Challah Histamine Information

Challah, a traditional Jewish bread, is generally composed of basic ingredients such as flour, water, yeast, eggs, oil, and sugar. Depending on the specific recipe, it might also be sweetened by honey or other sweeteners. Flour, being a base ingredient, does not have a high histamine content nor does it act as a histamine liberator. According to the Swiss Interest Group Histamine Intolerance (SIGHI), wheat flour is typically well-tolerated (1). Yeast is another key ingredient in challah, and it can have a higher histamine content. Yeast is often listed among high-histamine foods, especially if it has been fermenting for a while (2). The remaining ingredients (water, eggs, oil) also usually present no problem for histamine-intolerant individuals. However, it should be noted that additives or other additional ingredients might affect the histamine content. While consuming challah should not significantly increase histamine levels, it's crucial to consider that individual experiences with food and histamine can vary greatly. Some people may have a sensitivity to yeast, oil, or any other ingredients in challah, and that could correlate with an increased histamine response. No concrete scientific studies were found at this time addressing challah specifically in relation to histamine levels or intolerance. However, exploring the basic ingredients can provide a guideline. Thus, while the primary contents of challah seem to be low in histamine, individual sensitivities may vary. More research is needed to fully understand the effects of consuming challah on histamine levels. References: 1. Swiss Interest Group Histamine Intolerance (SIGHI): "Food Compatibility, Histamine, and the Low-Histamine Diet." 2. Healing Histamine: "Foods High & Low in Histamine (Plus Histamine Intolerance)."