Yard of Ale Histamine Information

The Yard of Ale, a traditional form of beer glassware, typically contains brews derived from yeast, barley, hops, and water. Many beers can contain biogenic amines such as histamine and tyramine due to the ingredients used and the fermentation or aging process, which may significantly impact individuals sensitive to histamine. Research shows that yeast, particularly in baked goods and beer, is a high histamine-containing product, which could significantly raise histamine levels if consumed in large quantities like in a Yard of Ale (1). Simultaneously, alcohol, a prevalent constituent of beer and ale, is reported to delay the breakdown of histamine in the body, potentially prolonging and exacerbating the effects of a histamine reaction (2). However, there are different types of beers with various ingredients that may affect histamine levels differently. Beers that use more hops could potentially have a mitigating effect on histamine levels. Studies suggest that hops, a common ingredient in beer, have biological properties such as anti-inflammatory, antioxidant and anti-allergic activities. This could hypothetically contribute to lowering histamine levels or reduce their systemic effects, although the specific impact in the context of a Yard of Ale is not clearly defined in research (3). That said, the overall impact of consuming a Yard of Ale on histamine levels is likely to depend significantly on individual factors including alcohol tolerance, body weight, and histamine sensitivity or intolerance. This conclusion is based on the reported histamine content of yeast and alcohol, as well as the potential benefits of hops. However, it's important to note that the specific ingredients and brewing method of the ale can affect its histamine content, and individual reactions can vary widely. Due to the lack of specific studies focusing on the impact of consuming a Yard of Ale on histamine levels, the above information should be taken as an analysis of the key ingredients typically found in beer or ale. The statement that "This product has not been researched well enough to publish any information. Our team is working hard on this. Data will be available soon" applies to our current understanding of this product's precise impact on histamine levels. References: (1) Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition. (2) Wantke, F., Gotz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy Proceedings. (3) Van Cleemput, M., Cattoor, K., De Bosscher, K., Haegeman, G., De Keukeleire, D., & Heyerick, A. (2009). Hop (Humulus lupulus)-derived bitter acids as multipotent bioactive compounds. Journal of Natural Products.