Histamine Tracker
Tamari
Like soy sauce, tamari is a long-fermented product — gluten-free, but still high in histamine from the fermentation process.
Tamari is the gluten-free cousin of soy sauce, but it goes through the same extended fermentation, which means histamine levels remain similarly high.
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Same fermentation process — tamari is brewed and aged like soy sauce, so histamine accumulates in much the same way regardless of the gluten difference
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Often used as a soy sauce swap — people avoiding gluten sometimes switch to tamari, but it's worth knowing that for histamine purposes, the two are roughly equivalent
Coconut aminos tend to be the go-to lower-histamine alternative for both soy sauce and tamari.
Track your reactions to tamari 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)