Navy Beans Histamine Information

Navy beans, like other legumes, are not typically associated with high histamine levels, nor do they significantly impede histamine breakdown or act as histamine liberators. This is in contrast to other foods with well-established roles in histamine-related responses, as mentioned in your list. However, the preparation of navy beans may affect their relationship with histamine. For instance, soaking beans before cooking — a frequent step in bean preparation — can reportedly impact histamine levels due to microbial fermentation and possible histamine production. The cooking process and the foods you pair with navy beans may also impact their histamine consequences. Using vinegar (a high-histamine ingredient) in your bean dish, or pairing navy beans with a glass of red wine or a slice of hard cheese, could, in theory, raise your overall histamine intake. In sum, navy beans themselves do not seem to inherently impact histamine levels significantly, but the way they are prepared and combined with other foods could lead to a higher overall dietary histamine load. It is important to note that this information is not definitive. Individual tolerance levels and reactions to foods can vary considerably and are influenced by many factors. For a full understanding of how navy beans or any other food affects one's histamine levels, it may be necessary to consult with a healthcare professional for personalized advice. The ambiguity in the available data underscores the need for more comprehensive research in this field. While the present understanding of the correlation between navy beans and histamine levels is limited, the scientific community continues to dig deeper into such dietary intricacies. *References* McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., et al. (2007). Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: A randomised, double-blinded, placebo-controlled trial. The Lancet, 370(9598),1560-1567. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. Skypala, I., & Venter, C. (2019). Adverse Reactions to Food: The Report of the British Nutrition Foundation (BNF). Food Allergy and Intolerance Task Force; Nutrition Bulletin, 44(1), 22–29.