Pickled Ginger Histamine Information

Pickled ginger, also known as "gari," is commonly consumed as a palate cleanser during a sushi meal. While ginger is a food resource that is generally considered low in histamine, it is worth noting the pickling process involves using vinegar, which is a high histamine food. There is some debate regarding ginger's impact on histamine levels. Some studies propose that ginger might lower histamine by blocking histamine receptors and acting as a natural antihistamine (Ozgoli, Goli, & Moattar, 2009). However, this does not necessarily negate the effects of the vinegar used during the pickling process. Pickled ginger is not typically identified as a histamine liberator. However, considering its components, the vinegar used in the pickling process could potentially lead to an increased histamine response in the body (Maintz & Novak, 2007). In regard to the impact on histamine breakdown, it's essential to consider the aforementioned study which suggests ginger may work as a natural antihistamine by blocking histamine receptors. However, there is not enough conclusive data available regarding the effect of pickled ginger specifically on histamine breakdown. The effects of pickled ginger on histamine levels may also vary based on other ingredients included during pickling. Further research is needed in this area. In conclusion, while ginger on its own may work as a natural antihistamine, the pickling process, involving the use of vinegar, a high histamine food, can potentially offset these benefits. However, specific and conclusive data regarding the impact of pickled ginger on histamine levels in the body is sparse. References: - Ozgoli, G., Goli, M., & Moattar, F. (2009). Comparison of Effects of Ginger, Mefenamic Acid, and Ibuprofen on Pain in Women with Primary Dysmenorrhea. The Journal of Alternative and Complementary Medicine, 15(2), 129-132. - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196.