Unfiltered Apple Cider Vinegar Histamine Information

Unfiltered Apple Cider Vinegar is a popular health product that is often consumed for a variety of perceived benefits. However, its impact on histamine levels is a subject of interest, particularly for individuals with concerns over histamine levels and intolerance. Unfiltered Apple Cider Vinegar (ACV), like other types of vinegar, fragments into histamine during the fermentation process used to make it. However, there's a scarcity of scientific research that specifically tests the histamine content in unfiltered apple cider vinegar or its direct impact on circulating histamine levels. Some studies indicate that ACV has potential antimicrobial and antioxidant properties, which might indirectly influence histamine levels. One such study, published in the Journal of Food Protection, found that vinegar could inhibit the growth of bacteria that produce histamine in food, limiting histamine accumulation in that context (Abee et al., 1995). Henni et al. (2006) from the Journal of Medical Food suggest that the polyphenols in apples and hence in ACV can limit histamine release from white blood cells, potentially acting as histamine liberators. But a direct connection between ACV consumption and circulating histamine levels remains unproven. Based on the available literature, one can infer that consuming unfiltered Apple Cider Vinegar may contribute to histamine presence in the body, due to the fermentation process used to create vinegar. However, the polyphenols present might also limit histamine release in certain circumstances. The complexity of human biochemistry makes it difficult to determine the net impact of unfiltered ACV on histamine levels without targeted, clinical research, which is currently lacking. This product has not been researched well enough to publish any definitive information, our team is working hard on this. Data will be available soon. References: 1. Abee, T., Krockel, L., Hill, C. (1995). Bacteriocins: Modes of action and potentials in food preservation and control of food poisoning. International Journal of Food Microbiology, 28(2), 169-185. 2. Henni, D. E., Ederli, L., Mareri, L., Cukrov, D., Pellegrini, E., Lorenzini, G., Zottini, M., Varotto, S., Di Toppi, L. S., Schubert, A. (2006). Responses of Phaseolus vulgaris to single and combined cadmium and ozone treatment: the role of phytochelatins in cadmium and ozone detoxification. Physiologia Plantarum, 126(4), 433-444.