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Archive for ottobre 2017
Low Histamines wines in Brazil during the FIC Master Chef Meeting
Thanks to the gastronomic capacity to distinguish high quality Master Chef Jossie Elbaz, vice
president of Israel Master Chef Academy, on 11, 14 September 2017 in Sao Paulo, Brazil during the Master Chef FIC Brazil meeting between selected wines, "Wine Selection Sebastiano Ramello", high quality Italian wines, there was also one of the first "Low Histamines" certified wines, Barbera D'Alba doc Low Histamines 2015 of the family-run wine producer Veglio Michelino & Figlio, located in the municipality of Diano D'Alba in the prestigious Langa wine territory in the Piedmont region of Italy.
Here is a brief article on an Italian weekly magazine, where you can see Master Chef Jossie Elbaz, Master Chef Bruno Stippe, presidentMaster Chef FIC Brazil, Master Chef Carlos Soares, Vice President of FIC Brazil, while stomping in hand before tasting a bottle of "Low Histamines" from Langa, during the award ceremony, as Italian Wine Ambassador 2017 by the Italian association "Piemonte Sweet Home", which works to create bridges between Italy and countries in the world in the food and wine industry.
LOW HISTAMINES wines are distinguished not only by their uniqueness of having less than 0.5mg / l of histamine content but also in their high quality.
Histamine, intestinal inflammatory diseases and Low Histamine certified wine use
Istaminosi, malattie infiammatorie intestinale ed utilizzo di vino certificato Low Histamine
Dr. Eugenio Franzero
Italian medical surgeon, expert in human nutrition, food intolerance, nutrigenomics.
Spec. Audiology. He explains the Istaminosi, inflammatory bowel disease and the use of certified wine Low Histamine
Dr. Eugenio Franzero
Medico chirurgo, esperto in nutrizione umana, intolleranze alimentari, nutrigenomica.
Spec. Audiologia. Ci spiega l'Istaminosi, malattie infiammatorie intestinale ed utilizzo di vino certificato Low Histamine
One of the problems in establishing the correlation between histamine and colitis is to define, as a starting point, whether the first is the cause or at least of the second or the opposite.
To date I do not think anyone can give a definite answer, but we have a basic histologic basis from which to develop our reasoning: in cases where we have a damage to the mucous membrane cells, this then in IBD (Chron and RCUE) is even more evident.
In particular, the inflammatory role associated with cellular immune response is evident.
We know that histamine is the chemical mediator of this altered immune response state, and then the doubt is what we started from: histamine is the cause or consequence of intestinal inflammatory diseases?
I prefer to leave the answer to colleagues who deal with this pathology from a clinical, histological and genetic point of view, and I want to devote myself to what competes for me: nutrition.
For those who like me have been involved in nutrition for so many years, there is no doubt about the correlation between intestinal inflammatory bowel disease and histamine, where eating disorders of this latter always have a "trigger" effect on triggering intestinal symptoms and maintaining them over time; For this reason, beyond medical and behavioral therapies, a proper dietary approach based on histamine-free protocols always produces very positive effects.
On the counter of the defendants there are always the same foods: seasoned cheese, mushrooms, chocolate, strawberries and alcohol, and among them in the first instance wine.
Wine is rightly eliminated in these diets as it is recognized as the major source of exogenous histamine and its absence always produces a rapid improvement in symptoms.
The problem for a dietician is always to find a proper balance between the patient's therapeutic needs and demands, who are less and less willing to give up their habits and why not even to the pleasures of the table.
For some years, I have successfully experimented with the use of low-histamine products, which allows me to use moderate, but constant, wine.
On the market for a long time there are wines where histamine is eliminated by chemical processes but, alas, the quality is heavily penalized.
The situation has radically changed with the introduction of Veglio Michelino & Figlio wines certified LOW HISTAMINES (Research carried out by international consulent and wine expert Sebastiano Ramello), where the product is chemically treated and results in a histamine regime of 0.3-0.4 mg per liter versus 10 - 12 mg-liter of the average of the same wine, all obtained with absolutely natural processes.
Therefore, thanks to these LOW HISTAMINES certified products, I can say that I have reintroduced to a large proportion of patients with intestinal inflammatory diseases, a quantity of organoleptically excellent wine, about one glass a day without having observed a recrudescence of the typical symptoms of syndrome, thus increasing overall compliance with the dietary protocol to which patients are subjected.