Walnut milk

Walnut milk is made from walnut, which is eaten with its skin and carries more than most, and a drink is a small percentage of nut in water. The dilution is what puts its nickel a step below the nut's - but these beverages are blended rather than strained, so less is left behind than you might expect.

Walnut milk is a few percent walnuts in water, and the dilution is the whole FODMAP answer: a glass carries a fraction of a handful - and the nut itself has its own FODMAP entry.

Walnut is the nut the histamine elimination lists name, and walnut milk is a dilution of it. It is the same dilution argument as the other nut milks and it lands in the same place: low, not absent. Walnut oil goes rancid faster than any common nut's, and a walnut milk is an emulsion of that oil in water - a reason to buy it cold and finish it, though rancidity is a question of freshness rather than of this axis.

Walnut milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Walnut milk is a dilution of the walnut, which is moderate in salicylate. Dilution takes it down a level, not to zero. As with every plant milk, what is added matters as much as what it is made from: a sweetened or flavoured version is a different answer from the two-ingredient kind.

Walnut milk is diluted from a nut that carries less oxalate than most, and it is strained, so the ground nut is left behind. Both work in the same direction, which is why this is the mildest of the nut drinks on this axis. Most brands are fortified with calcium.