I have had histamine intolerance (and specifically DAO deficiency) all my life. Until my 40s it was just inconvenient. Then it became chronic.
My auto-immune system became “hysterical.” I started having reactions to more and more foods, and then a banquet of environmental toxins, that glutathione plays a crucial role in detoxifying.
I was intolerant to vitamin c, and to quercetin, which acted as pro-oxidants (rather than as anti-oxidants), at even tiny levels in my toxic body. It turns out that glutathione is a master anti-oxidant that regulates these anti-oxidants.
I was also intolerant to all methylation donors. Methylation involves four interlocking, conversion processes; folate, methylation, B12, and glutathione that are important to detoxification.
According to Dr Ben Lynch, the glutathione cycle is the most important of these cycles. Until glutathione depletion is addressed all other methylation interventions are futile.
Also I had chronic acute inflammation markers which were “off the charts” including ceruloplasmin (which regulates copper), c-reactive protein, and metabolic markers. I put on 30 kilos in about 6 weeks in response to inflammation.
It turns out, a glutathione deficiency, was driving my chronic symptoms.
When I started this healing journey my body was in oxidative stress from pharmaceutical drugs.
It was too inflamed to absorb anti-oxidant supplements but I could absorb anti-oxidants in their whole-food forms. So I decided to eat my vitamins.
I live in Byron Bay which is a magical place. It is renowned in aboriginal culture as a healing place. There is an unwritten rule that if you live here, after you have healed, that you help others in their journey.
So when I asked the local healers, how to increase my anti-oxidant intake, they told me to eat microgreens! Now I am paying it forward to you.
The secret to a low histamine diet is simple. Its is high quality nutrition.
Whilst it is true that some nutritious foods contain amines naturally, the majority of high amine foods, are often an indication that the otherwise nutritious food has deteriorated in quality. This deterioration is from age, temperature, fermentation, and the PH levels of that food.
It is possible to dramatically lower your amine levels (and keep more foods in your diet) simply by the way you buy, store, cook, and eat that food. Here are six easy swaps that you can make with protein that can have a profound difference on your amine levels.
Robb Wolf probably requires no introduction as one of the world’s leading paleo-logist. In person his energy is palpable, the guy is ripped, and what’s more he got me doing push-ups!
Chris Kresser may not be so well known to an Australian audience but is not a stranger to Australia. He lived near Byron Bay for two years. He practices integrative medicine in San Francisco, and is author of the New York Times Best selling book “Your Personal Paleo Code.”
Robb and Chris shared what in their opinion were the 6 most common mistakes experienced paleo-logist make and here they are: