Kishk Histamine Information

Kishk is a dried yogurt-cereal mixture, traditionally used in Middle Eastern cuisines. The primary ingredients of Kishk include fermented yogurt and cracked wheat or burghul. In its dry form, Kishk is low in histamine as fermentation, in general, can help to reduce the histamine content. However, preparation methods can again introduce histamine into the meal. For instance, adding tomatoes or any pickled vegetables lead to an increase in histamine levels due to their high histamine content. Moreover, while yogurt itself can contain histamine especially if it is fermented for a longer period, it is essential to highlight that yogurt can have bifidobacteria and lactobacilli, probiotics that have been found to degrade histamine and thus, potentially able to lower histamine levels. In terms of histamine liberators, which promote the release of histamine, items like mushrooms or certain nuts, if added to Kishk preparation could potentially prompt histamine release. It is essential for individuals with histamine intolerance to take note of these factors when consuming Kishk. Moreover, Kishk is traditionally consumed with other foods, hence, the overall histamine impact can further be influenced by the consumption of associated food items such as those listed in the high histamine content category. In conclusion, while Kishk on its own may not be high in histamine, the way it is prepared and what it is consumed with can turn it into a high-histamine dish. Those with histamine intolerance should consider these factors and modify their intake or preparation methods as necessary. Sources: - Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Number 5, May 2007, Pages 1185–1196 - Joneja JM. The Health Professional’s Guide to Food Allergies and Intolerances. Academy of Nutrition and Dietetics; 2013. - Schink M, Konturek PC, Tietz E, et al. Microbial patterns in patients with histamine intolerance. J Physiol Pharmacol. 2018;69(4).