Believe it or not, in today's world, food can make us sick. We can react to it, and I want to help you understand if this is the case with you too or not. So today I am talking about histamine intolerance. Histamine is a natural chemical that our body makes and that is also found in certain foods. It plays an important role in our immune system, digestion and allergic reactions. Normally, our body breaks histamine down and gets rid of it, but for some people, this process doesn't work as efficiently, and histamine can build up and contribute to different health symptoms. Here are some of the most common symptoms of histamine intolerance. Please note, this list is not to diagnose, but to give you some insight. If needed, you can look more deeply into it so you can help yourself. Most common histamine symptoms: - Headaches or migraines - Bloating or digestive discomfort - Itchy skin, rashes, flushing or hives - Nasal congestion or sneezing - Feeling wired, restless or having trouble sleeping - Unexplained fatigue or brain fog - Skin breakouts - Reactions to certain foods, alcohol or leftovers The most common way to address histamine intolerance is by looking at the foods we eat and making some adjustments. This can mean reducing some of the foods that are naturally higher in histamine, being careful with fermented and aged foods (like cheeses), alcohol, cured meats and other items, and paying attention to how we store our food. Often, simply reducing the overall histamine load and making a few simple swaps can be enough to see if it makes a difference. Usually, it is not necessary to cut out every food on a “high histamine” list. In fact, I don't recommend becoming obsessed with avoiding individual foods. Sometimes simply reducing the overall histamine load and making a few simple swaps can make a noticeable difference. Now, if you ticked off many of the above symptoms, it is possible that you have an issue with histamine, and I would usually recommend adjusting your eating for 2–4 weeks to see if reducing your histamine intake makes a difference to your symptoms.

Many people haven't realised that there are different types of blueberries and I have a VERY clear preference. So let me tell you a bit more. Most of us can find easily the cultivated blueberries but getting your hands on a wild blueberries can be muc trickier. Depending on the country, some health stores sell them in freezer section or you can find them dried or powdered. Wild blueberries grow in ery specific cooler climates only but cultivated ones in a much broader way. Cultivated Blueberries - Larger, sweeter and juicier. - White to pale green flesh inside. - Grown on commercial farms. - Unless labelled organic, they are commonly treated with pesticides and fungicides during the growing season. - A nutritious fruit, providing fibre, vitamin C and antioxidants, but generally lower in anthocyanins and overall antioxidant capacity than wild blueberries. - Grown commercially in temperate climates around the world, including North America, Europe, South America, Australia and New Zealand. - Require managed farming conditions with suitable acidic soils, irrigation and agricultural inputs to produce larger, sweeter berries and higher yields. Wild Blueberries - Small, intensely flavoured berries with deep blue-purple flesh all the way through. - Grow naturally in the wild with minimal human intervention, making them essentially a naturally grown, unsprayed food (although they are not automatically certified organic). - Richer in anthocyanins, polyphenols and antioxidant activity, making them more nutrient-dense gram for gram than cultivated blueberries. - Their higher concentration of protective plant compounds may provide greater support for healthy ageing, brain function, cardiovascular health, reduced oxidative stress and the body's natural detoxification processes. - Naturally grow in cooler climates, especially across Canada, Maine (USA) and parts of northern Europe in forests, heathlands and natural landscapes. - Thrive in challenging environments with cold winters and nutrient-poor acidic soils, which contributes to their smaller size and higher concentration of protective plant compounds.

One of the things I love about being in Estonia at the moment is that sea buckthorn is everywhere. I've had it in a smoothie today and in a delicious dessert yesterday. It reminded me what an incredible little berry it is. Sea buckthorn is a small, bright orange berry with a vibrant colour that almost glows. It has a thick, juicy pulp and a tiny seed inside. The flavour is quite unique. It is intensely tangy, citrus-like and slightly tropical, with very little sweetness. Some people love it immediately, while others prefer it blended into smoothies, yoghurt or desserts. When I was a kid, my uncle used to give me sea buckthorn whenever I had a cold. Ohhh, woooooow... I have never, ever tasted anything so sour in my life! He mixed the pureed berries with some honey and water and I had to drink it. Today I like to reming that this is another very beneficial superfood, especially for women over 40: • Rich in vitamin C, helping support immune health and collagen production. • Packed with antioxidants that help protect our cells from oxidative stress. • Contains healthy omega fatty acids, including the rare omega-7, which may help support healthy skin and mucous membranes, including the eyes, mouth and dry vaginal tissues. • May help reduce inflammation and support cardiovascular health. • A nourishing whole food that provides a wide range of plant compounds. If you can't find fresh or frozen berries where you live, sea buckthorn is also available as frozen puree, juice, topical oil and capsules to take orally. While I always prefer whole foods when possible, a quality supplement can be a practical option. Have you ever tried sea buckthorn? If so, what did you think of its wonderfully tart flavour?

3 Ingredients. So I had to try this and it works ! Home made healthy marshmallows. Adults, kids, everyone will like this. You need : 600 gr apples 100ml water 3 tbsp of strawberry puree 50g of gelatine powder Peel and cube the apples, cook in 100 ml of water on medium high heat under the lid. Make sure apples are super soft. Add the strawberry puree ( I used stick blender to puree 5 strawberries). Sprinkle gelatine into the hot mix. Whisk on a high speed for 10-15 min until the mix turns into hard fluff. Pour into desired dish and place in the fridge for 1-2 h. Cut into shape and size that feels fun 😊 Eat. And repeat.