alkaline vegetables (kale, spinach, cucumber, broccoli, Brussels sprouts, cauliflower, radish, cabbage)
. Alkaline fruits (avocado, tomato, grapefruit, lemon, rhubarb).
Alkaline drinks (vegetable juice, water, almond milk, herbal tea).
Alkaline seeds, nuts and grains (almonds, lentils, flax, sesame).
Histamine is a naturally occurring substance produced by the body but also found in many foods, especially processed foods. Food can either contain histamine or cause the body to release histamine when ingested. For those with sensitivity or intolerance to histamine, consuming these foods cause indigestion, headache and rash. To avoid these symptoms, those with intolerance or hypersensitivity to histamine be informed about foods to avoid.
Fresh fish contains little histamine, however, the fish easily spoiled and bacteria increases, so does histamine. Histamine can also be increased in fish due to salting, smoking-drying or marinating.
Alcohol, for example, red wine, champagne and beer, both contain histamine and aid in the release of histamine. Alcohol inhibits the body’s natural process of breaking down histamine, thereby increasing levels in the body and fueling a reaction.
Meat and cheese
Aged and processed meats and cheese contain high levels of histamine. The histamine intolerance or hypersensitivity should avoid processed meats and cheese as sausage, hot dogs, Bologna, salami, Parmesan cheese, blue cheese and Roquefort cheese.
Food containing vinegar
vinegar or vinegar-containing foods, such as mayonnaise, salad dressing, ketchup, sauerkraut, pickles, relishes and olives contain any large amounts of histamine and should be avoided.
Some more foods containing high levels of histamine are breads, such as pumpernickel, cinnamon rolls and other foods made with large amounts of yeast, and dairy products such as sour cream, sour milk, buttermilk and yogurt.