Zwickelbier Histamine Information

Zwickelbier, a type of German Kellerbier, is typically unfiltered and contains yeast remnants. Yeast, as per the list provided, has a high histamine content and is considered a possible contributor to increasing histamine levels in the body. Therefore, consuming Zwickelbier might potentially increase histamine levels in individuals. Moreover, alcohol in general, including Zwickelbier, can interfere with the body's ability to break down histamine adequately. An article by Wantke et al. (1996) found that alcohol and its breakdown products have a direct inhibitory effect on diamine oxidase, the main enzyme responsible for histamine degradation in the gut. Considering some of the ingredients of Zwickelbier, it is primarily composed of water, malt, hops, and yeast. Depending upon their occurrence, hops have been suggested by Joneja (2016) to be histamine-liberators and might provoke a histamine response in the body, releasing histamine stored in cells into the circulation. While Zwickelbier's impact on histamine levels have not been specifically researched, based on the evidence related to its ingredients, it might contribute to increased histamine levels and possibly provoke a histamine release. More research is required to fully understand and quantify this impact. Data on this specific food product will be available soon. References: 1. Wantke, F., Gotz, M., & Jarisch, R. (1996). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy Proceedings, 17(1), 19-23. 2. Joneja, J. M. (2016). The health professional’s guide to food allergies and intolerances. E.A.C.C. Ltd.