Vegetable Stock Histamine Information

Vegetable stock, a staple in many kitchens, is typically comprised of various vegetables such as carrots, onions, celery, and often herbs and spices. With regards to its impact on histamine levels, the histamine content or inducing properties will largely depend on the specific ingredients used. Certain vegetables, like tomatoes, which are frequently used in vegetable stocks, are high in histamine, potentially increasing histamine levels in those who consume them. However, many other vegetables that can be used in stocks, such as carrots or celery, are not reported to have high histamine contents or properties that would significantly affect histamine levels. Additionally, cooking methods can influence histamine levels. Prolonged cooking times, such as those involved in making stock, can increase the histamine level in foods, potentially suggesting that vegetable stock might contain somewhat higher levels of histamine compared to the raw vegetables it is made from. Vinegar, another potential ingredient in vegetable stock, is high in histamine, and thus could contribute to overall histamine content in the stock. As for histamine liberators, it is important to note that vinegar, among other potential ingredients, may fall into this category. Liberators do not contain histamine themselves, but they can stimulate its release within the body. It must be emphasized that the histamine impact largely depends on the specific ingredients used in the vegetable stock. If the stock is made from histamine-friendly vegetables and without high-histamine or histamine-liberator ingredients like tomatoes or vinegar, it is likely safer for people managing their histamine levels. Seeing all the different factors and lack of concrete scientific studies about the histamine effects specific to vegetable stock, it can be concluded: "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: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Rosell-Camps, A., Zibetti, S., Pérez-Esteban, G., Vila-Vidal, M., Ferrés-Ramis, L., & Garcia-Teresa-García, E. (2013). Histamine Intolerance as a Cause of Chronic Digestive Complaints in Pediatric Patients. Revista Española de Enfermedades Digestivas, 105. - Komericki, P., Akkilic-Materna, M., Strimitzer, T., Weyermair, K., Hammerl, T., & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20.