Confit Histamine Information

Confit is a cooking technique typically used to slow cook meats, poultry, or vegetables in their own fats or oils. The specific impact of this method on histamine levels largely depends on the ingredients used. Starting with a popular example, duck confit, the main ingredient is duck meat. Poultry is usually low in histamine content; however, if the meat is not fresh, the histamine level can increase due to bacterial action on the proteins. This feature holds true for other meats used in confit as well. The oils used in confit can affect histamine levels too. For instance, if used, olive oil has been associated with histamine lowering effects. Studies have shown its ability to inhibit the release of histamine from mast cells, thereby potentially reducing overall levels. Garlic, a common ingredient in many confits, might also play a role. Garlic has been identified as a potential histamine liberator, so its use might increase histamine levels in your system. In summary, it is clear that the specific impact of eating confit on histamine levels varies depending on the freshness of the meat used and the ingredients chosen. While certain ingredients might increase histamine levels; others may be used for their potential histamine lowering effects. It is important to note that individual reactions to dietary histamine can vary greatly. While one person might tolerate a particular food or meal well, another might experience symptoms. Therefore, if you have high histamine levels or histamine intolerance, it is advisable to work with a healthcare provider for individualized recommendations. Please note that more research is needed in this area, as these conclusions are based on general understandings of individual ingredients and may not reflect the overall effect of the prepared dish. References: Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. Joneja, Janice M. Histamine Intolerance: Manifestations, Diagnosis and Management. College of Pharmacists of British Columbia, 2013. Vlieg-Boerstra, B. J., et al. "Contribution of histamine in fish, wine, and vinegar to histamine intake in The Netherlands." Annals of Allergy, Asthma & Immunology 86.5 (2001): 545-550. Molimard, P., et al. "Histamine-producing bacteria in cheeses." Le Lait 76.4-5 (1996): 371-388. Green, B. G., et al. "Oral chemical irritation: psychophysical properties." Chemical Senses 17.3 (1992): 293-311. Reynaud, E., et al. "Histamine in wine: analytic aspects." OENO One. Vol. 33. No. 4. 1999. Rosell-Camps, Antonio, et al. "Histamine intolerance as a cause of chronic digestive complaints in pediatric patients." Revista espanola de enfermedades digestivas: organo oficial de la Sociedad Espanola de Patologia Digestiva 105.4 (2013): 201-207.