Cassoulet Histamine Information

Cassoulet, a rich, slow-cooked casserole originating from the south of France, contains varying ingredients like pork sausages, goose, duck, and sometimes mutton. However, despite the variation in ingredients, some common elements in many cassoulets, such as sausages and other types of long-cured meat, may potentially impact histamine level. Histamine, an organic compound involved in various physiological functions, is found in a broad variety of foods. The human body typically breaks down dietary histamine rapidly; however, in some individuals, this breakdown process can be less efficient, leading to a condition known as histamine intolerance. Histamine-rich foods, histamine liberators, and substances that inhibit the breakdown of histamine can exacerbate this condition. Many cassoulet ingredients, particularly long-cured meats like sausages, are rich in histamine. Smoked meats, including ham and salami, contain high amounts of histamine due to the extended period of fermentation and maturation they undergo. In terms of histamine-liberating substances, alcohol, often added in cassoulet, could serve as one. Alcohol can stimulate the release of histamine from stored sources in the body, amping up histamine levels. On the other hand, cassoulet might contain ingredients that delay histamine breakdown. Alcohol, included in some cassoulet recipes, also falls into this category, potentially delaying the intestine's ability to degrade histamine. As far as research indicates, there's no direct evidence to suggest that cassoulet can lower histamine levels. If any such ingredients are included in your specified recipe, they may hold the potential to lower histamine, but this would require further investigation. Each cassoulet recipe can differ, and as such, the ultimate impact on histamine levels could vary dramatically. Given the wide range of ingredients used in different cassoulet recipes, anyone with a tendency towards histamine intolerance should exercise caution and be mindful of the specific ingredients in their cassoulet. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Reese, Ian, et al. "German guideline for the management of adverse reactions to ingested histamine." Allergo journal international 26.2 (2017): 72-79. 3. Komericki, Peter, et al. "Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study." Wiener klinische Wochenschrift 123.1-2 (2011): 15-20. 4. Wantke, F., et al. "Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches." Clinical & Experimental Allergy 23.12 (1993): 982-985.