Here is a list of all the foods I had to avoid for four weeks, and which I’m slowly introducing now. I have to start with things in the medium list before I can graduate to the higher list.

I’ve struck through the things I’ve reacted to, and underlined those which are allowed to stay. Most of the underlined things are in a small quantity, e.g. I can only have 2 segments of tangerine. For me, a reaction can be tummy-related, but it’s not always that straightforward. I can also get very hot or very cold, and get symptoms similar to flu. If I react, I have to have seven days off before I can start introducing the next thing. It was initially three days, but as my reactions were getting bad, my doctor suggested upping it to a week. This means things are going to take a very long time.

In actual fact, it’s taking longer than a week for me to get non-reactive. I keep finding I’m reacting to things not on this list, so have also been using the Swiss Interest Histamine Intolerance Group list: https://www.mastzellaktivierung.info/downloads/foodlist/21_FoodList_EN_alphabetic_withCateg.pdf

Currently: time off

I’m waiting to try: almonds

Next on the list: goat’s cheese

Medium Group

miso

tempeh

aubergine

avocado

spinach

coffee

chocolate

cocoa

white wine

rose wine

red wine

beer

cider

fresh fruit juice

histamine fruit smoothie

prawns

crab

squid

processed cheese

mozarella

goats cheese

eggs

green banana

figs

tangerines

limes

lemon

pineapple

grapes

strawberries

almonds

brazil nuts

cashew

chestnut

coconut

hazlenut

macademia

pecan

pine nut

walnut

High Group

oranges

ripe banana

hard british cheese

salami

cured ham

prosciutto

bacon

sausages

fresh pork

tuna

sardine

anchovy

mackerel

salmon

herring

fish fingers

smoked salmon

blue cheese

brie

camembert

emmental

gouda

fish sauce

peanuts

broad beans

pumpkins

picked cabbage

tomatoes