The following chart reflects, to the best of my knowledge, a comprehensive overview of the level of various potentially problematic compounds in foods. These food chemicals can cause adverse reactions in susceptible individuals, including gastrointestinal, neurological, respiratory, and/or allergic reactions. The chart is intended as a general guideline for overview and comparison.
Due to the vast amount of (often conflicting) information, I have chosen to use the basic terminology low, medium, and high. Please keep in mind that some “low” foods may actually contain none of the offending compound, or may contain more than anticipated. If you can pinpoint a certain food sensitivity which causes issues for you, I recommend further researching that particular compound.View Full Article