Hello,
I would like to ask why some foods, such as onions or kale, which contain quercetin - a natural antihistamine that suppresses the release of histamine from cells, are listed among potentially unsuitable foods in the context of histamine intolerance (HIT).
Wouldn't it be more advisable to include these foods in the diet for this intolerance?
Thank you for your response :)
HIT is a complex issue because each affected individual reacts differently to specific foods, so there are essentially no unified lists of suitable and unsuitable foods on this platform. Both onions and cabbage are classified as moderately burdensome foods, meaning their consumption does not provoke significant reactions. However, both foods are considered histamine liberators, meaning their consumption promotes the release of histamine from mast cells. The situation is further complicated by the fact that the body tends to react differently to individual types of a given food (vegetables, fruits...), meaning some types of onion (the same applies to cabbage) are recommended, while others are slightly risky. In practice, this means it is necessary to test how the individual reacts to the food; otherwise, unfortunately, we cannot reach a conclusion...
Themes: Weight loss
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.