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THE HISTAMINE-RESTRICTED DIET:

Allowed/Restricted Foods

This diet excludes all:

  • foods with naturally high levels of histamine
  • fermented food
  • artificial food coloring, especially tartrazine
  • Benzoates including food sources of benzoates, benzoic acid and sodium benzoate
  • Butylated hydroxyanisole (BHA) and butylated hydoxytoluene (BHT)

Type of Food

Foods Allowed

Foods Restricted

Milk and dairy

Plain milk
Ricotta cheese

All prepared dairy products made with restricted ingredients
All cheese
All yogurt
Buttermilk

Breads and cereals

Any pure unbleached grain or flour

Any plain fresh bread, buns, biscuits, pizza dough with allowed ingredients

Homemade or purchased baked cookies, pies etc made with allowed ingredients

Products made with:

  • Anise
  • Artificial colors
  • Artificial flavors
  • Bleached flour
  • Cheese
  • Chocolate
  • Cinnamon
  • Cloves
  • Cocoa
  • Margarine
  • Preservatives
  • Restricted fruits
  • Some jams, jellies
  • Any food made with or cooked in oils with hydrolyzed lecithin, BHA, BHT
  • Commercial pie, pastry, and fillings
  • Baking mixes
  • Dry dessert mixes

Breakfast cereals made with allowed foods, including:

  • All plain grains
  • Plain oats and oatmeal
  • Plain cream of wheat
  • Puffed rice and wheat

Plain crackers with allowed ingredients:

  • Grissol Melba toast
  • RyVita Rye Krisp
  • Wasa light or golden crackers

All others

 

Plain pasta

All packaged rice and pasta meals

Vegetables

All pure fresh and frozen vegetables and juices except those listed

Eggplant
Pumpkin
Sauerkraut
Spinach
Tomato and all tomato products

All vegetables prepared with restricted ingredients

Fruits

Apple
Banana
Cantaloupe (rock melon)
Figs
Grapefruit
Grapes
Honeydew
Kiwi
Lemon
Lime
Mango
Pear
Rhubarb
Watermelon

Fruit dishes made with allowed ingredients

Apricot
Cherry
Cranberry
Currant
Date
Loganberry
Nectarine
Orange
Papaya (pawpaw)
Peach
Pineapple
Prunes
Plums
Raisins
Raspberries
Strawberries
Fruit dishes, jams, juices made with restricted ingredients

Meat, poultry and fish

All pure, freshly cooked meat or poultry

All fish and shellfish
All processed meats
All leftover cooked meats

Eggs

All plain, cooked egg

All prepared with restricted ingredients

Raw egg white (as in some eggnog, hollandaise sauce, milkshake)

Legumes

All plain legumes except those listed opposite

Pure peanut butter

Soy beans
Red beans

Nuts and seeds

All plain nuts and seeds

All with restricted ingredients

Fats and oils

Pure butter
Pure vegetable oil
Homemade salad dressings with allowed ingredients

Lard and meat drippings
Homemade gravies

All fats and oils with color and/or preservatives
Hydrolyzed lecithin
Margarine
Prepared salad dressings with restricted ingredients

Prepared gravies

Spices and herbs

All fresh, frozen or dried herbs and spices except those listed opposite

Anise
Cinnamon
Cloves
Curry powder
Hot paprika
Nutmeg
Seasoning packets with restricted ingredients

Foods labeled "with spices"

Sweeteners

 

Sugar
Honey
Molasses
Maple syrup
Corn syrup
Icing sugar

Pure jams, jellies, marmalades, conserves made with allowed ingredients

Plain artificial sweeteners

Homemade sweets with allowed ingredients

Flavored syrups
Prepared desert fillings
Prepared icings, frostings

Spreads with restricted ingredients

Cake decorations
Confectionary
Commercial candies

Miscellaneous

Baking powder
Baking soda
Cream of tartar
Plain gelatin
Homemade relishes with allowed ingredients

All chocolate and cocoa
Flavored gelatin
Mincemeat
Prepared relishes and olives
Soy sauce
Miso
Commercial ketchup
Gherkin pickles
Most commercial salad dressing

Beverages

Plain milk
Pure juices of allowed fruits and vegetables
Plain and carbonated mineral water
Coffee
Alcohol: plain vodka, gin, white rum

Flavored milks
Fruit juices and cocktails made with restricted ingredients
All other carbonated drinks
All tea
All drinks with "flavor" or "spices"
Beer
Wine
Cider
All other alcoholic beverages

 

source: http://www.urticaria.thunderworksinc.com/pages/lowhistamine.htm#allowedrestricted
from the book: Dietary Management of Food Allergies & Intolerances: A Comprehensive Guide, by Janice Vickerstoff