: What increases Histamine in the body? What increases histamine in the human body, and are there oral forms of intake to stimulate this increase?

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Yep. Try spoiled fish.

Histamine Poisoning (Scombroid Fish Poisoning): An Allergy-Like Intoxication

Histamine poisoning results from the consumption of foods, typically
certain types of fish and cheeses, that contain unusually high levels
of histamine. Spoiled fish of the families, Scombridae and
Scomberesocidae (e.g. tuna, mackerel, bonito), are commonly implicated
in incidents of histamine poisoning, which leads to the common usage
of the term, “scombroid fish poisoning”, to describe this illness.
However, certain non-scombroid fish, most notably mahi-mahi, bluefish,
and sardines, when spoiled are also commonly implicated in histamine
poisoning. Also, on rare occasions, cheeses especially Swiss cheese,
can be implicated in histamine poisoning.

The symptoms of histamine poisoning generally resemble the symptoms
encountered with IgE-mediated food allergies. The symptoms include
nausea, vomiting, diarrhea, an oral burning sensation or peppery
taste, hives, itching, red rash, and hypotension. The onset of the
symptoms usually occurs within a few minutes after ingestion of the
implicated food, and the duration of symptoms ranges from a few hours
to 24?h. Antihistamines can be used effectively to treat this
intoxication.

Histamine is formed in foods by certain bacteria that are able to
decarboxylate the amino acid, histidine. However, foods containing
unusually high levels of histamine may not appear to be outwardly
spoiled. Foods with histamine concentrations exceeding 50?mg per 100?g
of food are generally considered to be hazardous. Histamine formation
in fish can be prevented by proper handling and refrigerated storage
while the control of histamine formation in cheese seems dependent on
insuring that histamine-producing bacteria are not present in
significant numbers in the raw milk.

Lehane, L. & Olley, J. (2000). Histamine fish poisoning revisited. International Journal of Food Microbiology, 58, 1-37.