No, I think there’s no need for everyone to take DAOsin! I think if folks know about this, they can decide if that’s something they might need or benefit from, but that wasn’t the intention or focus of my post.
It’s not only about fish, but fish even within the range of what’s been considered safe can trigger a sudden, severe reaction. I thought it was more useful than the spurious meat and cancer link; this is direct cause and effect and proven. I’m not a fear monger, I don’t think folks should be paranoid, but I think information can be used to make choices about provenenance, freshness, handling of foods at home, what to have with fish, and what to do if you think you have a reaction.
It’s just information, not intended to promote food fear. It’s not always fish, histamine is in a lot of foods, including vegetables, nuts, oils, meats, charcuterie especially. The risk is highest with fish even close to the levels considered safe and especially dependent on freshness and what else is in the meal, as the article states. Add spinach (high histamine) and wine and other high histamine foods/veggies and anyone can be made ill.
