White cabbage (fresh/steamed)

White cabbage is naturally low in histamine and is generally well tolerated on a low-histamine diet; however, like other cruciferous vegetables, it may be more difficult for some people to digest, causing bloating and thereby indirectly irritating a sensitive digestive system, so a degree of caution is advisable. However, there is a significant difference in tolerance when it comes to its fermented form (sauerkraut), which, due to bacterial activity, is literally a ‘bomb’ full of histamine and biogenic amines and definitely has no place in a diet for those with histamine intolerance. To ensure safe consumption of white cabbage, it is essential to always choose fresh, firm heads and to consume them as quickly as possible once cut open, as prolonged storage causes histamine levels in the damaged tissue to rise. The most suitable method of preparation is heat treatment – that is, brief boiling, stewing or roasting – ideally with the addition of herbs that aid digestion (e.g. caraway or savory), whilst it is essential to avoid seasoning with traditional fermented vinegar.