Gherkins Histamine Information

Gherkins, also known as pickles, are fermented in a solution of vinegar. Vinegar and vinegar-containing products are recognized as high in histamine content. Consequently, consuming gherkins can indeed increase the histamine level in your body, especially in individuals who are histamine intolerant (Source: Maintz and Novak, 2007, Histamine and histamine intolerance, The American Journal of Clinical Nutrition, 85(5), 1185–1196). It is crucial to note here that some gherkins may be pickled without vinegar, and in such cases, the histamine content may vary. Still, typically, fermentation processes, whether lactic acid or vinegar-based, tend to be high in histamine (Source: Kovacova-Hanuskova, et al., 2015, Histamine, histamine intoxication and intolerance, Allergologia et Immunopathologia, 43(5), 498-506). So, while gherkins do not inherently contain significant histamine, the process involved in their preparation can lead to a robust histamine presence, thereby potentially causing a histamine reaction. Simultaneously, the impact of gherkins on the histamine level in the body could further be exacerbated by the fact that they are often consumed in combination with other food and drinks that can either contain high levels of histamine (e.g., aged cheese, cured meats, smoked fish, etc.) or be histamine liberators, like alcohol, glutamate and food additives (Source: Schnedl, et al., 2019, Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?, Inflammation Research, 68(5), 345-354). As stated, not all gherkins are created equal, and some could potentially have lesser histamine content based on their preparation techniques or ingredients. However, until stringent research is conducted specifically on these lines, it cannot be confirmed. This product has not been researched well enough to publish any information; our team is working hard on this. Data will be available soon.