Amaranth Flour Histamine Information

Amaranth is a highly nutritious, gluten-free grain, traditionally used in many cultures around the world. Its flour has recently gained popularity due to its health benefits and versatility. When discussing the impact of amaranth flour on histamine levels, there's currently not enough concrete scientific evidence available. However, amaranth is naturally gluten-free and does not appear on common lists of high histamine or histamine-releasing foods. Therefore, it can be a suitable option for those with histamine intolerance or those trying to maintain lower histamine levels. Amaranth is also rich in nutrients like fiber and protein, which can contribute to overall health. Regarding histamine-lowering foods, again, amaranth does not traditionally appear on these lists. But with its high nutrient content, it can help support a healthy, balanced diet which can potentially aid the body in managing histamine levels. In summary, it's not clear if amaranth flour specifically impacts histamine levels, but it seems to be a safe choice for those monitoring their intake. Please consult a healthcare professional for personalized advice, especially if you have specific health concerns. Historically, foods high in histamine have included certain types of alcohol, aged cheese, yogurt, vinegar-based products, yeast-based items, certain fungi, smoked or canned fish, and tomato-based products. Many of these foods contain naturally higher levels of histamine, but others, like alcohol and fermented foods, might increase histamine levels because they interfere with the body's ability to break it down. Some foods might also have compounds that trigger your body to release stored histamine. "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon." References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Kennedy, A., Martinez, K., Chuang, C., LaPoint, K., & McIntosh, M. (2010). Satiety and body composition changes in response to weight loss diets containing high protein red or white wheat-based breakfast cereals in overweight women. Nutrition, 26(5), 5-13. Please note: This information should not replace a consultation with a professional healthcare provider.