Cider (dry)

Dry cider is fermented further than sweet cider, and many people with histamine intolerance report dry styles as harder to tolerate — though histamine levels in cider depend on a range of factors including microbial activity and production method.

• Fermentation and histamine — Histamine in fermented beverages accumulates through microbial activity during fermentation, and dry ciders are often reported as more problematic than sweeter, less-fermented styles

• DAO blocking — The alcohol content still temporarily slows DAO, so any histamine in the drink lingers longer in your system

Sweet or low-alcohol ciders, while still fermented, are often reported as somewhat easier to tolerate.