Chorizo

Cured, fermented and then stored — the three conditions that build histamine in meat. Curing time is the lever: the longer it hangs, the more histamine, and cooking will not remove it (histamine is heat-stable).

Cured and air-dried meat concentrates tyramine twice over: bacteria decarboxylate the tyrosine during curing, and drying removes water so what is left is denser. Hanging time is the lever — a long-cured salami or prosciutto is far above a fresh cut, and cooking will not reduce it (tyramine is heat-stable). Sources: EFSA Journal 2011 (tyramine in fermented foods); McCabe-Sellers et al., J Food Compos Anal 2006.

: lactose can be adde to help preserve dry sausages Oxalates: the moderate oxalate here comes from the paprika and spices used to make it, not the meat. Plain meat is low in oxalates.

not a dairy food, but milk powder or whey is a routine ingredient here, so the lactose depends entirely on the brand. Usually a small dose; check the label, where milk must be declared as an allergen.

this processed food may contain gluten from fillers, malt, wheat starch or shared production lines, even though it isn't a wheat product itself. Check for a gluten-free label if you are sensitive.