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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