Ladyfinger Biscuits Histamine Information

Ladyfinger biscuits, also known as Savoiardi, are typically made from simple ingredients such as eggs, sugar, wheat flour, and baking powder. Therefore, their impact on histamine levels largely depends on the individual's sensitivity towards these ingredients and their inherent histamine content. Eggs and wheat flour, two primary ingredients in Ladyfinger biscuits, are generally not seen as major histamine triggers or liberators. However, some people with histamine intolerance may respond to the egg whites present in these biscuits. Egg whites have been noted in some sources as possible histamine liberators, meaning they could potentially stimulate the release of histamine within the body. In terms of wheat, while not listed among foods high in histamine or known as a histamine liberator, some people with wheat sensitivity might experience an inflammatory response, which could potentially involve histamine release. Sugar does not contain histamine nor does it liberate histamine. However, a high intake of sugar can cause an inflammatory response, which may lead to histamine release due to the inflammatory process involving the mast cells, the cells responsible for storing and releasing histamine. The other ingredient, baking powder, is considered safe as it doesn't contain histamine or act as a histamine liberator. In conclusion, ladyfinger biscuits might not significantly affect histamine levels in most individuals but could potentially stimulate a histamine response in others, especially those with known sensitivity or intolerance to certain ingredients like eggs or wheat. That being said, it’s important to remember that responses can be highly individual and what causes a reaction in one person might not in another. Those with suspected histamine intolerance or specific food sensitivities should consult with a healthcare professional for personalized advice. References: 1. Histamine intolerance: Testing and Diagnosis (2020, May 13). Retrieved from https://www.ncbi.nlm.nih.gov/ 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 3. Arias, A., González, M., Ruiz, A., & Peña, J. (2011). Ion exchange based dietary fiber fractionation in biscuits: effects on physicochemical and techno-functional properties. Journal of Agricultural and Food Chemistry, 59(8), 3732-3737.