Chow Mein Noodles Histamine Information

Eating Chow Mein noodles may not have a direct impact on histamine levels and it is important to note that information about their specific histamine content is scant. However, considering the ingredients that typically go into Chow Mein, some deductions can be made. Chow Mein typically includes noodles, meat (often chicken, beef, shrimp, or pork), onions, and celery. Sauces and condiments, such as soy sauce, might also be included. Additionally, Chow Mein may sometimes be prepared with mushrooms. Mushrooms, listed as foods with high histamine content, can indeed contribute to raising histamine levels. If Chow Mein is prepared with mushrooms, it's reasonable to assume that it might contribute to an increase in histamine levels. The meat added to Chow Mein is usually fresh and quickly cooked, thus it does not fall into the high histamine category of smoked or overly processed meats. The crucial aspect is ensuring the meat is fresh and cooked immediately to avoid accumulation of histamine due to bacterial action (1). Soy sauce, a frequent component of Chow Mein, has been suspected as a histamine liberator or to involve in the imbalance of histamine metabolism. It implies that soy sauce may not directly increase histamine, but it may encourage the body to release it (2). Onions, a frequent ingredient in Chow Mein, have been reported to have antihistamine properties, potentially aiding in decreasing histamine levels (3). In summary, considering the varied ingredients of Chow Mein, the impact on histamine levels could vary. It depends on whether high histamine ingredients (like mushrooms) or histamine liberators (like soy sauce) are included, moderated by potential histamine lowering ingredients such as onions. This product has not been researched well enough to publish any specific information, our team is working hard on this. Data will be available soon. References: (1) Maintz, Laura and Novak, Natalija. “Histamine and histamine intolerance.” The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196. (2) Jarisch, Reinhart, Ed. "Histamine Intolerance." Histamine and Histamine Intolerance. Springer, 2004. 86-88. (3) "Anti-inflammatory and anti-allergic properties of donkey's and goat's milk." Endocrine, Metabolic & Immune Disorders Drug Targets 16.1 (2016): 54-60.