Hi GrannyH,
The H1 antihistamines work by attaching to any free H1 receptors that they can locate, which subsequently prevents any histamine from attaching to those receptors so that they can't complete a histamine reaction. H1 receptors are primarily located in the upper respiratory system and in the skin, so they're mostly connected with classic allergy symptoms. Certain histamine-based events are necessary for certain normal body process, but I have no idea if overuse of H1 antihistamines can lead to a malfunction in some necessary process.
With H2 antihistamines, for example, the risk is more obvious. After H2 antihistamines attach to H2 receptors, this interrupts a necessary signal in the production of gastric acid, resulting in reduced stomach acid, which causes incomplete digestion and a higher risk of food-borne bacteria surviving the trip through the stomach.
Tex
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I don't understand nuts at all. I first tried them again after my initial recovery, and they didn't cause D, but they caused slow digestion, tummy aches, etc., so I stopped eating them. That was roughly 6 or 7 years ago, and since then, I've tried (individually) peanuts, almonds, and cashews about once or twice a year, but they still cause the same problem, and if I eat very much of them, they cause D. If I eat more than a small amount of any nut butter, it causes D. Almond milk works fine, though, so maybe it's mostly the fiber. 
I've pretty much given up on nuts and nut butter, though.
Tex
I've pretty much given up on nuts and nut butter, though.Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
but good to know! Thanks for sharing!
Exactly my experience, too. I can eat almond flour with no apparent problem. I also think it's a fiber issue. The flour is very soft once it's cooked in a batter. I would love to be able to eat nut butter. I made some out of pistachios and it tasted great, but my gut didn't like it.Tex wrote:If I eat more than a small amount of any nut butter, it causes D. Almond milk works fine, though, so maybe it's mostly the fiber.
I don't think there are many almonds in almond milk. When I use 2 cups of almonds to make the milk, I'm left with 1 3/4 cup of flour. There's probably less because I've dehydrated it and fluffed it in a blender. I still have a feeling there isn't much almond pulp in the milk. I imagine the processed almond milks have even fewer almonds. They seem to use a lot of filler in them.
Gloria
You never know what you can do until you have to do it.
Sorry I haven't answered sooner. I was out every night last week and am catching up.
Gloria
I haven't heard of the soak/dehydrate method, but I do soak the almonds overnight or longer before I use them to make the almond milk. I also dehydrate the leftover pulp to make almond flour. When I made the nut butter, I didn't soak the almonds, but did blanch them to remove the skins. Then I dehydrated them to remove any excess water before I made the almond butter.I was wondering too if it has something to do with the high biogenic amine content of nuts. I was thinking of trying the soak/dehydrate method to see if it makes any difference. Have you tried that Gloria?
Gloria
You never know what you can do until you have to do it.