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. Is HIT just another condition that restricts our diet?

However, histamine intolerance is much more than just an intolerance. It is a symptom that indicates a fundamental disorder 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 that for people with HIT, 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 intolerant individuals to be able to eat only 10-20 foods after several years on a histamine diet.

The authors, both experienced alternative practitioners specializing in nutritional therapy, critically address 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.