Seitan Stir-Fry Histamine Information

Seitan, a popular vegan protein source, is made from wheat gluten and is often the primary ingredient in a Seitan Stir-Fry. As it's wheat-based, the histamine content in seitan itself is relatively low but may vary depending on how it's prepared. When it comes to stir-frying Seitan, the ingredients used in the process have an essential role in determining the overall histamine level. Ingredients including mushrooms, tomatoes, and smoked meats, which are commonly used in stir-frys, are high in histamine, thereby increasing the overall histamine level of a Seitan Stir-Fry. This implies if care is not taken with selecting ingredients, a Seitan Stir-Fry can increase the histamine load for someone with histamine intolerance. Moreover, the usage of certain spices or condiments, especially if they contain vinegar or glutamate, can delay the breakdown of histamine and increase its effect on the body. For instance, soy sauce, commonly used in stir-fries, involves fermentation, a process known to augment histamine levels. However, by incorporating certain ingredients which have capabilities to reduce or inhibit histamine, the overall impact of this dish on histamine levels could be mediated. Ingredients like fresh, non-citrus fruits or certain vegetables might have this effect. It's important to note that environmental factors such as storage and freshness can affect histamine levels. The longer food is stored or left to mature, the greater the histamine content can be. In conclusion, the impact of a Seitan Stir-Fry on histamine levels is significantly influenced by the choice of ingredients used, their freshness, and how they are stored, requiring careful selection for people managing histamine intolerance. References: 1. Maintz L., Novak N. (2007) "Histamine and histamine intolerance" American Journal of Clinical Nutrition. 2. Schnedl WJ., Lackner S., Enko D., Schenk M., Holasek SJ., Mangge H. (2018) "Evaluation of symptoms and symptom combinations in histamine intolerance". Intest Res 3. Joneja J. (2019) "Histaine intolerance: Histamine and Seasickness". Medscape. 4. Comas-Basté O.‚ Sánchez-Pérez S.‚ Veciana-Nogués M.‚ Latorre-Moratalla M., Vidal-Carou M. (2020) "Histamine intolerance: the current state of the art ". Biomolecules. 5. Reese I., Ballmer-Weber B., Beyer K., Fuchs T., Kleine-Tebbe J., Klimek L., Lepp U., Niggemann B., Saloga J., Schäfer C., Werfel T., Zuberbier T., Worm M. (2017) "German guideline for the management of adverse reactions to ingested histamine". Allergo J Int.