Steamed Vegetables Histamine Information

Steamed vegetables are generally considered beneficial for those concerned with histamine levels, primarily because the preparation method of steaming doesn't involve any additives, preservatives, or substances that might promote histamine release. Broccoli and cauliflower, common vegetables consumed, are generally safe for those monitoring histamine levels. Although concrete studies specifically targeting their impact on histamine levels are elusive, both can be considered low in histamines themselves and are not known to trigger histamine release (1, 2). Spinach, however, might be problematic as it naturally has a higher histamine content, but the impact of steaming on its histamine content hasn’t been adequately researched (3). If someone has severe histamine intolerance, it might be better for them to avoid spinach. Another issue with histamine is that it can increase in foods as they age or are fermented, frozen, or heated (4). That means, in theory, that fresh vegetables could have less histamine than the same vegetable that's been stored for some time. However, this phenomenon hasn't been sufficiently examined in the context of steamed vegetables. Certain herbs and spices, such as thyme, can help lower histamine levels and could be beneficial when steamed with vegetables (5). Others, like chilli peppers, could potentially trigger histamine release and might be better avoided (5). Essentially, the impact of steamed vegetables on histamine levels is dependent on the choice of vegetables and potential accompanying ingredients, and more research would clarify these details. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia, 43(5), 498-506. 3. Schwelberger, H. G. (2010). Histamine intolerance: a metabolic disease?. Inflammation Research, 59(2), 219-221. 4. Wantke, F., Götz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy Proceedings, 14(1), 271-273. 5. Roschek Jr, B., Fink, R. C., McMichael, M., & Alberte, R. S. (2009). Nettle extract (Urtica dioica) affects key receptors and enzymes associated with allergic rhinitis. Phytotherapy Research, 23(7), 920-926.