to re-blog an article that was originally part of her nutritional thesis. Adriana’s research is regularly submitted to the prestigious SPANISH SOCIETY OF DAO DEFICIENCY (of which she is also a member). Something that quickly caught my eye on Adriana’s website was a breakdown of histamine content in some popular foods. The charts and the text below were translated from the spanish on her site (using Google Translate). Adriana herself speaks perfect English and will be sharing a few more interesting articles for release through my site in the coming weeks.

Histamine levels in popular foods

Were you as surprised as I by some of these results? I was excited to see chocolate scoring so low – but we already know that cacao is more of a histamine liberator rather than being high in it. Alcohol, though not too high histamine, has the very unfortunate effect of blocking DAO (diamine oxidase) production. I don’t feel that bad when I drink (as long as I stick to tequila, rum or gin), but feel horrible for days afterwards when things I usually tolerate suddenly start bothering me.

Histamine levels in popular foods

Milk certainly shocked me, though it’s not relevant to me as I don’t indulge in dairy. My home made (raw) chocolate bars are pure cacao and almond butter. Before you rush out and indulge in all the things you’ve thought were off the menu – please read the text below from Adriana’s site where she points out that not only is there some dispute about the histamine content of foods, but also at what concentration (mg per kilo) to avoid them.

Histamine levels in popular foods

I personally don’t think people should be too strict. I’m only as strict as I have to be and most of the time chemicals bother me more than foods. I understand that histamine is necessary for almost all bodily functions, but that doesn’t give me permission to pig out on pizza and sausage. I’m much more likely to be found adding tomatoes to my salads and pineapple to a smoothie.

Histamine levels in popular foods

Continued from Adriana Duelo’s site….

FOODS RICH IN HISTAMINE

The lack of enzymatic activity of Diamino oxidase (DAO) can cause different symptoms in our body that is manifested by several signs, as shown in an article published last month in this blog: ” Deficit of enzyme DAO . “

First, is diagnosed when there is a lack of DAO activity with a blood test, the nutritionist can rate portal as a diet low in histamine and other amines . (These other amines also be taken into account, but I’ll leave for another article).

This pattern is essential to prevent the onset of symptoms (one of the main, the migraine ), so you need to degrade histamine enzyme DAO, and but we have enough accumulated histamine can produce symptoms mentioned.

From this diet, while nutritionist decide if, moreover, the supplies necessary for a DAO enzyme dietary supplement to help absorb the low histamine foods that we ingest.

There is disagreement over the criteria to be followed for the consideration of whether or not a food rich in histamine. Some authors suggest avoiding those foods from the diet that have concentrations above 20 mg / kg, while others are much more demanding and consider foods with low amounts of histamine which contain less than 1 mg / kg. ‘ What is clear is that the dose symptomatological is much lower in patients with CAD deficit in sporadic histamine poisoning: 15-20mg and 150mg respectively. This demonstrates clearly important in a diet low in rate portal histamine deficit in patients with CAD.

ADRIANA DUELO – Nutritionist.

October 7, 2012