LEGENDA Ratingul compatibilitatii (face referire la consumul uzual de alimente)

0 1 2 3 4

Necunoscut/discutabil Compatibil. Nu apar simptome la consum uzual Usoara incompatibilitate. Consumul de cantitati mici nu provoaca simptome. Incompatibilitate. Simptomele apar dupa consumul de cantitati uzuale. Incompatibilitate severa. Simptomele apar dupa consumul de cantitati mici.

Mecanism declansator H: contine histamina A: contine alte amine biogene L: eliberator de histamina B: blocheaza diaminoxidaza (DAO)

Produse de origine animala Oua 0 Galbenus de ou

Produse lactate 0 Unt 0 Branza : branza de vaci slaba, creme de branza degresate

0 0 0 0 0 0 1 1 1 ? ? ? ? ?

Branza : gouda nematurata (tanara) Branza : mozzarella Branza : mascarpone Branza : ricotta Smantana slaba fara aditivi Lapte pasteurizat Lapte integral Lapte UHT Lapte praf

Carne 0 0

Vita, manzat doar foarte proaspata Carne de pui

0 0 0

Carne tocata pregatita si consumata imediat dupa preparare Carne de porc proaspata si netratata Carne de pasare (curcan, rata, etc)

Peste si fructe de mare 0 Peste consumat imediat dupa ce este pescuit

Produse care contin amidon 1 Orz 1 2 1 0 0 0 1 0 0 0 0 0 0 0 0 0 1 1 0 1 ? ? ? ? ? ? ? Paine, produse coapte Hrisca Fulgi de cereale Castane, castane dulci Fulgi de porumb Seminte de canepa Malt Maltodextrina Mei Ovaz Cartofi Quinoa Orez Biscuiti si prajituri de orez Taietei de orez Nuga de orez Secara Grau Cartofi dulci Porumb boabe proaspat sau conservat

0 1 ?

Faina de porumb Faina de grau

Seminte 0

Migdale

Grasimi/uleiuri 0 Ulei de rapita, ulei de seminte de rapita 0 0 0 1 2 Vegetale 0 2 0 0 0 0 0 0 0 0 0 0 0 1 1 2 2 0 0 ? Margarina Uleiuri vegetale Ulei de masline Ulei de floarea soarelui Ulei de nuci Sparanghel Fasole Sfecla rosie Broccoli Varza Morcov Telina Conopida Dovlecei, zucchini Castravete Fenicul bulb Diverse soiuri de dovleac Fasole verde Mazare verde Rapita Praz Linte Salata verde Pastarnac

0 0 2 0 0 0 0 0 0 0

Ridichi rosii doar varietatea rotunda, de dimensiuni mici Ridichi albe doar varietatea lunga Spanac Ardei gras Busuioc Ierburile aromate utilizate in bucatarie in stare uscata Chivas Patrunjel Salvie Cimbru

FRUCTE 0 0 2 0 0 0 1 0 0 2 0 0 0 0 0 1 0 2 0 A A

Mere Caise Banane Mure Coacaze negre Afine Cirese Nuca de cocos Rachitele Smochine uscate Struguri Mango Nectarine Pepene galben Piersici Pere Stafide Zmeura Coacaze

0 1 Indulcitori 0 0 0 0 2 2 0 0 ? 0 0

Rubarba Pepene rosu

Caramel (zahar brun) Fructoza Miere Lactoza Lemn dulce Extract de malt Maltoza Sirop de artar Zahar de palmier Zahar rafinat, sucroza Stevia (frunze, pulbere)

Condimente si alcooluri 2 2 1 1 3 2 2 1 1 3 Curry Ghimbir Seminte de mac Nucsoara Sos de soia Curcuma, turmeric Esenta de vanilie Zahar vanilinat Otet de mere Otet balsamic

Bauturi non alcoolice 1 B Ceai verde 0 Infuzie de menta

0 0 0 1 2 2 2 2

Infuzie tei Nectar de mango Nectar de afine Lapte de orez Lapte de soia Bauturi care contin cacao Ciocolata calda, bauturi care contin ciocolata Bauturi care contin coca

Potentatori de gust, conservanti, acidifianti, etc. 2 Amaranth (E123) 2 2 2 3 1 2 1 0 2 3 2 2 3 2 2 2 2 2 3 2 3 2 Azorubin (E122) Carmin (E120) Curcumin (E100) Eritosin (E127) Flavin mononucleotide (E101a) Indigotine (E132) E131 Caramel (E150 si E150a) E124 E102 E128 E110 Tartrazine (E102) Acid benzoic si benzoati (E210-213) Ortofenil fenol (E231) (E214-219) = parabeni, para-hyrdoxy-benzoic acid = PHB Acid salicilic Sodium hidrogen sulphite/sodium bisulfite (E222), sodium metabisulfite (E223) Sodium orthofenil fenol, sare de sodiu (E232) E200, 201,202,203 E220, E228 Glutamat, acid glutamic E620, E625

2 1 0 2 2 2 2 L B

E410 Praf de copt Acid ascorbic(E300), acid citric (E330) Chinina (se regaseste in apa tonica, bitter lemon, etc) Acid folic Teobromina Tofu