Kamut Grain Histamine Information

Kamut Grain, known scientifically as Triticum turgidum subsp. turanicum is an ancient wheat grain rich in nutrients. Currently, there is no specific research indicating that Kamut Grain directly impacts histamine levels or acts as a histamine liberator. As a distinct variety of wheat, it contains gluten, which can be a cause of inflammation, and by extension, histamine release, in people with gluten sensitivity or celiac disease, but in others, it doesn’t necessarily raise histamine levels. Kamut Grain lacks the direct histamine content seen in foods like red wine, long-ripened cheese, or smoked meats. It does not contain any known substances that delay the breakdown of histamine, such as those found in pineapple, papaya, or cocoa products. Similarly, Kamut Grain doesn’t categorize as a histamine liberator. It does not contain the type of components that are found in foods like mushrooms or walnuts that can trigger histamine release. However, as an integral part of a balanced diet, Kamut Grain's high nutrient content, including zinc, magnesium, and antioxidants, can support overall well-being which indirectly may influence histamine production and metabolism in the body. In conclusion, while there's no direct evidence suggesting that Kamut Grain affects histamine levels, its nutrient-dense nature contributes to holistic well-being. This product has not been researched well enough to publish any information directly linking it with histamine levels. More context-specific studies are needed to better understand the potential role of Kamut Grain in histamine metabolism. Our team is working hard on this. Data will be available soon. References: 1. Sofi, F., Whittaker, A., Cesari, F., Gori, A. M., Fiorillo, C., Becatti, M., ... & Benedettelli, S. (2013). Characterization of Khorasan wheat (Kamut) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study. European journal of clinical nutrition, 67(2), 190-195. 2. Yamada, Y., Okada, K., Hara, A., Ohashi, H., Hasegawa, N., Benno, Y., & Nakao, H. (2000). Histamine-producing bacteria in human feces detected by histochemical staining. Journal of infection and chemotherapy, 6(2), 75-78. 3. Rosell, C. M., Cortez, G., & Repo-Carrasco, R. (2009). Breadmaking use of Andean crops quinoa, kañiwa, kiwicha, and tarwi. Cereal Chemistry, 86(4), 386-392.