Mini Marshmallows Histamine Information

Mini Marshmallows, a popular sweet treat, are primarily composed of sugar, corn syrup, modified food starch (corn), gelatin, and less than 2% of artificial flavor, sodium hexametaphosphate, and natural flavor. Although there is no specific research finding on the impact of mini marshmallows on histamine levels, we can extrapolate from the ingredients present in them. Sugar and corn syrup, which are the primary ingredients in marshmallows, do not have a significant impact on histamine levels or act as histamine liberators. They also do not delay the breakdown of histamine, suggesting that they would not directly influence histamine levels in the body. Gelatin, a protein obtained from various animal products, does not contain histamine itself, but there are claims that it might act as a histamine liberator, potentially boosting histamine levels. However, these claims are often anecdotal and lack concrete scientific backing. Artificial and natural flavorings might potentially influence histamine levels, but without the specifics on what these flavors consist of, it is not possible to determine their exact impacts on histamine concentrations in the body. The specific ingredient, Sodium hexametaphosphate, does not appear to have any connection with histamine levels based on current research data. Therefore, based on current knowledge and available research evidence, consumption of mini marshmallows does not seem to have a significant, direct impact on histamine levels. However, it's important to note that individual reactions may vary, and people with severe histamine intolerance may still experience symptoms after consuming food items containing potential histamine liberators like gelatin. This product has not been researched well enough to publish any information, 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. Skypala, I. J., & Williams, M. (2016). 'Food Intolerance and Allergy: Increased Incidence or Modern Phobia?’. In Nutritional Management of Digestive Disorders. CRC Press.