Sago
A starchy pearl made from palm pith with no fermentation — generally considered low in histamine.
Sago is extracted from the center of palm stems, processed into small pearls, and dried — no fermentation involved.
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Pure starch, minimal processing — because it's essentially just starch with no protein fermentation or aging, it doesn't carry the histamine risks associated with those processes
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Less common but reliable — like tapioca (a close relative), sago tends to be well-tolerated and is sometimes used as an alternative for people sensitive to grain-based starches
It works well in puddings and soups as a neutral, easy-to-tolerate thickener.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)