Kataifi Histamine Information

Kataifi, a type of Greek pastry that closely resembles shredded wheat, is commonly used in desserts. This popular ingredient is primarily made of flour and water, two ingredients that are typically low in histamine. There is minimal to sparse research and documentation on the direct relation between the consumption of Kataifi and the body's histamine levels. However, considering the other ingredients often used alongside Kataifi may provide a clearer insight. Kataifi desserts are frequently made with nuts, such as walnuts and almonds. Nuts are known to be histamine liberators—they might promote the release of histamine in the body. Additionally, desserts made with Kataifi often contain butter, sugar, and in some cases, cheese. The maturity of cheese used can increase the levels of histamine in the body, particularly if the cheese is hard or long-ripened. In contrast, sugar and butter do not contain high histamine levels or possess the capabilities of triggering histamine release to the best of our knowledge from the existing research. Occasionally, cinnamon and clove spices are added to Kataifi desserts. While current research does not point out these spices as high in histamine or as histamine liberators, they contain anti-inflammatory properties which might help in reducing histamine-related inflammation in the body. As each individual's capacity to tolerate histamine is unique, the exact impact of consuming Kataifi on histamine levels can greatly vary. Remember that how the Kataifi is stored, and how fresh the product is, may also impact the histamine content of the meal. The longer food is stored, particularly at room temperature, the more histamine can develop. In summary, based on the primary ingredients of Kataifi and typical supporting ingredients in Kataifi desserts, its impact on histamine levels is mixed. It mainly depends on the other ingredients used in preparing the dish and the individual's body's personal response to these ingredients. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Komericki, P., & Klein, G. (2011). Histamine intolerance: literature review and dietary implications. Food nutrition and diet therapy, 26(7), 417-423. This product has not been researched well enough to publish any concrete information. Our team is working hard on this. Data will be available soon.