Frappe Histamine Information

A frappe, often known as a coffee frappe, typically consists of instant coffee, water, sugar, and milk, usually served over ice. While explicit research on the histamine levels in a frappe is yet to be conducted, we can delve into the core ingredients individually. Instant coffee being the main component does not appear in the high histamine food & beverage list. Theoretically, this implies that it does not significantly affect histamine levels. However, it is deemed crucial to monitor individual responses as each person may have different tolerances. Sugar is another key ingredient, and according to available resources, it does not directly impact histamine levels or act as a histamine liberator. However, a diet high in added sugars may negatively affect gut health, possibly leading to an increase in histamine intolerance symptoms. Milk, on the other hand, may or may not influence histamine levels. Despite not having high histamine levels itself, cow's milk contains casein that can release histamine in those sensitive to this protein. Lastly, if a frappe is made with plant-based milk, it depends on the type of milk as well. Soy, for instance, is identified as a histamine liberator, while almond milk seems to be poorly researched with miscellaneous opinions regarding its histamine levels. In sum, while a basic frappe may not significantly impact histamine levels, individual responses to its key ingredients might vary. High-sugar diets, certain types of milk, or added flavorings like chocolate, derived from cocoa, a known histamine liberator, could potentially lead to an increase in histamine levels for some people. Please note: This product has not been researched well enough to publish information on its comprehensive impact on histamine levels, our team is working hard on this. Data will be available soon. References: 1. Wantke F, Götz M, Jarisch R. Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronical headaches. Clin Exp Allergy. 1993 Dec;23(12):982-5. doi: 10.1111/j.1365-2222.1993.tb00288.x. 2. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. doi: 10.1093/ajcn/85.5.1185. 3. Nutrition Reviews (2011) Histamine and histamine intolerance. Laura Maintz, Natalija Novak. Volume 85, Issue 5, P. 1185–1196. 4. Raithel M, Baenkler HW, Naegel A, Buchwald F, Schultis H, Backhaus B, Kimpel S, Koch H, Mach K, Hahn EG. Significance of salicylate intolerance in diseases of the lower gastrointestinal tract J Physiol Pharmacol. 2005 Sep;56 Suppl 5:89-102. 5. Vlieg-Boerstra BJ, van der Heide S, Oude Elberink JN, Kluin-Nelemans JC, Dubois AE. Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence? Neth J Med. 2005 Jul-Aug;63(7):244-9.