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Histamine Balance

About

Posted onOctober 6, 2024September 4, 2026 Updated onSeptember 4, 2026
Hello you!

I’m Louisa, a Nutrition and Health Coach with a Master of Data Science, supporting people with Histamine Intolerance in finding clarity, reducing overwhelm, and moving towards a life with fewer symptoms and more freedom.

After struggling with Histamine Intolerance myself, I know how confusing and frustrating it can feel – endless lists, conflicting advice, and not knowing what actually applies to you.

With a background in Science (MSc) and a strong curiosity for understanding the “why” behind symptoms, I’ve spent countless hours researching this topic – combining scientific insight with real-life experience. Now, I use this knowledge to help others make sense of their own situation, cut through the noise, and focus on what actually matters for them.

My approach is calm, structured, and practical. No overwhelm, no one-size-fits-all rules – just clear guidance tailored to you.

Alongside my coaching, you’ll also find resources and recipes on this site to support you along the way. If you’re feeling stuck or unsure where to start, you don’t have to figure this out on your own.


About myself

I’m a globetrotter from Germany who’s spent nearly a decade soaking up the laid-back Aussie lifestyle – from vibrant cities to breathtaking coastlines – with a two-year detour in beautiful Vienna, often called the world’s most liveable city.

When I’m not exploring the world of Histamine Intolerance, you’ll likely find me outdoors, reconnecting with nature and finding calm in the midst of everyday chaos. Cooking and baking are my creative outlets, where I infuse love and flavour into every dish I create.

On weekends, I enjoy bush walks, making pottery, discovering cosy cafes with friends, or taking a refreshing swim in the ocean. As a sensitive soul, I find joy in life’s simple moments.


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My Own Journey With Histamine Intolerance

I figured out I had Histamine Intolerance in 2020. But looking back, it didn’t really start then – that’s just when it became impossible to ignore. Even as a child, I remember reacting to fish – at the time, it was labelled as an allergy. Over the years, more symptoms appeared: skin reactions, constant nasal congestion, heart palpitations, rosacea, and severe period pain. I often felt like something wasn’t quite right, but I never got clear answers. In fact, many of my experiences were dismissed or minimised – something I now know is common for people with Histamine Intolerance (check out my post on medical gaslighting).

In 2020, things escalated. A persistent rash appeared out of nowhere and wouldn’t go away. I started noticing that certain foods – even ones considered “healthy” – made things worse. That’s when I came across Histamine Intolerance for the first time.

Like many people, I quickly found myself overwhelmed by conflicting advice, endless food lists, and information that didn’t seem to fit my experience. Instead of relying on generic rules, I started to look more closely at my own patterns. Through research, trial and error, and a more structured approach, things slowly began to make sense.

Today, I’m essentially symptom-free. I can tolerate most common “histamine triggers” again in moderation, and the symptoms I had lived with for over a decade have resolved. While I likely have a genetic predisposition affecting histamine breakdown, this journey showed me how much improvement is possible when you understand your body and focus on what actually works for you.

That’s exactly what I now help others with – bringing clarity into the confusion and supporting you in finding an approach that works for you.

Histamine Intolerance vs Mast Cell Activation Syndrome

Histamine-related symptoms are often described under different labels, most commonly Histamine Intolerance and Mast Cell Activation Syndrome (MCAS). Histamine Intolerance and MCAS often overlap in real life, even if they are described differently in research and clinical discussions.

Histamine Intolerance is commonly explained as a mismatch between histamine intake and breakdown. MCAS, on the other hand, involves a broader activation of mast cells releasing histamine and other mediators.

In practice, many people experience elements of both.

In my coaching, I don’t treat these as rigid categories. Instead, I focus on understanding your individual symptom pattern and identifying what actually influences your symptoms in daily life. For clarity and simplicity, I sometimes use the term Histamine Intolerance as an umbrella term.

Follow Along

@histamine.balance

Japanese-style cheesecake - gluten-free & low hist Japanese-style cheesecake - gluten-free & low histamine!!
I was curious to try the viral Japanese cheesecake, so of course I had to make a version that works for a gluten-free and low histamine diet.

I even made my own graham-style crackers, but you can absolutely use any biscuits or cookies you tolerate that pair well with cheesecake.
What I used:
✨ Greek yoghurt
✨ Stevia or another sweetener (optional - skip if your biscuits are already sweet)
✨ 100% pure vanilla bean
✨ Biscuits

Soft, light, and not overly sweet - but the real question is…
Have you already tried Japanese-style cheesecake?
Did you love it, or was it not your thing?
#lowhistamine #histaminintoleranz #glutenfree #histaminintolerance #japanesecheesecake
I didn’t expect to enjoy food this much again… 😲 I didn’t expect to enjoy food this much again… 😲
At the start of my low-histamine journey, meals felt limiting and boring – I survived on plain sandwiches more than I care to admit… But with a bit of creativity (and a pinch of curiosity), I slowly started to rediscover the joy of eating.
This pesto grilled-veggie sandwich is one of my absolute faves. All you need is:
✨ your favourite low-histamine bread
✨ homemade pesto (check my previous post)
✨ lettuce (❗️not everyone tolerates arugula) 
✨ grilled veggies
✨ herbs
✨ creamy goat’s cheese
I grilled my bread with a little butter before for the extra crunch. 
Have you ever had a meal that made you fall in love with food all over again?

And what’s your go-to low-histamine comfort dish?
Save this for later and follow along for more delicious ideas! 💡😋
#histamineintolerance #histaminintoleranz #histaminarm #lowhistamine #histaminebalance
From now on, (almost) all content will be in Engli From now on, (almost) all content will be in English.
I tried managing two Instagram accounts - one in English and one in German - but I’ve realised that was more than I could handle. I may still occasionally share posts in German for more complex or region-specific content. 
I’m sorry if this is inconvenient for my German followers, but this change gives me more time to create new recipes for you, which I hope everyone can enjoy and find inspiring.
Histaminarmes & veganes Feldsalat/Rucola-Pesto 🌿 Histaminarmes & veganes Feldsalat/Rucola-Pesto 🌿
Dieses Pesto ist schnell gemacht, braucht nur wenige Zutaten und passt perfekt zu Pasta, als Brotaufstrich oder zu Ofengemüse.
Zutaten:
✨25 g Feldsalat oder Rucola falls verträglich (ca. 2 Handvoll)
✨25 g geröstete Kürbiskerne (3 EL)
✨3 g Hefeflocken (1 gehäufter EL)
✨30 g Knoblauch-Olivenöl oder Olivenöl + frischer Knoblauch
✨1/4 TL Salz

Alles kurz verblenden - fertig ist dein Pesto.

Hefeflocken sind ein super Ersatz für Parmesan! Für eine etwas klassischere Version kannst du natürlich auch Basilikum verwenden. 
Hinweise:
* Hefeflocken sind bei Histaminintoleranz oft sehr gut verträglich. Wenn du unsicher bist, teste es separat in einer kleinen Menge.
* Falls du Knoblauch nicht verträgst, lass ihn weg. Alternativ kannst du etwas Schnittlauch ins Pesto geben, wenn das für dich passt.

Speicher dir das Rezept ab und folge mir für mehr histaminarme Rezepte 💚
#histaminintoleranz #histaminarmeernährung #histaminarm #histaminarmerezepte #vegan
🎄🎅Festlicher Hauptgang zur Weihnachtszeit – histam 🎄🎅Festlicher Hauptgang zur Weihnachtszeit – histaminarm und richtig lecker. 🎄
Salbei-Pekannuss-Hähnchen mit Wildreis & Honig glasiertem Rosenkohl
Zutaten (4 Portionen):
– 500 g Hähnchen
– 20 g frischer Salbei
– 50 g Pekannüsse
– 2 Eier
– 80g Mehl (ggf. glutenfrei)
– 100g Paniermehl (ggf. glutenfrei)
– Rosenkohl
– Wildreis
– Granatapfel
– 1 Becher Sahne (ohne Verdickungsmittel)
– Preiselbeer- oder Cranberrysoße
– Gemüsebrühe von HistaFood (Werbung – Code louisa10 für 10 % Rabatt)
– Maisstärke
– Honig
– Ghee oder Butter
– Salz
- Optional: Knoblauchpulver, Zwiebelpulver, Pippali-Pfeffer
Zubereitung :
1️⃣ Ofen auf 200 °C vorheizen.
Rosenkohl 6–7 Min. vorgaren, mit Butter/Ghee und Honig mischen und 20–25 Min. im Ofen rösten.
2️⃣ Wildreis kochen.
3️⃣ Salbei und Pekannüsse fein mixen (Konsistenz ähnlich dem Paniermehl) und mit Paniermehl vermengen. Hähnchen plattieren, erst in Mehl, anschliessend in Ei und zuletzt in der Salbei-Pekan-Mischung wenden. In der Pfanne goldbraun braten.
4️⃣ Pfanne mit Sahne ablöschen, mit angerührter Maisstärke binden und mit Gemüsebrühe und Salz abschmecken. Preiselbeersoße unterrühren oder separat servieren.
5️⃣ Mit Granatapfelkernen toppen und genießen.
Für mich der beste Beweis dafür, dass Histaminintoleranz und festliches Essen wunderbar zusammenpassen.
Wisst ihr schon, was ihr zu Weihnachten esst?
#histaminebalance #histaminarmerezepte #histaminarmeweihnachten #histaminintoleranz #histaminarm
🎄Ein Plätzchen-Rezept meiner Ururoma – aber histam 🎄Ein Plätzchen-Rezept meiner Ururoma – aber histaminarm und glutenfrei 🍪
Ähnlich zu Linzer Plätzchen/Spitzbuben, aber mit Zuckerguss statt Puderzucker. Der Zuckerguss zieht etwas in die Plätzchen ein und gibt ihnen ein ganz tolles frisch-fruchtiges Aroma. Gleichzeitig wird die äußere Schicht schön knusprig. 
Zutaten für ca. 30 Plätzchen

Für den Teig:
✨ 360 g glutenfreie Mehlmischung mit Xanthan
✨ 150 g Zucker
✨ 1 Prise Salz
✨ 1 Prise Bourbonvanille (optional)
✨ 180 g weiche Butter
✨ 1 Ei (oder Wachteleier)
Für die Füllung:
✨ 200 g Johannisbeergelee oder Aprikosenmarmelade (z.B. von @histafood.eu )**
Für den Guss:
✨ 100 g Puderzucker
✨ 1,5 EL Verjus (z.B. vom @verjus_shop [unbezahlte Werbung])
*Meine Mehlmischung:
180 g Tapiokastärke
90 g Hirsemehl
90 g Teffmehl
3/4 TL Xanthan

❗️Xanthan ist hier entscheidend – ohne wird der Teig trocken und bröselig.
** Mit louisa10 sparst du 10% bei HistaFood [Werbung] 🛍️
Falls du Empfehlungen zu glutenfreien Mehlen brauchst, schreib mir gern.
Anleitung
1. Trockene Zutaten mischen.
2. Butter zugeben und verkneten, bis Streusel entstehen.
3. Ei einarbeiten, zu einem geschmeidigen Teig formen.
4. Bei warmer Küche: 15-30 Minuten kaltstellen.
5. Teig ausrollen, Plätzchen ausstechen, aufs Blech legen und nochmals mindestens 15 Minuten kühlen. Ofen auf 180 Grad Ober-Unterhitze vorheizen.
6. Für 10 bis 12 Minuten backen und nach 10 min auf ein Gitter geben und abkühlen lassen.
7. Marmelade auf die Mitte eines Plätzchens geben und mit einem zweiten Plätzchen bedecken.
8. Puderzucker und Verjus verrühren und die Plätzchen von beiden Seiten glasieren.
Ich wünsche dir eine wundervolle & leckere Adventszeit 🎄🕯️🍪
Deine Louisa
#histaminintoleranz #histaminarm #histaminarmeernährung #histaminebalance #plaetzchen


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