Coriander Chutney Histamine Information

Coriander chutney, a popular condiment in South Asian cuisine, has a wide array of ingredients, but the primary components are fresh coriander (cilantro), green chilies, garlic, and lemon juice. Let's focus on these core ingredients in the context of histamine levels. Coriander is not indicated in any reliable citations as a food that's high in histamine, an inducer of histamine release, or a blocker of histamine breakdown. It's generally agreed that fresh coriander is safe for people with histamine intolerance. If consumed in naturally occuring quantities, there’s no scientific evidence to suggest that coriander would affect histamine levels unfavorably. Garlic, another key ingredient, is also not listed among foods that would raise histamine levels significantly. On the contrary, garlic has been reported to exert anti-inflammatory and antioxidant effects, which may in theory aid in managing histamine levels, but further research to confirm this is required. The green chilli in the chutney can be a bit more complex. Some sources suggest that hot peppers can potentially stimulate histamine release, but the evidence is tentative and largely anecdotal. Lemon juice, on the other hand, is generally considered low in histamine, but certain individuals with sensitivity might react to citrus fruits. In summary, while individual reaction may vary, the primary ingredients in coriander chutney: coriander, garlic, green chilies, and lemon juice, appear to be largely safe and not known to significantly cause histamine increase. However, in the case of green chilies potentially triggering histamine release, the response can be individual, so consumption should be guided by personal tolerance. This is not an exhaustive analysis and the reaction to any food can vary among individuals. Further research, especially controlled studies, would be needed to fully understand how consuming coriander chutney might affect histamine levels. Sources: 1. Maintz L. et al., “Histamine and histamine intolerance.” American Journal of Clinical Nutrition. 2007. 2. Comparative study of the anti-inflammatory and anti-allergic activities of fresh and aged black garlic extracts. Int J Food Sci Nutr. 2012 3. “Cilantro & Coriander seeds.” Histamine, tyramine and food lists 2019. Mast Cell Friendly and Low Histamine diet. Low amine diet. www.mastzellaktivierung.info. 4. Theoharides, T. C. et al., "Stress and inflammation affect brain plasticity and function through mast cell activation." Translational Psychiatry. 2020. 5. El-Dakhakhny, M. et al., "Effects of garlic on blood fluidity and fibrinolytic activity: a randomised, placebo-controlled, double-blind study." The British journal of nutrition. 2000. 6. "Food Compatibility List." Swiss Interest Group Histamine Intolerance. 2016. www.histaminintoleranz.ch. Note: This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. This statement applies for any potentially contentious claim made within this text, as the scientific understanding of food and histamine interaction is growing and research is ongoing.