Thanks Critterina.
I think the reason that people focus on tomatoes and spinach is that fermented products have a lot of complex compounds in them, and just knowing that you react to them doesn't help you narrow down what you're reacting to. And I guess that's exactly what you're finding out.
Yep, I say 'histamine' but really I don't know what amine (or other thing) is doing the damage.
However I have been flattened for a week by ferments, but never seriously affected by supposedly histaminic fruits, veges, etc.
At my worst, which was about 3 years, you could slice a tomato for a sandwich, cut one slice in quarters, and with one of the quarters, make me sick for three days.
Wow.
(I had that result with onion when I was shifting a lot of thiols around under chelation. And from eating a few bowls of my home-made yogurt more recently. Even when sensitised, tomato never seemed to bother me.)
You mentioned avocados, but as I understand, fresh avocados don't have histamines. The histamines develop as they age, particularly when they have been exposed to air, as in guacamole.
I agree about the psychological symptoms. I always (before I got sick) felt that kombucha gave me a mild, pleasant "buzzed/drunk" sort of feeling that most people might get from a couple of beers.
That beats a 'dark worldview' anyway. But yes, the psychological symptoms can be awful.
(Having switched to more greens & less ferments, I then got swollen joints & social withdrawal symptomatology - maybe from the oxalates. I wonder about a link between oxalates & autism.)
One of my problems is that I was brainwashed - by decades of health writers - into thinking that fermented food was really good for you. Which it is if you're not amine-reactive. But for those of us who are, it can really do some damage.
Thanks Critterina...