Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
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Additional Informations
Tabbouleh Salad is traditionally a Middle Eastern dish primarily made from ingredients such as fresh parsley, mint, tomatoes, and bulgur wheat, seasoned with olive oil and lemon juice.
The primary ingredients of Tabbouleh do not appear to have high histamine content in themselves. However, certain items in it may affect individuals with histamine intolerance. Tomatoes, a common ingredient in Tabbouleh salad, are considered relatively high in histamine (1).
While lemon juice is another common ingredient in Tabbouleh, it's role in histamine production is less clear. While citrus fruits can sometimes trigger histamine release, lemon juice is often recommended by alternative practitioners for its potential to lower histamine levels (2)(3). More research is needed to draw firm conclusions in this area.
Parsley, mint, and bulgur wheat, other key ingredients in Tabbouleh, do not commonly figure in lists of foods high in histamine or are histamine liberators. Furthermore, parsley and Mint are often listed in herbal medicine literature as having antihistamine properties. Olive oil, another staple in Tabbouleh, does not appear to be a concern for those with histamine intolerance either.
In summary, the impact of Tabbouleh Salad on histamine levels may largely depend on individual sensitivity towards certain ingredients within the dish, such as tomatoes. Other components may potentially help lower histamine levels. However, this hasn't been verified conclusively by scientific research yet.
References:
1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.
2. Laura Maintz, Natalija Novak, Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196.
3. Bjeldanes, L. F., & Kim, Janis-Yee. (1977). Histamine in food: An examination of the influence of food processing and storage on the histamine content of some common foodstuffs. Journal of Food Science, 42(1), 271–274.
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