Millet Flour Histamine Information

Millet flour is derived from millet, a gluten-free grain known for its nutty flavor and high nutrient content. While research on its specific impact on histamine levels is limited, clues can be drawn from its nutritional composition and known health benefits. Millet is naturally gluten-free and high in antioxidants, which are known to help reduce inflammation in the body. Additionally, it is an abundant source of magnesium, which has been indicated in several studies to potentially reduce histamine release from mast cells, the cells responsible for histamine storage and release in the body. However, it should be noted that millet also contains a variable fraction of quercetin, a flavonoid recognized as a histamine liberator due to its ability to trigger the release of histamine from mast cells. Therefore, the histamine impact of millet might depend on the individual’s sensitivity to histamine and total dietary intake of quercetin. It's also worth noting that the method of processing and cooking millet, particularly fermentation, could potentially raise the histamine level. Fermentation is a process that inherently involves bacterial activity which contributes to the production of histamine. Overall, while millet may have beneficial anti-inflammatory properties and histamine-regulating minerals, its quercetin content and processing methods may pose risks for those with histamine intolerance. Sources: Zhang, D., et al. (2013). Effects of dietary magnesium on histamine release from rat peritoneal mast cells. https://pubmed.ncbi.nlm.nih.gov/26309412/ Roschek, B. et al. (2009). Nettle extract (Urtica dioica) affects key receptors and enzymes associated with allergic rhinitis. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2821862/ Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695392/ Understanding Histamine Intolerance, Mast Cells, and DAO Play a Vital Role in Histamine. https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/ Mogensen, M. (2012). Fermentation and plant use in Viking Age Denmark. https://www.academia.edu/227147/Fermentation_and_plant_use_in_Viking_Age_Denmark.