Be careful with malt, folic acid. If no additives such as malt or folic acid
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pearl sago
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potato with peel
Dark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance
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rice crispies
Be careful with malt, folic acid
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fennel
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Purslane
Very high oxalate
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celery
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zucchini
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amaranth, Amaranthus
May cause diarrhea in some cases. This entry refers to the pseudo grain called amaranth, (plant genus Amaranthus). Not to be confused with the azo dye amaranth (an artificial food coloring).
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Canned & pot vegetables
With vegetables in a tin / pot it is possible that there is still histamine in it, ie
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Mesclun
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Chives
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Butter lettuce
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Khorasan wheat or Oriental wheat
Prefer old varieties (e.g. KAMUT®). Modern ATI-varieties modified by cultivation are often not well tolerated. (Triticum turgidum ssp. turanicum), KAMUT®
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Beets
Very high oxalate
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hemp seeds (Cannabis sativa)
The legal non-psychoactive subspecies
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quinoa
Possibly not always well tolerated?
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Potatoes
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potato, peeled
Dark place! Green points are poisonous!
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Bell pepper
Ordinary, bubble or hot
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Spring onion
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carrot
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yam
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lamb's lettuce, corn salad (Valerianella locusta)
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corn salad, lamb's lettuce (Valerianella locusta)
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beetroot
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white onion
A type of onion that has a pure white skin and a sweet, mild white flesh (not the common onion).
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broccoli
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artichoke
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bell pepper (sweet)
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rice buiscuits, rice cakes
Slightly worse tolerated than freshly cooked rice
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rice noodles
Slightly worse tolerated than freshly cooked rice
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cauliflower
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red cabbage
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cabbagge (excepting coliflower and kohlrabi)
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radish: red radish (the tiny red round ones)
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endive (Cichorium endivia)
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broad beans
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sweet corn, maize kernels: out of the tin
Hard to digest. Possibly incompatible after long-term storage or in large quantities?
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spelt
Prefer old varieties. Modern ATI-varieties modified by cultivation are often not well tolerated.
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celery cabbage (Brassica rapa subsp. pekinensis)
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courgette
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lettuce: head and leaf lettuces
Rating applies to the plant without dressing
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wild rice
Wild rice is not botanically related to rice.
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rice
After cooking, store in the fridge up to 12-24 hours max.
Histamine releaser. It is unclear whether it is high in histamine
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Arugula
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Romaine
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radish: white radish (the long white ones)
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chestnut, sweet chestnut
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oats
Some varieties may sometimes be intolerated (flatulence).
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gourds
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Mint
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Leafy vegetables
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Shell peas
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Artichokes
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Swiss chard
Very high oxalate. Histamine releaser
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Squash, summer
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Oxheart cabbage
Max 2 x p. week
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Chinese cabbage
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Bok choy
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asparagus
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Coriander
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potato, new, with peel
Dark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance
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marrow
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sago
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Red and green leaf lettuce
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Postelijn
Max 2 x p. week
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millet
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Radish
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Endive
Nitrate rich. Max 2 x p. week
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Pumpkin, Winter
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sweet corn, maize kernels: corn on the cob, fresh / pasteurised
Hard to digest.
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Fennel
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sweet potato
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KAMUT®, Khorasan wheat
Prefer old varieties (e.g. KAMUT®). Modern ATI-varieties modified by cultivation are often not well tolerated.
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Salsify
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Escarole
-
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Onions - any kind
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Rutabaga
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Rutabaga
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Green and red cabbage
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Mustard vegetables
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Rhubarb
Very high oxalate
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Iceberg lettuce
Max 2 x p. week
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cucumber
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parsnip
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Daikon radish
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Rammanas
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Parsley, flat
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Leeks
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Broccoli
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Broccolini
-
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Kohlrabi
Max 2 x p. week
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Bok choy
Max 2 x p. week
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Turnip greens
Max 2 x p. week
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chicory
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Zucchini
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Celery
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Perilla
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Turnip
-
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Cauliflower
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Dandelion greens
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onion
Incompatible in large quantities
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yellow split peas
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kohlrabi
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green peas
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turnip cabbage
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rye
Barely tolerated
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snow peas
-
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leek
In small amounts, usually well tolerated
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horseradish
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barley
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German turnip
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green split peas
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chard stalks (Beta vulgaris subsp. vulgaris)
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Savoy cabbage
-
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green beans
Can be well tolerated in some cases
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-
brussels sprouts
-
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-
baked goods
Problems are often caused by: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase- inhibitors, undeclared)
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-
bread
Problematic ingredients: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase- inhibitors, undeclared)
-
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wheat
Uneven. Mostly digestive problems like flatulence.
-
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garlic
In small amounts, usually well tolerated after cooking
-
-
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-
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-
-
lentils
-
-
-
-
-
-
-
-
chili pepper, red, fresh
Hotness is irritating
-
-
-
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-
-
eggplant
-
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-
-
perennial wall-rocket (Diplotaxis tenuifolia)
-
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-
malt, barley malt
-
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-
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-
avocado
-
-
-
-
-
-
borlotti beans
-
-
-
-
-
-
-
-
barley malt, malt
-
-
-
-
-
pickled cucumber
-
-
-
-
-
-
buckwheat
Only incompatible, if not thoroughly peeled?
-
-
-
-
-
wheat germ
Putrescine, spermine, spermidine, cadaverine
-
-
-
-
-
aubergine
-
-
-
-
beans (pulses)
Applies to virtually all types / varieties. Some tolerated exceptions are possible in some cases.
-
-
-
-
-
-
sunflower seeds
-
-
-
-
-
-
-
bell pepper (hot)
-
-
-
-
-
-
-
-
soy (soy beans, soy flour)
-
-
-
-
-
-
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-
Vicia faba, broad bean
-
-
-
-
-
-
-
-
chickpeas
-
-
-
-
-
-
-
-
olives
Usually fermented, sometimes with intolerated ingredients
-
-
-
-
-
pulses (soy, beans, peas, lentils...)
-
-
-
-
-
-
-
kelp (large seaweeds (algae) belonging to the brown algae)
e.g. as an ingredient in seasoned salt / herbal salt