Barley Malt Syrup Histamine Information

Barley Malt Syrup is derived from sprouted barley, which is boiled down to create a sweetener that's traditionally used in brewing and baking. From the lens of its impact on histamine levels in the body, we must delve into its components: barley and malt. Barley, like other whole grains, does not appear significantly in lists of high-histamine or histamine liberating foods, suggesting that it does not necessarily contribute to elevating histamine levels. However, some individuals with histamine intolerance may have varying reactions to different types of grains, and therefore it is recommended to keep track of personal responses. Malt, on the other hand, is a sprouted grain product, which undergoes fermentation, a process that can contribute to higher histamine levels. Fermented products are often listed among high-histamine foods owing to the activity of bacteria during fermentation which can produce histamine. Given these facts, the impact of Barley Malt Syrup on histamine levels might be a mix of both. It does not seem to have predominant histamine triggering substances, standing relatively neutral, but could potentially provoke histamine elevation due to the presence of malt. It is also important to note that individual responses to foods can vary significantly due to factors such as gut health and individual genetics. Therefore, even if a food is not generally classified as high-histamine or histamine-releasing, it may still provoke symptoms in certain individuals. However, as the specifics of barley malt syrup's affect on histamine levels are not well-researched, the definitive impact of barley malt syrup on histamine levels remains inconclusive. This product has not been researched well enough to publish any conclusive information regarding its effects on histamine levels, and further research is warranted. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Reese, I., Ballmer‐Weber, B., Beyer, K., Fuchs, T., Kleine‐Tebbe, J., Klimek, L., Lepp, U., Niggemann, B., Saloga, J., Schäfer, C., Werfel, T., Zuberbier, T., Worm, M., & Kästner, M. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79. 3. Sattler, J., Hesterberg, R., Schmidt, U., Crombach, M., & Lorenz, W. (1988). Different bacteriological behavior of histamine-producing and non-histamine-producing Lactobacillus buchneri strains in wines and beers. II. International Journal for Viticulture and Oenology, 92, 355-360.