Yoplait Original Strawberry Histamine Information

Yoplait Original Strawberry is a type of yogurt which falls under fermented dairy products. Consumption of yogurt has a varying impact on histamine levels within the body, as the histamine content can vary significantly between different brands and types. Regarding the ingredients of Yoplait Original Strawberry, the primary ingredients include cultured grade A milk, sugar, strawberries, and added vitamins. Consequently, this yogurt incorporates milk and strawberries, both of which have connections to histamine related processes. Starting with milk, it is a fermented dairy product and does contain some histamine. Primarily, fermented food, including hard cheese, yogurt, and buttermilk, fall under foods with a high histamine content. Although the specific histamine level in Yoplait Original Strawberry yogurt hasn't been explicitly stated in research, it's safe to infer that it may contribute to an increase in histamine levels due to the fermentation process involved in its production. On the other hand, strawberries, another key ingredient in Yoplait Original Strawberry, are identified as histamine liberators. As histamine liberators, strawberries don't contain histamine themselves, but they promote its release in the body. Therefore, having strawberries in this yogurt potentially enhances the release of additional histamine within the body. Therefore, based on available data and its ingredients, it is plausible to conclude that consuming Yoplait Original Strawberry may contribute to an increase in histamine levels within the body. This conclusion is drawn based on general data about the components. The specific effects may vary among individuals due to factors such as individual histamine tolerance, quantity consumed, and the presence of other possibly aggravating or mitigating co-factors. References: 1. Rosanna, C., & Laura, K. (2016). Histamine, histamine intoxication and intolerance. Allergo Journal International, 25, 20–30. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 3. Schink, M., Konturek, P.C., Tietz, E., Dieterich, W., Pinzer, T.C., Wirtz, S., Neurath, M.F., & Zopf, Y. (2018). Microbial pattern of the upper gastrointestinal tract of patients with Morbus Crohn. PLoS One, 13(2).