Cream

Cream stays low in histamine because it has relatively little protein and isn't fermented or aged.

• Freshness is what matters — fresh cream that hasn't been cultured or left sitting for long has very little opportunity for bacterial histamine production; it's the absence of fermentation, not the fat content itself, that keeps it low

• Storage still matters — cream past its prime can develop bacterial activity as it sours, so using it while fresh is a simple precaution

For people who tolerate dairy generally, fresh cream is usually one of the more manageable options in the category.