Histamine Tracker
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.
Track your reactions to sago in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
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)