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Topic summary

Posted by forvictoria
 - April 20, 2013, 10:16:15 PM
Thank you! very much
Posted by CMdeux
 - April 20, 2013, 04:52:16 PM
Histamine is, unfortunately, HIGHLY heat-stable.

http://seafood.ucdavis.edu/HACCP/Compendium/Chapt27.htm


QuoteHowever, once histamine is formed, it cannot be eliminated by heat (including retorting) or freezing.


http://www.aseanfood.info/Articles/11015833.pdf

Quote
On the other hand, it must be stressed that histamine is a very stable substance. Once
produced, it cannot be destroyed with usual thermal procedures like cooking, frying or hot
smoking (Lehane and Olley, 2000). Long-term stability of histamine diphosphate solutions
used for bronchoprovocation tests in humans was shown for at least 8 weeks at 4◦C and12 months at−20◦C.
Histamine degradation by light exposure was determined in sterile
histamine solutions (Marshik et al., 1999; Marwaha and Johnson, 1986).


http://www.pharmacology2000.com/Histamine/histamine.htm

You'll need to look for a low-histamine wine that you tolerate rather than relying on cooking to remove it.

Posted by forvictoria
 - April 20, 2013, 03:04:27 PM
Does anyone know if cooking/boiling with red wine reduces the histamine levels in the wine?