Bacon

Bacon is both cured and smoked, two processes that significantly raise histamine content.

• Curing with salt and nitrates — the curing process creates conditions where bacteria produce histamine over time; nitrates are worth being aware of separately, as some people report sensitivity to them, though this is a different response from histamine intolerance

• Smoking adds another layer — smoked foods tend to sit higher on the histamine scale than their unsmoked equivalents, making bacon more of a concern than plain cooked pork

Freshly cooked from raw is always lower than pre-cooked or packaged versions.