*Choose your foods as fresh as you can.

*The longer meat and fish age, the higher the amine levels. Fresh meat contains virtually no amines. Fruit and vegetables are very low in amines. Avoid those triggering histamine release.

*Vacuum packing may not prevent aging, it only slows the process down. Amines are formed during storage by bacteria and by enzymes in the meat which break down protein over time.

*Freeze your meat instead.

*Thaw your meat in the refrigerator.

*Don't overcook or brown your meat

*Cool leftover cooked meat rapidly. Eat within a day.

*Avoid processed meats

*Fish should be freshly caught. Canned fish should be consumed as soon as the can has been opened. The levels of permitted histamine, and other amines such as putrescine and cadaverine  in canned fish and meat products may be too high for sensitive individuals. Regulations permit only very low levels, but inspection processes may not be reliable.

*Amine levels in fruit increase as fruit ripens, but are generally very low, compared to those in processed foods. Amines in bananas are predominantly found in the peel.

  • Please consult a dietitian on specific details with regards to following a nutritious diet low in amines, foods triggering histamine release and food chemicals and drugs affecting amine degradation. If you are taking antidepressants of the MAOI category, you need to be extremely careful in avoiding foods containing tyramine.

  • Some foods are naturally high in histidine, the amino acid, which is converted by enzymes to histidine. Some individuals need to avoid foods high in histidine.

Please visit the consultation page for contact details.