Wild Boar Histamine Information

Wild boar, similar to other animal meats, provides high-quality protein and essential minerals to the human diet. It doesn't carry an inherently high histamine content. However, certain cooking methods and servings may influence the histamine level. For example, if served with a tomato-based sauce or marinated with vinegar, both containing a high histamine level, can increase the overall histamine content of the dish. Moreover, it is well known that the aging, storing, and processing of meat can increase histamine production. Thus, the method of preparation, handling, and storage after hunting plays a vital role in the histamine level in wild boar meat. On the other hand, wild boar can be part of a low-histamine diet if cooked and served with foods that do not liberate histamine. Cooking a fresh wild boar with fresh vegetables, for instance, could potentially minimize the overall histamine impact of the meal. It's important to consider, most of the information regarding the impact of specific foods on histamine levels, including wild boar, comes from anecdotal evidence or limited research. Therefore, the exact impact on histamine levels can vary greatly from one individual to another based on their personal histamine threshold and also the preparation process. The best approach to address histamine intolerance is to follow a medically advised nutrition plan personalized to an individuals' unique biochemistry and health condition. References: 1) Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2) Jarisch, Reinhart. "Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronical headaches." Clinical and translational allergy 3.1 (2013): 1-7. 3) Kuefner, M. A., et al. "Histamine content and diamine oxidase activity in commercial game meat products." Food control 22.8 (2011): 1205-1209. 4) Reese, Imke, et al. "German guideline for the management of adverse reactions to ingested histamine." Allergo Journal International 26.2 (2017): 72-79.