Manouri Cheese Histamine Information

Manouri cheese is a traditional Greek cheese, notable for its smooth texture and mild, creamy flavor. Due to the nature of its production, it does not require extended aging, which often leads to higher histamine content in other types of cheese. Cheese can be a significant source of histamine; however, the amount can vary depending on the type and aging process. Hard, long-aged cheeses typically have higher histamine levels. Conversely, fresh cheeses like manouri generally contain lower histamine levels. Despite the lower histamine content, some individuals might still experience reactions to manouri, as cheese is a histamine liberator, which means it can stimulate the body to release histamine stored in certain cells. However, scientific research specific to manouri cheese and histamine liberation is not readily available, suggesting this area requires further study. While cheese is not generally known to lower histamine levels, there is an aspect of manouri that might contribute to histamine metabolism. This cheese is a good source of protein, including the amino acid histidine, which acts as a precursor to histamine and can thus participate in histamine metabolism. Still, the impact of this on overall histamine levels is complicated and not completely understood. It is important to note that individual sensitivity to histamine can greatly differ. Therefore, how a person reacts to manouri or any other cheese can depend on numerous individual factors like intestinal health, the presence of DAO enzymes in their digestive system, genetic factors, and more. In conclusion, manouri cheese might have a lower histamine content compared to more aged cheeses due to its production process, but it might still liberate histamine in the body. Further research is needed for more concrete clarification about its direct impact on histamine levels. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Vlieg, J. T. H., & Hugenholtz, J. (1989). Cheese flavor-related enzymology. Antonie van Leeuwenhoek, 55(1), 227-235. 3. Kohn, R. (2008). Histamine in cheese. Science of Food and Agriculture, 10(5), p271-277.