Pemmican Histamine Information

Pemmican is a concentrated blend of fat and protein, often mixed with berries, originally used as a nutritious food by Indigenous people in North America and later adapted by Arctic explorers. The primary ingredients of pemmican are lean, dried meat (often beef or bison) and rendered fat, with the possible addition of dried fruits. The effect of pemmican on histamine levels largely depends on the specific ingredients and their method of preparation. Considering the list of foods with a high histamine content, pemmican, which principally contains dried meat, could potentially contribute to elevating histamine levels particularly if the meat used is smoked or aged. The addition of fruits like strawberries and pineapple can also indirectly raise histamine as these are histamine liberators. It’s also important to note that the potential impact of pemmican on histamine is not solely dependent on its basic ingredients but also on how they are processed, stored and the individual's sensitivity to histamine. However, findings from a review of 'Histamine and Histamine Intolerance' published in The American Journal of Clinical Nutrition suggest that not all persons are equally sensitive to histamine in food and the severity of histamine toxicity varies greatly (Maintz, L., & Novak, N. 2007). In situations where pemmican is made using fresh, non-aged meat and without the inclusion of fruits known to be histamine liberators, it's plausible that it would have a lower impact on histamine levels. This assessment is based on the known effects of the individual ingredients typically found in pemmican. As of now, specific research on the direct impact of pemmican on histamine levels is not sufficiently present in scientific literature. This product has not been researched well enough to publish more precise information, our team is working hard on this. Data will be available soon. Reference: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.