Mai Tai Histamine Information

Mai Tai, a popular cocktail, predominantly contains rum, lime juice, orgeat syrup, and orange liqueur, garnished with a slice of pineapple, and sometimes a cherry. Its content and impact on histamine levels can be assessed by considering ingredients individually. Rum, being an alcoholic product, may delay the breakdown of histamine in the body and potentially increase histamine levels, thereby exacerbating symptoms in individuals with histamine intolerance [1]. Lime juice does not feature on lists of high histamine or histamine liberating foods, suggesting it has minimal impact on histamine levels [2]. Orgeat syrup is a sweet syrup made from almonds, sugar, and rose or orange flower water. Almonds can delay histamine breakdown, potentially elevating histamine levels [1]. However, the sugar content and flower water should make no significant difference to histamine levels. Orange liqueur is another alcoholic component of the Mai Tai and may act in much the same way as rum, delaying histamine breakdown and potentially increasing overall levels [1]. Pineapple, often used as a garnish, can also delay the breakdown of histamine [1]. Overall, due to the alcoholic and certain food ingredients, consumption of a Mai Tai may affect histamine levels by delaying histamine breakdown and could potentially elevate their overall levels in the body. This analysis is grounded in existing knowledge of individual ingredients and their impact on histamine levels. More precise understanding of the Mai Tai's impact on histamine levels would require experimental data assessing the cocktail as a whole, which is currently not available. References: [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [2] Joneja, Janice M. (2016). The Beginner’s Guide to Histamine Intolerance. Medinform Publishing.