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China Beijing Zhangfangzhen Governament visit the production of wines Low Histamines (English and Italian translation)
Delegation of the Zhangfangzhen Government Beijing China on a visit to selected vineyards to produce wines Low Histamines in Langhe territory Piedmont region Italy
La Delegazione del Governo di Zhangfangzhen Cina Pechino, in visita alle vigne selezionate per la produzione di vini Low Histamines nel territorio di Langa regione Piemonte
The 17,18,19 June 2016 the representatives of the Zhangfangzhen Governament Beijing China, having met several times in 2015 Sebastiano Ramello in Beijing along with Mr Andrew Tsang Kam Wa, have visited during a tour in the high quality of excellence products of the Piedmont region of Italy, the first vineyards authorized by "Low Histamines" for the production of wines Low Histamines with histamines below the 0.5 mg / liter, in the Langa territory, today World heritage Site and one of the most important territories for production of high quality red wines, not only in Italy but in the world.
Il 17,18,19 Giugno 2016 i rappresentanti del Governo di Zhangfangzhen Beijing Cina, dopo aver incontrato più volte nel 2015 Sebastiano Ramello a Pechino insieme al Sig. Andrew Tsang Kam Wa, hanno visitato durante un tour nell'alta qualità dei prodotti d'eccellenza della regione Piemonte Italia, i primi vigneti autorizzati dalla Low Histamines per la produzione di vini Low Histamines, con istamine al disotto dello 0,5mg/litro, nel territorio di Langa, oggi patrimonio dell'UNESCO e uno dei territori più importanti per la produzione di vini rossi di alta qualità, non solo in italia, ma nel mondo.
Over visiting the main vineyards of Dolcetto and Barbera grapes, for the production of Diano D'Alba DOCG, Dolcetto d'Alba DOC and Barbera d'Alba DOC wines, first 3 wines selected and guaranteed "Low Histamines", they were also visited the winery "Veglio Michelino & Figlio", winery fifth generation, located in the municipality of Diano D'Alba, on the border with Serralunga, between the territory of two great DOCG: Barolo DOCG and Diano D'Alba DOCG. Where they were able to taste the new vintages, talking directly with Low Histamines wine makers and with the Low Histamines winemaker consulting fifth-level Mr Veglio Osvaldo, who has been able to explain, together with Mr. Sebastiano Ramello the production in the cellar of these unique wines in the world, that thanks to their special feature, as stated by Italian doctors, can be suggested to sensitive to the wine and food intolerant to histamines, as they reduce the problem related to istaminosi.
Oltre visitare i principali vigneti di uve Dolcetto e Barbera, per la produzione dei vini Diano D'Alba docg, Dolcetto D'Alba doc e Barbera D'Alba doc, primi 3 vini selezionati e garantiti "Low Histamines", sono stati in visita anche alla cantina e alla azienda vinicola Veglio Michelino & Figlio, azienda vinicola di quinta generazione, situata nella municipalità di Diano D'Alba, sul confine con Serralunga, tra il territorio di due grandi docg: il Barolo docg e Diano D'Alba docg. Dove hanno potuto degustare le nuove annate, parlare direttamente con gli enologi Low Histamines e con il consulente enologo Low Histamines di quinto livello Sig. Veglio Osvaldo, che ha saputo spiegare, insieme a Sebastiano Ramello la produzione in cantina di questi vini unici al mondo, che grazie alla loro particolare caratteristica, come anche dichiarato da medici italiani, possono essere suggeriti ai sensibili ai vini e intolleranti alimentari alle istamine, in quanto riducono il problema legato alla istaminosi.
(riconoscimenti agli enologi Low Histamines)
China is start interested in the production and wines Low Histamines from couple of years, and it following day by day our testing and research work, for two reasons, one for the high quality of the product, two for its uniqueness, of it can also arrive on the tables of those people who were struggling to enjoy a good bottle of red wine cause side effects.
La Cina si è interessata alla produzione e vini Low Histamines ormai da un paio d'anni, seguendo giorno per giorno il nostro lavoro di sperimentazione e ricerca, per due motivi, uno per l'alta qualità del prodotto, due per la sua unicità di poter arrivare anche sulle tavole di quelle persone che facevano fatica di godere di una buona bottiglia di vino rosso causa effetti collaterali.
The delegation was very excited about these new techniques and the passion that we have been able to give in the work to achieve this our result, so much so that it has signed a collaboration agreement for the development of new wine-producing techniques in China.
La delegazione è stata molto entusiasta di queste nuove tecniche e della passione che abbiamo saputo dare nel lavoro per ottenere questo nostro risultato, tanto che è stato firmato un accordo di collaborazione per lo sviluppo di nuove tecniche vitivinicole in Cina.
Both the mayor and the deputy mayor and the entire delegation, before leaving us, we have renewed the invitation to go and visit in October again Beijing, not only as production and technical Low Histamines, but as spokespersons of the high quality of the wines from the territories the Piedmont region Italy
Sia il sindaco che il vice sindaco e l'intera delegazione a seguito, prima di lasciarci, ci hanno rinnovato l'invito ad andarli a visitare a Ottobre non solo come produzione e tecniche Low Histamines ma come portavoce dell'alta qualità dei vini dei territori della regione Piemonte
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LA REPUBBLICA , Affari & Finanza, Low Histamins wines (Italian English translation)
On the Italian magazine LA REPUBBLICA, Afafri & Finanza, we talk about wines Low Histaines
Sulla rivista italiana LA REPUBBLICA, Affari & Finanza si parla dei vini Low Histamines
(English italian translation)
FOR WINE LOVERS, LOW HISTAMINES AGAINST FOOD INTOLERANCE
arriving from the Langhe, by the winery Veglio Michelino & Figlio from Diano D'Alba the first wines selected "Low Histamines" with a histamine content of less than 0.5 mg / liter (normal red wine has a histamine content varies average from 4 to 20 mg / liter). The wines are Dolcetto d'Alba Doc 2013 and Barbera d'Alba Doc 2013, products with natural means, without the use of chemical fertilizers in the soil, following the entire production chain (12 months), and while maintaining the high quality of the wine and the characteristics that come from the territory of origin.
Thanks to research carried out by the International Wines Consultant Sebastiano Ramello, with Low Histamines, speaking for the first time in the world of food intolerance related to wine.
The certified wines "Low Histamines" explains Dr. Eugenio Franzero, nutritionist and food intolerance expert from Turin: - are particularly suitable for people intolerant to histamines, a major cause of headaches caused by red wine, and more specifically migraines. although it is usually labeled as an allergic reaction to histamines, the headache is, in effect, also due to a food intolerance-.
Today in the world more than 20% suffer from these disorders, and 80% of people with intolerance belongs to the middle-age group.
for info: http://www.lowhistamines.com/en/home
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Low Histamines interview with Dr. Eugenio Franzero nutritionist and food intolerance expert (English and Italian version - Traduzione Italiano/Inglese))
LOW HISTAMINES INTERVIEW WITH Dr. EUGENIO FRANZERO
(English and Italian translation)
I find myself together, as Low Histamines spokesperson
group that selects wines with histamines content lower than 0.5 mg / liter, to
Dr. Eugenio Franzero nutritionist and food intolerance expert from Turin.
Mi trovo insieme, quale portavoce
del gruppo Low Histamines che seleziona vini con contenuto di istamine
inferiori allo 0,5mg/litro, al Dott. Eugenio Franzero nutrizionista e esperto
di intolleranza alimentare di Torino.
(Sebastiano Ramello)
Together with Dr. Eugenio Franzero will try to
clarify the Histamines, what they are, their effects linked to food intolerance
and to our research Low Histamines, wines thanks at their particularities and
uniqueness, with histamines below the 0.5 mg / l can be suggested to wine sensitive and histamines
food intolerant.
Insieme al Dott. Eugenio Franzero cercheremo di fare chiarezza sulle Istamine,
cosa sono, i loro effetti legati alle intolleranze alimentari e alla nostra
ricerca LOW HISTAMINES vini che grazie alla loro particolarità e unicità, con
istamine al disotto dello 0,5mg/l possono essere suggeriti ai sensibili ai vini
e intolleranti alimentari alle istamine.
Before proceeding to the interview a brief
presentation of Dott. Eugenio Franzero:
Prima
di procedere all’intervista una breve presentazione del Dott. Eugenio Franzero:
(Dott. Eugenio Franzero)
Graduated in Medicine and Surgery at the
University of Turin Italy, where he specialized even in Audiology, but thanks
to the passion for good food, and even more so for healthy nutrition, have led
to follow private studies and specific Master in the field of nutrition.
Particularly fascinated by the report of some symptoms such as headaches,
colitis, dermatitis, and the intake of specific foods and their consequent
malabsorption. This journey of discovery, led Dott. Eugenio Franzero over 15
years ago to deepen the study of food intolerances and their role in the
genesis and maintenance of the aforementioned problems, among the various
investigative methods has chosen to use the cytotest, which now explains,
considers the most reliable in the search of the same. He explaine: "In my practice over the years with
this method I have submitted more than 3,000 patients to personalized dietary
patterns able to solve or at least to the improvement of the symptoms, as well
as obtaining, where necessary, to weight loss."
In addition a number of years in parallel he
explains that also employs the D.n.a. tests to assess the presence of genetic
variants, which may alter the absorption of some foods over check for the
presence of pathological predispositions (diabetes, hypertension, celiac
disease, osteoporosis, just to name a few).
"So in these years my goal was to create for each patient a personalized
nutritional model, adaptable to individual problems and diseases, drug-free, in
order to improve the general well-being, using the same foods as medicinal
tool."
Laureato in Medicina e Chirurgia presso
Università di Torino, dove ha conseguito la specializzazione anche in Audiologia,
ma grazie alla passione per il buon cibo, e ancor più per la sana alimentazione,
l’hanno portato a seguire studi privati e Master specifici nel campo della
nutrizione. In particolare affascinato dalla relazione di alcuni sintomi quali cefalea,
colite, dermatite e l’assunzione di specifici alimenti ed a al loro conseguente
malassorbimento. Questo percorso di conoscenza, ha condotto il Dott. Eugenio
Franzero oltre 15 anni fa ad approfondire lo studio delle intolleranze
alimentari e del loro ruolo nella genesi e mantenimento dei già citati
problemi, tra le varie metodiche d’indagine ha scelto di utilizzare il
cytotest, che ad oggi ci spiega, reputa il più affidabile nella ricerca delle
stesse. “Nel
mio studio in questi anni con questo metodo ho sottoposto oltre 3000 pazienti a
percorsi alimentari personalizzati atti alla risoluzione o quantomeno al
miglioramento dei sintomi, oltre che all'ottenimento, dove necessario, al calo
ponderale.”
Inoltre da alcuni anni parallelamente ci spiega che impiega anche
il test del D.n.a. per valutare la presenza di varianti genetiche, che possano
alterare l’assorbimento di alcuni alimenti oltre verificare la presenza di
predisposizioni patologiche (diabete, ipertensione, celiachia, osteoporosi solo
per citarne alcune ). “Dunque in questi
anni il mio obiettivo è stato quello di creare per ogni paziente un modello
nutrizionale personalizzato, adattabile per i singoli problemi e patologie,
privo di farmaci, al fine di migliorare il benessere generale, utilizzando gli
stessi alimenti come strumento medicamentoso.”
Dott. Eugenio Franzero
Dott. Eugenio Franzero
1) can give us a brief
introduction of its business and profession? I'm a surgeon,
graduated from the University of Turin and more than 15 years I deal with
nutrition and in particular I have developed a method based on cytotest food,
which is a test that allows you to locate intolerances to various foods
1)può darci una breve introduzione della
sua attività e professione? Sono un medico chirurgo, laureato presso l’Università di Torino e da
oltre 15 anni mi occupo di nutrizione ed in particolare ho sviluppato un metodo
alimentare basato sul cytotest , ovvero un esame che permette d’individuare le
intolleranze a diversi alimenti
2) What it is
effectively a food intolerance? It is not easy to give an
unambiguous definition because it is a series of adverse reactions to common
foods that, unlike allergies, do not have an immediate manifestation, but delayed
in time of a few hours, this because of intolerance response occurs at the
level intestinal.
2) cosa è di fatto una intolleranza alimentare? Non è facile dare una
definizione univoca perché si tratta di una serie di reazioni avverse a comuni
alimenti che , a differenza delle allergie, non hanno una manifestazione
immediata, ma differita nel tempo di alcune ore, questo perché la risposta
d’intolleranza avviene a livello intestinale.
3) There exists a histamine intolerance? Yes It although the definition and diagnosis are not easy, in fact, often the diagnosis is made for "exclusion", ie excluding allergies or intolerances to food. Scientifically we can define the histamine intolerance as a reduced ability by the body to dispose of an excess of the same (often defined as a temporary intolerance), this is carried out for high histamine content of foods abuse or for the deficiency of a specific enzyme DAO (diaminoossidasi) which acts in the small intestine by degrading histamine (so-called permanent intolerance), more in general are associated with the term of "istaminosi"
3)
Esiste una intolleranza all'istamina? Si anche se la definizione e la diagnosi
non sono facili, spesso infatti la diagnosi si fa per “esclusione “ ,ovvero
escludendo allergie od intolleranze ad alimenti. Scientificamente possiamo
definire l’intolleranza all’istamina come una ridotta capacità da parte
dell’organismo di smaltire un eccesso della stessa (spesso definita come
intolleranza temporanea ), questo avviene per abusi di alimenti ad alto
contenuto istaminico oppure per deficit di un enzima specifico la DaO
(diaminoossidasi) che agisce a livello dell’intestino tenue degradando
l’istamina (cosiddetta intolleranza permanente),più in generali vengono
associate con il termine di “istaminosi “
4) What are the foods
to avoid for a person intolerant to histamines? In
general all fermented foods, macerated, leavened have a high amount of
histamine: natural to think of wine, aged cheeses and blue cheeses, cured meats
canned goods, but also tomato, eggplant, crustaceans and many kinds of fish are
rich. In addition, some foods are defined as histamine liberators, not because
they contain a lot, but having an inhibitory action on the enzyme DAO reduce
its degradation capacity and these include: chocolate, strawberries, kiwi, nuts
and citrus fruits partially. Often we can also have "multiplier"
phenomena such as meals where you eat more foods rich in histamine or histamine
liberators, with very predictable consequences after a few hours.
4) Quali sono gli alimenti da evitare per una persona intollerante
alle istamine? In generale tutti gli alimenti fermentati, macerati, lievitati hanno
un elevato tenore di istamina : naturale pensare a vino, formaggi stagionati ed
erborinati, salumi stagionati scatolame, ma anche pomodoro, melanzana, crostacei
e molti tipi di pesce ne sono ricchi. Inoltre alcuni alimenti vengono definiti come istamino liberatori
non perché ne contengano parecchio, ma avendo una azione inibitoria sull’enzima
DaO ne riducono la capacità di degradazione e tra questi : cioccolato, fragole
, kiwi, noci e parzialmente gli agrumi. Spesso possiamo avere anche fenomeni “moltiplicativi “ad esempio pasti dove si mangiano più
alimenti ricchi d’istamina od istamino liberatori, con conseguenze assai
prevedibili dopo alcune ore.
In the first place the
typical headache such as intake of alcohol, but also itching, dermatitis,
respiratory crises like asthma as well as flatulence, colitis, flatulence and
diarrhea.
5) Quindi quali sono i principali sintomi legati an una
intolleranza da istamine? Molteplici ed a volte non facilmente riconducibili in modo diretto
alla sede prima del problema ovvero l’intestino tenue.
In primo luogo la cefalea tipica ad esempio dell’assunzione di
alcool, ma anche prurito, dermatiti, crisi respiratorie simil asmatiche oltre
che flatulenza, colite, meteorismo e diarrea.
6) Is There a
relationship between food intolerance to histamines, migraine and headaches? Absolutely yes: the famous headache the day after alcohol abuse head is
a clear example of temporary intolerance, but in many patients who have an
enzyme deficiency problem headache may occur even after very small assumptions,
up to extreme cases where it is You can not use the wine if not at risk of skin
rash, headaches, colitis.
6) Esiste una relazione tra intolleranza alimentare alle istamine,
emicrania e mal di testa? Assolutamente si: il famoso mal di testa del giorno dopo abuso
alcolico è un chiaro esempio di intolleranza temporanea, ma in moltissimi
pazienti che già hanno un problema di deficit enzimatico la cefalea si può
manifestare anche dopo assunzioni assai ridotte, fino a casi limite dove
risulta impossibile utilizzare il vino se non a rischio di rush cutanei, mal di
testa , colite.
E si può dire che c’è una relazione tra stomaco, e quindi ciò che
ingeriamo e mal di testa? Come già detto prima si, anche se il problema non è gastrico, ma a
livello dell’intestino tenue
7) According to some studies, a not small
percentage of the world population suffer from headaches and migraines linked
to food intolerance, do you can confirm this information?
Yes the cefalgiche syndromes are at various levels of very common in the
population frequency and severity, so it can be considered a "social
disease" because of his personal and social costs such as reduced quality
of life, work hours lost. also is true what many they say that more and
more people in the world suffer from headaches and migraines? I honestly
do not think there are data in this regard, however, I can say that in my
professional activities, the number of people who turn to me, as the main
presenting symptom headache is remarkable
7) Secondo alcuni studi una percentuale non piccola della
popolazione mondiale soffre di mal di testa e emicrania legata alle
intolleranze, lei mi può confermare questi dati? Si le sindromi
cefalgiche sono a vari livelli di frequenza e gravità assai diffuse nella
popolazione, tanto da poter essere considerata una “malattia sociale “a causa
dei suoi costi personali e sociali come ridotta qualità di vita, ore lavoro
perse. Inoltre è vero quello che molti dicono che sempre più persone al
mondo soffrono di mal di testa e emicrania? Onestamente non credo
esistano dati a tal proposito, però posso affermare che nella mia attività
professionale, il numero di persone che si rivolge a me, presentando come
sintomo principale la cefalea è notevole.
8) Is there already an
approximate census that indicates the percentage of the world intolerant of
histamines? There are no reliable and unique data, but you
can estimate an incidence of DAO deficiency, which is the permanent intolerance
to around 1-1.5%, while at different levels of intensity we can assume a much
higher incidence for that temporary, probably more than 15% of the population,
but if we take into consideration also the abuses or the mixture of unsafe food
we can say that all we could theoretically have histamine-related problems
8) esiste già un censimento approssimato che indica la percentuale
mondiale di intolleranti alle istamine? Non esistono dati certi ed univoci, ma si
può valutare una incidenza del deficit DaO , ovvero l’intolleranza
permanente intorno all 1-1,5 %, mentre a
livelli diversi d’intensità possiamo ipotizzare una incidenza molto più elevata
per quella temporanea, probabilmente oltre il 15 % della popolazione, ma se
prendiamo in esame anche gli abusi o la mescolanza di alimenti a rischio
possiamo dire che tutti potremmo teoricamente avere problemi istamino-correlati
9) It can be
hypothesized to be able to decrease the problem of headache, migraine headache
and other symptoms of intolerance to histamines taking solid and liquid foods,
in our case wine, with a content of histamines near zero? Yes, although you need to make one thing clear: headaches are a
syndrome that can have one or many causes often not easy to identify and
histamine is not the only cause, but it is certain that a drastic reduction of
the same taken with liquids or solids, can reduce intensity and frequency of “cefalgiche”
(Headaches, migraine) crisis in many
patients.
9) Si può ipotizzare di riuscire a diminuire il problema del mal di
testa, emicrania e altri sintomi da intolleranza alle istamine assumendo cibi
solidi e liquidi, nel nostro caso vino, con un contenuto di istamine vicino
allo zero? Si, anche se bisogna chiarire una cosa: cefalee sono una sindrome che può avere una o
tante cause spesso di non facile individuazione e l’istamina non risulta essere
l’unica causa, ma è certo che una riduzione drastica della stessa assunta con liquidi o solidi, può ridurre
intensità e frequenza delle crisi cefalgiche in molti pazienti.
10) Lowering
histamines in wines and to near 0, as in the case of Low Histamines 0.5mg / l,
it can ensure that an intolerant to histamines can consume wine by reducing the
risk of adverse reactions, thus avoiding to fall in the symptoms unpleasant of
intolerance by histamines? Certainly, this both in patients
with permanent intolerance that temporary, it is common strategy to anyone
concerned with power to minimize the introduction of histamine-rich foods and
certainly the red wines are perhaps the major, and therefore more dangerous
source. So improve personal diet? No doubt, in the end give up wine for a patient with istaminosi
(Histamine intolerant) is giving up pleasure, quality of life, but also give up
to antiinflammatory substances, antioxidant, cardioprotective as polyphenols
such as flavonoids (catechins and antocianati), hydroxy cinnamic acids right to
mention the most known and active.
10) Abbassando le istamine nei vini e portandole
quasi a 0, esempio nel caso della Low Histamines 0.5mg/l può far sì
che un intollerante alle istamine possa consumare il vino diminuendo il rischio
di reazioni avverse, così evitando di cadere nei sintomi sgradevoli della
intolleranza da istamine? Certamente, questo sia nei pazienti con intolleranza permanete che
temporanea, è strategia comune a chiunque si occupi di alimentazione quella di
ridurre al minimo l’introduzione di alimenti ricchi d’istamina e certamente i
vini rossi ne sono forse la fonte maggiore e dunque più pericolosa E cosi migliorare la
dieta personale? Senza dubbio, in fondo rinunciare al vino per un paziente con
istaminosi è rinunciare a piacere, qualità di vita, ma anche rinunciare a
sostanze ad azione antiinfiammatoria, antiossidante, cardioprotettiva come i polifenoli
come i flavonoidi (antocianati e catechine ), acidi idrossi cinnamici giusto
per citare i più noti ed attivi.
11) You as a doctor
and nutritionist would recommend to your patients intolerant to Histamines to
consume wines Low Histamines? Certainly, I add in doses and
conditions appropriate to age, sex and general health of the individual
patient.
In patients with
istaminosi (histamine intolerant), the use of a low-histamines, significantly
reduces wine the possibility of an adverse reaction to histamine itself,
allowing the patient to achieve a significant reduction in the intensity and
frequency of symptoms, although allowing himself a great wine glass
11) Lei come medico e nutrizionista consiglierebbe ai suoi pazienti
intolleranti alle Istamine di consumare vini Low Histamines? Certamente si, aggiungo
in dosi e modalità adatte ad età, sesso e condizioni generali di salute del
singolo paziente.
Nei pazienti con istaminosi, l’utilizzo di un vino a basso contenuto
di istamine, riduce in modo significativo la possibilità di una reazione
avversa all'istamina stessa, permettendo al paziente di ottenere una sensibile
riduzione dell’intensità e della frequenza dei sintomi, pur concedendosi un
calice di ottimo vino
Sebastiano Ramello
maggiori informazioni sulla Low Histamines:
Che cosa sono le istamine? - What are histamines? Food Intolerant related to wine and histamines
Food Intolerant related to wine and histamines
(On the italian newspepper La Repubblica)
The Italian news pepper La Repubblica explain what are the histamines and their close connection with food intolerances and wine, based in part on research Low Histamines conducted by the international wine consultant and expert on Italian wines Mr. Sebastiano Ramello.
you are opening a new chapter for the world of wine.
The wine being a food liquid has the same analytical characteristics of a solid food therefore also fall intolerances, mainly histamines, as one of the main factors linked to food intolerance associated with wine.
For more information about the bLow Histamines wines you can follow:
"NATURAL STYLE" Italian magazine speaks of wines Low Histamines / si parla di vini Low Histamines
NATURAL STYLE
In Italy we still talk about the wines Low Histamines, an article published in the magazine
"Natural style"
following article English translation
(English translation)
When a glass of wine is a pleasure without any side effects
Did you ever, after a few glasses of red wine, to have an unexplained headaches? Probably you are intolerant of histamines a nitrogen compound diffuse in the organism that has an important role in response to antifiammatorie and allergic actions, as well as in gastric secretions and in some brain activity. For several years, researchers, doctors and nutritionists have studied histamine intolerance to food-related demonstrating that in many people cause even minor problems such as headaches, itching and nausea.
Low Histamines - Explain Sebastiano Ramello, spokesperson for the brand founded by him 4 years ago - has launched a major experimental and research work in the field by analyzing, through Italian laboratories recognized by the Italian government, wines from different wineries. For the first time the world has begun to talk about food intolerance linked to wine and has come to identify the level of histamines that can be tolerated by those who generally do not tolerate them at all.
The work carried out by Low Histamines is particularly significant if one considers that most of the food histamines are present in the wine, especially the red one, since a normal wine contains an average of from 4 to 20 mgg per liter. They have been so born wines self-certified Low Histamines with a content of less than 0.5 mg / liter and where it is kept intact the quality of the final product. Wines self-certified and recommended for wine sensitive. The first wines with these characteristics are two DOC and one DOCG from Piedmont region, Langa territory World Heritage Site, the winery Veglio Michelino & Figlio di Diano D'Alba (CN). So the pleasure of wine remains so and you can finally say goodbye to unpleasant side effects.
Low Histamines wines on the Italian health magazine "VERO SALUTE"
(English translation of the article)
LOW HISTAMINES WINES
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.
AN INNOVATIVE IDEA
"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.
FOR INTOLERANT
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.
THE NEXT ACTION PLAN
"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
INTEREST EVEN OVERSEAS
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
LOW HISTAMINES wines at the International wine fairs PROWEIN 2016 and VINITALY 2016
LOW HISTAMINES
the first wines in the world, dedicated to wine sensitive and histamines food intolerant
Waiting for you for a tasting at
PROWEIN 2016 in Dusseldorf Germany from March 13 to 15
Hall 13 booth 13E100-05 Veglio Michelino & Figlio / Wine Selection Sebastiano Ramello
and
VINITALY in Verona Italy from April 10 to 13
Pavilion Piemonte, booth H2 Wine Selection Sebastiano Ramello
we are pleased to invite you to a tasting first wines in the world dedicated to wine sensitive.
The first wines certified by the logo Low Histamines, with histamines Content less than 0.5 mg / liter are 2 doc and one docg from Langa territory Piedmont region ITALY:
Dolcetto D'Alba doc 2014
Barbera D'Alba doc 2014
Diano docg 2014 (New entry)
For the first time through research Low Histamines, talking, food intolerance associated with wine.
it is estimated that approximately 20% of the world population have an intolerance, more or less, to the histamines.
you can find more information on the website:
and taking vision of the short 4 minute video introducing the wines Low Histamines, and their production in the territory of Langhe in Piedmont region:
A few days ago, the Italian health national magazine "VERO SALUTE" spoke in an article of 2 pages Low Histamines wine and our research related food intolerance and wine
Many European countries have started recommending wines with low content of histamines.
Wines LOW HISTAMINES can be recognized by the logo Low Histamines, the orange capsule, Gold Medal Wine Selection Sebastiano Ramello and a collar label with a brief explanation wines Low Histamines
The wines LOW HISTAMINES are selected by:
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