Collard Greens Histamine Information

Collard greens, part of the Brassica genus, which includes broccoli, Brussels sprouts, and cabbage, have not been directly linked to significant changes in histamine levels according to current published research. These vegetables are dense in nutrients and have various health benefits. While collard greens do have small amounts of naturally occurring histamine, they are generally not considered a high histamine food. Therefore, they are unlikely to produce a strong histamine response unless eaten in large quantities or in someone with severe histamine intolerance. Importantly, the cooking process may impact histamine levels. For example, fermented foods, including fermented vegetables, are known to contain higher levels of histamine. Therefore if collard greens were fermented they may have higher histamine levels. However, as collard greens are typically cooked before consuming, this may negate any significant impact on histamine levels. Furthermore, as part of the Brassica family, collard greens contain quercetin, a powerful antioxidant that has been shown to provide anti-inflammatory and antihistamine effects. In fact, quercetin has been used in research for its potential in managing histamine responses and allergies. On the other hand, collard greens don't appear to be listed as histamine liberators or as foods that delay histamine breakdown. It would seem, then, that they play a rather neutral role, neither significantly increasing nor lowering histamine levels. It's important to remember, individual responses can vary. While collard greens may not significantly impact histamine levels for most, individual intolerances or sensitivities can exist. Reference: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Kimata, M., Shichijo, M., Miura, T., Serizawa, I., Inagaki, N., & Nagai, H. (2000). Effects of luteolin, quercetin and baicalein on immunoglobulin E-mediated mediator release from human cultured mast cells. Clinical and Experimental Allergy, 30(4), 501-508. Note: This information is based on a review of existing research and should not substitute for medical advice. If you believe that you have a food allergy or intolerance, you should consult with a healthcare professional. This information may not be applicable for individuals with unique dietary needs or specific health concerns. This product has not been researched well enough to publish any more informations, our team is working hard on this. Data will be available soon.