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What Are Histamines?Histamines are biologic amine neurotransmitters. They
are created from the amino acid histidine via an enzymatic reaction called decarboxylation. Histamines are able to cross the blood-brain barrier and have effects on many different areas of your body. We store these histamines in many area of our body such as cells called basophils and mast cells, as well as locations such as our stomach, lymph nodes, and thymus. Why Do Histamines Appear in Food?While histamines are made in the body, that
is not the only place they originate from. A wide array of foods contain histamines, and some of these foods have exceptionally high levels of histamines. Histamines are produced and accumulate in certain foods when amino acids in the food are broken
down by microorganisms on the food’s surface. As a result, the dirtier or more bacteria-ridden a food is, the more prone it is to having higher levels of histamines. histamine molecule drawn on blackboardWhat makes a food prone to this high histamine potential? Well, amino acid availability as well as conditions favorable for bacteria to break down histidine into histamine are two huge factors. Histidine decarboxylase is the enzyme that catalyses the production of histamine from histidine. Involved in this histamine production are certain bacteria, specifically, Hafnai aluei, Morganella morganii and Klebsiella pneumonia.