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Archive for luglio 2015
Interview on Italian TV
Interview on Italian television, talking about the wines dedicated to wine sensitive and histamine food intolerant
In TV studios in Turin - Italy, talking together with the wine expert and spokesman LowHistamines.com Sebastiano Ramello, a new revolution in the world of wine. Wines dedicated to wines sensitive and histamines intollerant. He explains that the first 2 wines in the world certified, are both two DOC from the region of Piedmont, in Langa territory in Italy.
Sebastiano Ramello speaks:
Arrived in the studios of Italian TV Videogruppo - Torino, under the beautiful Mole Antonelliana, symbol of the city of Turin, together with the president of the association Low Histamines, surprise, surprise, I was interviewed together with the oenologist Osvaldo Veglio, owner of the Winery Veglio Michelino & Figlio (Historical winery fifth generation in the heart of Langa) by Massimo on direct 18:30 (17.04.2015) on Torino, about my work as an international consultant in the world of wines, Italian wine ambassador and spokesperson and researcher LOW HISTAMINES association, which sets itself the task of doing research, follow the wineries to produce and certify wines low in histamines, with histamines less than 0.5 mg / liter, dedicated to wine sensitive and histamines food intolerant.
The first part of the interview was based on my work in the world, including Europe, Asia and the Americas, to go immediately to our research dedicated to wines sensitive , started few years ago.
By now at least 20 years there is increasing discussion of food intolerance, which bring together an ever increasing number of people, especially among the younger generation, but little has been mentioned intolerance related to wine. Wine is part of the food, considering that only 40 years ago in our countryside (Italy) the peasants were accustomed to drink wine as a food energy to support their efforts to work the land.
Just this thought along with other factors have triggered the idea, then design and finally research group LowHistamines.com. My first thought (about 5 years ago) was: "the wine being food, may have the same characteristics of the food, then in an intolerant can create the same problems?"
In the same period, I received daily high quality wines from all over Italy to be with me tasted, selected and inserted in the world. Tastings that are used to doing with my staff and my family. My mother every time he tasted the wine, especially red, he felt a headache and migraine. After a medical specialist linked to food intolerance has been found to have an intolerance to histamine, which we immediately connected after a brief search to headaches after drinking wine.
These were the two main factors that triggered in me the project and search wines low in histamines. Project that has been developed over the years with the help and expertise as winemaker Veglio Osvaldo and Marco Marchisio, after analyzing wines from different Italian regions, I discovered two DOC Piedmont with extremely low natural values of histamines in their winery Veglio Michelino & Figlio, a Dolcetto D'Alba Doc 2011-2012-2013-2014 and a Barbera d'Alba Doc 2011-2012-2013-2014.
Veglio Osvaldo and Marco Marchisio were instrumental in the research field, with them I realized, following and taking care of the entire chain of production as lower naturally further histamines to bring them under the 0.5 mg / liter, and thanks Veglio Osvaldo stabilize.
A wine low histamines, under the 0.5 mg / liter over be a wine almost free of this compound, and thus also help those people who are sensitive to the wines, and intolerant of histamines, you can enjoy a good glass of wine, to act as a natural product, as it once did with strength in most modern systems of winemaking. Because in order to obtain a wine low in histamines, the plant should be followed and taken care of every day, helping with natural fertilizers, eliminating chemicals in the vineyard, doing a good and careful thinning of the bunches when needed, eliminating the not good berries most in the last month of ripening, harvest fast so that the bunches and grapes are not crushed and so begin a first fermentation in the baskets, where you can delete the stalks before processing, a manic cleaning the basement and machinery and many other conscious processes.
Many people in the world have an intolerance to histamine unknowingly.
Try sitting at a table, perhaps during a dinner with wine tasting along with a dozen friends, asking if anyone when drinking wine, especially the red one, the leaves a feeling of headache or migraine, which can be more or less strongly depends on the individual sensitivity to histamines, and you'll see what a surprise in the response, certainly at least 2.3 people they will say that they suffered from headaches after drinking a glass of wine regardless of quality (certainly a wine of low quality have higher histamines than a wine of good quality). Today with the search LowHistamines.com and wines Low Histamines, we want to get to be seated at a table where no one has to suffer from headaches, drinking a good glass of sweet nectar of the gods.
Veglio Osvaldo wine maker and winery owner speaks:
As owner of the Winery Veglio Michelino & Figlio, I am happy to have followed the search Low Histamines, and now have two of my wines certified LowHistamines.com, because it helped me to conquer a new market and penetrate more lunge some markets including the U.S.A.. The wines certified Low Histamines, brought my winery to increase sales in the world.
INTERVIEW WITH MS JANET PISHNERY FROM OHIO, U.S.A.
An interview with the Association Low Histamines a USA lady histamine intolerantand wines sensitive, after drinking one of the recommended winesLowHistamines.com.
How did you discover that you are intolerant to histamines? Immediately, the next dayafter reading that post on Facebook I changed my diet to eating onlynon-histamine to very low histamine foods due to the fact I was suffering froma horrible migraine that refused to leave me for four days. By the nextmorning, I barely had any pain left in my head, neck and shoulders. Sincethen, I strictly stick to the low histamine foods and have found it's improvedmy life significantly. All the swelling in my joints has disappeared andI only get a slight headache from a change in barometric pressure in theair. I have to add, that I do suffer from seasonal allergies such asgrass, mold and pollen. So, this past month I've been taking aanti-histamine for help in dealing with those problems, as well.
Ms Janet Pishnery, 49 years old, from North Royalton,Ohio, U.S.A, said to be wine sensitive and histamines food intolerant, for many years she can not drink wine, because it causes her various problems including headaches and migraines.
She gave an interview to LowHistamines.com after drinking and tasted the wines recommended by the Association Low Histamines dedicate to wine sensitive and histamines food intolerant.
Result: after drinking the recommended wines Low Histamines, did not have any discomfort.
I am janet Pishnery, 49 years old, from North Royalton, Ohio, U.S.A.
After reading a post on Facebook about 3 months ago entitled, "Your migraines could be linked tohistamine sensitivity" did I realize this could be the reason behindmy chronic migraine syndrome. After reading the information, it all madesense to me. I quickly researched the high histamine food list andrealized I was eating all high histamine foods daily. This came as asurprise to me, because not only do I eat only whole grain gluten-free andvegan foods, but only high nutritional foods. As for the winesensitivity, for years no matter what kind of wine it was, I wouldalways get the same symptoms: severe migraine, congestion, nausea, musclepain and stiffness. So, I completely gave up on it along with any othertype of alcohol, because it wasn't worth the suffering for three days afterconsuming it.
Have you had a medical examination to determine a histamineintolerance and, if so, what kind? No, I have not had a medicalexam to prove that I have a histamine intolerance. I have found with myexperience with doctors that most of them follow a certain protocol ondispensing medication without really looking into what is truly the sourceof the problem. I'm not one to take drugs, especially knowing they allhave horrible side affects. Therefore, I thoroughly research healthieralternative ways to fix my issues. So, when I realized all I had to do was change up my diet to lowerthe histamine levels then I simply tried that first and it worked!
The low histamine blog also mentioned that most people who have a histamineintolerance are missing two important enzymes to break down the histamines inthe body when consuming certain foods. I researched companies who madethese enzymes with people having much success in taking them and I decided toalso add them to my daily diet. I'm very sensitive to high levels ofBromelain, therefore, I only take one capsule of Ortho Molecular Natural D-Hista day.
Have you tried one of our certified low histamine wines? Yes, I was very excited togive the new low histamine wines a try, although I have to admit, I was soworried about getting a migraine that would last for days.
Which of the two wines have you tasted: Dolcetto D'Alba Doc LowHistamines 2012 or the Barbera D'Alba Doc Low Histamines 2012? Since they are both red wines, Idecided to try the Barbera D'Alba doc since it was fruitier to my taste of the twoand not a dry one.
Did you experience the same symptoms as you did with other wines you havehad in the past? Surprisingly, No! After the second sip, I had a slight runny nose that dissipatedquickly after wiping it. I completed one glass of wine without anycongestion, nausea, or migraine. I was elated! Even the nextday, I had no muscle pain or stiffness of any kind. I felt my normalself, but happier due to the fact I can now enjoy a glass of wine with myfamily without the pain.
What is your opinion of our certified Low Histamine wines? I feel it is an awesomeaccomplishment! Especially, for people who enjoy having a glass of winewith friends, dinner or just to relax with can have that again withoutsuffering from horrible consequences.
How do you feel about the research that went into developing these Low Histaminewines? I'm truly grateful for all of the hard work that went into creating thesetwo wines and making them low histamine for people who are wine sensitive andhistamine intolerant. For us, we can finally enjoy a little part of lifethat brings us happiness again!
Do you feel you will continue to drink our LowHistamine.com wines? Absolutely! I wasfortunate enough to come in contact with a wine distributor in my area who willkeep it in stock at a local wine store near my home. I've just learnedfrom the wine expert Sebastiano Ramello that they are also working on creating a low histamineMoscoto wine as well. I'm awaiting that with great anticipation since Iprefer the more sweeter wines. From now on, I will always keep theLow Histamines wines on stock in my wine rack!
Do you know many people intolerant to histamines and also sensitive towine? Yes, as a matter of fact, I'm married to an Italian and both him andhis entire family all suffer from headaches and other symptoms after drinkingwine. Two of them deal with histamine issues, as well. I have manyfriends too that have stopped drinking wine because they don't want theheadache that follows it. So, I firmly believe that your Low Histamines wine creationwill be a welcomed gift in many homes once the word gets around.
(For more info www.lowhistamines.com)
Research and history Low Histamines wines
wines dedicated to people who drink wine, causes them headaches and migraines
for the first time we speak of food intolerance associated with wine
A short article about the history and research carried out by Sebastiano Ramello, wine expert, International Wine Consulting, globetrotter on wines low in histamines dedicate to wine sensitive and histamine food intolerant.
Explains Sebastiano Ramello, the association Low Histamines focused in following production, and certify wines with histamines no greater than 0.5 mg / liter of geographical denomination, in order to control both the value of histamines but also the quality of the wine.
(the same article published on Indian Wine Academy)
More and more in the world, we talk about food intolerance, and more and more young people suffer from it. And since the wine is part of the food, or better a liquid feed, with the same characteristics of many solid foods, from these points, I began my search 5 years ago about to wines dedicated to wine sensitive and wine-food intolerant. Research that led me to work for years in close contact with Italian wineries, winemakers and laboratories recognized by the Italian Government. Like most of the research and innovations, even my started from a very simple idea.
In my house we always had the opportunity to taste excellent high quality wines, as I am an international wine consultant and I receive wines to taste every week from all over Italy. However, every time my family drank or tasted these wines, also high quality wines, my mother suffered from migraines and headaches, especially drinking red wine. Intrigued, we persuaded her to take tests and found that she is histamine intolerant. I started the research about wines low in histamines in order to find a wine my mother could drink without causing problems.
HISTAMINE is a nitrogen compound widely distributed in the body, where it plays a major role in inflammatory and allergic responses, in gastric secretions and in some brain activity. Besides from man, histamine it can be produced by other organisms for simple decarbossilandone acid histidin.
-At This point I began to understand and then study the Histamines, their effects, where they were and who could be intolerant.
My research led me to discover that for many years, researchers, doctors, nutritionists speak of histamine intolerance related to food:
The most characteristic example of food so rich in histamine, to cause problems for those who assume, is to have the fish too long, and the main ones are those belonging to the family Scombridae, Clupeidae, Engraulidae and coryphaenidae, but are also found in good quantities in some cheeses, spinach, tomatoes, yeast extract, particularly fermented foods, chocolate, and some fruits.
When ahead in the research, I have discovered that most of histamines are not present in foods but in wine, especially red ones (A normal wine has a content of histamines that varies from 4mg / liter to 20mg / liter). At this point before taking the field research, my study was to understand the effects of intolerance and so I found out:
All these foods, either directly or indirectly rich in histamine (Especially the red wine with certain characteristics), when taken in large amounts, can cause symptoms similar to those of food allergy, which technically it is intolerance, because the immune system is not involved. It speaks in such reactions pseudoallergic intoxication of histamines.
- The research led me now to find that about 20% of the world population suffers from migraines and headaches, mostly caused by an intolerance to histamine, is the most intolerant and therefore the intake of these foods, especially red wine, causes them:
Itching, redness of the face and neck, nausea, urticaria, vomiting, diarrhea, dizziness, headache among the most serious and the least sensitive migraine and headaches. These symptoms vary depending on the concentration of the substance and the individual sensitivity to histamines. Particularly at risk are middle-aged women, (it is estimated that about 70% of people intolerant to histamines are women) and people with severe primary or secondary DAO.
People with histamine intolerance is prescribed a diet where private are removed the foods listed above.
These initial findings have spurred me to start the project wines Low-Histamines, found the association “Low Histamines”(www.lowhistamines.com) today became the first association in the world dedicated to the research of wines low in histamines[S1] and certifying wines for wine sensitive and histamine intolerant.
Research carried out with experiments with tasting made me discover that a level of histamines below 0.5mg per liter greatly reduces and sometimes cancels the problem of headaches caused to those who are sensitive to the wines. At this point, along with Italian laboratories, we began to analyze wines from different Italian wineries[S2] from north to south, for over a year, discovering the first wines (Dolcetto D’Alba doc and Barbera D’Alba doc) with incredible low levels of histamines at the winery Veglio Michelino & Figlio located in the heart of Langa territory in Piedmont region of Italy. However, the level was higher than 0.5 mg/l, but much lower than the normal values of a red wine (about 1,5mg/l), ranging from 4mg / liter to 20 mg / liter, so Mr. Veglio joined the project as professional winemaker and together we began to search for decreasing the histamines in wine following natural methods throughout the entire production chain.
Below the main points of Sebastiano Ramello research carried out with the winery Veglio Michelino & Figlio:
THE FIRST STEP of the research was to understand the level of histamines that can be tolerated by those who are histamine intolerant, which are quantified at 20% of the world population. The histamine intolerant cannot drink wine, especially red wine, without having headaches and several migraines “the words sulfites or tannins in red wines are associated with throbbing migraine headaches but are not the main cause”.
When I taste red wines with customers, I often hear, “I cannot drink red wine, the sulfites give me migraine” or “tannins in red wines give me migraine”. These statements are not necessarily untrue, but another culprit has been identified – HISTAMINES”. Research suggests that histamines are a primary cause of red wine headaches and more specifically, migraine headaches. Although generally referred to as an allergic reaction to histamine, the headache is, in effect, a food intolerance. Clinical responses such as rashes, diarrheal, nausea/vomiting, and of course, headaches, are proportionally related to the amount of ingested histamine to those most sensitive. But new detection methods allow for more precise evaluation of histamine concentration in red wine (somewhere in the order of 250 ppb, or parts per billion) that can be implemented during the wine-making lifecycle, from the quality of the grapes used to the hygienic condition through bottling.
Extensive testing was done with migraine sufferers with remarkable results. Of the migraine sufferers tested, only 22% reported that they do not normally get headaches from red wine. The majority of patients who do get migraines after drinking red wines are women.
THE SECOND STEP was to bring the field research, analyzing for about a year and half of red wine all over the Italian territory, from the far north to the far south, through international testing laboratories certified by the Italian government. In the end after many analysis, I discovered two red wines of Piedmont, Italy, by the winery “Veglio Michelino & Figlio”, with incredibly low values of histamines, below 1.5mg/liter.
Still not happy with the great result, along with the wine maker Veglio Osvaldo (owner, Veglio Michelino & Figlio) from Piedmont region, for whole year, I studied how to be able to further reduce histamines, working in the vineyard and in the winery during harvest, allowing them to bring them under the 0.5mg/liter. Other work that required time, experimentation and study, was to be able to stabilize the histamines, which we did through the efforts of winemaker Veglio Osvaldo.
After several attempts and experiments, we achieved the result of 0.5mg/Litre stabilized histamines.
At this point began THE THIRD STEP, to test the wines LOW HISTAMINES with those who are histamine intolerant and sensitive to red wine. The result was significant, it was found that 95% of histamine intolerant individuals who drank Low Histamines wine were not affected by the symptoms of intolerance, and the remaining 5%, the symptoms decreased by 90%.
These results have meant that we decided to put minimum value for the wines Low Histamines 0.5mg/Liter.
The first two wines in the world recognized “Low histamines”are both two Piedmont Italian doc wines: Dolcetto d'Alba Doc and Barbera d'Alba Doc 2012-2013-2014.
The search for low histamines wines continues today with Mr. Veglio and Mr. Marchisio as we began to explore new wines, and we hope in the future to find out and to certify new wines Low Histamines both in Italy but also in the world.
Important to remember that both the 2 wines Low Histamines by winery Veglio Michelino & Figlio are two D.O.C. (Designation of origin controlled), protection certification of origin and production date by the Italian Government, that add extra value to the wines Low Histamines. The association “LowHistamines.com” is focused on research and certification of wines with denomination, in order to ensure not only that a wine is low-histamine but also its provenance, originality and quality, so you can follow the entire production chain.
For this reason it was created a logo recognition and today logo certification, coupled with a florescent orange capsule. Each wine Low Histamines is recognized by certification logo and the florescent orange capsule.
The main points in order to obtain low histamines level wines, below 0,5mg/l are:
1) 50% comes from the nature (soil) and we do not have a real control over it
2) 25% comes from a strict control of the entire line of productionand cultivationalong all the 12 months, first chemical fertilizer should be avoided or reduced as much as possible, then it is necessary an extreme focus during the beginning of the harvest: the grape must be healthy on the vine and musy arrive quickly to the pools for crushing, in order to avoid fermentation from inside the basket. Another important point is that wooden barrels cannot be used, since the wood contains tannins that can interact with the wine producing a higher level of histamines.
3) 25% a professional secret by the LowHistamines.com. Our research let us, together with the help of our consulents wine maker Osvaldo Veglio, to discover the right way to reduce and stabilizing furthermore the histamines level of the wine; all this is made keeping the high original quality of the wine it self.
In the world there is already talk of the effects of histamines in humans, so much so that some states, that are more sensitive to the problem of histamines present in wines have started recommending a maximum level of histamines in wines, these Countries are (Histamines expressed in mg/l):
Switzerland and Austria 10mg/l
For more and more information please visit the website www.lowhistamines.com
SEBASTIANO RAMELLO - spokesperson and researcher Low Histamines, 42 years old, international wine consulting, wine writer and wine globe trotter from Piedmont region Italy, spend most of its time to travel our wonderful world to introduce Italian wines and discover new wines and wineries. In recent years he has focused and has been conducting research related to food intolerance related to wine.