Advocaat

Advocaat is notable for histamine, sucrose, salicylate and gluten. Clear on tyramine, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and oxalates.

Yes — advocaat is high in histamine. Advocaat is two triggers in one glass: egg yolk and white, and egg white is a classic histamine liberator, plus brandy, whose alcohol blocks the enzyme that would clear the result. It is also a drink that sits opened in a cupboard for months, which is a third factor the recipe does not mention.

Yes — advocaat is high in sucrose. Advocaat is egg yolk, sugar and brandy beaten into a custard - the sugar is structural, holding the emulsion, so a low-sugar version is not really the same drink.

Advocaat contains moderate levels of salicylate. A low-alcohol egg liqueur, so the alcohol effect is milder than a spirit's — the vanilla and spice flavouring is what contributes the salicylate itself. Neither study publishes a value for this particular drink.

Advocaat contains only low levels of gluten. Advocaat is the case the distillation rule does not cover: the brandy in it is gluten-free, and everything added afterwards is not automatically so. Commercial versions thicken with starch and carry flavourings, which is where the risk sits - not in the spirit. Amounts vary by brand and recipe, so always check the label of the exact product.