Histidine in eggs is important to normal sexual functioning, because it gets converted into histamine, a chemical needed to stimulate sexual arousal. When taken together with vitamin B3 (niacin) and vitamin B6 (pyridoxine), histidine can increase sexual pleasure by boosting histamine levels in the body. Histamine is also needed to help the immune system know when the body is experiencing an allergic reaction, and for the production of gastric juices needed for normal digestion. Research suggests that histidine also acts as a natural detoxifier, protecting against radiation damage, and removing heavy metals from the system. It may even help prevent the onset of AIDS—histidine is crucial to the production of both red and white blood cells. Like other amino acids, histidine is found in many high-protein foods such as raw eggs.
Leucine works with the amino acids isoleucine and Valine to repair muscles, regulate blood sugar, and provide the body with energy. It also increases production of growth hormones, and helps burn visceral fat, which is located in the deepest layers of the body and the least responsive to dieting and exercise.
Leucine, Isoleucine, and Valine are branched-chain amino acids (BCAAs), and all three of them help promote muscle recovery after exercise. Leucine is the most effective BCAA for preventing muscle loss because it breaks down and is converted to glucose more quickly than isoleucine and valine. Increased glucose supplies prevent the body’s cannibalization of muscle for energy during intense workouts, so it is no surprise that this amino acid supplement is popular among professional body builders. Leucine also promotes the healing of bones, skin, and muscle tissue after traumatic injury, and is often recommended for those recovering from surgery. Because it is so easily converted to glucose, leucine helps to regulate blood sugar; a deficiency of leucine produces symptoms similar to those of hypoglycemia, which may include headaches, dizziness, fatigue, depression, confusion, and irritability.
Histamine is also essential in defending the body against invasion by potentially disease-causing agents such as bacteria, viruses and other foreign invaders. Histamine is made and stored within white blood cells (leukocytes) such as mast cells in tissues and basophils that circulate in blood. When the immune system is activated in response to foreign material entering the body, histamine is the first “defence chemical”, or more correctly, inflammatory mediator, released in the process called inflammation.
Foods with High Histamine levels: Long cooked or leftover meat, Most Alcohol (Wine, Beer, Cider, Fermented Drinks), Yeast, Fish that is not immediately gutted after catching, Aged Fish (Canned, Smoked), Tomatos (Fresh or Processed), Pickled, Fermented & Cultured Foods Sauerkraut Pickles, Kimchee, Soy Sauce, Tamari, Miso), Smoked & Cured Meats (Ham, Sausage, Salami), Shell Fish, Red Beans, Nuts, Chocolate, Citrus Fruit, Wheat Based Foods, Vinegar (Salad Dressings, Mustard, Ketchup, Mayonnaise), Spices & Seasonings (Cinnamon, Nutmeg, Hot Peppers, Cloves, Anise, Curry, Chili Powder, Overripe Fruits, Yogurt & Kefir (depends upon the cultures used), Canned Food ( additives & preservatives), Soy Products, Mushrooms, Dried Fruits, Cola, Raw & Undercooked Egg (Whites in particular)