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Calcium chloride

Low histamine

Calcium chloride is low in histamine. It firms texture and is used in cheesemaking and pickling.

Added to restore calcium in pasteurised milk for cheesemaking, and to keep pickled and canned vegetables firm.

The calcium chloride itself has no histamine relevance. Its presence in a pickle does not change that pickled foods are rated high on this index, whether they are fermented or vinegar-brined.

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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)