Yogurt

Yogurt is made by fermenting milk with specific bacterial strains, some of which produce histamine as a natural part of their activity.

• Strain variation matters — not all yogurt cultures produce the same amount of histamine. Some strains used in commercial yogurt are more prolific histamine producers than others, and this varies between brands.

• Compared to plain milk — fresh pasteurized milk contains very little histamine, so the fermentation process is what introduces the sensitivity concern in yogurt.

Some people find that certain brands or styles — like strained Greek yogurt from specific producers — are better tolerated than others, so it can be worth experimenting carefully.