martedì 8 marzo 2016

(English translation of the article)
Goodbye headaches 

The saying goes that one drink a day makes good blood.
 Whether true or not, today, thanks to new discoveries and research everyone can drink, even allergy sufferers

"I always had the chance to taste excellent wines of high quality in my house with my family.
However, especially red wine causes my mother migraines and headaches. Intrigued, I convinced my mother to do the analysis through which I found the intolerance to histamines. So I started my search for make a wine with low content of histamines, who could drink my mother".
He debuted Sebastiano Ramello, international wine consultant and spokespersons Low Histamines that gave birth to the first group in the world, as well as brand dedicated to the certification of wines low in histamines content. Today will tell us the benefits of its long-standing research and his passion for the wine industry.


"We assume that histamines are a nitrogen compound widely distributed in the body which play a primary role in response to inflammatory and allergic reactions, as well as in gastric secretions and in some brain activity. 
Considering that nowadays food intolerances are getting popular, I decided to start my own research related to wine and histamines working closely with Italian wineries and laboratories. I then discovered that for many years scientists, doctors and nutritionists have dealt with intolerance to food-related histamines. The most characteristic example of such a food rich in histamine to cause problems for those who hired him is that of preserved fish too long, but are in good quantities also in cheese, spinach and tomatoes. Going ahead with the research, I have found that most of the histamines are present in the wine, especially red, since a normal wine contains on average from 4 to 20 mg / liter. All of these foods, if taken in large quantities, can lead to allergic reactions of pseudo histamines intoxication such as itching, nausea, headache: This is why I decided to give life to the LOW HISTAMINES project, says Ramello.


Low Histamines was established to find a solution to the headaches, migraines and intolerance in general linked to wine, especially the red one, as well as to certify wines with lower histamine content to 0.5mg / liter, dedicated to wine sensitive and food intolerant. It then started a testing and research work in the field by analyzing through Italian laboratories recognized by the government, wines from different wineries. This allowed us to identify the level of histamines that can be intollerato by those who generally do not tolerate them at all. Thanks to that, we were able to give our value and maximum solia of 0.5mg / liter, in which we noticed that the side effects to sensitive and intolerant to wine to histamines for most of persond disappeared and for a limited group they were reduced by 90%.
As the project has been welcomed? "Despite some skepticism by non-intolerant subjects, I have met many people more favorable and open to implement my project and now research and product," responds Ramello, proud and peaceful to have brought a small revolution in the world of wine and the intolerant.


"I would like to discover new grape suitable for producing wines Low Histamines, with histamine content of less than 0.5 mg / liter and not only red, but also sparkling wines. As for the other wines, such as Dolcetto d'Alba doc by the winery Veglio Michelino & Figlio, first Low histamines wine in the world, I'd like to bring the level of histamines to 0 or 0.1 mg / liter, stabilizing it without affecting origin and quality",says Ramello spokesman LOW histamines


Although from time communication stage to make known LOW HISTAMINES research in Italy has just started, we have good feedback both from consumers, both by the media. "In addition to North America, many consumers write to me every week for more news about our research and our products. I was also contacted by an Australian university that is doing research on histamine-related to food and from India, where it seems that problem of headaches and migraines linked to red wine is a lot, "says Sebastiano Ramello, Piemontese consultant.

The specialist said that ....DOSAGE AND FOOD ALLOWED

Histamine often hear about allergies, as well as for widespread anti histamine drugs. 
What is histamine and what it does? we talk with Dr. Floriano Bonifazi, allergist and president of the Italian Honorary Allergologhi Italian Hospital.

-DOES NOT EXIST A REAL allergy or intolerance to histamine but, in case of excessive release of this substance, due to various causes such as true allergy to food, for example an imperfect preservation of the same, you may experience some side effects like often pharmacological dose dependent.
-THE SYMPTOMS ARE CHARGED IN GENERAL SKIN with redness, itching, until the appearance of typical urticaria, whereas those affecting the airways consist of nasal itching, sneezing, watery hypersecretion, coughing and breathlessness. The action of histamine on the apparatus gastrointestinal excess can cause nausea, vomiting, abdominal pain and diarrhea. When you are interested in the vascular system you can have headache, drop in blood pressure. Specifically, as regards the intolerance to biogenic amino such as histamine that you can have wine ingestion, it repeats the symptoms cited above that, however, it presents only a slight involvement of the vascular system that occurs frequently in case of food allergy (When the release of histamine is released by a food with immunological mechanism and not necessarily dependent on the ingested doses).
-NOT MUCH TALKED HISTAMINES AND WINE, placing greater attention negative alcohol or specific instructions of the amount of sulfites contained in wine. Recently, however, the spread of some studies has also allowed us to analyze the toxic effects of histamine in wines, pursued in increasingly sophisticated wine fermentation procedures in wine or sparkling wine. The results of these studies have provided conflicting data on the potential negative effects of histamine and even some scholars paradoxically are shifting their attention to a potential protective effect exerted by resveratrol (RESVERATROLO), a powerful antioxidant found in wine, in preventing the onset of food allergy . It can be said that adverse reactions are possible if you take foods with histamine or its precursor histidine, for a total daily dosage located between 35 and 250 mmg.

News report Alessia Bottone, translated by Sebastian Ramello

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