Nutritional Yeast Histamine Information

Nutritional yeast, a deactivated yeast, is a rich source of several vitamins and minerals, and is often used as a cheese substitute. However, compared to other foods and beverages, it is not significantly high in histamine, nor does it act as a histamine liberator, based on available data[^1^]. It's important to note that the histamine content greatly depends on the manufacturing and storage conditions. For instance, it can increase if food products are not stored properly or kept for extended periods[^1^]. Nutritional yeast, with its protein content, may have the potential for histamine formation if stored improperly[^2^]. The histamine-controlling ability also relies on the individual's sensitivity and the speed of their body's histamine metabolism. Delaying the breakdown of histamine can lead to an increase in its content in the body, which can be caused by foods including cocoa products and specific fruits[^2^]. On the other hand, research is still ongoing to identify foods that could effectively lower histamine levels. Preliminary findings show that a diet rich in antioxidants and certain herbs and spices like turmeric and garlic might hold potential[^3^]. In conclusion, with current research, nutritional yeast doesn't seem to significantly impact histamine levels - positively or negatively - under normal conditions. However, it's recommended to monitor your individual response to it, especially if you have a history of histamine intolerance. This product has not been researched well enough to publish any further information, our team is working hard on this. Data will be available soon. References: [^1^]: Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition. vol. 85,5 (2007): 1185-96. [^2^]: "Histamine in food: is fermented food healthful or harmful?" Eur Rev Med Pharmacol Sci. 23,4 (2019): 1450-1464. [^3^]: Laura Maintz, et al. “Evidence for a reduced histamine degradation capacity in a subgroup of patients with atopic eczema.” The Journal of Allergy and Clinical Immunology, vol. 117,5 (2006): 1106-1112.