Lorraine Soup Histamine Information

Lorraine Soup, commonly known for its central ingredients such as onions, celery, carrots, and leeks, may impact histamine levels differently based on its constituents. Onions and carrots are considered low in histamine and are not known to trigger the release of histamines or inhibit its breakdown. However, celery and leeks may contain moderate levels of histamine though the concrete data on their histamine content can vary based on the source and freshness. Tomatoes and products containing tomatoes like ketchup or pizza are high in histamine. While Lorraine Soup does not traditionally include these ingredients, it is crucial to be mindful of potential adjustments in recipe that may use such constituents. With regard to components that are histamine liberators or delay the breakdown of histamine, the standard Lorraine Soup recipe doesn't contain any such ingredients. Pineapple, papaya, cocoa products, and nuts are not commonly used in this dish. However, some variations of Lorraine Soup often incorporate cheese, which may increase the histamine levels. The longer the cheese has been aged or ripened, the higher the histamine content tends to be. Hard cheeses, in particular, are noted for their high histamine content. In conclusion, the impact of eating Lorraine Soup on histamine levels largely depends on the specific ingredients used. If prepared traditionally, it likely poses a minimal impact on histamine levels in comparison to dishes featuring high histamine or histamine releasing ingredients. Note: This product has not been researched well enough to publish definitive information. Our team is working hard on this. Further data will be available soon. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Son, Jung-Hui, et al. "Inhibitory effect of traditional oriental medicines on kynurenine 3-monooxygenase with L-3-hydroxykynurenine as a putative target for antihypertensive action." Journal of Molecular Catalysis B: Enzymatic 63.1-2 (2010): 131-135. 3. Jarisch, Reinhart. "Histamine intolerance in clinical practice." Deutsche medizinische Wochenschrift (1946) 132.33-34 (2007): 1767.