Zucchini Ribbons Histamine Information

Zucchini ribbons, also known as zucchini noodles or "zoodles", are a popular low-carb alternative to pasta. Zucchinis themselves are a type of summer squash, primarily composed of water and containing various nutrients including vitamin C, vitamin A, potassium, and fiber. According to current research available, zucchinis themselves have neither been identified as high in histamine, nor as histamine liberators. This suggests they do not directly increase histamine levels nor promote its release in the body. If unadulterated by other high histamine or liberating substances, zucchini ribbons could be consumed without likely impacting histamine levels. However, preparation and what you choose to pair with your zucchini ribbons can impact histamine levels significantly. For instance, if the zucchini ribbons are tossed in a tomato sauce or paired with cheese, then the histamine count for that meal can increase drastically, due to tomatoes and long-ripened cheese being high in histamine Another important aspect to consider in relation to zucchinis, and vegetables in general, is their freshness. The histamine content in all food increases over time due to microbial activity, which means an aged zucchini will have a higher histamine level than a fresh one. In terms of potentially lowering histamine levels, certain foods are believed to inhibit the release of histamine or aid in its breakdown. It's important noting that while zucchinis have not been specifically studied for these effects, their high vitamin C content could potentially contribute to histamine breakdown as vitamin C is known to support immune function and act as an antihistamine. Thus, while zucchini ribbons alone likely do not significantly impact histamine levels, combinations with other foods and levels of freshness should be carefully considered. However, it's important to note that human bodies react differently, and individual tolerance can vary widely. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Sattler, J., Hesterberg, R., Lorenz, W., Schmidt, U., Crombach, M., & Stahlknecht, C. D. (1988). Inhibition of human and canine diamine oxidase by drugs used in an intensive care unit: relevance for clinical side effects? Agents and Actions, 23(3-4), 361-365. 3. University of Nebraska-Lincoln: Histamine Poisoning. William E. Urschel, Ph.D. 1987. 4. Wilson, D. R., Lima, M. T., & Durant, L. (2017). Allergy in adults and the impact of diet, histamine, and food additives. American Journal Of Medicine, 130(1), 8-9. 5. Jarisch, R. (2014). Histamine intolerance in clinical practice. Der Hautarzt; Zeitschrift Fur Dermatologie, Venerologie, Und Verwandte Gebiete, 65(9), 790-793. 6. Zopf, Y., Hahn, E. G., Raithel, M., Baenkler, H. W., & Silbermann, A. (2009). Influence of food ingredients on intestinal histamine metabolism. Clinica chimica acta; international journal of clinical chemistry, 404(1), 19–24.