Queso Fresco Histamine Information

Queso Fresco, known as fresh cheese, typically doesn't have scientifically documented effects on histamine levels, as specific research on this is currently scarce. However, given the process of its production and its ingredients, some general conclusions can be drawn. As a fresh cheese, Queso Fresco is not aged or fermented for long periods, unlike hard cheeses frequently mentioned in the context of high histamine content. The shorter aging process likely results in a lower histamine level when compared to some aged cheeses such as cheddar or blue cheese. On the other hand, cow's milk is the primary ingredient in the production of Queso Fresco. Some studies suggest that cow's milk and dairy products can act as histamine liberators, potentially triggering the body's histamine release, even though they don't contain a high level of histamine themselves. It should be noted, though, this is not universally accepted, as evidence is mixed and further studies are required. Some types of cheese reportedly can lower histamine levels, often through the activity of microorganisms that degrade histamine. However, as Queso Fresco is a fresh cheese and not fermented for an extended period, it is unlikely to have a significant impact on lowering histamine levels. To conclude, given the lack of specific research regarding the impact of Queso Fresco on histamine levels, a definitive answer cannot be produced at this time. This product has not been researched well enough to provide precise information. Our team is working hard on this, and data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kusche, D., et al. (2018). unmasking histamine intolerance? [in German] Allergo J Int. 27, 47–55. 3. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology: an official journal of the Polish Physiological Society, 69(4).