Lactic acid

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

Lactic acid contains moderate levels of histamine. Lactic acid as an additive is produced by fermenting sugar and then purified, so the additive itself carries nothing. Where it appears naturally - yoghurt, sauerkraut, sourdough, cured sausage - it is the fingerprint of a live culture, and it is the culture that made the amines. It sits below acetic acid because its foods are usually younger.

Lactic acid contains only low levels of tyramine. Lactic acid is an acidity regulator, purified, and it contains no tyramine. It sits higher on the histamine axis than here, which is not a contradiction: that axis counts liberators - things that make the body release its own histamine - while this one counts content only. There is no tyramine liberator, because the body stores none to release.

Lactic acid contains only low levels of salicylate. Lactic acid: the acid of fermentation, produced by bacteria. Chemically unrelated to salicylate — sour does not mean salicylate. Amounts vary by brand and recipe, so always check the label of the exact product.