morel

The morel mushroom is rated as a 2 according to the SIGHI classification, making it a highly problematic food whose consumption is generally not recommended for individuals with histamine intolerance. Like most other mushrooms, morels are subject to a very rapid microbial breakdown of proteins, during which the level of biogenic amines rises rapidly, and they can additionally act as histamine liberators in sensitive individuals. For this specific type of mushroom, alongside absolute freshness, thorough and sufficiently long cooking is critically necessary, as in a raw or undercooked state they contain natural toxins that can trigger severe digestive issues, thus further exacerbating and complicating the overall adverse symptoms in patients with intolerance.