Salmon

Hello,

There is a considerable number of fish included in the list of unsuitable foods for histamine intolerance (HIT). Why aren't salmon and cod among them? Is it okay to consume fish oil (O-3) from sardines in the case of HIT, or is it better to prefer fish oil from salmon? Thank you :)

When attempting to adjust the diet system for histamine intolerance (HIT), it is essential to consider not only the (potential) content of histamine and its liberators in individual foods but also the highly individual reaction of each person. This combination of conditions makes histamine intolerance a very challenging problem to tackle in practice (at least in terms of applying any specific model). Always bear in mind that the histamine content in individual foods can differ significantly from the tabulated values, with the variance being quite substantial. For educational purposes, we have marked as unsuitable in the meal planning application for this lesson those foods that are most frequently identified as significant sources of histamine, biogenic amines, and histamine liberators (the list also includes fats and oils). Consider these as a preliminary basis; it is the first step towards the practical implementation of an elimination diet.

Hello,

In the lesson, you mention that high temperatures, such as during grilling salmon, destroy omega-3. At what temperature does this occur? If I want to bake salmon in the oven, at what temperature does it retain all its essential nutrients? Thank you.

The specific temperature is relative for several reasons:
- Each fatty acid or group has a different smoke point, but in foods, they are always found in a complex with others, not independently.
- The smoke point is affected (i.e., lowered) by the presence of other substances in the food (phospholipids, salt, etc.).
- During the thermal processing of food, the exact temperature is not usually monitored.

In general, the more omega-3 fatty acids a food contains, the less suitable it is for heat manipulation. The smoke point of omega-3s themselves ranges from 110-130 °C. If you aim to preserve the stability of omega-3s, it is advisable to prepare salmon, which is a relatively rich source of these fatty acids, by steaming or briefly simmering at lower temperatures.