Lactic ferments
Lactic ferments contains moderate levels of Histamine and Tyramine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)Moderate
fermentation produces large amounts of histamine, so fermented foods are high in histamine no matter how fresh they look. There is no low-histamine version of a fermented product.
- TyramineModerate
Yeast extract is the most concentrated tyramine ingredient in an ordinary kitchen — a spoonful of spread or a stock cube built on it carries more than a meal of cheese. Note the distinction MAOI guidance draws: baker's yeast in bread is NOT a problem, because it is not the same thing as extracted, autolysed yeast. Sources: Gardner et al., J Clin Psychiatry 1996; McCabe-Sellers et al., J Food Compos Anal 2006.
- FODMAPsNone
- LactoseNone
negligible in itself, but these cultures and enzymes are often grown or carried on a milk-based medium, so traces can follow them into the finished food. Only relevant if you react to very small amounts.
- GlutenNone
- FructoseNone
- OligosaccharidesNone
- SorbitolNone
- SucroseNone
- SalicylateNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Histamine (+liberators / DAO inhibitors)? Check these too
More in Additives
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- Acetic acid→
- Acetic acid esters of mono/diglycerides→
- Acetylated distarch phosphate→
- Acetylated oxidized starch→
- Acetylated starch→
- Adipic acid→
- Agar-agar→
- Alginic acid→
- Allura Red AC→
Frequently asked questions
Which intolerances does Lactic ferments affect?
Lactic ferments is notable for Histamine and Tyramine.
Does Lactic ferments contain Histamine?
Lactic ferments contains moderate levels of Histamine. fermentation produces large amounts of histamine, so fermented foods are high in histamine no matter how fresh they look. There is no low-histamine version of a fermented product.
Does Lactic ferments contain Tyramine?
Lactic ferments contains moderate levels of Tyramine. Yeast extract is the most concentrated tyramine ingredient in an ordinary kitchen — a spoonful of spread or a stock cube built on it carries more than a meal of cheese. Note the distinction MAOI guidance draws: baker's yeast in bread is NOT a problem, because it is not the same thing as extracted, autolysed yeast. Sources: Gardner et al., J Clin Psychiatry 1996; McCabe-Sellers et al., J Food Compos Anal 2006. Amounts vary by brand and recipe, so always check the label of the exact product.