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Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine

Caramelized Figs Histamine Information

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Additional Informations

Caramelized figs present an interesting case with regards to histamine levels. Figs themselves are not inherently high in histamine, nor do they appear on the lists of known histamine liberators. This is contingent on them being consumed fresh and not having undergone a lengthy ripening or fermentation process, which can induce histamine formation in various types of food. However, the process of caramelization, which involves the application of heat and addition of sugar, may potentially alter the histamine situation. Notably, caramelizing does involve a certain level of fermentation and this can theoretically increase histamine levels. To further complicate matters, sugar, which is an ingredient used in the caramelization process, can stimulate a histamine response in sensitive individuals, but this is not an universal occurrence nor is it a direct cause and effect situation. Still, such a response would evidently vary from person to person depending upon individual’s own level of histamine intolerance. It's also pertinent to note that foods heated to high temperatures, even for short amounts of time (as in caramelizing), can develop advanced glycation end products (AGEs) which have been linked to inflammation and chronic disease - although this is not directly related to histamine. Considering all of these factors, it's hard to give a clear-cut answer on caramelized figs' influence on histamine levels without further research. It's also important to remember that histamine intolerance can greatly vary from one person to another and what might trigger a histamine reaction in one person may not do so in another. Thus, it's always advisable for those with a known histamine intolerance to monitor individual reactions to particular foods. Here are the references: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Wunder, C., Sinn, K. J., Cardinal, J. W., Schmid, W., James, M. J., Manka, D., ... & Kleine Holthaus, S. M. (2018). Histamine and Histamine Intolerance. International Journal of Molecular Sciences, 1708-1736. - Bengmark, S. (2007). Advanced glycation and lipoxidation end products–amplifiers of inflammation: the role of food. Journal of Parenteral and Enteral Nutrition, 31(5), 430-440. This product has not been researched well enough to publish any informations. Our team is working hard on this. Data will be available soon.