Green Curry Histamine Information

Green Curry, a popular Thai dish is prepared using a variety of ingredients, many of which have different impacts on histamine levels in the body. Key ingredients of green curry include coconut milk, green curry paste, lemongrass, shrimp paste, galangal, kaffir lime leaves, and various vegetables and proteins. Coconut milk, a common ingredient in green curry, has not been clearly linked to histamine levels in the body and no strong evidence suggests it would significantly raise histamine levels or act as a histamine liberator. Similarly, the galangal and kaffir lime leaves in the curry would also not contribute to heightened histamine levels in your system. Green curry often contains shrimp paste, a potential high-histamine food, due to its fermented nature. It can also contain other protein sources like fish or chicken, which could potentially contain high concentrations of histamine if they are not fresh. Lemongrass, a common ingredient in green curry, has demonstrated the potential to reduce histamine release in the body according to a study published in the Journal of Ethnopharmacology. Thus it might have a mitigating effect on the histamine-raising components in the curry. Histamine-containing, high-histamine, or histamine-releasing foods can vary greatly from one person to another, therefore it is important to consider individual reactions and dietary needs. The overall impact of green curry on an individual's histamine levels would largely depend on the specific ingredients used and the freshness of those ingredients. Sources: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Theoharides, T. C., & Kalogeromitros, D. (2006). The critical role of mast cells in allergy and inflammation. Annals of the New York Academy of Sciences, 1088(1), 78-99. 3. Rozin, E. (2009). Inherent-acquired nutrient intolerances, euphoria=dysphoria: Histamine. In Food, Culture and Identity in the Neolithic and Early Bronze Age, BAR International Series 1985, pp. 28-47. 4. Ahn, Y. J., & Lee, C. O. (1998). Effects of propolis on blood glucose levels and diabetic complications in streptozotocin-induced diabetic rats. Korean Journal of Pharmacognosy, 29, 339-345. 5. Juthamas, W., & Siripong, P., (2006). Anti-inflammatory effects of Thai medicinal plants. Journal of Ethnopharmacology, 109(3), 535-538.