Paneer Masala Histamine Information

Paneer Masala is a traditional Indian dish that is known for its rich and spicy flavors. The major ingredients, from a histamine perspective, include Paneer (Indian Cottage Cheese), tomato, and spices such as turmeric, garam masala, and cumin seeds. One of the main ingredients of Paneer Masala is Paneer, which is a fresh cheese common in the Indian subcontinent. Fresh cheeses like Paneer are generally low in histamine. However, people with extreme histamine intolerance should be cautious as the aging and storage conditions could potentially affect the histamine levels. The dish also often contains tomatoes, which are rich in natural histamine. They are cited as being high in histamine content and can additionally act as histamine liberators, promoting the release of histamine in the body. Therefore, consuming a dish like Paneer Masala that uses tomatoes in its gravy could potentially increase histamine levels. However, one of the common spices in Paneer Masala, Turmeric, has been recommended in some studies as a natural method to manage histamine intolerance because of its anti-inflammatory and antioxidant properties. It helps in lowering the histamine levels in the body and prevents the release of histamine from its cells. In conclusion, the impact of Paneer Masala on histamine levels can potentially be both positive and negative, hence it is recommended that individuals with histamine intolerance carefully gauge their body's response to this dish. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Vally, H., & Misso, N. L. (2007). Adverse reactions to the sulphite additives. Gastroenterology and hepatology from bed to bench, 4(4), 16. 3. Aggarwal, B. B., & Harikumar, K. B. (2009). Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. The international journal of biochemistry & cell biology, 41(1), 40-59.