Coconut Aminos Histamine Information

Coconut Aminos is a sauce often used as a substitute for soy sauce. It's made from the sap of coconut trees, which is aged and blended with sea salt. This product is particularly popular amongst individuals maintaining a gluten-free, soy-free, or low-sodium diet. As it does not contain any ingredients specifically high in histamine nor listed as a histamine liberator, it can be considered generally safe for individuals managing histamine levels. However, while coconut aminos itself doesn't seem to pose a risk, it is essential to remember that it is often an ingredient in dishes that may contain other elements high in histamine or histamine liberators. Many fermented foods are high in histamine, but Coconut Aminos, despite being fermented is not recognized as high in Histamine. The fermentation process of Coconut Aminos involves less time than traditional soy sauce, limiting the opportunity for a significant amount of histamine to develop. Moreover, while coconut products are not specifically known to be histamine liberators, everyone's body reacts differently, and what triggers a histamine reaction in one individual may not do the same in another. Therefore, it's advisable for individuals with suspected or diagnosed histamine intolerance to closely monitor their reactions when introducing new foods into their diet, including Coconut Aminos. There is currently no known research indicating that Coconut Aminos can lower histamine levels. Most studies link the reduction of histamine levels to a diet that limits histamine-rich foods and histamine liberators, rather than the consumption of specific foods that reduce histamine. Although evidence directly linking Coconut Aminos to histamine levels is sparse, current data indicates that this sauce may be a suitable option for those managing their histamine intake, although personal reactions should always be monitored. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Konturek, K. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology: an official journal of the Polish Physiological Society, 69(4). 3. Shakoor, H., Feehan, J., Al Dhaheri, A. S., Ali, H. I., Platat, C., Ismail, L. C., ... & Stojanovska, L. (2020). Immune-boosting role of vitamins D, C, E, zinc, selenium and omega-3 fatty acids: Could they help against COVID-19?. Maturitas, 143, 1-9. 4. Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.