Histamine Intolorance

COVID Journey (Posted on the 18 the but it relates to your post.

COVID causes a persistent whole body inflammatory response which can be largely corrected by adopting and EXTREME diet and nutrition plan. Most people will not be willing to sacrifice “the food that I love” for a chance to return to a healthier pre-COVID life. For me, now that I feel like I once did, it was worth it and continues to be worth it.

I’m 70 now. COVID March 2020. Mild case resulting in brain fog, neuropathy in my legs that became disabling by March 2021, Raynaud’s Syndrome (Diagnosed March 2021), inability to walk on my treadmill, 12 skin infections from 2020-2024 from simple cat scratches or mosquito bites, progressing to infection and cellulitis, requiring 10-14 days antibiotics, hives and itching on my head and upper back and inflamed hot hands and feet and temperature regulation issues.

In March 2021 I went gluten free and stopped eating dairy, red meat, deli meat and pizza and added 2 meals a day of blueberries, rolled organic oats, and Vega protein + greens and also added 1500 mg l-proline which is the active AA in collagen supplements. Within 3 months, the brain fog, neuropathy and leg pain were gone, and I was back walking on the treadmill, however the skin infections, hives and itching remained. In October 2024, I added one ounce of pumpkin seeds a day (ground to a powder in a spice grinder and added to pasta), and that fixed my skin inflammatory/infection issues.

The hives and itching continued and were corrected by realizing that this “Evil Thing” causes food allergies to ANY food or spice that releases histamine. I had to eliminate, yogurt, mayo (contains vinegar), garlic, rosemary, dill, tomatoes, and salsa. I know the food thing to be real because I have tried to add these things back in one at a time and if I do I get the itching and scalp hives within 3 hours after eating which persist 2-3 days. I have tried several probiotics but all caused a histamine release so I don't use them.