Morcilla Histamine Information

Morcilla, a type of blood sausage popular in Spanish cuisine, may have varying impacts on histamine levels in the body. This is largely due to the diverse ingredients used in various Morcilla recipes. The primary ingredients in most Morcilla recipes include pig's blood, onions, and rice or breadcrumbs. Pig's blood, the main ingredient, has not been widely studied in relation to its histamine content or its effect on histamine release. Onions may have a varying effect depending on their preparation. When cooked, they have a relatively low histamine content compared to when consumed raw, which might contain higher histamine levels. Rice doesn't usually contain high histamine levels nor does it stimulate the release of histamine. However, the breadcrumbs used in some recipes could contain yeast, an ingredient known to have a high histamine content. As per the mentioned ingredients, no solid conclusions can be made about morcilla's impact on histamine levels. Moreover, given recipes often include other ingredients such as spices, additional meats, and other variables based on regional cuisine. Many of these ingredients have not been fully researched for their histamine content. Some types of Morcilla contain paprika, which is made from red bell peppers. Even though, peppers are not listed as high in histamine, they potentially could prompt histamine release. It is also essential to consider the meat's condition and age used in the morcilla. Fresh meat usually has lower levels of histamines compared to aged meat. Moreover, smoked or cured meats often used in morcilla could increase the histamine content. To summarize, the impact of eating Morcilla on histamine levels could be highly variable. This variability is largely dependent on the specific ingredients and their preparation in each recipe. Clear impacts on histamine levels from Morcilla consumption have not been conclusively established in available research. However, some ingredients used in Morcilla could potentially contribute to higher histamine levels or facilitate histamine release. Ref: - Maintz, L and Novak, N. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007):1185-96. - Joneja, JV. "Histamine intolerance, a comprehensive guide for healthcare professionals." J Mot Behav 14.1. PMID: 30900984 (2019). - Zopf, Y et al. "Influence of Food preparation on histamine levels in a histamine-rich fish, mackerel (Scomber scombrus)." Annals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology 97.3 (2006): 257-62. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon.