Ksinotira Cheese Histamine Information

Ksinotira cheese, a traditional Greek cheese, is an aged type of cheese, making it potentially high in histamine content. Aged cheeses, in general, tend to have a higher histamine level due to the fermentation process which involves the activities of bacteria playing a critical role in histamine production. Since Ksinotira cheese is made from sheep's or goat's milk, it is important to consider the potential microbial activity in the milk as the regulation and breakdown of histamine content differ. Consuming aged cheese like Ksinotira may therefore raise histamine levels in the body, contributing to symptoms in individuals with a histamine intolerance. While Ksinotira cheese itself may not be a histamine liberator, it is essential to consider diet totality because some foods, fruits, and additives carry that function. For instance, chocolate, alcohol, certain fruits like pineapples, and nuts are known to promote histamine release, which can potentially heighten any reactions if consumed together with Ksinotira cheese. On the other hand, certain substances are thought to lower histamine, though their interaction with specific foods like Ksinotira cheese may not be well-documented. Vitamin C is thought to help break down histamine, and copper and B6 vitamins could potentially help regulate its levels. A balanced diet incorporating these nutrients might mitigate some of the histamine issues. In conclusion, consumption of Ksinotira cheese could potentially impact histamine levels because of its aged nature, and combining it with histamine liberators could potentially exacerbate the condition. The impact of substances believed to lower histamine on histamine levels when consumed with Ksinotira has not been specifically researched. References: 1. Maintz, L, and N Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. doi:10.1093/ajcn/85.5.1185 2. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation research, 53 Suppl 2, S31–S32. https://doi.org/10.1007/s00011-004-0352-y.