Eggnog

Eggnog stacks the same two triggers as advocaat - egg white as a liberator, alcohol blocking DAO - and adds a third that advocaat does not have: dairy, and often cream that has been whipped and left standing. It is also traditionally made in a bowl and served over an evening, which is time at room temperature.

Eggnog is milk, cream, egg and a lot of sugar. On this axis the sugar is the whole story - the dairy and the egg contribute nothing here, which is why the level differs so sharply from the same drink's nickel and lactose readings.

Eggnog is high in FODMAP from lactose (milk and cream) plus added sugar; a lactose-free version in a small serving is lower FODMAP.

Eggnog: milk- and cream-based, so it carries roughly the lactose of the milk it was made from, plus any milk powder added on top.

Eggnog: the egg and cream contribute nothing; the nutmeg, cinnamon and vanilla do, and the alcohol version adds the tolerance effect on top. Neither study publishes a value for this particular drink.

A standard fresh eggnog has little to no tyramine, but aged versions or those made with aged spirits may contain some.

Eggnog is egg, cream, sugar and spirit, none of which carries gluten - but commercial versions thicken with modified starch that may be wheat-derived, and some use a grain spirit that has been flavoured after distillation. Homemade, there is no route at all.

Eggnog has no nickel route: it is milk, cream, egg and sugar, and dairy is the lowest-nickel food group there is - measured at around 15 micrograms per kilogram of milk, which is a few micrograms in a glass. Eggs are low too, and the pinch of nutmeg is negligible. Dairy is close to the floor of this axis and it was measured rather than assumed: cow's milk at about 15.0 micrograms per kilo, ewe 18.6, goat 13.6 - micrograms, not milligrams, which is three orders of magnitude below the foods that lead this axis.