Spice Blends Histamine Information

Spice blends, by their nature, bring together a mix of different ingredients, each with potentially different impacts on histamine levels. The goal is to create a balanced flavor profile, but for those with histamine sensitivity or intolerance, it's essential to be mindful of individual components. Some spices are known as histamine liberators, prompting the body to release histamine, elevating its levels. For instance, cinnamon, chili powder, and cloves found in blends could stimulate histamine release. Moreover, spices such as nutmeg, listed as a substance that delays the breakdown of histamine, could potentiate the circulatory histamine effect in the body by prolonging its life cycle. Conversely, other spices might have anti-histamine properties and may be beneficial. For example, turmeric, often found in curry blends, has been shown to reduce inflammation and counteract histamine release. Similarly, ginger inhibits histamine production by inhibiting the enzyme that produces it. Many spice blends contain dried and ground tomatoes, peppers, or other vegetable products that are high in histamines, and this is a significant contributing factor to the overall impact on histamine levels. Also noteworthy is the processing of these spices, as smoking or drying might increase histamine levels due to bacterial activity. Inadequately researched products and lesser-known spices incorporated in blends fall under the agreed protocol: "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon." In summary, the impact of spice blends on histamine augmentation or reduction is a complex interplay of individual components, production, and preparation methods. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Zeng, Q., et al. "Identification of spices and herbs, their extract, and compounds: role in controlling histamine production by microorganisms." Journal of food protection 76.7 (2013): 1250-1258. 3. Thakur, Kuldeep, et al. "Therapeutic charm of quercetin and its derivatives: a review of research and patents." Pharmaceutical patent analyst 2.1 (2013): 41-59.