Histamine intolerance

Histamine intolerance is a condition where the body cannot break down histamine properly, leading to various symptoms such as itching, hives, bloating, sneezing, and headaches. Histamine is a chemical that is involved in immune responses, inflammation, and digestion. It is found in some foods and drinks, especially those that are fermented or aged, such as cheese, wine, and yogurt. Histamine is also produced by some bacteria in the gut.

One of the main enzymes that metabolizes histamine is diamine oxidase (DAO). DAO is produced in the gastrointestinal tract, kidneys, placenta, and other tissues. Some people may have low levels of DAO due to genetic factors, medications, nutrient deficiencies, or gut dysbiosis. Low DAO levels can impair the ability to break down histamine from food or the microbiome, resulting in histamine accumulation and intolerance.

Another enzyme that helps reduce histamine levels is histamine-N-methyltransferase (HNMT). HNMT converts histamine into N-methylhistamine, which is then further broken down by another enzyme called monoamine oxidase (MAO). HNMT is mainly active in the central nervous system and other tissues. Some people may have genetic variations in the HNMT gene that affect its activity and increase the risk of histamine intolerance.

One of the natural compounds that can support histamine metabolism and reduce inflammation is glutathione. Glutathione is a powerful antioxidant that is produced by the body and found in some foods, such as garlic, broccoli, and spinach. Glutathione can help regenerate DAO and HNMT enzymes and protect them from oxidative damage. Glutathione can also modulate immune responses and prevent excessive histamine release from mast cells.

Histamine intolerance can be managed by avoiding high-histamine foods and drinks, taking supplements that support DAO and HNMT activity, such as our Histamine product, and boosting glutathione levels through our Glutathione product.*