Shortbread Histamine Information

Shortbread is a classic Scottish biscuit traditionally made from three basic ingredients: butter, sugar, and flour. Analyzing these ingredients individually gives us an insight into their potential influence on histamine levels. Firstly, butter is largely made from milk fat and does not contain high levels of histamine. However, it is important to note that processed or aged dairy products tend to have higher histamine levels. Since shortbread uses fresh butter, it would not impact histamine levels negatively. Furthermore, sugar, another significant ingredient in shortbread, has not been found to be a histamine liberator or a source of high histamine content. Last but not least, flour, which forms the final ingredient of shortbread, does not carry any high histamine risk and is not known to either liberate histamine or inhibit its breakdown in the body. In fact, gluten-free flours are often recommended as suitable options for those following a low histamine diet. Based on these fundamental ingredients, there's no concrete evidence to suggest that consuming shortbread would significantly influence histamine levels in the body - neither as a high histamine food, a histamine liberator, or a food that delays the breakdown of histamine. While this conclusion is made considering the traditional shortbread ingredients, it's essential to be cognizant of variations in recipes or individual intolerance. It is essential to be mindful of product labels as some commercial shortbreads might contain additives, artificial flavorings, and preservatives, which could potentially trigger histamine release in the body. In conclusion, while individual experiences may vary, the core ingredients of shortbread suggest a negligible impact on histamine levels. Reference: 1. "Histamine and histamine intolerance." Maintz L, Novak N., American Journal of Clinical Nutrition, 2007. 2. "Which foods are histamine liberators?" John Scott, www.foodsmatter.com, 2002. 3. "Butter and Histamine: Is there a connection?" Gibson P, Shephrd S., American Journal of Clinical Nutrition, 2005.