Gravlax Histamine Information

Gravlax, a dish originating from Nordic countries, involves curing raw salmon with salt, sugar, and dill. While cured foods are typically known to contain high levels of histamine, current research does not offer sufficient evidence to directly associate Gravlax with high histamine content or propensities as a histamine liberator. However, when considering the dish's components alone, raw salmon in general does not harbor high histamine levels initially but can accumulate it during handling and aging processes. Improper preservation or extended periods before consumption may contribute to increased histamine. As for the other Gravlax ingredients, both salt and dill fall outside the spectrum of high-histamine and histamine-liberating foods. Still, the sugar component can induce an inflammatory response in the body leading to the release of histamines. Thus, the overall impact of Gravlax on histamine levels might depend heavily on how the salmon is handled rather than the inherent properties of the dish's ingredients. Given the lack of specific studies concerning Gravlax and its effects on histamine levels in the body, more concrete information is needed. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. Reference: 1. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–96. 2. Hungerford, J. M. (2010). Scombroid poisoning: a review. Toxicon, 56(2), 231-243. 3. Randolph, T. G., Moss, R. W. (1980). An alternative approach to allergies. Harper & Row. 4. Joneja, J. M. V. (2013). The Health Professional's Guide to Food Allergies and Intolerances. Academy of Nutrition and Dietetics.