Savory Crepes Histamine Information

Savory crepes, predominantly made with a base of eggs, milk, and flour, bare minimal influence on histamine levels if the ingredients used are low in histamine content. However, the fillings involved in the savory crepes significantly contribute to any potential histamine increase. For instance, if the crepes are filled with items such as tomatoes, mushrooms, hard cheese, or smoked meats, this can result in a high histamine content as these foods are known to naturally contain high levels of histamine. On the other hand, if the crepe is filled with foods which are low-histamine (plain chicken, leafy greens, fresh herbs, etc.), the overall histamine content of the meal would not significantly affect the histamine levels in the body. Regarding histamine liberators, the use of additives, some types of fruits (e.g. citrus fruits, kiwi, etc.), and mushrooms can stimulate the release of histamines. Essential to note is that even though these substances do not contain histamine themselves, they can trigger its release within the body, thereby potentially raising histamine levels. Meanwhile, implications of ingredients that delay the breakdown of histamine like nuts and cocoa products, which may be used in some types of savory crepe recipes, may result in an accumulation of histamine in the body due to a slow degradation process. However, certain culinary herbs and spices, such as turmeric, ginger, thyme, and oregano, demonstrated to potentially lower histamine levels, may be included in savory crepes filling, thus potentially offsetting the impact of high histamine or histamine-liberating ingredients. For concrete research data on the histamine levels affected specifically by savory crepes, unfortunately, the statement "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon" applies. Sources: 1. Maintz, Laura & Novak, Natalija. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition. 85. 1185-96. 2. Comet Bio. (2020). The Benefits of Dietary Fiber: Green Banana Flour. 3. Joneja JV. (2014) Histamine and Histamine Intolerance. 4. Komericki, Peter & Klein, Gabriele. (2007). Histamine intolerance. Dermatological allergy.