Mustard Greens Histamine Information

Mustard greens, a common leafy vegetable, typically have a low histamine content, however, the effect on histamine levels can vary depending on individual sensitivities and the condition or preparation of the product. Mustard greens are generally not recognized as histamine liberators, meaning they usually don't encourage the release of histamines in the body. However, it's important to note that mustard – a product made with mustard seeds, vinegar, water, and other ingredients – has been noted to potentially increase histamine levels due to its vinegar content. Vinegar and products containing vinegar are identified as foods with high histamine content. Therefore, products containing mustard, not necessarily the mustard greens themselves, could potentially contribute to higher histamine levels. There is minimal research specifically on mustard green's direct impact on histamine levels. Furthermore, its interaction with other high histamine or histamine liberating foods is also underexamined. Given that, it is important to consider the individual’s specific sensitivity, diet, and overall consumption of high histamine or histamine liberating foods. Additionally, currently, there is no clear evidence suggesting that mustard greens or any of their specific components can lower histamine levels. However, a diet rich in a variety of vegetables including mustard greens can contribute to overall health, which can potentially support the body in maintaining balanced histamine levels. This text is compiled from general knowledge and a limited amount of specific research. It does not take into account the vast variations of individual sensitivities or potential diet complexities. This product has not been researched well enough to publish any solid information, our team is working hard on this. Data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Raithel M, Küfner M, Ulrich P, et. al. (1999). The involvement of the histamine degradation pathway by diamine oxidase in manifest gastrointestinal allergies. Inflamm Res. 1999;48 Suppl 1:S75-6. 3. Histamine-rich foods, additives and drugs. (n.d.). [PDF]. Swiss Interest Group Histamine Intolerance (SIGHI).