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Do wild ferments contain histamine?Updated a year ago

One of the by-products of lactic acid fermentation is the messenger substance histamine, which is also produced in many other types of fermentation. Normally, this is not a problem for our body. However, if you have a histamine intolerance, try it slowly and see how you feel after eating it. During fermentation, the histamine content initially increases in the first few days. After about 4 weeks of fermentation time, the histamine content drops again somewhat or remains similarly high. Here it depends a bit on the exact microflora that has found its way into your ferment. Some lactic acid bacteria break down the histamine in the second fermentation phase. Therefore, longer fermented vegetables are generally better for people with histamine intolerance, but you should still try them carefully first.

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