fermentation - the light came on?
Posted in: Make Mine Raw ...
Thank you Sebastian. I think I'm narrowing down the reasons why chocoloate is an issue for people with histaminosis.
1. Biogenic amine formation during thermogenic changes, mostly during drying, roasting and grinding.
2. Milk powder in milk chocolated; biogenic amine formation during the production of milk powder
3. Cocoa is potentially a monoamine oxidase inhibitor (MAO Inhibitor); thus effecting neurotransmitter levels which ain't a good thing for some histaminosis sufferers as biogenic amines already tend to mess with neurotransmitters.
4. Cocoa seems to be a histamine liberator (causing mast cells to release histamine)for some unknown reason (to me)
So the best I can do is use raw cocoa which have the least amount of biogenic amines butwith a possible high microbiological count. And to avoid milk chocolate. Any other suggestions?