Wheat gluten

Wheat gluten itself is not primarily a source of histamine. Its content can be affected by the fermentation process or storage, which can lead to its increase. Therefore, caution is advised. In addition, gluten can increase intestinal permeability (by releasing zonulin) in sensitive individuals, which facilitates the entry of histamine into the bloodstream. Industrially processed products with added vital gluten or long-leavened yeast bread are especially problematic, while the traditional sourdough process breaks down gluten, but long fermentation in it can, on the contrary, increase the level of histamine.