Hazelnut milk

Hazelnut milk is made from hazelnut, the highest-nickel nut there is, and a drink is a small percentage of nut in water. The dilution is what puts its nickel a step below the nut's - but these beverages are blended rather than strained, so less is left behind than you might expect.

Hazelnut milk is a few percent hazelnuts in water, and the dilution is the whole FODMAP answer: a glass carries a fraction of a handful - and the nut itself has its own FODMAP entry.

Hazelnut milk is a small fraction of nut, blended with water and strained. Diluted is not absent: the hazelnut is moderate in histamine, and a dilution of it is low. The practical difference is the glass: nobody eats 200 g of hazelnuts, and 200 ml of hazelnut milk is an ordinary serving.

Hazelnut milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Hazelnut milk is a dilution of the hazelnut, which is high on this axis: a small fraction of a high food is a low food, not an empty one. Commercial hazelnut milks also carry flavourings and sometimes cocoa, and both bring their own salicylate - the ingredient list decides more than the nut does.

Hazelnut milk is strained, and straining is what separates it from the cashew drink: the ground nut stays in the cloth. What passes into the bottle is the water-soluble fraction, and oxalate is water-soluble — which is why dilution lowers it without clearing it. Most brands add calcium, and that binds part of what did pass.