As we continued to track our food, we eventually found…
My partner has a problem but is it amines? Histamine? Mold? For example banana is not a problem. In practice the only problem seems to be too much fermented foods.
In my partner’s case, it may not be general amines, but could be a histamine intolerance, or a reaction to mold. My partner’s cluster of symptoms ending with body aches and fever has been repeated a few times. The common factors seem to be an increase in fermented foods, dusty environments, and alcohol. He has dust mite allergy, so it just might be histamine overload from multiple factors. But in day to day life he does not have to eat “low amine” to avoid these symptoms.
For suspected amine sensitivity it seems especially useful to figure out in more detail which foods actually cause symptoms as there are many different types of biogenic amines and one may only be sensitive to certain kinds. It is also helpful to get a sense of tolerance threshold so that one doesn’t have to unnecessarily restrict and make things difficult.