Histamine Food Intolerance
After my bout with COVID in March 2020, I began to notice random itching, primarily on my scalp and upper back along with an itchy nose. I would also get sporadic small skin eruptions which resemble hives on my upper back and scalp. I could go for weeks without itching and then all of a sudden, it was back. I had already given up gluten in March 2021 so I knew that gluten was not the cause. From trial and error, I found it was related to foods which cause histamine release. Histamine release causes itching! I had never had this response before COVID or been “allergic” to any foods.

Although l tried to reintroduce the following foods, one at a time, each time that I did, the itching returned. I therefore don’t eat: Tomatoes or salsa, Peanuts, Pistachio Nuts, Spring Mix, or Yogurt. I also avoid chickpeas. I continue to use pea protein as my gluten free protein source. My two go-to pea protein foods are Vega Protein + Greens Vanilla and Veggipasta (Rotini). The Veggipasta is not available from my local grocery. It is a made in U.S.A. product, from AGT Foods and I get it from Amazon. It’s a little “Chewy” so after cooking (12 minutes) on sub-boil, I throw it in the food processor and “pulse it” into small pieces. My daily “pasta lunch” includes the cooked rotini, one ounce of organic pumpkin seeds, (turned to a powder in the coffee grinder), and organic riced broccoli cauliflower with a little olive oil.