Witchetty Grub Histamine Information

Witchetty Grub, an insect consumed mainly in the Australian outback, hasn't been extensively studied for its potential impact on histamine levels in the human body. Historically, Witchetty Grubs have been part of the diet of indigenous Australians, who typically consume them raw or lightly cooked in hot ashes. The grub's diet consists entirely of plant material, particularly the roots of acacia trees. Components of these roots are likely to be present in the grub's composition, but these specific dietary links and their potential histamine contribution or inhibition are presently unknown. While data on Witchetty Grubs is limited, we can derive an approximation by looking at the known histamine values and activities of insects studied more thoroughly. Mealworms and crickets, for instance, have been found to have low histamine levels, and their components don't induce histamine release, possibly suggesting a comparable trend in Witchetty Grubs. It's important to remember that specific research is critical before any definitive statements are made. Presently, there's no solid information available on Witchetty Grubs and histamine levels, release, or inhibition. This product has not been researched well enough to publish any information; our team is working hard on this. Data will be available soon. References: 1. de Gier, S., Verhoeckx, K. (2018). "Insects as Food: Histamine Content and Relevance for Food Safety." Journal of the Science of Food and Agriculture. 2. Ryu, J. S., et al. (2013). "Histamine levels in edible insects and factors affecting histamine formation." Food Control. 3. Meyer-Rochow, V. B. (2005). "Traditional food insects and spiders in several ethnic groups of Northeast India, Papua New Guinea, Australia, and New Zealand." The Food Insects Newsletter.