Low-Histamine on the Table

Histamine intolerance – what does it actually mean? What can those affected eat? What should be considered when shopping for and preparing food? And how can one implement new dietary habits in everyday life? Daniela Mainzer, who is personally affected by histamine intolerance, demonstrates how a low-histamine diet can minimize the symptoms of the condition and what basic rules should be followed to live well and nearly symptom-free.

A practical guide from someone who experiences it – filled with everyday tips. In addition to valuable information about histamine intolerance, Daniela Mainzer reveals what is essential in any kitchen where low-histamine cooking is to take place. She offers shopping tips and explains how to transition to a low-histamine diet in three steps: the elimination phase, the testing phase, and the new everyday life. Her 111 recipes – including espresso muesli, potato rolls, potato salad, goulash soup, leek and ground meat skillet, lamb fillet, and crumb cake – prove that a diet for histamine intolerance is anything but bland diet food.