SIGHI Seed Data — Animal Foods

Source: SIGHI Food Compatibility List, 2024-08-29 edition. Format: score | mechanisms | name | notes

Eggs

1 | L | egg white | Mast cell activating especially raw, but even cooked
0 | | egg yolk |
1 | L | eggs, chicken egg, whole egg | Yolk compatible; white is mast cell activating
0 | | quail eggs |

Dairy Products

0 | | butter, sweet cream butter | Not fermented
1 | H A | butter, cultured/mildly soured | May contain small amounts of histamine
0 | | Butterkäse |
1 | H | buttermilk | Lactic acid fermentation
2 | H A | Camembert |
2 | H A | cheddar cheese |
2 | H A | cheese from unpasteurised raw milk | Higher risk than pasteurized
3 | H A | cheese, hard, all well matured |
0 | | cream cheeses, plain, very young |
0 | | cream, sweet, without additives | Check for thickeners E407, E410
0 | | curd cheese, quark |
1 | | dried/powdered milk | Sometimes tolerated, sometimes not
0 | | ewe's milk, sheep's milk |
0 | | farmer's cheese |
1 | H A | feta cheese |
2 | H A | fontina cheese |
0 | | Geheimratskäse |
1 | | ghee | Depends on production method
0 | | goat's milk |
0 | | Gouda cheese, young | Small quantities only
2 | | Gouda cheese, old |
1 | H A | kefir |
1 | H | lactose-free milk | Sometimes slightly worse than regular
0 | | mascarpone |
0 | | milk, pasteurised |
0 | | milk, UHT |
2 | H A | mold/mould cheeses |
0 | | mozzarella |
2 | H A | processed cheese |
2 | H A | products from raw milk |
0 | | quark |
2 | H A | Raclette cheese |
0 | H! | raw milk | Perishable, use only fresh
0 | | ricotta | Often made with citric acid
2 | H A | Roquefort cheese |
0 | | sheep's milk |
1 | H | sour cream | Lactic acid fermentation
0 | | whey, sweet |
0 | | whey, sour |
1 | H | yoghurt, natural | Varies by product

Meat

0 | H! | beef, fresh |
0 | H! | chicken |
3 | H A | dried meat, any kind |
3 | H A | dry-cured ham |
0 | H! | duck |
2 | H! L | entrails, innards |
1 | H | game | Mostly matured; fresh wild boar OK
3 | H A | ham, dried/cured |
0 | H! | minced meat, immediately after production | Freshness critical
2 | H! A | minced meat, open sale or pre-packed | Freshness critical
0 | H! | ostrich |
1 | H! | pork, fresh and untreated | Controversial, very perishable
0 | H! | poultry meat |
0 | H! | quail |
3 | H A | salami |
2 | H | sausages, all kinds | Few acceptable exceptions
3 | H | smoked fish, any |
3 | H | smoked meat, any |
0 | | tongue, veal/beef | Check ingredients if processed
0 | H! | turkey |
0 | H! | veal, fresh |
1 | H | venison |
1 | H | wild meat |

Fish

3 | H A | anchovies |
0 | H! A | fish, freshly caught or frozen | Extremely freshness/species dependent
3 | H! A | fish, in shop cooling rack or on ice | Extremely freshness dependent
2 | | salmon, smoked |
0 | H! | trout, freshwater | Perishable, rapid histamine formation
3 | H A | tuna |

Seafood

2 | H! L | bivalves (mussels, oysters, clams, scallops) |
2 | H! L | crab |
2 | H! L | crawfish, crayfish |
2 | H! L | lobster, langouste, rock lobster, spiny lobster |
2 | H! L | oysters |
2 | H! L | prawn, shrimp |
2 | H! L | seafood, general |
2 | H! L | shellfish, general |

Miscellaneous Animal

0 | | lard |