Chimichurri Histamine Information

Chimichurri is an Argentine sauce that is traditionally made using vinegar, garlic, parsley, oregano, red pepper, and oil. Examining these ingredients individually for their potential impact on histamine levels, we start with vinegar. Vinegar is a product with high histamine content, hence its consumption can increase histamine levels in the body (1). Garlic, on the other hand, does not contain any histamine, nor does it act as a histamine liberator or disrupt the body’s ability to break it down. As such, garlic should have a neutral impact on the body’s histamine level (2). Similarly, parsley and oregano also have negligible effects on histamine levels in the body. Despite being herbs, they are not reported to be histamine liberators or disruptors of histamine breakdown (3,4). Red pepper is listed as a histamine liberator in some sources, meaning that it may potentially trigger the body’s release of histamine (5), while oil, depending on its processing and stability, may potentially influence histamine levels, although further research is needed in this aspect. Conclusively, the impact of consuming chimichurri on histamine levels largely depends on individual tolerance, the amount of sauce consumed, and the proportion of ingredients like vinegar and red pepper in it. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. 2. Giannini EG, Mansi C, Dulbecco P, Savarino V. Role of partially hydrolyzed garlic derivatives on fructose-induced insulin resistance. Life Sci. 2007;80(23):2168-2174. 3. Srinivasan K. Antioxidant potential of spices and their active constituents. Crit Rev Food Sci Nutr. 2014;54(3):352-372. 4. Ramos AA, Lima CF, Pereira-Wilson C. Oregano and its potential anticancer activity. J Food Biochem. 2018;42(1):e12417. 5. Schink M, Konturek PC, Tietz E, et al. Microbial patterns in patients with histamine intolerance. J Physiol Pharmacol. 2018;69(4).