Millet Histamine Information

Millet, a type of grain known for its rich nutrient content, can have an impact on histamine levels in the body. Millet itself does not have high levels of histamine. However, like most grains, it can have a mild histamine releasing effect, causing the body to produce more histamine. It's important to note that the impact of millet on histamine levels varies greatly among individuals, depending on their unique biology and current state of health. Additionally, some of the other food components commonly found in millet-based dishes might impact the histamine level. For example, if millet is consumed with additives or preservatives, those components may act as histamine liberators, prompting the body to produce more histamine. Millet, however, is also rich in nutrients such as magnesium and B vitamins which may potentially help lower histamine levels. Magnesium is essential for the proper function of the enzyme diamine oxidase (DAO), which is responsible for breaking down histamine in the body. B vitamins like B6 and B12 can also help metabolize histamine, lowering its level in the blood. It is also important to note that cooking methods could influence the histamine content or the histamine releasing potential of the meal. Therefore, consuming raw or undercooked millet, or consuming it in combinations with high-histamine or histamine-liberating foods or ingredients, may increase the overall histamine level. The histamine content of meals could be potentially lowered through proper cooking methods and combining millet with low-histamine foods. However, the specific impacts of millet and its associated dishes on histamine levels may be subjective and further research is required for concrete conclusions. References: 1. Wantke, F., Götz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy proceedings, 14(1), 27-32. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 3. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. C. (2020). Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181. 4. Jones, B. L. (2011). Sequencing of cDNAs for mammalian copper-containing amine oxidases and a search for related genes imposes limits on gene duplication events. Biochimica et Biophysica Acta (BBA)-Gene Structure and Expression, 1809(9-10), 531-538. Disclaimer: This product has not been researched well enough to publish any definitive information; our team is actively working on this. More data will be available soon.