Pastrami Histamine Information

Pastrami is a type of smoked meat, which is mentioned in the high histamine content food list. As of existing research, there seems to be a direct relationship between the consumption of smoked meats and an increase in histamine levels in the body. This phenomenon occurs because the process of smoking, as well as other preservation techniques like pickling or fermenting, tends to increase the histamine content in the foods. In terms of possible histamine liberation, pastrami could indeed prompt the body to release histamine, although this aspect generally varies significantly from person to person, depending on their individual sensitivity and histamine intolerance levels. Histamine liberators like processed meat can lead to an increase in histamine release in certain individuals. However, it should be taken into consideration that no direct research has investigated the impact of consuming specifically pastrami on histamine levels. The effects have been generalized to smoked and processed meat products. More concrete research is needed to substantiate the claims specifically about pastrami and its effects on histamine levels. It's worth mentioning, though, the potential for certain ingredients used in the making or serving of pastrami to potentially lower histamine levels. For example, if pastrami is served with a leafy green salad, vegetables like spinach and kale have been found to have anti-inflammatory properties that may minimize the release of histamine. In conclusion, while the general categorization of smoked meats suggests that consuming pastrami can have an impact on histamine levels, direct research on pastrami specifically is lacking. Therefore, the standard statement applicable here is: "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon." References: 1. Giannini, E.G., Mansi, C., Dulbecco, P., Savarino, V. (2009). Role of partially hydrolyzed guar gum in the treatment of irritable bowel syndrome. Nutrition. 22, 334-342. 2. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. doi: 10.1093/ajcn/85.5.1185. PMID: 17490952. 3. Komano, Y., Shimada, K., Naito, H. et al. Efficacy of heat-treated yogurt in men with functional dyspepsia: a prospective case control study. J Dairy Sci Technol (2015) 6: 37. https://doi.org/10.1186/s40104-015-0021-2