Histamine is a natural product of our body and a component of many foods. However, not everyone tolerates histamine equally well: abdominal pain, nausea, and headaches after eating are possible symptoms of intolerance. Nutritional scientist Anne Kamp explains the background of histamine intolerance in a well-founded and easily understandable manner, as well as the role that soluble fibers and proteins play in daily nutrition. With a simple 3-step plan and an extensive collection of practical recipes, she shows the way to a varied and tolerable diet for carefree enjoyment.

Your book at a glance: Here’s what you can expect in "Histamine Intolerance," your GU cookbook for a wholesome, low-histamine diet:

Theory: Enjoying without discomfort with histamine intolerance: What is histamine intolerance? How is it diagnosed? In which foods is histamine found, and how can they be replaced? What role do fibers and proteins play in the development of histamine intolerance? Here, you will learn how to navigate daily life without discomfort as someone affected.

Practice: Low-histamine recipes: From breakfast to salads, soups, and snacks, as well as savory dishes from the oven, pasta, meat, fish, and sweets, snacks, and beverages – with these low-histamine and often gluten-free recipes, you can enjoy life again.