Spelt Histamine Information

Spelt, an ancient grain type, is rich in nutrients and noted for its easy digestibility. However, it's essential to address its specific impacts on histamine levels in the body. Histamine intolerance results from a disequilibrium between accumulated histamine and the capacity for histamine degradation. Foods can impact this balance in various ways, either by containing histamine, by liberating histamine within the body, or by inhibiting the enzymes which break histamine down. Spelt does not fall under the category of foods typically high in histamine. Unlike certain cheeses, meats or fermented products, it doesn't undergo the bacterial fermentation process that leads to the creation of histamine. Moreover, spelt, to the best of our knowledge, isn't known to be a histamine liberator. Histamine liberators, such as certain fruits, nuts, and seafood, tend to trigger the release of histamine stored in the body, which notably, spelt does not do routinely. Additionally, spelt does not contain the compounds found in foods like pineapple, papaya or certain teas that are known to hinder histamine breakdown. There are few comprehensive studies on spelt's role in histamine levels specifically. Many factors could impact this, from an individual's intestinal health to how the grain is processed. However, spelt, being a rich source of dietary fibre, may support gut health and indirectly affect histamine levels by promoting better gut bacteria function, which are crucial for histamine metabolism. Given the current limitations, this topic warrants further investigation to solidify any definitive connection between eating Spelt and histamine levels in the body. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. San Mauro Martin, Ismael, et al. "Histamine intolerance and dietary management: A complete review." Allergologia et immunopathologia 44.5 (2016): 475-483. 3. Kalogeromitros, D., et al. "Histamine content of Greek wines." European annals of allergy and clinical immunology 37.10 (2005): 409-411. 4. Patterson, R. "Histamines in Food." Proceedings Second World Conference and Exhibition on Food Technol 1(1970): 251. 5. Shuichi, K., and W. Takagi. "Effect of spelt wheat flour on breadmaking." Food science and technology research. Vol. 8. No. 2. Japan Society for Food Science and Technology, 2002.