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Icelandic Provisions Skyr

High histamine

This skyr is a cultured dairy product, and it lands at moderate because cultured skyr sits in the middle.

Dairy Histamine Liberator

It is a thick, spoonable cup made from skim milk, cream, cane sugar, fruit, heirloom cultures, and pectin.

  • Cultured skyr — the skyr base is moderate because it is a cultured dairy, and culturing lets some histamine build up compared with plain fresh milk.

  • The rest is milder — the cream, cane sugar, fruit, and pectin are gentler additions, so the culturing is what sets its level rather than any single mix-in.

If you want something lower, plain fresh dairy tends to sit under a cultured cup.

What's in it

This is a packaged product, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

This rating is derived from the product's commonly listed ingredients, which can change over time, so always check the current label. How we rate foods →

Icelandic Provisions Skyr and Icelandic Provisions are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

Related foods

Other high-histamine packaged foods.

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Learn more

Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

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)