Endive Salad Histamine Information

Endive salad is a nutrient-rich food that has numerous health benefits. The specific impacts of endive salad on histamine levels, however, require examination of its ingredients. Endive, the primary ingredient, is a type of lettuce that is not known to have significant levels of histamine. It is also not among those food items reported to be major histamine liberators or blockers of histamine metabolism. A typical endive salad might also include other ingredients such as vinegar, cheese, or tomatoes. Vinegar and products containing vinegar, together with long-ripened cheeses and tomatoes, are listed as foods with high histamine content. Depending on the quantity used, these ingredients could substantially increase the histamine levels in the body when an endive salad is consumed (1). Additionally, nuts such as walnuts or hazelnuts are commonly featured in endive salads. Nuts are known to delay the breakdown of histamine and can potentially lead to increased histamine levels in your system (2). However, it's important to note that the overall impact of an endive salad on histamine levels would depend very much on the specific ingredients used and their quantities. Customizing the salad by excluding high-histamine or histamine-liberating ingredients would modify the salad’s impact on histamine levels. In short, while eating a classic endive salad might increase histamine levels due to certain ingredients, changes can be made to the recipe to control this impact. This, however, may vary from person to person, so it would be helpful to consult with a healthcare provider or nutritionist for more personalized advice. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. Retrieved from https://www.ajcn.org/content/85/5/1185.short 2. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology, 69(4). Retrieved from http://www.jpp.krakow.pl/journal/archive/08_18/pdf/591_08_18_article.pdf This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon.