Sprouted Grain Bread Histamine Information

Sprouted grain bread is made from whole grains that have started to sprout, leading to changes in the chemical composition and nutritional profile of the grains. Research on the specific impact of eating sprouted grain bread on histamine levels appears to be limited. However, using the ingredients and the nature of the product, we can make an educated response. Firstly, whole grains are not mentioned in the lists provided for high-histamine foods, foods that delay histamine breakdown, or histamine liberators. This suggests they might not contribute significantly to histamine issues. Importantly, the sprouting process has been found to increase certain enzymes in grains. Some of these enzymes, including Diamine Oxidase (DAO), play a role in the metabolism and degradation of histamine in the body. Consuming foods high in DAO can potentially help the body to handle histamine. Thus, sprouted grain bread, in theory, might even contribute to lowering histamine levels, or at least, may not cause any increase. However, baking can significantly reduce the enzyme activity. As bread is a baked product, this could reduce the benefit of the sprouting process in terms of histamine degradation. It should be noted that yeast is often used in the preparation of bread, and if the yeast is not completely destroyed during the baking process, this could potentially contribute to histamine levels, as yeast is under the high histamine food category. In conclusion, upon analyzing the key components in sprouted grain bread, it seems unlikely that this product would significantly affect histamine levels, assuming the yeast is fully deactivated during baking. However, this does not rule out individual reactions, as everyone's body responds differently. (Referenced articles: "Nutritional Improvement of Cereals by Sprouting" by Lorenz K. and D'Appolonia B., 1980, "Critical Reviews in Food Science" "Diamine Oxidase from White Pea (Lathyrus sativus) Combined with Catalase Protects the Human Intestinal Caco-2 Cell Line from Histamine Damage" by Marta Torrens, 2017, in the "Applied Biochemistry and Biotechnology" journal. "Are Sprouted Grains Actually Healthier?" by Marsha McCulloch, MS, RD, LN, featured on www.eatingwell.com)