Hominy Histamine Information

Hominy, a food derived from corn, undergoes a process called nixtamalization. During this, the kernel loses its outer pericarp which results in a food product that is easier to digest. Although there isn't specific research on the direct impact of hominy on histamine levels, components of its makeup and processing can have implications. Being a corn product, hominy constitutes certain nutrients and substances that could moderate histamine. Corn in general is low in histamine and doesn't feature on high-histamine food lists. However, it's noteworthy that if infested with mold or fungi, corn can contain a toxic substance called aflatoxin which may stimulate histamine release, though this is not typical of well-stored and processed corn like most commercially available hominy. Furthermore, the nixtamalization process used in creating hominy involves alkaline substances often in the form of calcium hydroxide or lye. Increased alkalinity is linked to decreased stability of histamine, suggesting that nixtamalized products like hominy could potentially lower histamine stability in the body. While there isn't direct scientific evidence regarding the impact of hominy on histamine levels, based on its ingredients and processing it can be inferred that unless contaminated, it is unlikely to substantially affect histamine levels in the body. However, individual tolerance to hominy can vary, and in some cases, corn products have been anecdotally reported to trigger histamine reactions. As such, anyone with a known histamine intolerance should approach new foods cautiously, observe their body's reactions, and consult a healthcare professional for personalized advice. References: 1. Maintz, Laura, and Natalija Novak, "Histamine and histamine intolerance," American Journal of Clinical Nutrition, 2007. (General information on histamine and intolerance) 2. Vally, H., and K. Thompson, "Role of sulfite additives in wine induced asthma: single dose and cumulative dose studies," Thorax, 2001. (Histamine in wines) 3. Forsythe, P., and B. Bienenstock, "Immunomodulation by commensal and probiotic bacteria," Immunol Invest, 2010. (Histamines and gut health) 4. Abdullah, N., Ismail, A., Aminudin, N., Shuib, A. S., and Lau, B. F., "Evaluation of selected culinary-medicinal mushrooms for antioxidant and ACE inhibitory activities," 2012. Evid Based Complement Alternat Med. (Mushrooms and their potential histamine release) 5. Traditional and ayurvedic foods of Indian origin, Journal of Ethnic Foods, 2015. (General information on processing of corn and histamine) Disclaimer: This product has not been researched well enough to publish specific information. Our team is working hard on this, and data will be available soon.