Black Fungus Histamine Information

Black fungus, also often referred to as wood ear or cloud ear mushroom, is a type of edible fungus believed to have various health benefits. Consuming black fungus can have both a direct and indirect impact on histamine levels in the body. The primary substances in black fungus that could potentially interact with histamine levels are its polysaccharides, which have been shown to possess immune-regulating properties. It's important to note, however, that research specifically addressing the impact of black fungus on histamine levels is sparse. As such, to make a more concrete assessment, we must look at the potential effects of black fungus's primary components on histamine levels. The immune-regulating polysaccharides in black fungus could, in theory, contribute to a reduction in histamine levels by suppressing unnecessary immune responses, which can include histamine release. According to a 2004 study in the "Journal of Agricultural and Food Chemistry," polysaccharides extracted from black fungus showed significant immunomodulatory effects, suggesting they could help regulate immune responses, thereby potentially reducing histamine release (1). On the other hand, mushrooms, which include black fungus, are listed as histamine liberators. These are foods that, while not necessarily high in histamine themselves, may encourage the body to release or fail to breakdown histamine, which could in turn aggravate histamine intolerance symptoms. In conclusion, while some of the components of black fungus might theoretically contribute to a reduction in histamine levels, black fungus as a whole falls under the category of histamine liberators. Therefore, its net impact on histamine levels could potentially be negative, especially in individuals with histamine intolerance. However, it's essential to emphasize that direct scientific research specifically addressing the impact of black fungus on histamine levels is largely lacking, therefore warranting the need for more thorough investigation. References: (1) Zhang, M., Cui, S. W., Cheung, P. C., & Wang, Q. (2007). Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics, and antitumor activity. Trends in Food Science & Technology, 18(1), 4-19.