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counteract the release of histamine in more serious attacks, and the use of drugs such as antihistamines to essentially block the effect of chemical mediators. Alternative therapies include the use of herbs and vitamins in real food and supplement form, such as stinging nettle, butterbur, quercetin, garlic, vitamin c, and omega-3 fatty acids. Food intolerances do not involve the immune system In contrast to food allergies, food intolerances occur through non-immunological mechanisms and are much more prevalent in the general population. Individuals suffering from food intolerances can usually ingest small amounts of the food in question without experiencing ill effects. Food intolerance is more often a problem of body chemistry than of immunology; however, the same characters that appear in immune reactions may be present, such as mast cells and histamine. Additionally, food intolerances are often influenced by an underlying condition or illness, with many symptoms resembling an allergy—which makes it all the more confusing! Food intolerances can be divided into three general groups: anaphylactoid reactions, metabolic food disorders and idiosyncratic illness. Anaphylactoid reactions are caused by substances that bring about the release of the same mediators from mast cells without the involvement of the humoral or cellular immune system. In these cases, the implicated food is presumed to destabilize the mast cell membranes directly, allowing for spontaneous release of histamine and other chemicals. Individuals with conditions such as mastocytosis (too many mast cells), mast cell activation syndrome (unruly mast cells), and other genetic disorders may be more susceptible to reactions from foods that are either inherently high in histamine or other biogenic amines, or have the ability to spontaneously release these toxic chemicals from mast cells. These foods include cured, aged or processed meats, fermented foods, cheeses, improperly handled fish, chocolate, wine, avocado, strawberries, yeast, spinach, tomatoes, citrus fruits and various synthetic additives. People suffering from chronic anaphylactoid reactions may be labeled “histamine intolerant” where a low or anti-histamine