Crème fraîche

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

Crème fraîche contains only low levels of histamine. Crème fraîche is low because the culture is a short one and stops at the thickening, well before amines accumulate. Histamine in dairy is a storage measurement, not a recipe one. Pasteurisation, starter culture, salt, pH and ripening time decide more than the name on the label.

Crème fraîche contains only low levels of tyramine. Crème fraîche is a brief culture stopped at thickening. On this axis dairy splits in two, and the dividing line is ripening: aged cheese is one of the four foods a MAOI diet excludes outright, while fresh dairy is among the safest things on the shelf. The same milk becomes either one.

Crème fraîche contains only low levels of FODMAPs. Creme fraiche is low because it is mostly fat, and lactose lives in the water phase.

Crème fraîche contains only low levels of lactose. Crème fraîche is cultured cream: the ferments have already eaten part of the lactose, and there is little milk sugar in cream to begin with. The spoonfuls used are small, which decides more here than the concentration does. Amounts vary by brand and recipe, so always check the label of the exact product.