Low Histamines

"Low Histamines" is a brand that attests wines with a content of less than 0.5 mg / liter of istamine, which counteract some of the symptoms, such as headaches caused by food intolerance to wine. The brand was born after 5 years of research developed by an international wine expert, Sebastiano Ramello together with medical and expert oenologists. Since their recent entry in the market, Low Histamines wines are gaining considerable success among consumers and nutritionists in England as well as in the United States, Australia and Canada. For the first time in the world we are talking about food intolerance linked to wine and there is a correlation between food intolerance to istamines, migraine and headaches, confirmed by Dr. Eugenio Franzero, a nutritionist expert in food intolerance and reiterated by dr. Rebecca Perry, a dietitian at Flinders University in Adelaide.

Histamine is a biogenic amine found in wine and other food products obtained by fermentation processes. It is responsible for allergic reactions and disorders such as headache, typical of alcohol intake, but also itching, dermatitis, asthma-like respiratory trauma, flatulence, colitis, meteorism and diarrhea. The symptoms vary depending on the concentration of the substance and the individual sensitivity to the histamine. "For patients with enzymatic deficiency - explains Dr. Franzero - Headache can occur even after very small intake, up to limit cases where it is impossible to take the wine if not at risk of headaches, rushes and colitis. In histamine patients, the use of a "Low Histamines" wine significantly reduces the possibility of an adverse reaction to histamine itself, allowing the patient to achieve a marked reduction in the intensity and frequency of the symptoms. Scientifically, histamine intolerance can be defined as a reduced ability of the organism to dispose of an excess of it. This is the case for abuse of high-contaminated food, and in this case we are talking about temporary intolerance or deficiency of a specific enzyme, DAO, which acts at the level of the small intestine, degrading histamine, in the so-called permanent intolerance.

"Today, around 1.5% of the world's population has a DAO enzyme malfunction, while 15% suffer from headache and headaches, mostly caused by food intolerance caused mainly by histamine. Particularly at risk are middle-aged women: approximately 70% of people who are intolerant to istamines are female. "The level of food intolerance in the world is growing - confirms dr. Rebecca Perry -. The best way to deal with histamine intolerance is to avoid foods and beverages that contain high levels of histamine. " The world's first Low Histamines certified wines with less than 0.5 mg / liter of histamine content (normal red wines vary from an average of 4 mg / liter to 20 mg / liter) come from Langhe, from the winery Veglio Michelino & Son in Diano D'Alba. A family-run business for five generations that has almost maniacal attention to wine and its perfume. For more than a year, the oenologist Osvaldo Veglio, now a Low Histamines consultant, studied in the vineyard following the entire production chain in the cellar (12 months) and elaborating a method to naturally lower the histamine in wine, stabilizing the values ​​without changing the quality and product characteristics of the product. Doc and Docg wines selected and certified Low Histamines are Dolcetto d'Alba doc 2013, 2014, 2015, Barbera d'Alba doc 2013, 2014, 2015 and Diano d'Alba docg 2014, 2015.

 

 

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