Histamine – Is Red Wine the Scapegoat?

"Red wine?" "No thanks, I always get headaches—I can't tolerate histamine!"
W&G Wine & Health has analyzed the histamine content of red wines, with measured values ranging from 1.5 mg/L to 3.5 mg/L. Given W&G’s recommendation of 1 to 3 glasses of 125 ml per day, this means an intake of 0.4 mg to 0.9 mg of histamine—a quantity that a healthy person can tolerate without issue.
Histamine in Food
Cheese, smoked fish, canned fish, salami, sauerkraut, spinach, eggplant, avocado, and chocolate—these are just a few examples of foods containing histamine. In addition, there are histamine liberators, which do not contain significant amounts of histamine themselves but release stored histamine in the gut. These include pineapple, strawberries, tomatoes, and legumes. (Source: Anke Kürschner, 23.07.2018, wein-konzept.de)
What This Means in Practice
A traditional charcuterie platter with smoked meats, cheese, and beans already delivers a considerable amount of histamine. In comparison, the histamine content of red wine—which most people don’t even know—plays a minor role.
It’s also possible that overconsumption of everything, including red wine, is the real issue. In that case, your headache may simply be the result of alcohol consumption—a hangover!
For Those with Histamine Intolerance
If you want to be on the safe side, W&G Wine & Health experts recommend DAOSIN, a supplement that helps the gut process histamine more efficiently.
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