sponge biscuits/ladyfingers

Traditional biscuits are made from wheat flour, sugar, and eggs, none of which contain high levels of histamine or other biogenic amines on their own. Egg whites require some caution, as they act as a liberator (a substance that stimulates the release of the body’s own histamine) when raw. However, during the baking process, the high temperature fundamentally alters the protein structure in the egg white, thereby dramatically weakening this liberating effect; consequently, baked ladyfingers are well tolerated by most people with this intolerance. When purchasing ready-made products, it is still important to check the labels and avoid varieties containing artificial flavors, colors, or preservatives, which could irritate a sensitive system.