Beurre Blanc Sauce Histamine Information

Beurre Blanc Sauce is a classic French sauce made from shallots, butter, vinegar or wine. Individually, these ingredients have varying effects on histamine levels. Looking at shallots and butter, they are usually not high in histamine. However, old and stored butter might accumulate histamine over time and should thus be consumed fresh. It's important to note that the shallots and butter themselves are not histamine liberators. Hence, they won't promote the release of this compound. Vinegar and wine, the other significant ingredients of Beurre Blanc Sauce, are quite the opposite. They contain high levels of histamine. Vinegar is fermented and aged, two processes that naturally lead to a high concentration of histamine. The same goes for wine, especially if it is red. Moreover, alcohol like wine delays the breakdown of histamine, causing this compound to stay longer in your body. Therefore, consuming Beurre Blanc Sauce could potentially increase histamine levels in the body contributed mainly by the vinegar or wine ingredient. Please bear in mind that individual responses to histamine in food differ greatly. If you are histamine intolerant, consuming meals with Beurre Blanc Sauce might trigger symptoms. If you are not, the sauce shouldn't give you problems, unless consumed in extreme amounts. It's also worth noting that food processing methods and the freshness of ingredients play a significant role. Canned or heavily processed versions of these ingredients might have higher histamine levels compared to fresh versions. Reference: 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., ... & Zuberbier, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(3), 72-79.