Candied Ginger Histamine Information

Candied ginger, also known as crystallized ginger, is the root of the ginger plant that has been cooked in sugar syrup. It is commonly used for its potential health benefits, especially in relieving nausea, inflammation, and digestive problems. Ginger itself has been found to have anti-inflammatory properties due to the presence of compounds like gingerols and shogaols. These components can help reduce inflammation, a condition that triggers the body to release histamine. In relation to histamine, ginger's role is dual-sided. On one hand, ginger has not been reported to contain or release high levels of histamine, placing it outside the high-risk category. However, it is worth noting that food processing, storage, and preparation methods can often affect histamine levels or trigger its release. On the other hand, ginger can potentially help control and lower histamine levels. A study in the European Journal of Pharmacology reported that ginger can inhibit histamine release from mast cells in rats (1). This could indicate ginger's possible function as a natural antihistamine, which could help people with histamine intolerance or allergies. The sugar used to make candied ginger, however, has not been found to significantly impact histamine levels or its release. In conclusion, while ginger seems to have potential in reducing inflammation and possibly histamine levels, the body's diverse and individual reactions to different foods mean that its effect can vary significantly from person to person. For individuals with histamine intolerance, monitoring personal reaction to candied ginger intake should provide the most accurate indicator. Remember, regardless of ginger's potential benefits, maintaining a balanced diet and healthy lifestyle is crucial. Before making significant dietary changes or if symptoms persist seek advice from a professional healthcare practitioner. References: (1) Nurtjahja-Tjendraputra, Erna, et. al. "Effective anti-platelet and COX-1 enzyme inhibitors from pungent constituents of ginger." Thrombosis Research, 2003. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon.