High-Histamine Foods to Minimize During Challenging Seasons: Aged and fermented foods (aged cheese, sauerkraut, kombucha) Cured and processed meats (salami, bacon, deli meats) Leftover proteins (histamine increases as food sits) Certain vegetables: spinach, tomatoes, avocado, eggplant Vinegar and vinegar-containing foods Alcohol (especially red wine and beer) Foods That May Help: Fresh (not leftover) proteins: chicken, fish, beef cooked and eaten immediately Most fresh vegetables (except those listed above) Rice, quinoa, and other gluten-free grains Apples, pears, and most berries (good sources of quercetin) Fresh herbs: basil, thyme, oregano Taking probiotics that increase histamine production is a major overlooked contributor to elevated histamine levels and seasonal intolerance to pollen and pets
Bacteria-derived hydroxocobalamin (OHCbl) and CNCbl are converted in humans to useful coenzyme forms to support metabolic processes such as mitochondrial methyl malonyl coenzyme A mutase conversion of methylmalonic acid (MMA) to succinate to link lipid and carbohydrate metabolism, and activation of methionine synthase, the rate-limiting step in the synthesis of methionine
Peptides more broadly have been studied for IBD and other GI disorders
Glutathione (Reduced) Reduced glutathione is involved in the synthesis and repair of DNA, and enhances the antioxidant activity of vitamin C, the transport of amino acids, and the detoxification of harmful compounds
