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(Last Updated On: January 17, 2023)
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This low histamine recipe for ketchup is nearly identical to real ketchup. However, it’s made with low histamine ingredients as well as being fiber-rich & refined sugar-free! By removing both vinegar and tomatoes we reduce the histamine content making this a low histamine recipe!
Low Histamine Recipe Questions & Concerns
You may be asking the following questions:
- Is lemon low histamine? Technically, citrus is not high in histamine like many believe however it can act as a liberator to release histamine. These ingredients can be used in moderation for some MCAS patients. I do not have a problem with lemon in moderation.
- Is allspice low histamine? This ingredient holds little data and research attached to it in regard to histamine levels and allergies. It is being used in such a small amount in this recipe that the amount used is unlikely to result in a flare.
- Are cloves low histamine? The same is true about cloves. There is little data on the histamine content of cloves, however most articles will point to it being likely well-received by MCAS patients.
- Is mustard high histamine? The answer is both yes and no. This low-histamine ketchup recipe does not contain histamine due to the use of mustard seeds, not mustard in its condiment form.
These are all valid questions, especially when you are new to having histamine intolerance or mast cell activation syndrome. The ongoing battle that we face at mealtime is emotionally painful, and oftentimes, physically painful.
It is both helpful to be a chef with MCAS but also a curse as we are aware of what is in most dishes and products. Our insatiable need to have certain foods in our ingredient rotations is hard to remove!
Keeping a Low Histamine Bucket Level:
To answer the above questions we must ask what the histamine bucket theory is all about. Truly anti-histamine and low-histamine diets are nearly nonexistent. The histamine bucket is a visual depiction for those of us with mast cell issues who must control our diets, mediators, and histamine liberators. This is what can lead to pro-inflammatory responses when full. The more we fill our “bucket” or our bodies, the greater chance we will have a flare. This leads me to showcase that no diet or lifestyle can be devoid of histamine. This is because histamine will result in some fashion whether we like it or not. However, that does not mean we cannot control our levels to some degree.
So, to answer the original questions; the reduction in high-histamine ingredients helps to lower the overall histamine content here. In this low histamine recipe for ketchup, we are using roasted red peppers and a few other ingredients that lower its histamine content.
If you’re looking for low histamine recipes for MCAS try my low histamine mustard recipe, my low histamine caesar salad dressing, and this easy anti-histamine tea recipe plus more available via the search bar!
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Low Histamine Recipe – Ketchup (Tomato & Vinegar-Free!)
This low histamine ketchup recipe is made from roasted red peppers as a subsitute for tomatoes and the use of mustard seeds and refined sugar free choices for sweetness.
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Prep Time 5 minutes mins
Ingredients
- 1 tsp smoked paprika remove if it bothers you!
- 2 large peeled garlic cloves
- 1/2 cup soaked & packed dates
- 4 tbsp lemon
- 1/4-1/3 cup water
- 1 small dash ground cloves less than 1/4-1/2 of 1/4 tsp approximately.
- 1/4 tsp allspice
- 1/4 tsp mustard powder
- 2 16oz roasted red pepper or regular jarred red peppers
Instructions
Soak your dates in boiling water for at least 10 minutes or just enough to remove the skin and pit.
Next, add all of your ingredients to a high speed blender except the peeled garlic cloves.
Blend until fully incorporated and add to a small pot that has a lid. Cook on medium until the mixture has reduced to the consistency of ketchup. Taste towards the end and add additional dates if needed to balance any bitterness!
Once cooked, puree once more if needed and remove all of the product with a spatula and let cool in a shallow pan before adding to a squeeze bottle or container.
Store in the fridge for up to 1.5 weeks OR freeze into containers small enough to defrost as an indivudal serving.
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