Histamine Intolerance
A Comprehensive Guide for Health ProfessionalsWonderful resource for clinicians and counselors, written by immunology expert and former dietitian, Dr. Janice Vickerstaff. Sufferers of histamine intolerance can have pruritus, urticaria, angioedema, flushing, headaches, and tachycardia. People often have a hard time getting diagnosed and finding treatment—other than living on pharmaceuticals. This book is designed to help identify the condition and implement strategies (mostly nutritional) to reduce the incidence and manage it.
Quotes:
User friendly, informational, liked Q&A way to access information at end of book. – Meridith O. 5/29/22
This is a subject I did not know much about. The author did an excellent job of explaining this condition. – Anita T. 5/27/22
Good explanation of causes and how to manage. – Angela S. 2/15/22
This [book] is one of the best, written by a renowned expert in the field. - Lilac, Amazon
The explanations are clear and concise… I appreciate the Q&A at the back of the book. It delves deep into areas not addressed by many blogs or websites. Great book. - Dennis H. Amazon
Book Details
Course Objectives
Level 2 & 3 CPE
Suggested Performance Indicators: 1.1.5, 1.7.6, 2.1.1, 2.2.3, 4.1.1, 4.1.2, 4.2.6, 8.1.1, 8.1.2, 8.2.1, 8.2.2, 8.4.1, 8.4.3, 9.3.1, 9.4.1, 10.2.5, 13.2.2, 13.2.7
CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests
Upon successful completion, the users will be able to:
1. Describe three symptoms of histamine intolerance and identify how soon after eating a high histamine food a histamine-sensitive person will experience symptoms.
2. Explain where in the body histamine is concentrated and two of its functions.
3. Describe the physiology of what happens to the immune system when a foreign material enters the body.
4. Identify five high histamine food sources.
5. Name the food processing method that increases the histamine in the food the most and explain why.
6. Explain the significance of mast cells and diamine oxidase (DAO) to histamine and how varying blood levels affect health.
7. Describe the functions of the following: antihistamines, rantidine, quercetin, and zeolite.
8. Explain how fish and shellfish can be consumed on a histamine-restricted diet.
9. Name foods in each category that can be eaten on a histamine-restricted diet: fruits, berries, vegetables, beverages, seeds, cheese, and vegetable oils.
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Why we chose this book
We have carried three other book titles by Dr. Joneja and dietitians have given rave reviews for her work and our courses. For people who have this intolerance, it can be debilitating and painful.
About the author
Dr. Janice Joneja, PhD, was a registered dietitian for 27 years and holds a PhD in medical microbiology and immunology. She is an author, researcher, educator, and clinical counselor.