Sauerbraten Histamine Information

Sauerbraten, a pot roast that's typically made from beef, is a German dish that is usually marinated in a mixture of vinegar, water, and various herbs and spices before being slow-cooked. The primary ingredients used in its preparation might have certain impacts on histamine levels. The use of vinegar in Sauerbraten could potentially raise histamine levels. Vinegar is acknowledged to have a high histamine content, including vinegar-containing products such as pickled vegetables and mustard. This implies that people with histamine intolerance might potentially experience adverse reactions when consuming Sauerbraten due to its vinegar content (1). Additionally, some recipes for Sauerbraten include red wine, another product known to have high histamine content. Consuming foods and drinks with high histamine content such as red wine can trigger histamine intolerance symptoms in susceptible individuals (1). A majority of Sauerbraten recipes do not contain ingredients known to delay the breakdown of histamine in the body. However, should a recipe call for the use of nuts or cocoa products, please note that these are known to potentially slow down the process of histamine breakdown (2). As for histamine liberators, it’s interesting to note that Sauerbraten doesn't typically contain any of these. However, should you choose a recipe that calls for the inclusion of mushrooms or certain fruits, it's important to remember that these are known histamine liberators (3). Current research and data availability limit the ability to provide a comprehensive analysis on the impact of Sauerbraten consumption on histamine levels. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Rosell-Camps, A., Zibetti, S., Pérez-Esteban, G., Vila-Vidal, M., & Ferrés-Ramis, L. (2013). Histamine intolerance as a cause of chronic digestive complaints in pediatric patients. Revista Espanola de Enfermedades Digestivas, 105. 3. Schink, M., Konturek, PC., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., Neurath, M. F. & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology, 69(4).