Kvass

Kvass is fermented from bread, and the fermentation is what builds the histamine - the bread itself carries nothing. Unpasteurised bottles keep fermenting on the shelf, so age matters as much as recipe.

Kvass is fermented from rye bread, so the gluten of the bread is in it from the start. Fermentation breaks down some protein but is not a gluten-removal process, and the drink is not brewed to the 20 mg/kg threshold.

Kvass is fermented from bread, so it starts with the wheat or rye fructan and the yeast eats part of it. What is left is a drink, and drinks are swallowed faster than bread is chewed - the same amount arrives more suddenly.

Kvass is made from fermented rye bread, so it carries what the bread carried minus what the yeast and bacteria ate. Fructans are water-soluble and this is a drink made by steeping - the extraction is deliberate.

Kvass is bread fermented into a drink, and how much tyramine survives depends on the method - surveys of beers made by different processes find wide variation. Unpasteurised kvass keeps fermenting in the bottle.

Kvass is fermented from bread and sugar, and the yeast consumes most of what was added. Traditional kvass is barely sweet; the commercial bottled kind often has sugar put back.

Kvass is fermented from bread, so its salicylate is as low as the grain base. Versions flavoured with fruit, mint or spices are a different matter.

Kvass is fermented from rye bread, so it starts with a whole grain - but it is mostly water, and the bread is strained out. The fermentation adds nothing to the mineral side. The nickel here follows a national survey covering four decades - the kind of series that shows whether a level is drifting, which a single study never can.