Had a major reaction to cinnamon

[Raquel2021]

Hi ,

This week I had a major reaction to a cinnamon stick I used In a recipe. Brand no name. Ingredients: cinnamon sticks. Does anyone else reacts to cinnamon? Crazy. 

 

Thanks

[knitty kitty]

While healing and histamine levels remain high, you may develop sensitivity to other foods.  

 

[Mari]

About 10 years before a Dr. suggested I might have celiac disease and ordered a Celiac Panel I began to have a strong reaction to hot peppers and now cannot tolerate any amount of hot peppers without reacting. Over the next few years I began to react to almost any spicy herb and despite being gluten-free for 17 years these sensitivities persist. Back then I did find an article that noted that many Celiacs reacted or were allergic to hot peppers. The active ingredient in hot peppers is capsaicin but they are also in the nightshade family and I also avoid nightshades such as tomatoes and eggplant. I don't think my problem is with cross contamination with gluten. 

[Raquel2021]

On 9/29/2023 at 5:26 PM, knitty kitty said:

While healing and histamine levels remain high, you may develop sensitivity to other foods.  

 

Thanks so much for this. Do I have hope of ever being able to tolerate cinnamon? I love cinammon.  Thanks again for your help

[knitty kitty]

@Raquel2021,

Cinnamon contains chemicals that cause the release of histamine.  

High histamine levels are part of the immune response.  After a while gluten free, your body will calm down and not be so sensitive to histamine in foods. 

I followed a low histamine version of the Autoimmune Protocol Diet (AIP diet).  Dr. Sarah Ballantyne, a Celiac herself, designed the AIP diet, and the diet does reduce inflammation and promote healing.  Her book is The Paleo Approach.  It's very helpful explaining histamine levels and how to reduce inflammation.  

Nightshade vegetables (potatoes, tomatoes, peppers and eggplant) cause leaky gut syndrome and are inflammatory.  These are excluded on the AIP diet, too.

Hope this helps!

[Raquel2021]

3 minutes ago, knitty kitty said:

@Raquel2021,

Cinnamon contains chemicals that cause the release of histamine.  

High histamine levels are part of the immune response.  After a while gluten free, your body will calm down and not be so sensitive to histamine in foods. 

I followed a low histamine version of the Autoimmune Protocol Diet (AIP diet).  Dr. Sarah Ballantyne, a Celiac herself, designed the AIP diet, and the diet does reduce inflammation and promote healing.  Her book is The Paleo Approach.  It's very helpful explaining histamine levels and how to reduce inflammation.  

Nightshade vegetables (potatoes, tomatoes, peppers and eggplant) cause leaky gut syndrome and are inflammatory.  These are excluded on the AIP diet, too.

Hope this helps!

Thank you. I will give this a try. 

4 hours ago, Mari said:

About 10 years before a Dr. suggested I might have celiac disease and ordered a Celiac Panel I began to have a strong reaction to hot peppers and now cannot tolerate any amount of hot peppers without reacting. Over the next few years I began to react to almost any spicy herb and despite being gluten-free for 17 years these sensitivities persist. Back then I did find an article that noted that many Celiacs reacted or were allergic to hot peppers. The active ingredient in hot peppers is capsaicin but they are also in the nightshade family and I also avoid nightshades such as tomatoes and eggplant. I don't think my problem is with cross contamination with gluten. 

Thanks Mary. So many things we have to exclude. This is crazy. 

[shadycharacter]

4 hours ago, Raquel2021 said:

Thanks so much for this. Do I have hope of ever being able to tolerate cinnamon? I love cinammon.  Thanks again for your help

There are several kinds of cinnamon, so perhaps a different type will cause less problems? What kind of reaction did you have to it? Some allergies come and go, others are more permanent. If you only reacted once, perhaps it could be some substance the cinnamon stick had been treated with? I don't know how likely that is, but it gives hope that there will some other kind or form of cinnamon that won't cause the same reaction. Can you be 100 % sure it was the cinnamon and not something else in the dish? 

Ceylon cinnamon contains less coumarin than cassia cinnamon, so it might be a better variety if the coumarin caused the problem. Too much coumarin isn't healthy.

You can google "cinnamon types" to read more about different kinds of cinnamon. I hope you'll find a way to use cinnamon again. It's a lovely spice.