Der Histamin-Irrtum

Food intolerances are on the rise: In addition to gluten, lactose, and other food intolerances, more and more people are identifying as "histamine intolerant" and suddenly avoiding tomatoes, avocados, lemons, vinegar, dark chocolate, hard cheese, and red wine. Nutrition tips and lists of forbidden foods are being shared on social media, and HIT groups on Facebook are growing rapidly. So, is "HIT" just another condition that restricts our diet?

However, histamine intolerance is much more than just an intolerance. It is a symptom indicating a fundamental disturbance in the body on many levels. Therefore, a radical diet with severe restrictions on food choices is the wrong approach.

For this reason, the guide takes a completely different approach than other books on the subject, which promote a life of restrictions and renunciation with long lists of forbidden foods. Experience shows, especially for people with HIT, that avoiding more and more foods leads to the situation where, over time, they can tolerate not more, but rather fewer foods. It is not uncommon for "histamine sufferers" to be left with only 10-20 foods to eat after several years of following a "histamine diet."

The authors, both experienced naturopaths specializing in nutritional therapy, critically examine the topic of histamine. They explain the roles of histamine in the body and reveal the biochemical background of the body's own histamine balance. Kyra and Sascha Kauffmann present here for the first time a cause-related diagnosis and therapy concept to successfully treat people with HIT – and without radical diets.