Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
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Additional Informations
Baked Cod is a white, lean fish, known for its flaky texture and mild flavor. Typically, it's a safe choice for those managing histamine levels, as fresh fish has lower levels of histamine compared to aged, smoked, or canned options.
However, the histamine levels within cod or any other fish are considerably dependent on its freshness and the conditions under which it is stored. Once caught, fish starts producing histamine, and this process accelerates in response to poor storage and handling. Consequently, even though baked cod isn't inherently high in histamine, it might elevate histamine levels if it wasn't fresh when cooked, or had been poorly stored or processed.
Unlike certain other foods that are histamine liberators or hinder the breakdown of histamine, no credible research suggests that baked cod or its common ingredients possess these properties. Thus, assuming the fish is fresh and well-stored, serving it baked shouldn't cause any significant increase in histamine levels.
However, it's crucial to consider the ingredients you pair with the cod, as many dressings, seasonings, and accompaniments for fish dishes are notorious histamine sources or triggers. Avoid ingredients like vinegar, alcohol, or products made from tomatoes. Equally, while cooking, be mindful to exclude potential histamine-liberating substances, such as certain types of fruit, additives, mushrooms, and some preservatives.
In terms of reducing histamine levels, while some foods have been studied for their potential in this regard, cod isn't one with any established or suggested impact. The influence of diet on histamine levels is certainly a complex interaction that takes into account not only individual foods but also meal composition and a personâs unique physiology and health status.
Though more research is needed to outline any definitive claims regarding baked cod's impact on histamine levels, with careful handling of the fish and thoughtful cuisine, it should form a part of a low histamine diet.
References:
- Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.
- Taylor, S. L. (1986). Histamine food poisoning: toxicology and clinical aspects. Critical reviews in toxicology, 17(2), 91-128.
- Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Nederlands tijdschrift voor geneeskunde, 149(16), 875.