It is also in freshwater fish at lower levels
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To understand why processing method matters so much for histamine levels, recall what histamine actually is and how it forms in coffee: it is a biogenic amine produced through the enzymatic decarboxylation of the amino acid histidine by specific bacteria particularly strains that thrive in warm, humid, oxygen-rich environments with abundant organic substrate
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These results add to growing evidence that metabolic health and autoimmune disease activity are closely linked
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