Lactic ferments

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

Lactic ferments contains moderate levels of histamine. Lactic ferments on an ingredient list are the starter cultures added to yoghurt, cheese, bread and cured sausage. The culture itself is a small quantity of bacteria; what matters is what it then does to the food over hours or months. Read the food, not the ingredient - a fresh yoghurt and an aged salami both contain this line. Histamine is one of the products of that breakdown, which is why a fresh yoghurt and an aged salami do not sit in the same place.

Lactic ferments contains moderate levels of tyramine. Lactic ferments on a label are the starter cultures added to yoghurt, cheese, bread and cured sausage. The culture itself is a tiny quantity of bacteria, but WHICH one turns out to be a lever: EFSA names starter cultures that do not produce biogenic amines as one of the main ways to control them, and a label never says which kind was used. What the culture then does to the food over hours or months is the rest of the answer. Read the food, not the ingredient. Amounts vary by brand and recipe, so always check the label of the exact product.