Histamines in carnivorous foods

Histamines are a naturally occurring molecule that plays an important role in the body. They act as a type of signal substance, or neurotransmitter, and are particularly known for their role in allergic reactions and the immune system.

Histamine is often portrayed as something we need to tame, or preferably get rid of.

But histamines, in addition to the above, play a crucial and fascinating role in several of the body's normal functions. Think of histamine as a molecular multitasker – absolutely essential for communication in the body, defense mechanisms and regulation of important processes.

Let's take a look!

In this article:

• Histamines in carnivorous foods
• Histamine in a positive sense
• How to solve problems with reactions to histamines
• Support the body's natural functions
• Reduction of side effects
• Long-term solution
• Underlying health
• Exceptions and balance
• Histamines in food
• Histamines in meat products
• Histamines in seafood
• Dairy products and histamines
• Eggs and histamines
• What makes food high in histamines?
• Monogastric animals vs. multi-stomached animals
• Why is this important?
• Could reactions to chicken, eggs and pork be related to this?

When the body perceives a threat, such as pollen or certain foods, the immune system releases histamines as part of a defense mechanism. This can lead to symptoms such as itching, runny nose, or swelling. But histamines are also involved in other functions, such as regulating sleep, digestion, and stomach acid production.

Histamine in a positive sense

First, histamine acts as a neurotransmitter in the brain, where it contributes to alertness og attentionThat's why antihistamines can make you sleepy – they block histamine receptors in the brain.

In addition, histamine affects learning og memory by helping the brain adapt and store new information.

In the digestive system, histamine is crucial for the production of stomach acid, which helps break down proteins and protect against harmful microorganisms. Without this mechanism, our digestion would be impaired.

Histamine also plays a important role in the immune system, where it helps recruit white blood cells to areas that need help, whether it's from an injury or an infection.

It makes blood vessels more permeable, allowing immune cells to reach affected areas more easily. While this can lead to swelling during allergic reactions, it is an absolutely essential process for healing and protection.

Blood flow is also regulated by histamine, which helps oxygen and nutrients reach tissues that need them and waste products are transported away. This is the body's own way of keeping the system in balance.

Another exciting role that histamine has is in communication between the gut and the brainIt is produced by certain intestinal bacteria and can affect both mood and behavior via the vagus nerve, as well as regulate bowel movements.

Histamine is also involved in tissue growth and repair. After an injury, it helps cells divide and rebuild what has been damaged. It also affects appetite regulation, where it suppresses feelings of hunger when levels rise in the brain. This is part of the body's energy balance.

Finally, histamine has a connection with hormones, such as estrogen, and may play a role in ovulation, among other things. Changes in histamine levels may also explain why some women experience histamine-related symptoms during certain parts of their menstrual cycle.

Perhaps the most interesting thing about histamine is how balanced it needs to be for everything to function optimally. Too little can cause just as much trouble as too much. It's like a finely tuned instrument where everything has to be just right.

So histamine is much more than just an irritating substance behind runny noses and itchy eyes – it is a true hero in the body's daily functions.

How to solve problems with reactions to histamines

One can certainly argue that it is better to avoid allergenic foods (or other triggers) than to alleviate symptoms with antihistamines, especially considering how important functions histamine has in the body.

Antihistamines block histamine receptors and can thus interfere with many of the positive roles that histamine plays, such as regulating alertness, digestion, and the immune system.

By focusing on identifying and eliminating allergens/allergy triggers, whether they be foods, pollens, or other environmental factors, you give your body the opportunity to maintain its natural balance. Here are some reasons why this may be a better approach:

Support the body's natural functions

As mentioned, histamine is not "the enemy» – it is a messenger that helps the body respond to various stimuli. By removing the triggers, you allow histamine to do its job without exceeding normal levels. This can lead to better digestion, better sleep quality, and a stronger immune system.

Reduction of side effects

Antihistamines can have unwanted side effects, such as drowsiness, dry mouth, and sometimes decreased cognitive function. Long-term use can also cause the body to compensate by producing more histamine or more histamine receptors, which can worsen symptoms when you stop taking the medication.

Long-term solution

Finding and avoiding allergens can be more sustainable in the long run than relying on medications. This may require more effort at first, but can yield lasting results and better health.

Underlying health

Allergies can often indicate underlying imbalances, such as leaky gut syndrome, dysbiosis (imbalance in gut bacteria), or nutritional deficiencies. By addressing the causes, such as strengthening gut health or supporting the immune system, allergic reactions can often be reduced or eliminated.

Exceptions and balance

It is important to note that in some cases antihistamines are necessary, especially for acute reactions that can be dangerous, or when triggers are difficult to avoid (such as pollen during pollen season). For some, combining lifestyle changes with occasional use of antihistamines may be the best solution.

All in all, it's about understanding your body's signals and working w/ it, rather than against it, as modern medicine often does by simply removing the body's reactions/symptoms.

By focusing on holistic health and minimizing exposure to triggers, one can often let histamine play its important role, without becoming a nuisance.

Histamines in food

Histamines are naturally found in many foods. The amount of histamines in foods often depends on how they are produced, processed, and stored. Let's take a closer look at how this affects foods from the animal kingdom.

Histamines in meat products

Meat itself contains very little histamine when it is fresh. The problem only arises when the meat begins to ripen, store or ferment. When bacteria break down the amino acid histidine, which is naturally found in protein-rich meat, histamines are formed as a byproduct. This means that well-aged beef, cured meats and sausages often have higher levels of histamine compared to fresh meat. The longer the meat has been stored, the higher the histamine levels can become.

Histamines in seafood

Seafood, especially fish such as mackerel, sardines and tuna, can contain significant amounts of histamine. This is mainly due to the rapid breakdown of histidine into histamine after it is caught, especially if the fish is not stored at the correct temperature. Cooking methods such as fermentation, smoking and canning can also increase histamine levels. Therefore, it is important to pay attention to the quality and freshness of fish and seafood if you are sensitive to histamines.

Dairy products and histamines

Histamines in dairy products vary greatly depending on the type of product and how it has been processed. Fresh milk is usually low in histamines, but when the milk is fermented to make cheese, yogurt, or kefir, the levels increase significantly. This is due to the activity of the bacteria used in the fermentation process. Hard cheeses like Parmesan and Jarlsberg often have higher histamine levels than fresher cheeses like mozzarella. The ripening time plays a key role here – the longer the ripening, the higher the histamines.

Eggs and histamines

Eggs are generally low in histamine, but for some people they can trigger the release of histamines in the body. This is a somewhat different mechanism than direct histamine exposure from food. Some people may experience symptoms related to histamine release after eating eggs, even if the food itself does not contain much histamine. This phenomenon is most common in individuals with an underlying histamine intolerance.

What makes food high in histamines?

What separates foods with high histamine content from those with low histamine content often comes down to storage and processing. Fermented, preserved and processed foods tend to accumulate histamines over time. Freshness is key – the closer the food is to its natural state, the less likely it is to have high histamine levels. For those who experience discomfort or intolerance to histamines, it may be helpful to choose fresher options and avoid foods that have undergone extensive processing.

Histamines are a fascinating, but sometimes challenging, part of our diet. They are found in varying amounts in many animal foods, and the amount of histamines you are actually exposed to often depends on how the food has been processed. Understanding this can help you make more informed choices, especially if you have a sensitivity or intolerance to histamines.

Monogastric animals vs. multi-stomached animals

An interesting theory addresses the difference between how monogastric and polygastric animals digest their food and how this can affect the composition of the meat, especially when it comes to nutrients and any harmful substances.

Monogastric animals, such as chickens, pigs, and humans, have one stomach area where food is digested. Their digestive system is more direct and can potentially absorb more elements, including both nutrients and waste products from microbes present in the food they eat. This can lead to a greater chance of harmful substances such as bacterial byproducts or histamines being found in the meat, especially if the animal has been fed a diet that promotes bacterial growth or has had an unhealthy digestive system.

Polygastric animals, such as cattle (and other ruminants such as sheep and deer), have a more complex digestive system consisting of multiple stomachs. They are able to undergo an additional cleansing process in which food is fermented and partially broken down before it reaches the last stomach, which gives them a better opportunity to "filter out" much of what is not digested properly, including potentially harmful microbes or waste products. This may mean that the meat from polygastric animals, such as cattle, may be less susceptible to bacterial or other potentially harmful elements, and may have a different composition in terms of fat and microbial byproducts.

Could reactions to chicken, eggs and pork be related to this?

It is possible that some people may react to meat from monogastric animals such as chicken, pork, or eggs due to the way these animals digest and metabolize their food. Especially if they have a sensitive immune system or a condition such as histamine intolerance, there may be a greater risk of histamines and other biogenic amines accumulating in the meat.

Since monogastric animals do not have the same “cleansing process” as polygastric animals, they can more easily absorb microbial byproducts that can cause unpleasant reactions in sensitive individuals. On the other hand, polygastric animals, with their more complex digestive systems, may have a lower incidence of such problems, and their meat may be slightly “cleaner” in this sense.

Why is this important?

For people with histamine intolerance or sensitivity to certain bacterial byproducts, it may be more beneficial to choose meat from multi-gastric animals such as cattle, or to choose fresher and less processed meat products. It is also important to note that what the animals eat plays a large role in the content of histamines and other substances in the meat. Animals that are fed more natural feed (such as grass for cattle) may have meat with better composition than animals that are fed industrial feed.

Thus, the differences in how the meat is processed and what substances accumulate in the animals may be one of the factors that influence how people react to meat products, especially when they have specific health challenges or sensitivities.

SOURCES

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