Amines, like histamine, are chemicals in aged meats. These increase the more meat is cured and preserved. An excess of amines can cause symptoms in sensitive individuals. The symptoms include headaches, migraines, skin redness and rashes, anxiety, stomach aches, diarrhoea, allergy-like symptoms (like sneezing and nasal congestion), and low blood pressure.
Sulphur is naturally present in meats and is also used as a preservative in the form of sulphites. People sensitive to sulphites can experience skin rashes (hives), redness and flushing, diarrhoea, nasal congestion, wheezing, coughing, and low blood pressure. Sulphite sensitivity is common in people with asthma, and in severe cases, can cause life-threatening airway constriction.
Nitrates and nitrites are chemical preservatives used in processed and cured meats (e.g. bacon, ham, salami). Individuals who are sensitive to nitrates or nitrites may experience skin rashes (hives) or headaches. There have also been reports of people having allergic and anaphylactic reactions to these chemicals.
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