About this Food List
About this FoodList
T h i sl i sth asbe e nco m p il e db y ca te g or i zi nfgo o dsb y d eg r e eu si ng : . ScientificTestResults- from a paidscientificdatabase, . C l i n i c aEl x p e r i e n c-es p e c i f i c a ltlhye S I G HaI n d R P A HA l l e r g yU n i tp u b l i s h e d a t ah a s b e e nu s e dt o v e r if yth e sere su lt sa, n d . D i ff e re n ce-s w h e r eth e rewe redi f f er e nc ebse t we e nt h e sci e nt if icd a t a,an dt h e c l i n i c al e x pe ri e n cea,n u n d e r ly in gca u sew a si de n t i f i edan d r es ol ve dw, i t h r e f e r e n cet o t h e s c i e n t i f i cl i t e r a t u r e .
A n o pt i o n ala ut o - im m u n ep ro to co l i s tha sb e enp r o vi d edT. h isr e co gn i zetsh at t he au to i m m u n ep a l e od i e te x c l u d ems a n yc o m m o nf o o di n t o l e r a n c e s .
O t h erfo o d i nt o le ra n c ehsa ven o t b e e nco n si de r e dT.h e set yp ic al l yr e l at et o t he u n de r l y i n g hea l t hs t a t usof t h e in d iv id u aal n dca nva r yc on si d er a b ly f r ompe r so nt o p er s on .
Bio-individuality
Thelistisaneditablepdfto assisytouin customizinygourdiet. Thereasonthatanylistwillstillneedto becustomizeidsbecausoef thetwo biggesitmpacts on histaminteolerancefo; odqualityandyourhealthstatus.
E l i m i n a t i o nD i e t
A n e l i mi n a ti o nd i e t isa d ia g n o st itco o l. l t s ho u ldon l y b e u se df o r 2 - 4 w ee ks.B l oo dt es t s an d/ o rf o od c h a ll e n g easr ea l sor e q u ir e d.
A n e l i mi n a ti o nd i e t,d o n ein a st ru ctu r e dsyst em at iwc a y,o n l y ne e d st o b e d o neo nc e .P l e a s e c on s i d ewr o rk i n gw it h a h e a lt hp r o f e ssi on a l .
WhenAn EliminatioDn ietFails
lf aneliminatiodnietfailsto significantrleylievesymptomtshenit isimportantto consider thatit maynot be histaminientolerance. Mostpeoplewith histaminientolerancceaneatmostlowhistaminfeoods,L serve(1,/2cup) of moderatehistaminfeoodsor 1,/IOserveof highfoodsdailyV. eryhighhistaminfeoodsare r a r e l yt o l e r a t e d .
Mos tw h o l ef o o d sa r e l o w i n h i sta mi n e.
Foo d si n c re a sein h is ta m i n ed u ri n gh ar ve st in gp,r o ce ssi n gt r,a ns po r ta, nd st or a gea sa r e s u l t of microorganisms.
Sobe f o rey ou el im in a t ea fo o d it is i m p or t a n t o c on si d etrhe q u al i t ya n dso ur ceo f yo u rfo o d s u pp l y .H erear ea f e w g u id e l in e s:
A v o i dA r t i f i c i a lI n g r e d i e n t s :
. Processefdoods . Spra y e d(No n - o r g a n icf o) o d s . GMOfoods
E a tFre s hW h o le fo o d s :
. L oc aal n d i n - se a s o n . J u s tri p e(a sa mi n e si n c re a s ew ith ag e )f r u i t a ndv eg e t ab l e s . Fi s hl e s st h a n 1 - 2h o u rsf ro m th e c a t ch . Me a t hu ngfo r l e s st h a n 1 - 2 w e eksf r o m p r oc ess in g
lf Cooking:
. St e a mi n gb, o il in g ,p o a ch in gm, a r i n ad e do, r o ve n- b a ked . C oo ku n d e r2 0 0d e g r e e sCe ls iu s . D o n ot e a t b ro wn e d ,b a r b e q u e do, r ch a r r e df o o ds
lf S t o ri n gFo o d :
. Fre e z eo n th e d a yo f p u r ch a se(a sf r e ezi n gh a lt sh i st a m i n ef or m at i o n )o t h e rt ha n r aw fruit andvegetables.
. U s ew i t hi n 1 m o n tho f f re e z in g .
B ya do p t i nga ba si ca p p r o a cho f "b u y i ngf r e sh,c oo ki n gf r esh ,a n de a t i ngf r e sh "you c ank e ep a lot of foodsin your diet.
lf yo u re ac tt o a fo o d me ti cu lo u slcyh ec kt he i n gr e di e n tws i t h t h e su pp l i erl.t i sc om m o n pr ac t i c ef or ad d i ti vet o p r o d u c tsa sd i v er seasco co n utm i lk ,o l i veo i l ,an d m e at p r od u c ts .
Low
Medium
High
YerHy _ig!i nyoig
Alfalfa
A v o c a d o( F i r m ) Avocado(Soft) Pickled&
jAll Processed
Artichoke Asparagus B e e tG r e e n s B o kC h o y B r u s s eSl p r o u t s Celery
Chicory Choko
Cucumber Dandelion Leaves
B a m b o oS h o o t s Cabbage Cauliflower Chinese Broccoli Chives Endive Kale
Broccoflower Preserved
Broccoli
Vegetables;
Broccolini (Rapini)
Chard
Gherkin Olives Onions Pickles
C o l l a rGd r e e n s S a u e r k r a u t
K a n gK o n g
Truffles
Kohlrabi
BeetKvass
'r:FNoootodnsA: lpprotocol I i 1
, :
i :
Fennel
RadishLeaves Leek
Kimchi
.
G r e e nB e a n s
Mizuna
Lettuce (Unpackaged)
S p r i n gO n i o n
S n o wP e a s
( S h al l o t )
S u g aSr n a p
Peas Tatsoi T u r n i pG r e e n s
Root Vegetables: C ar r o t s
Watercress
Celeriac
Zucchini (Courgettes) A l lF r e s hH e r b s
Daikon Eshallot
A l lS p r o u t s
Onion
Lettuce (Prepack) Mushrooms Mustard Greens Radicchio Rocket (Arugula) SilveBr eet Spinach
Pickles
;
SeaVegetable&s :,
Algae:
I
Chlorella :
Spirulina t Seaweed i
Dulce
:
l r i s hM o s s t
Nori
l
Bladderwack ,
RootVegetables: Beetroot Chestnuts Garlic
Radish
Starchy Vegetables:
Pumpkin
Kelp
:
Kombu
l
Wakame :
SeaLettuce .
Jiacama
P ar s ni p
Nightshades:* l
SweetPotato Swede (R u t a b a g a s )
Turnip Water
NotonAIPProtoco;l
C a p s i c u(mB e l l :
Pepper) Cayenne
. :
Chestnuts
C h i lPi e p p e r :
Yam
E g g p lnat
i
Starchy Vegetables: Butternut
Squash
Jerusalem
Goji(Wolf)
Berry
',
H ab an e r o :
Jalapeno Paprika
', '
Artichoke Okra Spaghetti Squash S w e e tC o r n
Poblano
Potatoes :
S w e e tP e p p e r sl
Tobacco
I
Taro
Tomatillo i
Tomato
I
E L I M I N A T I ODNI E T
Lo,wl]lsrAM!NDFlEr
MODERATEHISTAMINEDIET
AVOID AVOID AVOID
Low
Medium
High
V e r yH i g h
Avoid
Apple Apricot Blackberries Blueberries Boysenberries
A v o c a d o( F i r m ) B a n a n(aF i r m ) CoconuFt lesh (Fresh) Cranberry
A v o c a d o( R i p e ) B a n a n(aR i p e ) F i g s( F r e s h ) Raspberry Strawberry
Coconut, ,All Processed
Desiccated, , Foods:
Shredded
NotonAIPProtocol
Dates Grape
::
Cantaloupe Cherry Elderberries Honeydew Melon Loquat
Currants
Citrus: Grapefruit Kumquats Orange Lemon
Plum
Prune
Raisin
Sultana
i
A L LD r i e dF r u i t
Lychee
Lime
Mulberries N a s hPi e a r (Asian)
Mandarin TropicaFl ruits:
Nectarlne Peach
CustarAd pple Dragon-fruit
Pear Persimmon
Fejoa Guava
Plantain
Ja c k f r u i t
Pomegranate R h u brab
Kiwifruit Mango
S t a rF r u i t
i:
, FruitFlours: :
Papaya (Pawpaw) P a s s i oFnr u i t
B a n a nFa l o u r l P l a n t a iFnl o u r
Pineapple Watermelon
; r L t v t t t r t R t t oDNI E T :
AVOID
L O WH I S T A M I NDEI E T
AVOID
: MODERATEHISTAMINEDIET
AVOID
I
Low
M e-d i u m
High
V e r yH i g h
Poultry
D;;[
Beef(Aged)
Fish(NotFresh)All Processed
{ W i t h o u tS k i n ) :
W h i t eF i s h
Pork
Anchovy
Foods:
Chicken Goose
Quail Turkey
(Fresh)
Herring
Eggs:*
Mackerel
Eggs:*
NotonAIPProtocol S a r d i n e s
NotonAIPProtocol ChickenEggs
D u c kE g g s
GooseEggs PreservedFish&
C o l dC u t s F i s hF i n g e r s Hydrolyzed Vegetable P r o t e i n( H V P )
B e e f( U n h u n g ) Lamb Rabbit Veal
C h i c k e nE g g (Yolks)
ProteinPowder:* NotonAIPProtocol
Colostrum H e m pP r o t e i n
N o n - W h i t eF i s h (Fresh):
Tuna Cod Salmon Trout Marlin Sashimi
Meat: Bacon Caviar D r i e d( J e r k y ) Ham Pastes Salami Sauces Smoked
Textures Vegetable P r o t e i n( T V P )
AllSoy: Tempeh Tofu
W h e yP r o t e i n
Shellfish:
Supermarket
lsolate
Clam
Meat
W h e yP r o t e i n
Scallops
Tinned
Concentrate
Crayfish Mussel
V a c u u mP a c k e d
Oyster
Squid
Prawns
Crab
Lobster
Offal: Brain Liver Heart Kidneys Sweetbreads Tongue
l
E L I M I N A T I ODNI E Tl L O WH I S T A M I NDEI E T MODERATEHISTAMINE DIET
Other:
l
Game
,
Kangaroo
M i n c e dM e a t I
RoasteCd hickenr
Gravy
i
PouftrSy kin '1
AVOID
AVOID
AVOID
................
................
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