Yogurt

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

Yes — yogurt is high in FODMAPs. Yogurt: yoghurt cultures eat some of the lactose but not most of it - a few hours of fermentation is not the weeks a hard cheese gets. The bacteria also carry their own lactase into the gut, which helps a little. Neither effect is enough to bring a standard pot below the threshold.

Yogurt contains moderate levels of lactose. Yogurt: fermentation is exactly what separates yoghurt from milk — the cultures eat part of the lactose, leaving less of it than the milk it was made from, and the live bacteria then carry their own lactase into your gut and keep digesting it there. That effect is the only lactose health claim the EFSA has approved (Reg. EU 432/2012), and it needs LIVE cultures: heat-treated or pasteurised-after-fermentation yoghurt loses it. That approval is a regulatory fact and not a measurement: the opinion behind it substantiates what LIVE CULTURES do to lactose digestion, and measures the lactose of no yoghurt at all. No gram figure stands in this note any more: the one that used to be here had no measurement behind it.

Yogurt contains only low levels of histamine. Yogurt is low because yogurt cultures are chosen for acid, not for amine production, and the fermentation is measured in hours rather than months. 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.

Yogurt contains only low levels of tyramine. Yogurt is a culture chosen for acidity, working overnight. 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.