Tapioca Pearls Histamine Information

Tapioca pearls, commonly used in bubble tea and other desserts, are derived from cassava root native to South America. Cassava by itself is not known to have any significant histamine content nor does it particularly activate histamine release. A review of literature provides no clear consensus linking tapioca or its derivatives directly to histamine levels. However, the processing and preparation method of tapioca pearls, as well as additional ingredients used in the final food product with tapioca, may indirectly impact histamine levels. For instance, consider bubble tea, a common use of tapioca pearls. Bubble tea often includes other ingredients such as milk, sugar, and fruit syrups, some of which may be derived from fruits listed as histamine liberators, like citrus fruits and strawberries. Furthermore, additives and preservatives used in bubble tea could also stimulate histamine release. On another perspective, due to the lack of data, no assertions can be made about tapioca's ability to lower histamine levels. It's worth noting that cassava is rich in Vitamin C, a potent anti-inflammatory nutrient that can stabilize mast cells (the cells that release histamine), leading to a milder histamine response. However, whether the effects of Vitamin C from cassava root are sustained in the final tapioca product is currently not clear in scientific literature. The evaluation of the impact of eating tapioca pearls on histamine levels will greatly depend on the individual's tolerance and the simultaneous intake of other high-HT foods or histamine liberators. Here, "HT" denotes histamine, a product of physiological significance produced in our bodies. In summary, there is limited knowledge in scientific literature directly associating tapioca pearls with histamine levels. Until more research is carried out in controlled conditions, it is prudent to closely observe individual responses and seek professional dietary advice where necessary. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition (2007): ajcn-16083. 2. Zopf, Yurdagül, et al. "The differential diagnosis of food intolerance." Deutsches Ärzteblatt International 106.21 (2009): 359. 3. Shrivastava, Ankita, and Alok Jha. "A review on the beneficial properties of cassava (Manihot esculenta)." Journal of Pharmacognosy and Phytochemistry 4.1 (2015): 98-105.