Well, the day finally arrived. Yesterday morning my refrigerator had no ferments at all. For the past few weeks, I have been finishing up all my sauerkraut and kimchi in preparation for my latest dietary test. For the next 30 to 60 days, I will go on a highly restrictive low histamine diet. I’m trying to determine if histamines play a role in my late-night headaches.
There are two groups I will need to restrict. Group one are foods with high levels of histamines, which are primarily fermented foods. Group two are foods that stimulate the body to release higher levels of histamines. The full list is quite extensive. I’m going to tackle the foods that have high levels and that I consume the most. I’ll probably screw this test up a few times, but if I can achieve a 95% or greater reduction, I think I’ll have solid data.
Foods HIGH in Histamines to AVOID
- Fermented vegetables (kimchi, sauerkraut, etc).
- Fermented dairy (cheese, yogurt, kefir)
- Fermented meats (sausage, salami, etc)
- Fermented alcohol (beer, wine, cider)
- Fermented soy (natto, miso)
- Vinegar, Ketchup, Mustard
- Yeast Food (Marmite, Vegemite)
My kimchi will be missed.
Foods to AVOID that Stimulate the Release of Histamine
The Questionable List
I believe the heavy histamine problems are on the two lists above. These are ones where the consensus was less certain. As the test proceeds, I can keep an eye on these as well.
- Egg Whites
- Nuts (other than almonds)
- Canned Fish – This appears to get high histamines from storage, but if consumed upon opening is OK.
- Spices: cinnamon, chili powder, cloves, anise, nutmeg, curry powder, and paprika
- Black tea
- Sunflower seeds
This will be the toughest test ever for me, as I consider kimchi and sauerkraut to be essential foods. It doesn’t help that The Art of Fermentation just arrived in my mail.