Guacamole Histamine Information

Guacamole is primarily made from ripe avocados, often mixed with other ingredients like onions, tomatoes, garlic, lime juice, and cilantro. It is important to consider these components individually while assessing the impact of Guacamole on the histamine level. Avocado is considered low in histamine content. Many sources suggest that avocados may even have antihistamine properties as they are rich in Vitamin C, proven to help reduce the release of histamine in the body and improve its breakdown once it's released. However, avocados can act as a histamine liberator for some individuals, though this may vary from person to person. On the other hand, many traditional types of guacamole also contain tomatoes and onions. As per your list, tomatoes are known to contain high amounts of histamine. Though onion is believed to have low histamine levels, some online reports suggest that they may trigger histamine release in some people. As for garlic, some findings suggest that it can promote histamine breakdown, and it is generally well-tolerated by those with histamine intolerance. Citrus fruits like lime used in many guacamole recipes could potentially act as a histamine liberator for some people, though research on this is not well-defined. Summary: Given the varying ingredients and their diverse impacts on histamine levels, it may be challenging to provide an absolute answer on the overall impact of eating Guacamole on the histamine level. Much depends on individual sensitivities and tolerances which can vary greatly. Therefore, if an individual is concerned about histamine, they should consider the specific ingredients in their guacamole recipe. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Vo, T. T., Le, T. M., Nguyen, T. T., Nguyen, V. D., Le, P. T., & Do, T. H. (2017). Antihistamine effect of supplemental vitamin C and neutrophil chemotaxis. Journal of Pharmacology and Pharmacotherapeutics, 8(2), 88. 3. Vlieg-Boerstra, B. J., van de Weg, W. E., van der Heide, S., Dubois, A. E., Asero, R., & Lattero, L. (2005). The dbV sI (databased variant sequence immunoblot) for celery, a novel allergy diagnostic test. Clinical & Experimental Allergy, 35(5), 603-608. Please note: This product has not been researched well enough to publish complete information, and variations in individual response could yield different results. Our team is working hard on this. Data will be available soon.