Muesli

Muesli measures high for a breakfast cereal: wheat-free muesli came out at 0.96 g of fructan per portion as eaten, second of the 55 grain products in that survey and close behind couscous at 1.12. WHEAT-FREE is the version measured, which is the point - taking the wheat out did not take the fructans out, because the dried fruit and the other grains carry their own. Rolled oats alone sit at 0.11 in the same table.

The dried fruit is where a muesli's fructose is, and how much of it there is depends on the recipe rather than on the cereal.

The fructans measured in muesli ARE what this axis counts: 0.96 g per portion as eaten for the wheat-free version, second of the 55 grain products surveyed. The same study reports the raffinose family as most common in pulses rather than cereals, so what raises a muesli here is its fructan and its dried fruit, not a galacto-oligosaccharide.

Many mueslis are sweetened with sucrose and some are not, and the difference does not show in the name.

Dried fruit and nuts are both flagged on the salicylate elimination lists, and a muesli is mostly those two.

A muesli is whole cereal, nuts and dried fruit at once, and those are three of the ingredient groups named as raising the nickel of a prepared food.

Nuts and wholegrain cereals are the two food groups the oxalate literature flags most, and a muesli puts both in the same bowl.

Muesli is a raw mixture with no fermentation step, and fermentation is where histamine comes from — though the dried fruit in it has been through a long drying.

Oats are the base of a muesli and the law counts oats as a gluten cereal; whether a given packet is certified gluten-free is the only way to tell.

Dried apple, pear and prune all carry sorbitol, and which of them is in a muesli packet is a question for the ingredient list.