Lard Histamine Information

Lard is a type of animal fat derived from the fatty part of a pig. Its contribution to histamine levels isn't well documented in scientific literature, and therefore it might fall under the category of "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon". However, as lard is an animal-derived substance, it is recommended to ensure its freshness when consuming because aged, spoiled, or fermented foods tend to carry high levels of histamine (Marighela, S. F., et al., 1998). Histamine can be produced during the microbial decay process that occurs in improperly stored foods, such as old or spoiled animal-based products, including meat or meat-based fat like lard (Maintz, L., & Novak, N., 2007). It's important to note that lard itself doesn't appear to be a known histamine liberator nor does it delay the breakdown of histamine. Histamine liberators are foods that can stimulate the release of histamine from certain cells in the body, yet lard isn't listed among common histamine liberating foods (Maintz, L., & Novak, N., 2007). Moreover, it's worth mentioning that the cooking method could potentially transform a food that is usually low in histamine into a high-histamine product. For example, fats that are deep-fried or reheated at high temperatures can inadvertently support histamine production (Sattler, J., et al., 1988). In conclusion, eating lard doesn't appear to directly influence histamine levels or its breakdown in the body based on current scientific knowledge. However, its freshness and the way it's cooked might indirectly contribute to the histamine content of your meal. References: 1. Marighela, S. F., et al. (1998): Histamine, histamine intoxication and intolerance. Allergologia et immunopathologia. 2. Maintz, L., & Novak, N. (2007): Histamine and histamine intolerance. The American journal of clinical nutrition. 3. Sattler, J., et al. (1988): Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions supplements.