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- Herausgeber: Angel Jeanne
- Kategorie: Lebensstil
- Sprache: Englisch
In this extraordinary volume you will find a detailed description and analysis of the symptoms of food poisoning, with a thorough explanation of the remedies and steps needed to heal or prevent it. All information you always wanted to know, vital to our health, and which public medicine will never reveal. In a sea full of disinformation, censorship and ignorance generated by regimented science, this book is the lifeline to learn how to deal mindfully and conscientiously with ailments that can happen especially when eating at restaurants, such as the famous “all you can eat sushi,” and that can also prove to be very serious, especially since 2020, when contamination of viruses and bacteria within food has become increasingly serious. Author Angel Jeanne once again unveils the truth about a fundamental topic but one that most people completely ignore, providing all the tools needed to maintain a healthy and balanced lifestyle at all times: an outstanding work on true Food Science that can save lives.
Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:
Veröffentlichungsjahr: 2025
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The Trap of All-You-Can-Eat Sushi
Table of contents
Introduction
Sushi, Poké and Thai food
Are Italian restaurants better? Not necessarily!
Symptoms, causes, and treatments - Let's start from indigestion
Food intoxication – The Symptoms
What to do in case of food intoxication - Vomiting, diarrhea, abdominal pain
Salivation, dryness, difficulty swallowing, double vision
Difficulty breathing, tachycardia, redness and warmth of the face
Communication problems, sweating, headaches, fever
Tinnitus, fatigue and drowsiness, chills, disorientation
Spasms, reduced urine output, dizziness, tingling, blood circulation
Scombroid Syndrome: what it is and what its symptoms are
Histamine intolerance and the benefits of Omega-3
Treating Scombroid Syndrome or food poisoning
Table of foods with or without histamine
Say goodbye to sushi? No need, make it at home
Conclusion
The Author
Other books
landmarks
Title page
Cover
Table of contents
Book start
Introduction
Sushi, Chinese and Japanese restaurants, low-cost all-you-can-eat buffets, Hawaiian poké, Asian restaurants and pubs with Thai influences and... contamination from Escherichia coli, Salmonella, Helicobacter, Anisakis, with the addition of high histamine levels caused by Scombroid syndrome, and much more. Symptoms vary depending on severity: breathing difficulties ranging from mild (such as shortness of breath, chest tightness when lying down) to severe (total respiratory arrest with serious risk of death), but also double vision, strong headaches several times a week, facial flushing especially when eating, continuous temperature fluctuations during the day and excessive sensitivity to heat/cold... These are just some of the warning signs that indicate that intoxication is in progress.
This book is not intended to disparage Eastern cuisine, which, on the contrary, comes from an ancient culture and a generally healthy diet. Rather, it aims to shed light on the many ailments that can strike suddenly after eating at a restaurant, especially all-you-can-eat restaurants, but also poké bars, and not only because of the consumption of raw or cooked fish of low quality and questionable freshness, but also because of the rice, underestimated by many, which is left for days in a bowl without the proper hygiene measures, at room temperature, allowing all kinds of bacteria to proliferate. Often, raw fish is blamed, when in fact it could be the other ingredients, such as rice or soy sauce, that are causing food poisoning and intoxication, as you will discover in this book. Not to mention the bacteria, parasites, and toxins that we can ingest from both raw and cooked fish. Oriental and Asian restaurants are becoming increasingly popular with people of all ages, both young and old, but they are also places where food poisoning and intoxication are widespread. This is because Oriental restaurants in Italy do not use ancient recipes and organic ingredients, but mainly chemical flavorings, artificial ingredients to save money—and offer the public a lot of food at low prices, which if it were natural could not be sold at such low prices—and artificial sweeteners, preservatives, and flavor enhancers. We think we are saving money when we eat at oriental restaurants, but we are saving on our health because very few ingredients are natural: most of them are chemical, which is why they are so cheap and cause us illness and inflammation. By keeping on eating out, there's a high risk of getting food poisoning even just once, which can ruin your life forever. This is especially true with histamine, because if this “toxin” isn't dealt with right away, it can actually be deadly. We need to remember that a lot of deaths from breathing problems, like most if not all cancers, are caused precisely by high histamine levels.
In this book, we will discuss the causes and remedies of various diseases caused by poisoning from raw or cooked fish that was unfortunately not fresh, but also from contaminated rice, chemical flavor enhancers that cause severe pseudo-allergic reactions, and more. All these contaminated or chemical foods can cause seemingly controversial symptoms, such as sudden difficulty in digesting fruit and vegetables, as well as other situations that are terribly serious for our health and which, unfortunately, can happen to anyone at any time: one unlucky day is enough to ruin your whole life. From the moment the symptoms begin, they only get worse month after month, and there seems to be no solution. When it comes to histamine intolerance, chemical medicine doesn't help at all: according to doctors, these are “panic attacks” or “suggestion,” making it seem as if histamine intolerance doesn't exist.
Yet histamine is detected in blood tests and is a serious form of intoxication, so much so that it is considered a pseudo-allergy, almost on a par with any other food allergy, which then accumulates with pollen allergy and seriously damages health. However, ignorant or deliberately superficial doctors ignore and downplay the problem, so deaths from histamine continue.
In this Book, we will focus in particular on Scombroid syndrome and histamine allergy caused by food poisoning/intoxication from fish, meat, cheese, and other foods that can raise the body's histamine levels. We will explore anemia, dysbiosis, SIBO, gastritis, peritonitis, hiatal hernia, and other health disorders, listing their various causes and remedies. This Book is an introduction to histamine and all these health disorders, which will then be explored in detail (in a scientific manner and treated with natural supplements that really work) in the Book “Pollen and Food Allergies - Histamine.”
Sushi, Poké and Thai food
Young and old alike are increasingly discovering all-you-can-eat sushi, as well as Chinese takeaways, poké bowls to eat at the counter, at work or with friends, all kinds of offers with Thai influences and “influences/contaminations” of every kind... really every kind. Beautiful, colorful, and super tasty dishes that hide a danger: germs, bacteria, parasites, toxins, and viruses that will cause various types of infections, caused by the consumption of fish that is not very fresh, but also by contaminated rice and other ingredients that are toxic because they are chemical or have gone bad. The power of huge Eastern and Hawaiian restaurant chains is spreading like wildfire throughout Italy and the rest of the world, helped by exceptionally low prices, which guarantee that anyone, including teenagers and low-wage workers, can eat generous meals on the spot, on the go, or at home whenever they want, thanks to the convenience of the dishes and the favorable prices. However, we must ask ourselves where the possibility of offering complete and highly abundant dishes at such low prices comes from, so much so that we have all, at least once, wondered: how do restaurant owners cover the costs? Let's start with the fact that many of the ingredients used in sushi/poké restaurants are not locally sourced, nor are they of Italian origin, nor are they even natural. The ingredients are imported to Italy from places where they cost less, so that restaurants, especially big chains (like all-you-can-eat sushi and poké places), can spend less and resell the products at a higher price. The questionable origins of the ingredients allow us to understand that often fish, as well as meat, is not from our territory, is not fresh, and is not even organic. If animals are fed GMO and synthetic foods, the meat will cost much less, so retailers can earn more, but no one cares about the health of customers: our lives depend on what we eat. Our health is important, but industrial business doesn't care. In addition to fish, meat, and vegetables from abroad, no less important are all those ingredients we consume on beautifully decorated plates, thinking they have been prepared by the chef in the kitchen, but which are actually packaged foods, purchased ready-made directly from China or other areas among the most polluted in the world. Take, for example, the marinated ginger that abounds in Chinese and Japanese restaurants, especially all-you-can-eat restaurants, where ginger is ‘free’ or rather included in the price, so you can order it in large quantities. We think it’s just ginger and a little sugar, but it’s actually a much worse product than we imagine. It's purchased by restaurants in large quantities at very low prices, directly from China (it's never prepared by the restaurant where we eat it!), in ready-made bags where the first ingredient—even before ginger—is aspartame: a toxic ingredient that's seriously dangerous to our health. It's essential to know that the list of ingredients on the label of every food product we buy is written in order of quantity of the ingredients present: for example, if we prepare potatoes with salt and pepper on top, we must list the ingredients in order of percentage quantity, which we assume could be 99.5% potatoes, 0.3% salt, and 0.2% pepper. The first ingredient should always be the basic food (e.g., potatoes), which may then have additives (e.g., salt and pepper). However, if the first ingredient of what we are buying is aspartame, and only then is the food we want to buy (in this case ginger), this means that the presence of aspartame is greater than the food in the package; therefore, in the case of marinated ginger, the amount of aspartame is greater than the weight of the ginger itself.
We should think about how many pounds of aspartame are used to prepare that simple marinated ginger served on a decorative bowl that seems so harmless, but which directly and seriously damages our brain and entire body. Furthermore, aspartame is addictive, which forces us to return to the sushi restaurant to eat those foods again, including pickled ginger (as well as the sushi itself, which contains aspartame, sweeteners, and more!), because our brains are addicted to that drug and must have it again. This is not a good thing: as long as we believe that we are the ones making the choice, we think that going out for sushi is fun and enjoyable, but if we understand that we go there not because we like it, but because the artificial substances are drugs that force our brains to make us like them in order to convince us to consume them again, we should consider whether it is really necessary to satisfy those cravings or whether it would be better to detox once and for all. Of course, at first, it seems impossible to be able to do without sushi, because those substances are too deeply engraved in us. In fact, the craving for sushi is no longer a simple desire for something tasty, but is in effect a need, because our body is addicted to those drugs. Just think about the price of real ginger, which is quite high when bought fresh, yet in all-you-can-eat restaurants it's thrown at you in endless quantities, no matter how cheap it is, because what they are offering us is aspartame with ginger, not ginger with aspartame. That's why all-you-can-eat restaurants can offer much lower prices and easily sustain them. Just think about the fact that making marinated ginger at home is very easy and requires only three ingredients: ginger, vinegar, and sugar, which can also be replaced with honey or other natural sweeteners such as agave or maple syrup. Secondly, in all-you-can-eat restaurants, we find wakame seaweed, which is beautiful and served fresh, but only in terms of temperature, because in reality it's not fresh at all: it is purchased ready-made from multinational companies, and the first ingredients are aspartame, sugar, colorants, preservatives, and many other chemical agents that make both the color and flavor of the seaweed unnatural, to make it look more beautiful and appealing. In this case too, wakame seaweed is the last ingredient in the mixture: wakame seaweed is quite expensive, but if it's filled with chemicals that swell it up and give it a bright fluorescent green color (very nice to look at, of course, but its natural color is brown or dark green, the natural color of seaweed! And no, it's not just because of the cooking process called ‘blanching’). The prices are significantly lower because the product contains over 60-70% chemicals and only the rest is actual wakame seaweed. This is why wakame seaweed is offered in large quantities and without limits in all-you-can-eat restaurants, even though in theory it should be very expensive... but when purchased by Chinese multinationals that create chemical mixtures, wakame seaweed, like nori, is present in small quantities compared to the amount of other toxic ingredients, so the price is lower. We can also think of prawn crackers, which are also purchased as a packaged mixture, or tofu, which in restaurants and large retailers is chosen for its poor quality because it's extended with multiple chemicals: not simple tofu containing only water and soybeans, but tofu containing about 30 ingredients, including a little bit of soybeans! Why fill it with 30 ingredients if real tofu is just water and soybeans? Because by adding chemical ingredients, you can obtain a product that looks like tofu but costs 30-40 times less! And we certainly cannot ignore wasabi, which is not wasabi at all, but horseradish paste mixed with numerous other toxic ingredients in quantities greater than the horseradish itself.
Even the seemingly harmless miso soup, which we can buy organic at prices suitable for our consumption, and which contains only soybeans, a cereal on which to ferment, and koji fungus, which, through a process involving soybeans left to ferment in rice or barley mold and the fungus, gives life to the most famous ingredient in Asia: miso, which is used to make miso soup. However, this soup, if natural, comes at a certain price; it's not free. Yet, in soup mixes purchased from large retailers and therefore found in Chinese/Japanese restaurants, there are numerous chemical ingredients even before miso, including aspartame, brewer's yeast (which has no reason to be there!), sweeteners, sugar, and many other chemical and harmful ingredients that extend the broth and eliminate all its benefits. Yes, because miso soup would be extremely healthy if it were just miso soup: if it contains only natural ingredients, it helps the intestinal flora, now known as the gut microbiota. But since the miso offered by all oriental restaurants is not the healthy kind, but the industrial kind, it contains brewer's yeast and many other chemicals that kill the microbiota, which is why dysbiosis and all kinds of gastrointestinal disorders, even very serious ones, begin. Eating at sushi restaurants, especially all-you-can-eat ones, causes dysbiosis and very serious gastrointestinal disorders due to the excess of chemicals, toxins, and heavy metals that we consume without being warned, and therefore without knowing it. Then we see diseases developing in our bodies, inflammation in the intestines, colon, lungs, and kidneys, and we wonder how this could have happened. The years of all-you-can-eat will take their toll. The same white rice used in sushi or poké or served in a pretty bowl with a few sesame seeds, which we think is harmless (since it should be just rice, and nothing else!), is not at all what it seems. In fact, the purpose of that rice is to ‘sit’ for many days outside the fridge, which means it accumulates an incredible amount of bacteria and histamine; for this reason, hoping to reduce the damage, restaurants soak the rice in water with sugar and other chemical sweeteners (such as aspartame) to sweeten the rice and slow down bacterial proliferation (which is not enough to prevent it from accumulating); It is then drowned in gelatin (made from pork rind/cartilage, used as a thickener; a misleading term because there is no fish in it!) and left for days outside the refrigerator and therefore at unsuitable temperatures and hygiene standards. Food should never be left at room temperature, otherwise various bacteria that are dangerous to human health will proliferate. It should always be kept in the refrigerator or, in the case of hot food, at high temperatures to prevent proliferation. In any case, food must be well stored and then consumed within a maximum of three days; but when we go to a restaurant, we don't expect to eat dishes that are three days old, we hope they are fresh. In contrast, in Asian restaurants (sushi/Chinese/poké), rice is left on the counter (just look at the rice kept on the counter in plain view for the preparation of poké, which is extremely dangerous) and will remain there for several days in a row. In a futile attempt to slow down bacterial proliferation, they stuff the rice with numerous chemicals, including aspartame and various types of preservatives, so that the rice can stay out of the fridge for several days. We think we're eating freshly cooked white rice, but instead we're eating rice overflowing with toxic ingredients and bacteria that obviously proliferate anyway, even if prepared several days in advance. That's why if you eat a large plate of white rice at home, you don't bloat, but if you eat a small bowl of white rice at the restaurant, you'll leave with a bloated, hard, watermelon-shaped belly: it's not the rice that makes the difference, but the substances inside it.
A bloated “sushi belly” is not caused by overeating, but by consuming too many chemicals that damage the microbiota (increasing bad bacteria and killing good bacteria), which instantly inflates the belly and causes skin eruptions. In fact, what you find after eating sushi are not pimples or stress acne, but rashes caused by too many chemicals absorbed during meals at the restaurant. If you cooked the same dishes at home, using only healthy ingredients, you would not suffer the same negative effects at all, but rather you would feel very good. Let's ask ourselves why making sushi at home is ‘so expensive’ and why restaurants throw it at us for such low prices: because at home we cook real, natural, healthy food, while at restaurants we are only offered chemical mixtures that are sold to us as natural, which they are not. So, even simple white rice at the restaurant is actually very heavy and harmful to our bodies. All these “fake” foods, because they contain only trace amounts of natural ingredients, seriously damage our health in many ways. As delicious and beautiful as sushi, poké, and Asian cuisine in general are, we need to pay serious attention to the damage they are causing to our health without us realizing it. Just one unfortunate day is enough to cause damage that we will have to live with for the rest of our lives.
Are Italian restaurants better? Not necessarily!
We must start from a fundamental premise: in Oriental cuisine presented in Italy, but also in an increasing number of Italian restaurants with “influences” from all over the world, there is a growing tendency to mix fish with dairy products (for example, salmon and cream cheese), fish and meat (for example, eel and pork), or fish, meat, and chicken eggs (for example, ramen, which contains pork or beef, shrimp, and hard-boiled eggs), accustoming us to an increasingly unhealthy diet that is detrimental to our health. The problem is not eating that dish once, but when we mix foods very often, thinking that it's a correct way to eat. The proteins listed above should never be consumed together in the same meal, so you should never eat meat and fish together (example of an Italian dish: pizza with mozzarella, salami, and anchovies, or mozzarella and mussels/shrimp), nor should you eat fish with dairy products (another example of an Italian dish: spaghetti with salmon or shrimp in burrata cream, i.e., fish with dairy products), as these cause serious damage to the intestine, liver, and colon, with very serious and irreversible risks. Consuming these foods rarely may have less of an impact, although you should always pay close attention to any subsequent symptoms (e.g., stomach ache, headache, diarrhea, bloating, etc.). However, consuming these proteins together in the same dish even just once a week means running the risk of developing very serious diseases that are difficult to treat. The problem with diseases caused by poor nutrition is that the symptoms do not appear immediately, and do not allow you to notice the problem in time; on the contrary, they can appear very late, when the inflammation is already at an advanced stage and difficult to resolve. For this reason, it's important to pay close attention to even the slightest symptoms and urgently improve your diet. Before resorting to medication, to treat health problems, you need to start with timely changes to your diet, thus ensuring that, in most cases, you will no longer need to see a doctor. A poor diet can seriously harm us, but correcting our diet can be more effective than many medicines on the market, which suppress symptoms but don't permanently cure the damage, especially because an unhealthy diet will continue to exacerbate the damage and constantly reignite inflammation. In practice, it will never be resolved until we change our eating habits. As for Asian cuisine, it's highly inadvisable to eat meat, which in most restaurants is not of good quality and comes from China. Fish is preferable, but even in these cases, you may run into major pitfalls, including contaminated fish, even if cooked, which also comes from China or other extremely polluted areas. Vegetables and soups in restaurants are no better if they are seasoned with chemical ingredients such as flavor enhancers (full of carcinogenic ingredients including glutamate) or purchased from large distributors as ready-made or semi-prepared foods, such as classic soups (ramen, miso, but also swordfish soup, chicken and corn soup, etc.) which are nothing more than packaged foods, reheated and then served by restaurants as if they were fresh. But they are not! Deception is always around the corner. However, it's important to be careful because the same health problems can be found in Italian restaurants, in cases where the meat or fish is not absolutely fresh (and it's not always local... but comes from other European or non-European countries), not to mention all those Italian restaurants that use ready-made stock cubes (the classic carcinogenic ‘Star’ brand stock cubes), industrial and chemical flavor enhancers, and tons of glutamate (literally, because they buy it in 20-30 kg bags and add it to every dish possible, as a flavor enhancer that doesn’t enhance anything!) and other semi-prepared or semi-processed ingredients. In fact, more and more restaurateurs, both Italian and of various ethnicities, prefer to take the quick route, using more and more packaged ingredients, rather than the healthy route, which requires more work in preparing dishes but guarantees the absolute well-being of consumers, that is, the customers who go to eat at the restaurant. Of course, even at home, you need to pay attention to the consumption of meat and fish, which must always be fresh and well handled, to avoid contracting diseases through your own hands. However, it's important to know that no matter how careful you are, the risk of contamination and therefore intoxication is significantly higher when eating out, whether at restaurants, cafeterias, fast-food places, all-you-can-eat buffets, street food stalls, bars, or eating ready-made meals from the supermarket, and so on, rather than when you cook fresh food at home, where you are much less likely to suffer from food poisoning. Therefore, it's very important to be careful at home, but even more careful when eating out, even if a little attention can go a long way: in these cases, it's more a matter of luck. As bad as it is, eating out is very dangerous and should be avoided as much as possible. In particular, since the 2020s, but especially since 2022/2023, the quality of restaurants has deteriorated severely due to the excessive use of ready-made ingredients, such as flavor enhancers containing brewer's yeast, aspartame, and glutamate, and flours containing dead insects, as well as insect flours, which are extremely harmful to our health. Hemp flour and seeds seriously damage our microbiota, feeding bad bacteria and killing good ones, which is why more and more people are suffering from dysbiosis and SIBO, high blood pressure, colon pain, serious gastrointestinal disorders, and so on. Hemp and insect flour cause colon cancer and cancer throughout the gastrointestinal tract, and we risk consuming it without even knowing it, simply by choosing to eat at a restaurant instead of at home, cooking food with our own hands. Nowadays, we are not even warned about the contamination of insect or hemp flour in industrial products, which are required by law to label everything, let alone in restaurants where we do not know all the ingredients of the dishes we are served; therefore, we risk consuming insect and hemp flour without knowing it. In fact, restaurant kitchens are increasingly poisoned, and those who suffer the consequences are us consumers, who naively think we are spending more to eat healthy and well-prepared food, but instead find ourselves eating packaged and semi-prepared food that is presented on our plates as if it were gourmet. For this reason, even Italian restaurants are getting worse and worse in terms of quality, although in terms of toxicity, Eastern restaurants remain much more serious. Let's analyze the symptoms that can arise from consuming contaminated products and how they can be managed.
Symptoms, causes, and treatments - Let's start from indigestion
Eating cooked food that is not very fresh can cause unpleasant symptoms that can last a few hours or even a few days. However, when you get food poisoning, the situation becomes much more serious, especially when it comes to fish, raw meat, and cheese. Let's start with the most common symptoms caused by indigestion, and then move on to understanding actual intoxication. Indigestion should not be underestimated, as it causes very unpleasant symptoms and can sometimes become very dangerous when it leads to stomach blockage, also known as congestion, which can be fatal. Indigestion must be recognized and then treated in the best possible way. The symptoms are:
Stomach ache
Burning and/or widespread pain in the stomach and intestines
Heaviness and/or bloating
Nausea
Acidity/heartburn
Headache
Abdominal gurgling (loud noises coming from the stomach)
Flatulence (need to expel excess air through the anus)
You may experience all or only some of these symptoms, which can last from 1 hour to 2-3 hours, the time it takes to digest. Afterwards, it's advisable to eat lightly at your next meal, to give your intestines time to work without further indigestion, which could occur if you eat a large meal again. It's even better to fast until the next day, so that the intestines can empty completely and speed up recovery. Often, you will feel better during the day or the next day, with no further discomfort. Indigestion, also known as dyspepsia, can be caused by trivial reasons, such as eating meals that are too large or too heavy, which we are not always able to recognize: our eyes may lead us to believe that the amount of food on our plate is just right for us, but our stomach thinks differently, which is why we should never rely on eye measurements but always use measuring cups; For example, put rice in a bowl instead of on a plate, because this will force us to portion the rice into a small bowl instead of pouring it onto the plate “until it fits.” The same applies to pasta, or any food we want to eat, such as vegetables, which we can portion out using a bowl of the right size. Then, if we want to lose weight, using a milk bowl (about 200-300ml size) is even more advantageous, or choosing an even smaller bowl. Never use salad bowls that are “huge” compared to the amount of food that a single person should eat per meal. Beyond portion sizes, indigestion can occur all too often due to mild intolerances. This can occur especially when eating refined carbohydrates such as pasta, pizza, bread, or desserts, which contain one or more low-quality ingredients (this could be the flour itself, the eggs used, or even an intolerance to yeast, which is becoming increasingly common in people of all ages but is still unknown and ignored by doctors) , since regardless of the size of the meal you want to eat, the intolerance will still cause indigestion. In fact, if we are intolerant to a certain food—without being aware of it—it causes disorders such as loss of appetite, nausea, and other symptoms related to the stomach and intestines, even if we have eaten very little. For this reason, if you notice that you have eaten little but feel heavy, or even see your belly bloating, it's clear that you have an intolerance and that you are eating one of those foods to which you have suddenly become intolerant. Unlike allergies, intolerances come and go and can be treated very quickly with the right precautions.
As for allergies, on the other hand, it is claimed that they are incurable, yet many people have been cured of allergies, albeit it took them longer and, above all, more significant dietary changes. Indigestion occurs even more often due to the bad habit we have, both in Italy and the rest of the world, of mixing too many foods that should not be combined so often, creating a messy mixture. To give a striking example, let's look at pasta and meat (e.g., eating pasta with ragu which that is pasta and meat, or eating a first and second course, which means pasta and then meat, at every meal), following this pattern every day. Pasta and fish is also an unsuitable combination, made worse by the fact that in today's fashionable recipes (especially in restaurants) we find pasta, fish, and dairy products, a combination that we should consider to be gut-busting. However, we don't cook any better at home if, when preparing our dishes, we keep using alcohol to “flavor” the pan or, worse still, to drink at the table while we eat. Alcohol is becoming increasingly dangerous, partly because over the years it has become contaminated with chemicals and increasingly artificial yeasts that cause severe indigestion, intoxication, and even cancer. The problem is not only alcohol, which evaporates during cooking, but also the substances within that alcohol—e.g., wine and beer—that do not evaporate, such as histamine, which is higher in wine than in any other food and cannot be destroyed even at very high temperatures. This is why it is so dangerous, and why it makes alcoholic beverages even more dangerous. Alcohol is one of the leading causes of serious physical health problems, including indigestion and cancer in organs such as the stomach, intestines, liver, and colon. If we consider that any dish we order at a restaurant is always ‘flavored’ with alcohol, whether it be white wine, beer, or even spirits to add flavor, we can order a very simple chicken fillet and find a very high percentage of histamine on our plate. This is seriously harmful to us. However, if the occasional problem that arises after a slightly heavy meal, or for which we are slightly intolerant, is mild indigestion, we can definitely aid digestion in a rather simple—and much underrated—way! — through these simple but useful remedies, which most of the time are enough to solve the problem in just a few minutes, always taking into account the severity of the indigestion we are experiencing.
1 level teaspoon or 1/2 teaspoon of baking soda in a glass of water
In this case, using baking soda (although many people don't like the taste, as it is slightly salty) will help you digest much more quickly. Simply take a level teaspoon of baking soda and mix it in a glass of water, then drink it in sips over a few minutes, rather than all in one go. In this case, it's also useful to observe how long it takes to burp, as this helps us understand how much acidity we have in our stomach and what our state of health is. In fact, if you burp within a few seconds, your acidity is high, possibly too high, and over time this could cause gastritis, gastric reflux, and disorders caused by excessive acid, if you don't already suffer from them. Baking soda also helps to lower acidity, so it's good to know this in such cases.
