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Which choice is the apple of your eye?

Do you really want a choice or do you want apples produced by farmers afraid to take a financial risk? Check out the January 3, 2014 Sacramento Bee article Michael Doyle, "Genetically altered 'Arctic' apples may be headed to market." GMO apples known as Arctic Apples or Arctic Granny Apples concerns the debate between the US Agriculture Department and the huge apple industry, and organic apple farmers are waiting to see who gets the last laugh, at least financially. It's all about the Arctic Apple. Will it be an economic boom or disaster? And for who--the apple industry or the guy eating the apple for health benefits?

The GMO apple of your eye or the organic choice?
Anne Hart, photography. Apple and avocado salad with lime juice.

See, what's going to happen is that honeybees will spread the pollen, maybe, from GMO apples to organic apples. And the organic orchards, once contaminated will blame the GMO apple growers, the huge industries. It's going to be the first genetically engineered apple in commercial production. And it's all about trying to prevent a natural oxidation, like rusting when exposed to air.

Honeybees pollinate apple trees, and they travel

Browning is a natural process related to the exposure to oxygen. And vitamin C such as lemon or lime juice stops the browning when you slice an apple for a salad. Try slicing fresh apples over mashed avocado and using lemon or lime juice as a salad dressing, perhaps with a teaspoon of lemon-flavored cod liver oil, and you have a salad.

The issue also is about whether the Agriculture Department’s Animal and Plant Health Inspection Service will or won't grant “non-regulated status” to varieties called the Arctic Golden and the Arctic Granny. Approval would give the commercial green light to some fruit growers.

The apple growers are waiting for full deregulation of the apples this year so they can genetically modify the fruit. But probably, it will be a few years before Arctic apples enter the food supply as the orchards mature into productive trees, but soon after, what happens when the honeybees contaminate the organic apple growers' orchards?

Growers are concerned that browning makes the apple taste yucky or have less nutrition

Notice, growers are going for the GMO route instead of telling shoppers to simply dip the sliced apple pieces in lemon juice? It's about money and shelf life, as is the case with processed food packagers and manufacturers. Browning also limits an apple’s fresh-market, fresh-cut and processing applications,” according to the Agriculture Department. For further information, see, "Genetically altered 'Arctic' apples may be headed to market."

The GMO fruit is called Arctic apples

Would you buy genetically-modified (GMO) apples that were changed so they down brown when cut? Or would you prefer organic apples and simply keep them from browning by dipping your apples in lemon or lime juice (or apple cider vinegar)? If vitamin C powder (ascorbic acid) and water are put on the apples, they also would not quickly brown after being cut. See, "Capital Press | GMO apple stirs up storm in industry."

So why go to GMO lengths to make apples that won't brown when cut or bruised by changing the genes of the apple in such a way as to stop an enzyme from doing its job of oxidation (browing) on the cut or bruised apple? Those GMO apples have been engineered to “silence” a gene that causes browning when they are sliced. For big farma using big pharma, GMO apples could reduce costs and increase sales in the sliced-apple snack business as it boosts overall apple consumption, which has been flat for decades, maybe. Maybe not.

What if you eat the apple and that same enzyme in your body is stopped from doing some other job it's supposed to do? How do you know what those apples will or won't do to your body in the long term? It all depends on who's listening to the consumer and who's being heard.

If you stick to organic apples, what happens when the organic orchards become contaminated with the GMO apples, for example when the wind blows or there's a water runoff?

Announcements by McDonald's Corporation (NYSE:MCD) and Gerber Products Company stating that they would not use Arctic Apples, the world's first genetically-engineered apples, pending approval by the U.S. Department of Agriculture, emerged a few months ago. You can check out the article, "GMO Apples Rejected By McDonald's."

The moves by the major food suppliers suggest that all the bad press on GMO foods is having an impact, despite any political wins the biotechnology industry has had in the ongoing fight over the products, notes the article, which also explained that the international environmental network Friends of the Earth announced that Gerber and McDonald's wrote letters dated Oct. 31, 2013 and Nov. 1, 2013 respectively, confirming that they would decline to use the "non-browning" apples in their foods.

That article explained, "As stated in your letter all of our GERBER fruit and vegetable purees are made without using GM crops," Gerber's letter reads. "We do not use Artic Apples nor do we have plans to use Arctic Apples in the future."

Currently a Canadian grower hopes to gain USDA and Canadian approval to grow and sell genetically modified apples early next year. The U.S. apple industry fears it will damage sales. Growing applies is big business, a multi-billion dollar industry.

Apple growers who are not planting organic orchards may be looking forward to receive government approval for production and sales of his Arctic-brand Golden Delicious and Granny Smith apples in the U.S. and Canada.

On the other hand, the apple industry opposes USDA approval, not out of opposition to genetic engineering but out of fear it could cause apple sales to decline because a lot of consumers demand organic apples or at least affordable apples free of genetic changes that go into the human body or animals when the apples are consumed.

The apple industry fears financial risk

If consumers refuse to buy, the apples won't sell, and it's taking a huge financial risk that puts organic produce as the apple of the shopper's eye seeking health benefits. Big farma just as big pharma (the industry) likes science but hates financial risk. The risk means introducing the GMO apple into the largest producer of apples in the U.S. For example, Washington state is famous for its apple-growing industry.

Some people refer to large fruit growing as an industry as farmgate, meaning industries of growing apples for billions. For example, in 2012 the apple crop in the USA amounted to about $4 billion to $4.3 billion, excluding packing, shipping and processing, with about three-fourths of that coming from Washington, according to the U.S. Apple Association. You can check out the U.S. Apple Association on Facebook, U.S. Apple Association | Facebook.

Would you buy only organic applies if you knew the other types of apples were going GMO?

You keep reading the same repeated mantra in news articles that no health risks have been associated with GMO. But studies do say differently. See, "Arctic Apples – A New GMO Breed Not Made By Nature - Blogs." or see, "Tell Gerber: No GMO apples in baby food! · Causes." Out of the controversy over genetic engineering to make more money for the industry or export GMO produce to other countries to "save the world" or simple public awareness, you have a controversial issue that divides people when it comes to media coverage of the news about studies in mainstream versus niche publications or video media. See, "Monsanto's GMO Corn Linked To Organ Failure, Study Reveals." There's the article, "Altered Food, GMOs, Genetically Modified Food - National Geographic."

Genetic engineers can splice genes from the cecropia moth into apple plants, offering protection from fire blight, a bacterial disease that damages apples and pears. The purpose is the same: to insert a gene or genes from a donor organism carrying a desired trait into an organism that does not have the trait, says the article. If you check out the National Geographic article, it explains how the engineered organisms scientists produce by transferring genes between species are called transgenic.

It's not only about apples. A few dozen transgenic food crops are currently on the market, among them varieties of corn, squash, canola, soybeans, and cotton, from which cottonseed oil is produced. Most of these crops are engineered to help farmers deal with weeds, insects, and disease. What about apples made healthier for people by knowing how each change affects the organs, arteries, allergies, and systems of humans or animals who eat them? A lot of consumers worry about allergies. Check out the article, "Anti-allergy genetically modified apples - Phys.org."

In fact 75% of people allergic to birch pollen are also allergic to apples, according to the article, "Anti-allergy genetically modified apples - Phys.org." That article explains how that happens because a protein in the pollen, which causes an allergic reaction, is similar to a protein found in apples and some other fruit and vegetables. The issue is more common in regions with many birch trees, such as central and northern Europe.

How you look at GMO apples, it pushes peoples' buttons. GMO food labeling is another issue that the industries fear will put them at financial risk. The news articles make it appear to consumers that the industry fears financial risk more than having the empathy and compassion to look into human health and do research as to what happens when GMO foods are eaten by animals or allergies humans complain about and the possible causes. It's a debatable subject.

The industry for the present is scared of consumers. Will the customers buy the GMO apples? What type of financial risk is ahead, they may wonder. And shouldn't GMO apples be labeled as to what's been changed from nature? Some big apple growers tell mainstream media that they are not involved in GMO apples and have no plans to start. Others are cautious. What would you do? Accept the market, move forward, or talk more about going organic?

Genetic modification is not breeding. It's a big step, a change that needs to take into consideration consumer acceptance or rejection. The consumer is king as long as the growers are listening to those who buy their products. Is the consumer always right when the consumer focuses on examining the research studies? And is the consumer friendly with the biotechnology industry, the organic growers industry, or other educational projects? If consumer education is vital, when it comes to finding out how GMOs will personally impact you, it's more than attitude.

Shoppers want to know what happens when they eat the apple that scientists working with the growers were told to go ahead and turn off one enzyme in the apple. What consumers are worried about is whether that apple, when eaten will also just turn off one enzyme in their body. And they worry if that happens, a cascade of health events might follow. But it may never happen. Still they worry about the possibility. Not everyone has ever chosen science as a past-time. You have people saying, let my doctor worry about health problems. I'll do my job attitude.

It's so easy just to pour lemon or lime juice over sliced apples to keep them from browning in the cooler. But it's about the brown spots on the skin, the peel of the outer apples in the supermarkets the growers worry about. The consumer will tend to buy apples that look unspotted with brown markings in store displays.

Who gets the competitive advantage? It's about financial risk and competition. You sell fear to get people to buy or not buy. Fear makes the markets go 'round, but not too much fear, or people will simply walk away from convention, from doing what the majority does. And it's what people can afford to pay for apples. You do have producers of sliced applies who don't want to use Arctic apples.

If you want to whiten your apples, use lemon juice or lime juice, apple cider vinegar, or ascorbic acid and water (vitamin C powder), because some people allergic to the ingredients in what some restaurants use to whiten sliced apples may get asthma attacks or can go into shock by eating a salad with certain types of apple whitening chemicals. It's much easier to whiten sliced apples with citrus juices.

If you eat apples, just eat organic apples, if you know the organic apples haven't been contaminated by commercial apples that aren't organic. See, "15 health benefits of eating apples | Nutrition | Eat Well | Best Health." Check out, "What contaminants are you eating - Dana-Farber Cancer Institute" and "The New Dirty Dozen: 12 Foods to Eat Organic - Good Housekeeping." And of course, the industry that produces fruit that's not organic wants you to buy their produce. Check out, "Organic Food Not Proven Healthier or Safer, Study Finds." But of course, what your goal represents is not to argue or boast whether which version of plant food is safer or healthier, but which piece of produce is more or less contaminated with pesticides, herbicides, or insecticides.

If you study the mainstream media comments, numerous owners of fruit companies who favor GMO applies don't comment in news articles. Other owners of fruit-growing firms tell news reporters that they don't believe the GMO apples would change the market. They'd plant the GMO apples, if the government approves. You can check out some research from the Agricultural Research Service of USDA and what they're working on regarding genetically engineered rootstock and trees to make them resistant various diseases of plants.

Consumers are looking at the speed of how private industry is moving ahead compared to government research

And what consumers want is quality and health benefits in fruit and other edible plant foods. Are you worried about scientists silencing a gene in apples to prevent browning? Are you concerned what it may silence in your genes or your enzymes if you eat the product long-term?

Growers want consistent quality. Consumers want health benefits. Deep pockets are seeking new frontiers. Some growers think that genetically modified corn and soybeans are already in the American diet, but unless you talk to organic growers, the question comes up whether the huge corporations that grow produce are thinking more about getting wider acceptance of GMO in all crops.

They aren't looking at the great divide in consumers between those who pay more for organic produce and those apartment renters and others who can't afford fresh vegetables unless they grow them in urban gardens or have a green house in winter and the back yard in summer. And there's the population of those too old for gardening who get fed typical "nursing home" food often thought of (but not necessarily in all places) ...lots of cheesy pasta, a twig of broccoli, a potato, some stringy chicken, or a burger, and a floret of cauliflower and call it a meal...and a bout of noro-virus in winter months, some years.

On the consumer's side, are various groups of green shoppers who don't want genetically-altered foods. What most everyone really wants is choice.

Can an apple a day keep a stroke away--for some people?

Some people are a lot more stroke-prone than others, and the strokes may run in families. But can eating apples or pears help?

Apples and pears studied for health benefits and possibly reducing risk of stroke

You can read the original study's abstract on apples and pears, "Clinical Sciences: Colors of Fruit and Vegetables and 10-Year Incidence of Stroke." A 2011 study of white fruits and vegetables, such as apples and pears, or cucumbers and cauliflower, showed that these white-fleshed fruits and vegetables may help reduce the risk of stroke.

While studies have linked high consumption of fruits and vegetables with lower stroke risk, the researchers' prospective work in 2011 had been the first to examine associations of fruits and vegetable color groups with stroke. The color of the edible portion of fruits and vegetables reflects the presence of beneficial phytochemicals such as carotenoids and flavonoids.

Researchers examined the link between fruits and vegetable color group consumption with 10-year stroke incidence in a population-based study of 20,069 adults, with an average age of 41

The participants were free of cardiovascular diseases at the start of the study and completed a 178-item food frequency questionnaire for the previous year. Almost every month, the news is filled with the results of studies about the health benefits of apples.

In the Netherlands, one study says that a high intake of fruits that are white inside—including apples and pears—reduced the risk of stroke by 50%. What the investigators found is that for each 25 gram per day increase in white fruit and vegetable consumption was associated with a 9 percent decrease in stroke risk, according to Dr. Stephen Sinatra's article on a new study, "Stroke Risk Factors—Why Younger People Are Having Strokes."

And regarding the 2011 study, because this initial research is still so new, the researchers caution against jumping to big conclusions. Nonetheless, these early findings published in the September 2011 online release of the journal Stroke are encouraging. Also check out the October 24, 2013 news article, "More Young Adults Being Affected By Stroke, Report Finds."

From a nutrition aspect, apples and pears and other white fruits and vegetables confer a number of health benefits, and fall is an excellent time to add them to your diet

White potatoes are a starch, for example, but cauliflower and cucumbers are considered white vegetables, among several other vegetables that have white flesh but are not considered a starch vegetable, and white fruit such as pears and apples were included in the study.

Try organic so you don't get the herbicides, insecticides, and pesticides. The most contaminated by pesticides of fruits and berries are strawberries. So stick to organic varieties. Also the most heavily sprayed fruits with pesticides are peaches, and apples. So you want to look for organic peaches and apples or pears. Also see the sites, "Stroke risk factors" or "Intracranial atherosclerotic stenosis."

Fruits and vegetables were classified in four color groups:

  • Green, including dark leafy vegetables, cabbages and lettuces
  • Orange/Yellow, which were mostly citrus fruits
  • Red/Purple, which were mostly red vegetables
  • White, of which 55 percent were apples and pears

During 10 years of follow-up, 233 strokes were documented. Green, orange/yellow and red/purple fruits and vegetables weren't related to stroke. However, the risk of stroke incidence was 52 percent lower for people with a high intake of white fruits and vegetables compared to people with a low intake.

Each 25 gram per day increase in white fruits and vegetable consumption was associated with a 9 percent lower risk of stroke. An average apple is 120 grams

"To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables," said Linda M. Oude Griep, M.Sc., according to the September 15, 2011 news release, "An apple or pear a day may keep strokes away." Gripe is the lead author of the study and a postdoctoral fellow in human nutrition at Wageningen Uninversity in the Netherlands. "For example, eating one apple a day is an easy way to increase white fruits and vegetable intake. "However, other fruits and vegetable color groups may protect against other chronic diseases. Therefore, it remains of importance to consume a lot of fruits and vegetables."

Apples and pears are high in dietary fiber and a flavonoid called quercetin. In the study, other foods in the white category were bananas, cauliflower, chicory and cucumber

Potatoes were classified as a starch. Previous research on the preventive health benefits of fruits and vegetables focused on the food's unique nutritional value and characteristics, such as the edible part of the plant, color, botanical family and its ability to provide antioxidants.

U.S. federal dietary guidelines include using color to assign nutritional value. The U.S. Preventive Health Services Taskforce recommends selecting each day vegetables from five subgroups: dark green, red/orange, legume, starchy and other vegetables.

Before the results are adopted into everyday practice, the findings should be confirmed through additional research, Oude Griep said in the news release, An apple or pear a day may keep strokes away. "It may be too early for physicians to advise patients to change their dietary habits based on these initial findings," she stated in the news release.

An accompanying editorial notes that the finding should be interpreted with caution because food frequency questionnaires may not be reliable. In addition, "the observed reduction in stroke risk might further be due to a generally healthier lifestyle of individuals consuming a diet rich in fruits and vegetables," writes Heike Wersching, M.D., M.Sc., of Institute of Epidemiology and Social Medicine at the University of Münster, in Germany.

Study co-authors are: W.M. Monique Verschuren, Ph.D.; Daan Kromhout, M.P.H., Ph.D.; Marga C. Ocké, Ph.D.; and Johanna M. Geleijnse, Ph.D. Author disclosures are on the manuscript. Revenues from pharmaceutical and device corporations are available at the American Heart Association's corporate funding website. Also in another study, citrus fruits also helped prevent stroke, according to the news release, "Eating citrus fruit may lower women's stroke risk."

Additional resources:

  • The American Heart Association recommends eating a diet rich in a variety of colors and types of vegetables and fruits, at least 4.5 cups a day. To learn more visit: Eat More Fruits and Vegetables and Tips to boost fruits and vegetables to your diet
  • Cooking with white fruits and vegetables can be easy – and healthy. Check out these recipes at the American Heart Association's Nutrition Center:
    • Cool Cucumber Dip
    • Modern Tuna Pasta Casserole (add extra cauliflower)
    • Pear and Cherry Crumble
  • Downloadable stock footage, animation, and an image gallery are located at the Heart News site under Multimedia.
  • For more information on stroke, visit the American Stroke Association website.

Foods and your adrenaline levels

Scientists at the University of California, Davis are studying three foods that raise your adrenaline level. Researchers locally also look at the three foods that raise your adrenaline level, foods that include caffeine, sugar, and alcohol.

Find out whether you need to block excess adrenaline by limiting responses from emotions, activities, or foods that raise your adrenaline levels. Check out the sites, Causes Of An Adrenaline Rush and Three Foods Shown to Trigger Anxiety and Panic Attacks.

For some people even a dessert of melted dark chocolate has enough stimulants to raise their adrenaline levels, even though for others, a small amount of chocolate has a calming influence. The main stimulant of chocolate is theobromine and not caffeine. Also see, Cocoa powder health benefits surpass fruit.

Theobromine in cocoa/chocolate helps elevate serotonin

Theobromine is relatively mild, and helps elevate one's serotonin. Yet some people start to shake when eating several spoons of chocolate and experience the symptoms of amplified adrenaline. Also check out, Cocoa and Cardiovascular Health.

Locally, in the Sacramento and Davis regional area, UC Davis studies the effects of adrenaline on the heart and also how cocoa consumption suppressed ADP- or epinephrine-stimulated platelet activation and platelet microparticle formation. Cocoa consumption had an aspirin-like effect on prmary hemostasis. See the study's abstract, "Cocoa inhibits platelet activation and function1,2." Also at U.C. Davis, another student received an award to study broken-heart syndrome, which also involves examining the role of adrenaline. See, UC Davis medical student receives award to study broken-heart syndrome.

Too much adrenaline circulating in your blood may lead to heart failure, which is different than heart disease. Adrenaline levels are constantly ramped in people with heart failure – the body’s attempt to recharge a weakened heart. Decades of research have established a connection between elevated adrenaline and heart failure, but there is still much to learn about how it contributes to the disease. See, Dark Chocolate And Cocoa Powder May Help Lower Blood Pressure.

How too much adrenaline in the bloodstream contributes to heart failure

When your body becomes stressed, whether it be emotional or physical stress, the sympathetic nervous system kicks in and releases adrenaline into the bloodstream. Check out the June 7, 2012 news release, "Doubling down on heart failure: Researchers discover new route to disease, and drugs to match," based on the latest National Heart Lung and Blood Institute (NIH) study, which is published in the journal Circulation.

Also check out another abstract/extract of a research report from the journal Circulation, "Recent Advances in Preventive Cardiology and Lifestyle Medicine." In this new study, researchers identified a completely new pathway activated by adrenaline – the hormone that regulates rate and strength of the heart – that contributes to heart failure. Drugs that interfere with this pathway already exist, including a drug that has been tested as an antiplatelet agent in large-scale clinical trials.

News stories of athletes suddenly dying on the field when they're bloodstreams may be bathed in excess adrenaline during a game or a run have been reported. But how many scientists have linked chronically high levels of adrenaline in the bloodstream with the development of congestive heart failure for people who are not running or playing an athletic game or competition?

The culprit is a unique alliance of proteins

It's not so much the adrenaline itself doing the damage, but what the adrenaline sets in motion, those new pathways activated by the adrenaline. The culprit is an unique alliance of proteins that plays a major role in the development of heart failure.

For example, congestive heart failure is one disease and heart disease is another, usually caused by blockages in the arteries. In heart failure, the excess adrenaline in the blood is related to two proteins joining together to do harm in the body. These two proteins wreak havoc on the heart, not only the adrenaline. Some people have chronically high levels of adrenaline even at rest. But could some of this excess adrenaline be stopped if the foods most likely to cause adrenaline rushes on a chronic basis were avoided?

What if there were foods that can stop adrenaline from using proteins to possibly cause heart failure?

The new study in packs a powerful one-two punch in the fight against heart failure. The leading blow: Identification of a unique alliance of proteins that plays a major role in the development of the disease. The second but equally powerful hit: Drugs that interfere with this axis already exist.

Researchers may need to ask whether certain foods such as green vegetable juices can inhibit these proteins from playing a role in the development of heart failure. Though still in its infancy, the combination is just the type of research the scientific community is looking for in its efforts to speed up the development of the next generation of treatments for the nation’s biggest killers, of which heart disease is the long-reigning champ. But how many researchers are looking at foods such as plant extracts?

Chronically high levels of adrenaline in the bloodstream spur a protein called PAR1 into gear

Burns C. Blaxall, Ph.D., FAHA, of the University of Rochester Medical Center, led the research team to the discovery, which revolves around adrenaline, the hormone that regulates rate and strength of the heart and causes our hearts to beat furiously in a crisis.

In a mouse model of heart failure, Blaxall’s team found that chronically high levels of adrenaline spur a bad actor – a protein called PAR1 – into gear. Several years ago, collaborative work in Blaxall’s laboratory showed that over-stimulating PAR1 in cardiac muscle cells leads to heart failure, while blocking it protects against the disease.

But, like most processes in the body, adrenaline doesn’t drive PAR1 on its own; the team discovered it tags a middleman – another protein, called MMP-13 – which then prompts activation of PAR1 to wreak havoc in the heart.

“This research is very exciting because we’ve identified a completely new pathway activated by adrenaline that contributes to heart failure,” said Blaxall, an associate professor at the Aab Cardiovascular Research Institute at the Medical Center, according to the June 7, 2012 news release, "Doubling down on heart failure: Researchers discover new route to disease, and drugs to match."

Even more exciting, the team demonstrated that targeting either protein in the pathway – removing PAR1 or inhibiting MMP-13 – prevented cardiac dysfunction in mice, suggesting that drugs directed at either may hold promise for the treatment of heart disease.

“Our idea going forward is that in addition to blocking the effects of adrenaline, which is what beta blockers were designed to do, it may be wise to also inhibit MMP-13, or PAR1, or both, to help patients with heart failure,” noted Blaxall in the news release.

Inhibitors of MMP-13 are under evaluation

Potential drug candidates are already available. Inhibitors of MMP-13 are currently under evaluation, mostly as a potential treatment for rheumatoid arthritis and osteoarthritis, where MMP-13 has been shown to play a role in the development of each condition. Additionally, drugs that block PAR1 have been tested as antiplatelet agents – drugs that stop blood clots from forming – in large-scale clinical trials.

Blaxall says that in the future he plans to test drugs like these in animal models of heart failure. This strategy is in line with work being done by the National Center for Advancing Translational Sciences (NCATS) at the National Institutes of Health, established in 2011 to address the gap between basic research findings and new treatments for patients.

The center is encouraging researchers to focus on compounds that have already cleared key steps in the development process, including safety testing, as they work to develop new therapies. In addition to Blaxall, Fabrice Jaffré, Ph.D., and Zhaoyang Hu, Ph.D., postdoctoral fellows in the Blaxall Lab, Alan E. Friedman, Ph.D., Department of Environmental Medicine at the University of Rochester, and Nigel Mackman, Ph.D., John C. Parker Distinguished Professor of Medicine and Director of the UNC McAllister Heart Institute at the University of North Carolina at Chapel Hill, contributed to the research, which was funded by the National Heart Lung and Blood Institute.

When is adrenaline (epinephrine) used to get rid of histamine during an allergic reaction?

Histamine is the chemical (neuro-transmitter) your body produces when you're having an allergic reaction. Your body also makes some histamine in your body. An allergic reaction, for example, to a bee or mosquito bite (for example), causes your body to release more histamine in the area of the bite, making your skin red and itchy or swollen.

In extreme cases, histamine levels in someone who is allergic to a bee sting or a particular food like strawberries can be elevated so high that it causes anaphylactic shock and possibly death. Adrenaline (Epinephrine) is the only chemical that can quickly eliminate histamine in a person.

Sometimes people who are allergic to specific allergens such as bee stings carry a pen to inject themselves if they're bitten by an insect to which they're allergic. And if they're allergic to a food such as peanuts or shellfish, they can inject themselves if exposed to prevent sometimes fatal shock and/or other sudden severe allergy symptoms such as difficulty in breathing.

Foods that help lower adrenaline levels

Certain foods are calming such as chamomile tea, if you're not allergic to the herbal teasan, pomegranate, decaf green tea, blueberry, mint, or hibiscus. If a calming teasan without caffeine makes you feel more relaxed, it has a good chance of lowering adrenaline in your bloodstream.

On the opposite corner, caffeine is a stimulant and raises adrenaline levels as do sugar and alcoholic beverages. Some people are so sensitive to wine that they suffer shortness of breath, flushing, and/or nausea with one alcoholic drink such as a glass of wine or beer.