Poutine Histamine Information

Poutine is a dish originating from Quebec, Canada, that traditionally includes French fries, cheese curds, and a brown gravy. Concerning its impact on histamine levels, it is necessary to evaluate each ingredient individually. French fries are usually made from potatoes, which do not have a high histamine content or act as histamine liberators. However, the preparation method could influence this. Frying in oil may increase the histamine content if the oil has been reused, as reheating oil can contribute to higher histamine levels. Cheese curds used in poutine can vary in their histamine levels depending on how long they have been aged. Fresh cheese tends to have lower histamine levels than long-ripened ones. Hence, if you use fresh cheese curds, the histamine content may be lower than if aged cheese is used. Brown gravy can be a histamine liberator depending on its ingredients. If it contains tomatoes, yeast, or alcohol, it can potentially increase histamine levels. Additionally, cooked and processed foods are known to have higher histamine content than fresh foods. Hence, the processed nature of gravy might contribute to higher histamine levels. Nevertheless, concrete research on the impact of poutine on histamine levels specifically is limited. 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. "Histamine and histamine intolerance." Maintz L, Novak N, The American Journal of Clinical Nutrition, 2007. 2. "Histamine and histamine intolerance." Joneja J.M, Health & Nutrition Letter from Loma Linda University, 2011. 3. "Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry." Selhub E.M, Logan A.C, Bested A.C, Journal of Physiological Anthropology, 2014. 4. "The Surprising Connection Between Food and Sinusitis." Sanders C, The New York Times, 2008. 5. "Factors influencing histamine content in fish: A comprehensive review." Emborg J, Dalgaard P, Trends in Food Science & Technology, 2006. 6. "Histamine fish poisoning revisited." Taylor SL, Stratton JE, Nordlee JA., The National Institute of Heath, 1989.