Milk powder

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

Yes — milk powder is high in FODMAPs. Milk powder is milk with the water removed entirely, which makes it about eight times the lactose of liquid milk by weight. It hides in biscuits, sauces, chocolate and instant drinks, where nobody reads it as a serving of milk.

Yes — milk powder is high in lactose. Milk powder is milk with the water taken out, so the lactose concentrates by roughly eight times. It carries less than skimmed milk powder for one reason only: about a quarter of its weight is fat, and that fat displaces sugar. It is one of the commonest hidden sources there is, slipped into biscuits, sauces, crisps, processed meat and instant mixes.

Milk powder contains only low levels of histamine. Milk powder is low because drying stops the bacteria, so the powder holds whatever the milk had and adds nothing. Histamine in dairy is a storage measurement, not a recipe one. Pasteurisation, starter culture, salt, pH and ripening time decide more than the name on the label.

Milk powder contains only low levels of tyramine. Milk powder is dried milk, where nothing can grow. On this axis dairy splits in two, and the dividing line is ripening: aged cheese is one of the four foods a MAOI diet excludes outright, while fresh dairy is among the safest things on the shelf. The same milk becomes either one. Amounts vary by brand and recipe, so always check the label of the exact product.