Dhal Histamine Information

Dhal, also known as lentils, is considered to have low histamine content. However, its histamine level can be significantly affected by cooking and storage methods. For instance, soaking lentils for long periods or cooking them at high heat can trigger the production of histamines. Therefore, it is recommended to consume fresh, properly cooked dhal for individuals with histamine intolerance. Some ingredients typically used in dhal recipes like tomatoes and vinegar are high-histamine foods, which may inadvertently elevate the histamine level of the dish. Meanwhile, some spices like cumin and turmeric used in dhal preparations, according to a study published in the Journal of Functional Foods, might have the potential to lower histamine levels due to their anti-inflammatory and antioxidant properties. On the contrary, certain ingredients often paired with dhal, such as papaya and pineapple in a salad, could delay the enzyme functions that are responsible for breaking down histamines, thus potentially contributing to elevated histamine levels in the body. In terms of histamine liberators, many are found in the list of possible dhal accompaniments. For instance, certain types of nuts, invertebrate seafood like mussels, and additives widely used in processed food products could promote histamine production in the body. However, despite the potential implications of some of these ingredients in the overall histamine level linked to dhal consumption, it is important to note that individual sensitivity varies and may influence reactions to said foods. It is advisable for individuals with histamine intolerance to monitor their responses to different food items, including dhal and its accompanying ingredients, in order to devise a suitable diet plan. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Sanlier, Nevin, and Buket Aydeniz Ozdemir. "A new health concern: histamine intoxication related to the consumption of food." Critical reviews in food science and nutrition just-accepted (2020). 3. Xia, Sheng, et al. "Anti-inflammatory effects of cumin essential oil by blocking JNK, ERK, and NF-κB signaling pathways in LPS-stimulated RAW 264.7 cells." Evidence-Based Complementary and Alternative Medicine 2015 (2015).