Clafoutis Histamine Information

Clafoutis is a classic French dessert typically made from black cherries, cream, sugar, eggs, and a type of flour. Looking at these ingredients individually, it does not appear that clafoutis significantly impacts histamine levels either positively or negatively. Black cherries, a foundational ingredient, have a low to moderate histamine content and are not known to be histamine liberators or interfere with the breakdown of histamine (1). The other primary ingredients, cream and eggs, are also low in histamine. However, it is worth mentioning that some dairy products can trigger histamine release in susceptible individuals. This would also largely depend on individual reactions, the freshness of the product, and how well it has been stored and aged (2). Sugar does not naturally contain histamines or promote their release, nor does it prevent the body from breaking them down. Flour too generally has a low histamine content. However, sensitivity to gluten present in wheat flour may relate to histamine-related symptoms in susceptible individuals (3). Hence, based on our analysis of its ingredients, consuming clafoutis should not significantly increase histamine levels unless the individual has a specific sensitivity to any of the ingredients used. Remember, histamine reactions are very personal and can be influenced by other factors, such as the individual's overall histamine load, gut health and enzyme levels. (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196. (2) Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a public education project on histamine intolerance. Journal of Nutritional & Environmental Medicine, 11(1), 43–52. (3) Wieser, H., & Koehler, P. (2008). The biochemical basis of celiac disease. Cereal Chemistry, Vol. 85, pp. 1–13.