Za'Atar Spice Blend Histamine Information

Za'atar, a popular spice blend in Middle Eastern cuisine, generally consists of thyme, sesame seeds, sumac and salt. It's important to consider each ingredient's impact on histamine levels individually. Thyme, for instance, is generally regarded as having low histamine content, making it less likely to contribute to elevated levels of histamine in the body (1). Meanwhile, sesame seeds are not only low in histamine, but they also have trace amounts of basic nutrients and antioxidants that could potentially help balance histamine levels (2). Sumac, on the other hand, is a type of spice derived from ground berries. There isn't much information available indicating any particular influence sumac may have on histamine levels in the body. However, it's generally considered safe for individuals with histamine intolerance (3). As for salt, it doesn't appear to have any significant impact on histamine levels (4). While each of these ingredients is generally safe for those who are histamine intolerant, it isn't entirely clear how the consumption of the blend as a whole might affect histamine levels. This is due to the fact that how foods and spices are processed, stored, and combined can influence histamine content. Furthermore, individuals can react to foods and spices differently depending on their own unique biochemistry. Therefore, it's essential to monitor one's response to Za'atar and consider a dietary consultation when incorporating new foods into a diet, especially for those who are known to have histamine intolerance. In conclusion, while there is not a significant body of research concerning the effect of Za'Atar spice blend on histamine levels specifically, the individual ingredients within this blend are generally considered safe for those with histamine intolerance. P.S: This product has not been researched well enough to publish any concrete informations, our team is working hard on this. Data will be available soon. References: 1. Maintz, Laura, et al. “Histamine and histamine intolerance.” The American journal of clinical nutrition, vol. 85, no. 5, 2007, p. 1185–1196. 2. Jancinová, Viera, et al. “Antiplatelet activity of sesame oil in vitro.” Platelets, vol. 21, no. 6, 2010, p. 448-456. 3. Cyr, Andrée-Ann, et al. "Low histamine diet decreases histamine release, improves symptoms and health-related quality of life in patients with chronic spontaneous urticaria: A prospective observational study." World Allergy Organization Journal, vol. 13, no. 10, 2020. 4. Reese, Ian et al. “German guideline for the management of adverse reactions to ingested histamine.” Allergo journal international, vol. 26, no. 2, 2017, p. 72–79.