Meat and histamine: Are there low-histamine meats?

Most types of meat are high in histamine. Offal, salami, and sausages contain particularly high levels of histamine. Are there also low-histamine meats? We at HistaFood can tell you.

Meat and histamine

For vegetarians and vegans, the question of meat tolerance doesn't even arise. But there are certainly people who enjoy ham for breakfast, a schnitzel for lunch, or a piece of sausage for dinner. But can meat also be consumed by people with histamine intolerance ?

How histidine becomes histamine

Particularly in protein-rich foods like meat, histidine is formed through heating or prolonged storage due to bacterial decomposition, which is then converted into histamine. The longer a food is stored and heated, the more the conversion of histidine to histamine is promoted. Therefore, raw sausage, raw ham, and salami are very high in histamine. Their storage life is three to six months. Histidine is also produced at room temperature, during cooking, or even during prolonged storage in the refrigerator. The refrigerator should not be set warmer than 5 degrees Celsius. Caution is also advised when consuming ground meat, as it spoils very quickly. The amino acids it contains then form biogenic amines, including histamine. An excessive amount of biogenic amines can even lead to poisoning . People with a histamine intolerance should therefore ideally consume ground meat on the same day it is purchased .

Meat

Histamine in meat

There are a few things to consider when consuming meat if it is to be low in histamine:

  • Only buy products where there is a high turnover.
  • Buy meat that is frequently sold, for example schnitzel.
  • Do not interrupt the cold chain for too long: Put meat in the refrigerator immediately after purchase and ideally take a cooler bag with you.
  • Avoid cured, dried, smoked, preserved, and long-stored meats.
  • Do not consume pickled or marinated meat: yeast extract, glutamate, and spice mixes are not tolerated.
  • Do not heat for longer than 20 minutes.
  • Do not reheat meat after it has cooled.

Histamine: frozen meat

The fresher the meat, the less histamine it contains. If you're not going to eat the meat right away, you should freeze it to slow down the growth of microorganisms . However, avoid storing it for extended periods. The freezer compartment in a refrigerator is often not comparable to a chest freezer or a deep freezer, as it cannot reach the same low temperatures.

Thaw meat and reduce histamine levels

Leftovers should be frozen immediately rather than stored in the refrigerator for a long time if the meat is not intended for immediate consumption. After thawing, the meat should be processed immediately to prevent histamine formation.

Meat histamine

Low-histamine meat

There are also some low-histamine types of meat that can be eaten by people with histamine intolerance. These include:

  • fresh chicken
  • fresh veal
  • fresh beef
  • turkey
  • turkey
  • duck
  • Fresh pork (moderately digestible)
Despite the recommendations, you should always pay attention to your personal tolerance level .

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