Raspberry Vinegar Histamine Information
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.
Additional Informations
Raspberry vinegar, made from the distillation of raspberries and vinegar, constitutes two main ingredients known to influence histamine levels.
Vinegar, a fermented product, generally contains high histamine levels. A study on vinegar's influence on histamine concentration from the International Journal of Molecular Sciences (2016) emphasized vinegar's histamine content. Endogenous histamine levels significantly increased after consumption in patients with a predilection to histamine intolerance (1).
Raspberries, on the other hand, have mixed reviews on histamine effects. While they are not typically classified as high histamine or histamine liberator foods, some anecdotal evidence suggests they could cause reactions in those highly sensitive to histamine (2).
Therefore, consuming raspberry vinegar might lead to an increase in histamine levels due to its vinegar content. However, comprehensive clinical studies explicitly examining the combined effect of these two ingredients are lacking. Therefore, its impact could vary depending on individual histamine tolerances and potential interactive effects between raspberries and vinegar.
Without comprehensive, evidence-based research, it would be an oversimplification to label raspberry vinegar as a histamine-progressing or reducing product based solely on its ingredients. Thus, the ultimate effect of raspberry vinegar on histamine levels remains unclear at this point.
This product has not been researched well enough to publish any comprehensive information about its impact on histamine levels. Our team is working diligently on this matter. Data will be available soon.
References
1. Maintz, L., et al. (2016). Evidence for a reduced histamine degradation capacity in a subgroup of patients with atopic eczema. International Journal of Molecular Sciences, 17(5): 659.
2. The Low Histamine Chef (n.d.). The Low Histamine Food List.