Kaimaki Ice Cream Histamine Information

Kaimaki ice cream, a mid-eastern dessert known for its unique texture and flavor, originates from the use of salep and mastic in its creation. The impact of kaimaki ice cream on histamine levels is dependent on the individual ingredients that goes into its making. Let's break down the makeup of kaimaki ice cream: sugar, salep (a flour made from the tubers of the orchid genus Orchis), mastic (a resin from the mastic tree), milk, and often, a flavoring such as vanilla or rosewater. Milk, one of the main components of kaimaki ice cream, is said to contain moderate levels of histamine. Yet, research shows that it's not a histamine liberator and doesn't impede the breakdown of histamine (1). Salep and mastic, vital for the characteristic stretchy texture of kaimaki, do not appear to feature on any high-histamine, histamine liberator, or histamine-blocker list. This might be due to the lack of concrete research on these ingredients in relation to histamine levels. Sugar and any flavorings involved in the making of kaimaki ice cream have also not been conclusively linked to histamine levels in the body. With that said, despite the fact that the individual ingredients does not appear to fall under any direct category of effect on histamine levels, individual sensitivity and intolerance can vary widely. Therefore, it's necessary to monitor your own body's reaction to eating kaimaki ice cream, especially if you have a known histamine intolerance. References: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.