Histamine Intolerance & low histamine recipes

‘Approximately 2 % of the population suffer from a severe form of histaminosis or reaction to other Biogenic Amines. 10% or more have some reaction to Biogenic Amines. These figures show that HIT and Biogenic Amine reaction is now a vastly more serious health problem than all food allergies put together!

Digestive problems, bloating, stomach pain, heartburn, acid reflux but also tension/cluster headaches, migraines, palpitation, low blood pressure, urticaria, eczema, hay fever and asthma can be signs of a histamine intolerance (HIT) or a problem with other Biogenic Amines (BA) like Tyramines (very much connected with Migraines and Cluster Headaches).’ http://www.histrelief.com/

Friends may know that I have the condition ‘Histamine Intolerance’ and am on a research trial with a clinic in London. In Germany, Japan and Australia the condition is well understood but here in the UK there is much less support.

I am working to produce ‘The Red Wine Headache Cookbook’ to make life a little easier and bring enjoyment back to food.

I adore food and have spent the last few years developing recipes that even my family will enjoy (trust me, they’re
very fussy.) Before I became ill, I just didn’t know how to relax at the end of the day without a histamine-rich meal and a glass of red wine. Now, I’m learning how to do better.

I’m writing a recipe book full of inspiring and delicious meals. Imagine over 300 pages of alternative recipes for favourite meals including: Thai Green Curry, Pizzas, Lasagnes, Sausage & Mash, Burgers and Pies – plus ideas for breakfast, lunches, drinks and snacks, and also for special occasions such as barbeques, dinner parties and Christmas.

The book’s working title is The Red Wine Headache Cookbook. I’d like it to appeal to as wide an audience as possible. Hopefully, by 2010, it’ll be available as an e-book, in print, or both. There are also tentative plans for a series of recipe themes. Time and demand will tell.

Meanwhile, I plan to upload sample recipes as the book is produced, so please keep checking back.