Finally understand what histamine is doing to your body
Science-backed guides on symptoms, low-histamine diet, and the supplements that actually work.
Latest articles
Symptoms
Pepcid for Histamine Intolerance and What Famotidine Does
Pepcid contains famotidine, an H2 blocker. Here is what it does, where the evidence for histamine intolerance is thin, and what to ask a pharmacist first.
Supplements
Supplements to Avoid With Histamine Intolerance
There is no official list of supplements to avoid with histamine intolerance. Here is what has real safety data, what is unproven and what to ask your pharmacist.
Symptoms
Histamine Dump at Night, What It Is and What Helps
Histamine dump at night is a popular phrase, not a diagnosis. Learn what else can cause 3 a.m. wake-ups, which red flags matter and what to ask your doctor.
Recipes
Low Histamine Vegetarian Recipes Built Around Protein
Low histamine vegetarian recipes built around protein: eggs, fresh cheese, peas, quinoa and seeds, with six filling meals and notes on beans and tofu.
Diet
Low Histamine Grains List and How to Cook Them Safely
A low histamine grains list rated by type: rice, oats, quinoa and corn that are low, the breads to test or skip, and how to cook and store grains.
Recipes
Low Histamine Chili Without Tomatoes, Four Ways
Low histamine chili without tomatoes or stock: a red pepper base, two-stage seasoning, four recipes and a freeze-first plan for leftovers.
Diet
Low Histamine Meat List to Eat, Test and Skip
Which meats are low histamine? A rated meat list covering fresh poultry, beef and lamb, the pork, mince and offal to test, the cured meats to skip, and how to buy, cook and freeze meat.
Diet
Low Histamine Vegetables to Eat, Test and Skip
Which vegetables are low histamine? A rated guide to the Low group, the borderline vegetables to test later, the usual suspects to skip at first, and the storage habits that matter.
Recipes
Low Histamine Thanksgiving Menu and Leftover Plan
A plan for running a low histamine thanksgiving: turkey buying and thawing, a fresh menu for six to eight, gravy without stock, the two hour rule and a freezer system for leftovers.