Rendang Histamine Information

Rendang is a traditional Indonesian dish typically consisting of meat richly seasoned with various spices and coconut milk. Exploring the ingredients further can provide an insight into its potential impact on histamine levels. The primary protein source in Rendang is typically beef, which isn't listed as high in histamine or as a histamine liberator. However, how the beef is stored and its freshness can impact histamine levels as histamine can build up in meats over time. The fresher the ingredient, the less likely it is to contain high histamine levels. Rendang's rich flavor is attributed to various spices, including garlic, ginger, turmeric, lemongrass, and chili peppers. The effects of most of these ingredients on histamine levels are relatively under-researched. According to a study published in the Journal of Functional Foods, garlic could potentially suppress the release of histamine, implying that it might aid in mitigating histamine-related reactions (1). Coconut milk, a fundamental ingredient of Rendang, is generally considered low in histamine. However, the degree of fermentation might affect histamine levels. More research is required to make a concrete statement about its impact on histamine. While freshly prepared and consumed Rendang seems to have a relatively low impact on histamine levels, the impact could increase significantly upon storage, similar to other foods. As histamine production is a microbial process that can occur on various foods upon storage, it's essential to ensure freshness while preparing and consuming foods if histamine intolerance is a concern. In conclusion, the impact of Rendang on histamine levels is primarily determined by the freshness of its ingredients and its storage duration post-preparation. Its main ingredients—beef, spices, and coconut milk—don't suggest a significant effect on histamine levels based on current research. Nonetheless, individuals with histamine intolerances should always consider these factors and monitor their own responses to such foods. However, it is important to highlight that individual ingredients in Rendang could require more thorough investigation for their effect on histamine levels. Hence the phrase, "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon", could well apply here. Reference: 1) Bae, S. H., Choi, H. W., Lee, J. G., Shin, S. Y., Ryu, G., Ko, A., ... & Kim, S. (2017). Suppression of IgE-mediated mast cell activation and mouse anaphylaxis via inhibition of Syk activation by 8-formyl-7-hydroxy-4-methylcoumarin, 4μ8C. The Journal of Functional Foods, 32, 355-365.