Welsh Rarebit Histamine Information

Welsh Rarebit is a traditional dish made primarily of melted cheese on toast, sometimes with additional ingredients such as mustard, beer, and spices. The impact of consuming Welsh Rarebit on histamine levels depends on the specific ingredients used in the recipe, and how one's body reacts to those ingredients. A main ingredient of Welsh Rarebit, cheese, especially hard, long-ripened cheese, typically contains high levels of histamine. So it is likely to elevate histamine levels in the body if it’s consumed in quantities. However, the exact histamine content can vary greatly depending on the type and age of the cheese. Mustard is also commonly added for flavor. This condiment often contains vinegar, another product known for its high histamine content. Similarly, the type of bread used may influence histamine levels as yeast is a known high histamine food. In some versions of the dish, beer is included. Alcohol is known to inhibit DAO, the primary enzyme responsible for breaking down histamine in the body, so consumption may result in increased histamine levels. With regards to histamine liberators and foods that can lower histamine, Welsh Rarebit, according to typical recipes, does not seem to have many ingredients falling under these categories. Therefore, it seems unlikely that Welsh Rarebit has significant histamine-lowering capacities. However, it is important to note individual tolerances to histamine and potential food reactions can vary greatly. To accurately determine the impact of Welsh Rarebit on one's histamine level, individual testing and monitoring would be recommended. It should be noted that this information is derived from general knowledge about the typical ingredients in Welsh Rarebit and their known impacts on histamine levels. Exact impacts may vary depending on the specific recipe and individual health circumstances. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Joneja, J. M. (2013). The health professional’s guide to food allergies and intolerances. Academy of Nutrition and Dietetics. 3. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology, 69(4). 4. Steinbrecher, I., & Schäfer, I. (2020). Histamine intolerance: publications from recent years. An introduction. Translational science of rare diseases, 5(1), 61-69. 5. The British Cheese Board - http://www.britishcheese.com/nutrition Please note: No specific studies or researches were found linking Welsh Rarebit directly with histamine levels. As the product is highly variable by recipe, it is therefore general associations with the ingredients and known properties that were used for the analysis.