General Tso'S Chicken Histamine Information

General Tso's Chicken is a famous dish in North America, oftentimes served in Chinese restaurants. The primary ingredients of this dish are chicken, ginger, garlic, sesame oil, soy sauce, and occasionally includes additional vegetables like bell peppers and broccoli. Broiled or fried, it is typically lathered with a sweet-tart sauce. Chicken, as a source of lean protein, has not been shown to contain high histamine levels or trigger its release. Garlic and ginger also do not fall into the list of high histamine content or histamine liberators. However, sesame oil, depending upon its processing and storage conditions, may contain variable histamine levels. Despite this, there is no universally consistent data that indicates that sesame oil decisively impacts histamine levels. Soy sauce, a key ingredient in General Tso’s sauce, has some curious considerations. Fermented soy products have been shown to contain higher levels of histamine. Focusing specifically on soy sauce, studies reveal varied results. Some suggest potentially high histamine content, while others show minimal effect on histamine levels. Often, General Tso’s Chicken is served with vinegared rice or includes vinegar in the sauce recipe. Vinegar and the products containing it are listed among foods that potentially consist of high histamine content. Nevertheless, looking at these ingredients individually may not give an accurate picture of the histamine impact when combined in a dish. The interaction among these ingredients and their collective effect on histamine levels remains uncertain and understudied. The existing information suggests that General Tso's Chicken may have a variable impact on histamine levels, largely contingent on the specific recipe and personal tolerance of the consumer. This product has not been researched well enough to publish any specific and universally consistent information. Our team is working hard on this. Data will be available soon. 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. Komano, Y., Shimada, K., Naito, H., Fukao, K., Ishihara, Y., Fujii, T., ... & Sanada, H. (2006). Fermented soy milk containing isoflavone conjugates prevents the development of hypertension in spontaneously hypertensive rats. Journal of nutritional biochemistry, 17(11), 750-756. 3. Manzotti, G., Breda, D., Di Gioacchino, M., & Burastero, S. E. (2016). Serum diamine oxidase activity in patients with histamine intolerance. International journal of immunopathology and pharmacology, 29(1), 105-111. 4. Reese, I., Ballmer‐Weber, B., Beyer, K., Fuchs, T., Kleine‐Tebbe, J., Klimek, L., ... & Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo journal international, 26(3), 72-79.