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Gary Moller
Gary Moller is a health practitioner who is focused on addressing the root causes of ill health or poor performance by making use of a key forensic tool – Hair Tissue Mineral Analysis – and administering healthy, natural and sustainable therapies.
Over recent years there has been increasing discussion about histamine intolerance and the role of fermented foods such as sauerkraut, kimchi, kefir, kombucha, yoghurt, aged cheeses, and similar foods. Some people thrive on them. Others react badly, developing symptoms such as:
- Headaches
- Flushing
- Skin irritation
- Sinus congestion
- Palpitations
- Anxiety
- Bloating
- Fatigue
- Poor sleep
- Digestive upset
The modern tendency is often to label the food itself as ‘bad’ and to exclude it entirely. I believe we need to take a more thoughtful and physiologically intelligent approach than that.
Histamine Is Not the Enemy
Histamine is not some dangerous poison that should automatically be feared or eliminated.
It is a vital part of normal human physiology.
Histamine plays important roles in:
- Immune defence
- Inflammation
- Stomach acid production
- Brain signalling
- Wakefulness and alertness
- Blood vessel
- Repair
Histamine is not the enemy. Poor regulation is the problem.
Without histamine, we could not survive. Histamine helps the body in responding rapidly to injury, infection, allergens, parasites, toxins, and tissue damage. It forms part of the body’s frontline defence and repair system.
The problem is not histamine itself. The problem lies in poor regulation.
A Healthy Body Maintains Balance
A healthy body carefully balances inflammatory activation with anti-inflammatory control.
One of the key systems involved in this balancing act is the adrenal gland system.
The adrenal glands produce cortisol, one of the body’s principal anti-inflammatory and regulatory hormones.
Put simply:
- Histamine helps activate the immune response.
- Cortisol helps regulate and cool excessive inflammation.
Histamine forms part of the accelerator. Cortisol forms part of the braking system.
A resilient body should adapt to food, not fear it.
When the adrenal system is healthy and resilient, cortisol helps to:
- Stabilise mast cells
- Reduce excessive histamine release
- Control inflammation
- Maintain immunity
- Recovery following stress
However, under prolonged stress, illness, poor sleep, emotional strain, toxic overload, chronic inflammation, infections, overtraining, nutrient depletion, or general exhaustion, the body’s regulatory systems may become overwhelmed. This is often when people begin reacting to foods that they previously tolerated perfectly well.
Histamine Intolerance Is Often a Sign of Reduced Resilience
If somebody reacts badly even to tiny amounts of sauerkraut or kimchi, we should not merely ask:
- ‘What is wrong with the food?’
- We should also ask:
- ‘What has reduced the body’s ability to regulate histamine properly?’
The goal is not perfect eating. The goal is metabolic resilience.
In many cases, this is not just a food issue. It may reflect broader disturbances involving:
- Adrenal stress
- Gut health
- Mineral balance
- Mitochondrial energy production
- Oxygen delivery
- Immune regulation
- Nervous system overload
Very often, the body has simply lost its adaptive reserve.
A New Zealand Perspective on Nutrient Depletion
One important factor deserving special mention, particularly for New Zealanders, is the growing issue of nutrient depletion. Over many years of clinical observation and Hair Tissue Mineral Analysis (HTMA) testing, I have become increasingly concerned that New Zealand is now one of the most nutritionally depleted places on Earth, particularly regarding key trace minerals such as:
- Zinc
- Selenium
- Magnesium
- Iodine and
- Other essential trace elements
This becomes increasingly clear the further south we travel. Historically, New Zealand soils have long been recognised as low in selenium. However, modern agricultural practices, food processing, globalisation of the food supply, chemical farming methods, soil exhaustion, prolonged storage times, and the increasing consumption of processed foods have widened the gap between caloric intake and real nutritional sufficiency.
People may consume plenty of food while remaining profoundly undernourished at a cellular level. This is where Hair Tissue Mineral Analysis becomes particularly revealing. When one examines HTMA patterns across thousands of people over many years, recurring trends become difficult to ignore. One of the strongest recurring patterns I observe is widespread mineral dysregulation, particularly involving copper, zinc, magnesium, sodium, potassium, and the broader stress-regulation systems of the body.
About:
- 80 per cent of women
- And around 60 per cent of men
I have written a lot about copper because it is such an important mineral when it comes to health and illness, especially for women, young and old. https://www.garymoller.com/blog/search/copper
Signs consistent with varying degrees of copper dysregulation. This does not necessarily mean ‘copper toxicity’ in the simplistic sense often discussed online. Copper is an essential mineral required for life. Rather, what I commonly observe is poor copper regulation and imbalance relative to other minerals, especially zinc. When copper becomes poorly managed within the body, we often see patterns involving:
- Nervous system hypersensitivity
- Histamine intolerance
- Anxiety and emotional volatility
- Poor stress tolerance
- Fatigue
- Sleep disturbance
- Hormonal imbalance
- Poor recovery
- Immune dysregulation
These patterns often occur alongside what is commonly called adrenal fatigue.
Technically, ‘adrenal fatigue’ is not an officially recognised diagnosis in conventional medicine. However, from a functional and physiological standpoint, it serves as a helpful term to describe what many individuals are experiencing: a loss of adaptive reserve. The body becomes less resilient, and the stress-regulation systems find it challenging to maintain balance. Additionally, regulating inflammatory processes becomes more difficult.
Food intolerance is often a signal of depletion, stress, and poor regulation rather than the food itself.
The person becomes increasingly reactive to:
- Foods
- Stress
- Chemicals
- Allergens
- Lack of sleep
- Exercise overload
- Environmental triggers
This is often where histamine intolerance enters the picture. A well-controlled body can usually tolerate reasonable histamine exposure from healthy foods without difficulty.
However, a depleted, overstressed, mineral-deficient, poorly regulated body may struggle even with small amounts.
This is why I believe the answer is rarely as simple as permanently excluding foods.
Instead, we should look more deeply at:
- Mineral balance
- Adrenal resilience
- Sleep quality
- Digestive health
- Metabolic energy production
- Oxygen delivery
- Stress load
- Whole-food nutrient density
When these foundational systems improve, the body often regains much of its lost tolerance and adaptability.
Nutrients That Influence Histamine Regulation
Several nutrients and metabolic systems are deeply involved in histamine tolerance and inflammatory regulation.
Zinc
Zinc plays a major role in:
- Immune regulation
- Gut integrity
- DAO enzyme activity
- Balancing copper metabolism
Low zinc status is commonly associated with poor stress tolerance, poor digestion, and increased inflammatory sensitivity.
Magnesium
Magnesium assists in:
- Calming the nervous system
- Supporting adrenal function
- Stabilising cells
- Reducing excessive excitability
Many stressed and inflamed people are magnesium deficient.
Selenium
Selenium is important for:
- Thyroid health
- Immune balance
- Antioxidant protection
- Reducing oxidative stress
B Vitamins
Especially:
- Vitamin B6
- Folate
- Vitamin B12
These nutrients support:
- Methylation
- Detoxification
- Neurotransmitter balance
- Histamine metabolism
Copper Dysregulation
Copper is essential for life and for oxygen-dependent metabolism.
However, excessive bio-unavailable copper or poor copper-zinc balance may contribute to:
- Nervous system irritability
- Stress intolerance
- Mast-cell instability
- Poor inflammatory regulation
Oxygen and Mitochondrial Energy Production
Poor oxygen delivery, sluggish circulation, chronic inflammation, mitochondrial dysfunction, and reduced metabolic energy production may all impair the body’s ability to regulate inflammatory responses appropriately. A depleted body is usually a more reactive body. https://www.garymoller.com/blog/search/mitochondria
Fermented Foods Are Not ‘Bad’
Traditional fermented foods have nourished human beings for thousands of years.
They may support:
- Microbial diversity
- Digestion
- Immune function
- Nutrient absorption
- Food preservation
The problem is not necessarily the fermented food itself. The problem is often whether the person who is eating it has the strength and energy to handle it well. A healthy person may thrive on fermented foods. A stressed, inflamed, sleep-deprived, nutrient-deficient person may react badly. That does not necessarily mean the food should be banned permanently from a person’s diet.
Start Low, Go Slow
One of the wisest principles in nutrition and healing is: start low, go slow. The digestive system is adaptive. It learns. When introducing unfamiliar or biologically active foods, especially fermented foods, the body often requires time to adapt.
This may involve gradual changes in:
- Gut bacteria
- Enzyme production
- Immune tolerance
- Stomach acid production
- Bile flow
- Histamine-processing pathways
Start low, go slow: the digestive system learns and adapts over time.
Traditional cultures generally consumed fermented foods in modest quantities alongside meals, rather than in large therapeutic doses. For somebody sensitive to histamines, even beginning with one teaspoon of sauerkraut with a meal. This may be enough initially.
Over time, tolerance may gradually improve as the body regains resilience.
Beware of Fear-Based Food Restriction
One of my growing concerns is the increasing fear surrounding food. Many people progressively narrow their diets after reacting to foods, eventually becoming fearful of eating almost anything unfamiliar. This can become socially isolating and metabolically unhealthy.
Human beings are extraordinarily adaptable creatures. One of humanity’s greatest evolutionary strengths has been the ability to survive almost anywhere on Earth and make nourishing use of whatever foods were locally available.
Food is also about:
- Family
- Hospitality
- Community
- Culture
- Tradition
To sit at another person’s table and gratefully share the meal placed before you is one of the oldest human rituals of trust and belonging.
Of course, real allergies and serious intolerances must be respected. However, outside such situations, we should be careful about turning food exclusion into a rigid ideology.
The Goal Should Be Food Resilience
Rather than striving for perfection, I believe the better long-term goal is resilience.
That means:
- Supporting digestion
- Improving sleep and recovery
- Restoring adrenal resilience
- Correcting mineral deficiencies
- Reducing toxic load
- Supporting mitochondrial health
- Gradually broadening food tolerance where possible
The body is designed to adapt. Often, with time, nourishment, and sensible progression, tolerance improves. The goal should not ordinarily be lifelong fear and restriction. The goal should be a robust, adaptable organism capable of enjoying a wide range of nourishing foods and participating fully in the deeply human experience of sharing meals together.
Rather than declaring war on foods, we should restore the body’s ability to regulate and recover.
Final Thoughts
Histamine intolerance is real. However, histamine itself is not the villain. Very often, histamine intolerance is the body signalling that its regulatory systems are under strain and in need of support. Rather than simply declaring war on foods, we should instead look more deeply at the terrain of the body itself. That is often where the real opportunity for healing and resilience lies.
Medical Disclaimer
This article is provided for educational purposes only and reflects the opinions and clinical observations of Gary Moller, natural health practitioner. It is not intended to diagnose, treat, cure, or prevent any disease and should not replace personalised medical advice from your doctor or qualified healthcare provider.
This article was originally published by garymoller.com.
