Damper Bread Histamine Information

Damper bread, a traditional Australian soda bread that is typically baked in the ashes of a campfire, predominantly consists of plain flour, water, and sometimes additional ingredients including milk, butter, or self-rising flour. The main ingredient of damper bread - wheat flour - is generally considered low in histamine. Therefore, consuming damper bread should not significantly increase histamine levels for most individuals. However, it's worth noting that some people may still have a sensitivity or intolerance to other components in wheat and wheat-based products. Also important to note, yeast is not typically a component of traditional damper bread. Yeast is a known high-histamine food, so its exclusion in damper bread is a positive factor in terms of histamine levels. If a particular recipe for damper bread does include yeast, that may increase the histamine content and thus, the potential impact on the body's histamine levels. Regarding histamine liberators, none of the typical damper bread ingredients fall into this category, implying eating damper bread should not cause the release of extra histamine in the body. To conclude, based on the known ingredients of damper bread, this bread is unlikely to significantly impact histamine levels or trigger the release of histamines. However, individual reactions can depend significantly on one's personal tolerances, medical history, and current health status. Please note that this analysis is based on general knowledge about these ingredients and their impact on histamine levels. Statements madeabout the impact of specific foods on histamine levels can vary depending on unique individual intolerances and histamine sensitivity. Always consult with a healthcare professional or a dietician for personalized advice. *References:* 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. *The American journal of clinical nutrition*, 85(5), 1185-1196. https://doi.org/10.1093/ajcn/85.5.1185 2. Worm, M., Fiedler, E. M., Dölle, S., Schink, T., Hemmer, W., Jarisch, R., & Zuberbier, T. (2004). Exogenous histamine aggravates eczema in a subgroup of patients with atopic dermatitis. *Acta Dermato-Venereologica*, 84(1), 52-56. https://doi.org/10.1080/00015550310019563 3. Wantke, F., Gotz, M., & Jarisch, R. (1993). Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches. *Clinical & Experimental Allergy*, 23(12), 982-985. https://doi.org/10.1111/j.1365-2222.1993.tb00340.x 4. Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. *Journal of Nutrition & Environmental Medicine*, 11(4), 249-262. https://doi.org/10.1080/13590840120083371 5. Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., ... & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. *Wiener klinische Wochenschrift*, 123(1-2), 15-20. https://doi.org/10.1007/s00508-010-1504-z