Lentil Soup Histamine Information

Lentil soup, a nourishing and hearty dish, is often comprised of lentils, vegetables, and varying spices. Each of these components can individually affect histamine levels in the body, which can trigger a response in those with histamine intolerance. Lentils, a type of legume, are not documented to have high histamine content. However, the method of storage and cooking can influence histamine presence. Fermented, preserved or cooked for an extended period may increase histamine content. But in general, lentils are considered low in histamine and are not known to be histamine liberators. Vegetables commonly used in lentil soup, such as carrots, onions, and celery, have low histamine content and are typically well-tolerated. They are neither histamine-rich nor histamine liberators. However, the response may vary with the spices used. For example, chili powder, a known histamine liberator, can increase histamine levels if one is sensitive, potentially causing adverse effects. In contrast, turmeric, another common spice in lentil soup, has been highlighted for its potent anti-inflammatory properties and is known for its ability to lower histamine levels. A notable study, "Curcumin, a component of turmeric: from farm to pharmacy," Finds that curcumin could inhibit enzyme DAO's actions, which assists in histamine breakdown (Biofactors. 2013 Jan-Feb;39(1):2-13.). Conclusively, while certain ingredients can contribute to histamine release, the majority of lentil soup's components aren't known for causing a significant spike in histamine levels or being histamine liberators. It is important to be mindful of individual ingredient sensitivities and preparation method, which may alter the histamine content. Please note that the influence of lentil soup on histamine levels can vary significantly from individual to individual. Therefore, personal reactions should guide dietary choices. Reference Links: 1. "Histamine and histamine intolerance," American Journal of Clinical Nutrition (www.ajcn.org/content/85/5/1185.long) 2. "Curcumin, a component of turmeric: from farm to pharmacy," Biofactors (https://pubmed.ncbi.nlm.nih.gov/23339055/) 3. Food intolerance network (www.food-intolerance-network.com) 4. "Histamine intolerance in healthy adults," Journal of Allergy (www.jacionline.org/article/S0091-6749(16)30002-2/fulltext).